Compass UK & Ireland
Workplace Safety Management System
Safe System of Work
What are the hazards and how might they harm?
What other precautions should be taken?
1. Portable boilers (such as pasta boilers) must be securely sited so that they are stable.
2. Make sure all operating switches are conveniently accessible in the case of emergencies.
3. Make sure the lid is fully open and secure.
4. Equipment that is not plumbed in should be filled using an appropriate method, using for example
a jug, pan, bucket or hose, to avoid manual handling injuries and spillages.
5. Do not overfill equipment to avoid spillages.
6. Use oven cloths or gloves when handling hot equipment.
7. Stand back to avoid escaping steam when raising the lid.
8. Brat pans must not be used for deep fat frying.
9. Pasta boilers must not be left unattended when in use.
10. When decanting food, ensure that the receiving container is as close as possible to the equipment
to avoid spillages.
11. Operate the tilting mechanism slowly to avoid spillages.
12. Do not overfill containers and whenever possible trolleys should be used to minimise manual handling.
13. Allow water to cool before the boiler is drained for cleaning.
14. Clean up spillages as they occur and use wet floor warning signs when appropriate.
Burns/scalds from
contact with hot surfaces
or equipment
Slip injuries from spillages
Back and muscle strain
from handling heavy items
Electric shock or burns from
incorrect use or
damaged/faulty equipment
Clean up any
spillages immediately
Use oven gloves or cloths
when handling hot items
Multifunctional volume cooking
(including brat pans, boiling pans, tilting
kettles, pasta boilers)
If you have any concerns, stop and speak with your line manager before proceeding.
Explosion or fire associated
with use of gas
Safety Task Card
STCCS 06
Unit Managers – use page overleaf to list any hazards and control measures specific to your site which are not listed below
WS.STC.CS.06.01
Burns/scalds from contact
with hot food, hot liquids
and steam
