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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Home Safety and Hygiene Safety in...Public Houses
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Safety in...


Public Houses

The following highlight some of the hazards and risks that might exist in your licensed premises. They are by no means exhaustive and may vary depending on individual circumstances.

Gas and Keg Stores

  • Gas cylinders, air compressors and beer kegs may explode if stored incorrectly
  • Leakage of gases (CO2/NO) may create poisonous atmospheres within stores.

Managing the risk:

  • Ensure only authorized staff have access and prohibit smoking.
  • Allow only trained and competent staff to make adjustments and connections.
  • Store kegs and casks above freezing.
  • Store unconnected cylinders horizontally and away from the sun/heat sources - secure with wedges.
  • After connection store cylinders upright and secure, e.g. with a chain.
  • Check cylinders regularly for leakage, i.e. cylinders frosted from bottom upwards or a hissing noise.
  • Ventilate storage areas.

Slips, Trips and Falls

Accidents are usually caused by poorly maintained or slippery surfaces, bad housekeeping or persons standing on unsuitable furniture to reach items.

Managing the risk:

  • Keep passageways, delivery areas and stairs clear.
  • Provide adequate lighting.
  • Clear spillages up immediately.
  • Use proper stepladders to reach anything not accessible from the ground.

Handling Goods

Accidents occur when lifting kegs, crates and cylinders (e.g. back injuries), handling broken glass (e.g. cuts) or touching frosted cylinders (e.g. burns)

Managing the risk:

  • Leave frosted cylinders to thaw before handling or use gloves.
  • Check for broken bottles and chipped/cracked glasses
  • Wrap up broken glass in plenty of paper and place in separate labelled bin.
  • Do not carry anything that obscures your vision.
  • Get assistance or use a trolley or hoist if possible for heavy or bulky items.

Electricity

Accidents are mainly due to misuse of, or badly maintained equipment. There is also an increased risk of electric shock during cleaning operations.

Managing the risk:

  • Use an extra low voltage supply for counter mountings or displays in bars.
  • Protect stores and beer dispensing areas by fitting a residual current device to the electrical supply and by keeping electrical cables/ pumps clear of the floor.
  • A suitable residual current device should be used to protect entertainer's electrical equipment.
  • Include equipment in regular safety checks as carried out by a competent person.

Fire

Faulty or overloaded electrical equipment, careless disposal of smoking materials by staff and customers and room heaters can cause fire.

Managing the risk:

  • Provide plenty of ashtrays and empty them regularly into a lidded metal bin.
  • Search the premises thoroughly, particularly seating and window ledges, after each trading period and empty all waste containers.
  • Site/fix heaters so they cannot be knocked over and they are away from combustible materials, e.g. furnishings.
  • Keep all escape routes clear and fire exits unlocked while persons are on the premises.
  • Consider making the premises a smoke-free zone.

Food Preparation and Service

Accidents during food preparation and service can result in cutting injuries and burns and scalds. There may also be a risk of fire.

Managing the risk:

  • Always cut/chop on a board and never in the hand.
  • Store knives in suitable racks or sheaths.
  • Ensure slicing and mixing equipment is properly guarded.
  • Avoid carrying large quantities of hot liquids (allow oil to cool before draining)
  • Use oven gloves/cloths for removing hot items from ovens and carrying hot dishes to tables.
  • Do not leave burners or deep fat fryers unattended or overfill deep fat fryers.

Violence to staff

Robbery of stock or cash and difficult customers can expose staff to a risk of violence.

Managing the risk:

  • Train staff to recognize the warning signs and to manage the situation.
  • Avoid lone working where possible.
  • Installation of CCTV.

Public Safety

Poor management of premises can expose staff and patrons to risk of violence.

Managing the risk:

  • Employment of Security Industry Authority (SIA) registered door staff.
  • Strict entrance policies.
  • Working with Trade Groups/Police/Licensing Department to share good practise.

Further Information

Safety in the Pub - A Comprehensive Guide to Health, Safety and Security

Postal Address British Beer and Pub Association, Market Towers, 1 Nine Elms Lane, London, SW8 5NQ

Telephone Number 0207 627 9191