It's a risky business

Compensation claims are pushing pub insurance premiums through the roof.

The story of the pub customer who last year threatened to sue after being hit on the head by a conker in the beer garden was a particularly newsworthy example of the compensation culture which is quickly gaining hold - and driving soaring insurance premiums for licensees and pub companies.

There are very many less amusing examples, however, and the fact is that genuine accidents are on the increase.

Figures from the Health and Safety Executive (HSE) show that accidents in pubs, restaurants and hotels cost the operator almost 10 per cent of turnover each year.

They also show that the number of accidents - and the subsequent claims for compensation - have been steadily rising. Major injuries are up by half and minor injuries have more than doubled in the last 20 years.

As well as creating misery for individuals and their families, accidents can have severe implications for employers. As claims spiral upwards the insurance companies increase their premiums.

Yet the HSE estimates that 70 per cent of workplace accidents in the hospitality market could be avoided through better health and safety management.

Here Sally Marshall from Norwich Union Insurance offers some practical advice on how you can reduce the risks.

Slips and trips​

Slips and trips are the cause of most accidents in licensed premises. Take a look at your property. Are there uneven floors, trailing cables and areas that are sometimes slippery due to a spillage? Stairs and cellars in pubs are particularly dangerous, with half of all injuries involving a fall from height.

• choose suitable surfaces
• ensure lighting is sufficient
• put a sign up warning people of a slippery surface
• keep the place tidy.

Heavy handling​

Handling heavy loads such as casks, kegs and crates, particularly during delivery to pubs and in the cellar, is especially hazardous.

• order supplies in smaller quantities and encourage staff to check the weight of the load before attempting to lift it
• rearrange the stores putting heavier items at waist level and items which are not in such frequent use on higher or lower shelves
• train staff in handling techniques and use team handling
• provide suitable trolleys and barrows
• arrange for supplies of heavier items to be delivered directly to the cellar or storage area
• stay alert to changing conditions such as frosty surfaces and steps on winter mornings.

Kitchen risks​

The kitchen accounts for almost a quarter of all injuries to employees in pubs, restaurants and hotels. Precautions governing the use of ovens, knives and other equipment are all important to ensure accidents are avoided - but the most hazardous is the deep fat fryer.

• never over-fill fryers. Pans should never be more than half to two-thirds full when the food being cooked is fully immersed
• never plunge wet food into hot fat - the water will cause the oil to foam and expand
• change the oil regularly - old oil will smoke and burst into flames at a lower temperature
• locate freestanding fryers between other equipment so they cannot be knocked over
• switch off fryers when unattended
• empty and clean fryers as the first task of the day when the oil has cooled, rather than as part of the closing down procedure.

Hazardous substances​

• draw up an inventory of potentially dangerous substances - such as corrosive cleaning agents for beer lines, corrosive dishwasher detergents and irritant rinse agents for glasswashers - and consider any associated risks
• give staff simple rules such as "do not mix chemicals unless specifically instructed to do so".

Passive smoking ​

Following several pieces of research concluding that passive smoking can cause lung cancer in non-smokers the HSE has been consulting on an Approved Code of Practice which is expected to require all employers to take "reasonable and practical" steps to reduce or eliminate exposure to passive smoking.

The hospitality industry has agreed a Public Places Charter in partnership with the government to encourage pubs to have a smoking policy and progressively improve smoke-free provision and air quality.

Noise​

If you provide entertainment, such as a disco or a live band, you should take steps now to prevent staff suffering from damage to their hearing. As a rule of thumb, if people have to shout at one another to be understood when two metres or less apart, or if they complain of ringing in their ears after leaving work, you may have a problem under the Noise at Work Regulations.

• look at introducing regular breaks during the shift or having staff work for shorter stints
• arrange the staff rota so that the same employees are not working in noisy areas every session but work in quieter environments on alternate days
• locate the bar away from the speakers or even in a neighbouring room, or install sound baffles and barriers to reduce noise levels in the bar area.

Violence​

Between 1994 and 1999, almost one in ten major injuries involving pub employees were attributed to violence.

• ensure that furniture, fixtures and fittings are not capable of being used as weapons
• test escape routes and ensure that alarms and panic buttons are suitably positioned
• make it easy for staff to raise the alarm though visual or audible contact with colleagues.
• Find out information about known troublemakers. Most police forces operate pubwatch schemes in which files on persistent offenders are shared with local pubs and other businesses. Contact your crime prevention officer to find out if there is a scheme in your area
• training in the prevention and management of violence should be made available to all staff. Check with your local authority or police force for details of course providers in your area or go to www.suzylamplugh.org
• create a plan for dealing with violent incidents, detailing what action individual members of staff are expected to take. In the aftermath of an incident, your analysis should explain what, why and how the incident happened and make recommendations on how to prevent a recurrence.

Children's play areas​

Play areas with swings and slides, climbing frames and tree houses are a popular attraction at many pubs. As well as providing hours of fun and relief for parents, however, they can also lead to accidents.

• when siting the play area reduce your risk by considering issues such as fire escape routes, drainage, protection from adverse weather such as strong winds, and local hazards such as traffic in car parks and adjacent roads
• children should not have to cross in front of swings to get to other pieces of play equipment
• moving equipment should be placed away from the entrance to the area
• swing frames should be sited north to south - to avoid users being dazzled by the sun - while slides should not face the sun to avoid heat build-up
• stop the use of the site when it is covered in ice or snow
• check play areas daily for signs of damage, broken glass and other hazards
• plan a maintenance and inspection programme by the equipment supplier
• close the play area immediately if any equipment becomes unsafe or if there is danger of overcrowding or unruly behaviour
• remind parents of their responsibilities to supervise their children using well-placed signs and advertise age restrictions.
• with equipment such as inflatable bouncy castles limit access to times when adequat