SAFETY AND SECURITY
The aim of the Staff Portal is to provide you with all the information you will need during your employment with us. All information contained within the Portal forms part of your contract of employment at Let Minnow Cafe.
WORK PLACE HEALTH AND SAFETY
The Work Health and Safety Act 2012 is a legislative document that details the responsibilities and obligations regarding health and safety in the workplace. Adhering to this legislation ensures there is a Duty of Care within the workplace. In achieve the objective of the WH&S Act both the employer and employees are responsible for,
Promoting and securing the safety and health of people at work
Protecting people at work against hazards
Assisting in securing safe and hygienic work environments
Reducing, elimination and controlling hazards
FIRST AID KIT
It is important all employees know the location of the first aid kit, which is equipped to handle any minor incident. This is located in the back office on top of the open lockers. Should an incident occur, regardless of the severity of the incident, please complete an Incident and Hazard Report Form advise your Supervisor. Also if you notice w e are low on stock please write this on the ordering whiteboard
INJURIES AND INCIDENTS
It is important, for teams welfare as well as the welfare of our guests, to report any accident/injury immediately using the Incident and Hazard Reporting Form.
Reporting a minor accident could help to avoid a more serious accident/injury, especially if is has occurred due to unsafe conditions or practices. If there is any possibility the victim has injured their back or neck DO NOT MOVE THEM.
ROBBERIES AND HOLD UPS
In the event of a robbery or hold up;
Try to remain calm, assess the situation, and do exactly as the offender says. Remember the number one priority is your safety, the safety of other employees and customers.
Always remember that the offender will be nervous and tense so explain any movements and avoid any sudden actions.
Speak only when spoken to as any conversation with the offender will prolong the incident.
Avoid eye contact with the offender.
Note the offender/s conversation including any indecent language, accent, nicknames or speech impediments.
Unless otherwise ordered, continually watch offender/s making a mental note of their description especially scars, tattoos and any other prominent features.
Observe and take note of weapons that are being used.
Observe the direction of travel taken by the offender/s when they leave the premises.
Look to see if a vehicle has been used and if there are any other occupants.
Never take drastic action during the robbery and do not chase the offender.
Call 000
Report immediate to management
Complete a Robberies and Hold up Form as soon as possible
SECURITY
With multiple entrances the cafe is a large accessible building, it is every employee’s responsibility to be aware of the security needs of the business.
Staff are responsible for securely closing all entrances and exits prior to leaving the work place, you will require a key for this. This includes the back door (leading to the YARD), the side kitchen door, and the front door.
Prior to leaving the premises the alarm must be set. Once all required jobs are completed turn off the lights and stand next to the alarm panel, stand still till it indicates ready..
When it indicates ready you can set the alarm, the code is 2525. After you enter this you will have 30 seconds to exit the building, if you do not exit in this time the alarm will activate. If the alarm activates you will need to re-enter and turn off the alarm with the same code, 2525 and start the activation process again.
When leaving the premises you will need to close the door, the keypad lock with automatically lock, you will need to lock the handle lock with a key as well as the bolt lock at the bottom of the door.
If you can not set the alarm or lock the doors, contact the owner Julie Sowter on 0410668584, immediately. If you don’t get an immediate response contact Brendan Reilly on 0431763440.
ELECTRICAL SAFETY
A hospitality environment presents all kinds of opportunities for injury from electric shock if you are not careful.
Please be aware · The power supply is much stronger than the power supplied to your home.
Water and electricity do not mix
Please be careful before you hose or splash water
Report frayed or damaged power cables to using the Electrical Hazard Form.
USE OF CHEMICALS
We use a range of powerful cleaning chemicals to maintain cleanliness and hygiene. The cleaning station is located in the back chemical storage area. The chemical. All our chemicals have Safety data sheets, on the wall in the chemical room, they are also linked below;
Do not add more water without consulting your supervisor. For all other chemicals, p lease read the Material Safety Data Sheets and use accordingly. Dilute chemicals to the correct concentration. Slippery Floors & Debris The floors i n the kitchen and services areas can become slippery a t times. Supervisors are to ensure that floor areas are mopped and degreased regularly. If a spill or debris is found on the floor – DO NOT leave the area to go and retrieve a mop. Ask a fellow team member to get the sign and mop for you. Ensure you warn patrons and fellow staff to avoid the area in the meantime. Fire Emergency Procedures The café is protected with smoke detectors, a fire hose reel, fire extinguishers and fire blankets. The fire hose reel is located in the cupboard opposite the nook (T6 & T7). The fire extinguisher & fire blanket. Please ensure that you are familiar with the procedure for evacuating the premises. The muster point in case of emergency is the carpark opposite the café on King St, and the exits are the café front door and the fire escape located from the Atrium
MANUAL HANDLING
When carrying a load consider the load and the lifting/carrying that is required.
Can someone else assist?
Are there other options for moving the load (a large box containing smaller boxes, carry a few smaller boxes and make two trips).
Do not attempt to lift more than 15kg solo.
When planning to lift consider the follwoing;
The distance you have to carry the load
Obstacles in your path
The total weight of the load
The distance the load is away from your body
The likelihood the load may slip
The need for you to twist
SLIPPERY FLOORS AND DEBRIS
The floors in the kitchen and services areas can become slippery at times.
Team Members are to ensure that floor areas are dried and serviced during service to avoid accidents for both staff and customers.
If a spill or debris is found on the floor
DO NOT leave the area to go and retrieve a mop, put the wet floor sign up, grab a tea towel and dry the area.
If required, ask a fellow team member to get the sign and towel for you.
Ensure you warn patrons and fellow staff to avoid the area in the meantime.
FIRE EMERGENCY PROCEEDURES
The café is protected with smoke detectors, fire extinguishers and fire blankets. The fire fire extinguisher s are located ….. and in the back office next to the photocoppier.
Fire blankets are located; xxxxx
Please ensure that you are familiar with the procedure for evacuating the premises. The muster point in case of emergency is either out the front of the cafe at the green space opposite, or in the YARD.