Common use of Safe Working Practices Clause in Contracts

Safe Working Practices. All persons working in the kitchen will do so in the safest possible environment by the Cook and those under their supervision:  Keeping work areas (including those not in use or in use by others who are busy and need support) clean, well organised and free of obstructions or hazards.  Reporting immediately to the maintenance department and where practicable removing from use or labelling as unfit for use faulty, damaged or otherwise unsafe equipment, furniture or fittings.  Taking personal responsibility for removing from use or labelling as unfit for use faulty, damaged or otherwise unsafe equipment, furniture or fittings, which are reported to them.  Cleaning up spillages (however caused and whomsoever caused by) immediately.  Always using wet floor signs if wet or uneven floors present a slip and fall hazard.  Working at all times in accordance with the established procedures and obeying safety rules.  However busy the kitchen is - helping all workmates to comply with safe work practices. All food services work to be completed by the required deadlines and to the required standards of the Food Production Team Leader and those under their supervision:  Working to their allocated schedule.  Communicating with each other if work is delayed for any reason and subsequently reorganising to ensure work is done and meals are served on time.  Being aware of the schedules of others and when time and work priorities permit, helping other kitchen staff with their allocated work.  Complying with Hospital and department policies and procedures.

Safe Working Practices. All persons working in the kitchen will do so in the safest possible environment by the Cook and those under their supervision:  • Keeping work areas (including those not in use or in use by others who are busy and need support) clean, well organised and free of obstructions or hazards.  • Reporting immediately to the maintenance department and where practicable removing from use or labelling as unfit for use faulty, damaged or otherwise unsafe equipment, furniture or fittings.  • Taking personal responsibility for removing from use or labelling as unfit for use faulty, damaged or otherwise unsafe equipment, furniture or fittings, which are reported to them.  • Cleaning up spillages (however caused and whomsoever caused by) immediately.  • Always using wet floor signs if wet or uneven floors present a slip and fall hazard.  • Working at all times in accordance with the established procedures and obeying safety rules.  • However busy the kitchen is - helping all workmates to comply with safe work practices. All food services work to be completed by the required deadlines and to the required standards of the Food Production Team Leader and those under their supervision:  • Working to their allocated schedule.  • Communicating with each other if work is delayed for any reason and subsequently reorganising to ensure work is done and meals are served on time.  • Being aware of the schedules of others and when time and work priorities permit, helping other kitchen staff with their allocated work.  • Complying with Hospital and department policies and procedures.