Training and competence
To help ensure the safe use of this appliance there is a requirement for you to provide
whatever information, instruction, training, and supervision as is necessary to ensure, so far
as is reasonably practicable, the health and safety of all users.
For further help and information on training and competence we would refer you to the
Health and Safety Executive website;
document ref: health and safety
training INDG345. International customers should default to the health and safety guidelines
provided by your government body.
Risk assessment
As part of managing the health and safety of your business you must control any risks
identified in your commercial kitchen. To do this you need to think about what might cause
harm to people and decide whether you are taking reasonable steps to prevent that harm.
This is known as risk assessment. It is important to consider the environment around the
product as well as the product itself. For example, oil or food spills will present a significant
risk so users so the need to immediately clean up such spills must be reflected in staff
training.
For further help and information on risk assessments we would refer you to you the Health
and Safety Executive website;
document ref: risk assessment INDG163.
International customers should default to the health and safety guidelines provided by your
government body.