| Title |
Maintenance priorities in catering. |
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| Free Download |
Free pdf copy available  Click Here to view document. |
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| Author |
HSE |
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| Series Code |
CAIS |
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| Series Number |
12 |
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| Publisher |
HSE Books |
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| Date of Publication |
2000 |
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| Length |
4 pages |
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| Stock Code |
CAIS12 |
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| Price Exc. VAT |
Free |
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| VAT Rate |
0% |
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| Product Type |
Hard Copy |
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| Format |
Paper |
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| Notes |
leaflet. Catering information sheet no. 12 (CAIS 12) |
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| Abstract |
Poor standards of maintenance are a major underlying cause of accidents in the catering industry. Including accidents that occur during maintenance work itself and cleaning, nearly two thirds of accidents investigated in catering stem from maintenance in one way or another. In some cases the problem is lack of any maintenance at all. This information sheet is aimed at those responsible for managing maintenance of equipment and premises in catering businesses, it highlights priority areas based on accident experience. Contents: Introduction; Accidents; Managing maintenance; Types of maintenance; Cleaning; Routine checks; Planned maintenance; Breakdown maintenance; Inspections and tests; Food safety; Further reading. |
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| Keywords |
Guidance; Catering industry; Slips; Hot substances; Harmful substances; Electrical injury; Electricity; Fire; Explosion; Machinery accidents; Kitchens; Spillages |
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