Hospitality is especially hard work during the busy festive season but it can also be great fun - and very profitable.
More custom, however, requires more staff and although some of these additional staff may only be there for the busy periods they need to know all the safety features of your premises and what to do in the event of any emergencies.
Fire safety
With regard to fire safety all staff must know/be aware of:
• the location of fire exits
• the fire assembly point/s
• what to do with guests in the case of an emergency
• where the fire extinguishers are located and what they are used for
• how to call the fire brigade
• fire safety hazards, such as festive decorations, candles, party poppers, open fires/guards and flaming that lovely Christmas plum pudding!
Food safety
Due to the increased demand at this time of the year you will almost certainly have more food than normal on the premises too. This can be a danger in itself so a few pre-season words to the team are a must regarding food safety.
In particular remain diligent with your ordering and food control systems so as to stay safe and eliminate waste of food/money/profit.
Although you and your team are busy always make time for checking goods coming in - checking not only for quality but also that the delivery is accurate and all the foods are sound, within date, and in the condition in which you expect them to be.
Likewise, maintain all your food safety controls no matter how busy you are and if you have above 20 covers on high risk foods you may wish to keep samples of these frozen for 14 days. These can serve as protection against any false food poisoning claim and investigation.
General points
Abiding by the licensing laws is always critical - as is liaison with the local police and licensing authorities. Where intelligence is gleaned then take heed. Staff must remain aware of who they can and can't serve; go through with your staff the do's and don'ts and provide a clear path of supervision and reporting.
Remind your team that the most common causes of accidents are slips, trips and falls and to be mindful of any hazards so they can be put right efficiently and quickly. Do an inventory to ensure that you have basics such as wet floor signs, clean sound mops and buckets, dustpans and brushes etc.
Regular checks of the toilet facilities are always a good idea so that if there are any issues they too can be addressed with speed. Remember also your smokers and have people check the outside areas of your venue and clear away debris and glasses.
There are so many things that come to the fore at this time of the year, it is important that you keep your staff briefed and you make every effort to ensure the safety of your guests, your staff and your business. Have a merry, safe and prosperous Christmas.
Stuart Knill is general manager for Venners Health & Safety Division. Founded in 1896, Venners is the UK's largest and longest established stock audit company servicing the hospitality and leisure sector. Its services include liquor and food stocktaking; inventory listings and valuations; compliance audit; and a range of health and safety services including food safety and fire safety. It serves all the UK and key European cities using only its own employees.
Call 01279 620 820, email enquiries@venners.co.uk or visit www.venners.com