Compass UK & Ireland
Workplace Safety Management System
Safety Task Card
STCCS 32
Unit Managers – use page overleaf to list any hazards and control measures specific to your site which are not listed below
Safe System of Work
1. Make sure the stop control button is easily accessible.
2. Follow the safety precautions in the COSHH Task Card when handling and changing dishwasher
chemicals. This includes wearing PPE such as protective eyewear and gloves.
3. Allow hot foods, liquids and equipment to cool before emptying equipment and placing it in the
dishwasher.
4. Stand back when opening the operating door or lid in order to avoid scalds from condensate and
water vapour.
5. Where appropriate use trolleys for the movement of equipment, crockery and cutlery.
6. If glass or crockery breaks in the dishwasher the water must be drained out before items are
carefully removed with gloved hands.
7. Broken glass, china and other sharp objects should be securely wrapped before placing in a bin
liner, or disposed of separately a rigid container.
8. Clean up spillages as they occur and use wet floor warning signs when appropriate.
Machine dishwashing
If you have any concerns, stop and speak with your line manager before proceeding.
What are the hazards and how might they harm?
What other precautions should be taken?
What PPE should the individual wear?
Clean up any spillages immediately
Wear PPE as prescribed in the Task Card for the cleaning chemical
you are using. This is likely to include gloves and goggles.
Burns/scalds from contact
with hot equipment,
crockery, water or steam
Slip injuries from spillages
Electric shock or burns
from incorrect use or
damaged/faulty equipment
Inhalation injury, burns,
skin irritation from
cleaning chemicals
Cuts/lacerations from
broken glass and crockery
Back and muscle strain
from manual handling
WS.STC.CS.32.01
