In this article, we will outline the hazards you may come across as a bricklayer and discuss the importance of understanding how to ensure a safe working environment. We will also highlight the importance of having risk assessments in place, as well as provide a free risk assessment template for you to download and use in your setting. 

What are the Hazards Associated with Bricklaying?

Working in the construction industry as a bricklayer is a rewarding career, however, there are various hazards that can pose a risk to your health and safety.

Some hazards include the following:

• Working in confined spaces. 
• Manual handling.
• Cuts, abrasions, bruises or crushing.
• Falls from height.
• Slips, trips and falls.
• Contact with hazardous substances.
• Dust and flying particles.
• Noise.
• Power and hand tools.
• Hand-Arm Vibration Syndrome (HAVS).
• Electricity.
• Sun exposure.
• Slinging and load handling.

This is not an exhaustive list and there may be other hazards specific to your workplace and work activity. As a result, it is imperative that you are aware of the hazards and risks that can arise when bricklaying so that you can ensure your own, and others’, safety. 

Why is Bricklaying Health and Safety Important?

As mentioned above, there are a multitude of different hazards and risks to health and safety when working as a bricklayer. Therefore, it is imperative that you follow the necessary precautions and control measures that are put in place to eliminate, or reduce the risk of, injury or ill health. 

Your employer has a duty to protect you while at work and carrying out work activities. This is outlined in the Health and Safety at Work etc. Act 1974 and includes providing information, instruction and training to enable you to work in a safe way. 

As an employee, you also have responsibilities for ensuring health and safety. These include the following:

• Working in the way that you have been instructed.
• Following the training that you have been given.
• Taking reasonable care of your own safety, as well as the safety of others who may be affected by your work.
• Correctly using the work equipment provided by your employer and reporting any defects. 

For those who are self-employed, the above duties apply, in addition to other responsibilities for ensuring their work doesn’t put others at risk. If you’re self-employed and you employ workers, you have the same legal responsibilities as any other employer. As a result, you must ensure that you implement the necessary training, instruction, supervision and safety control measures. 

Accidents and risk to health and safety are preventable by following safe systems of work, such as conducting risk assessments and implementing control measures. If a health and safety accident or incident does occur at work, it must be reported as soon as possible. Reporting accidents and incidents help to prevent them from reoccurring, this is also a legal duty. To learn more, take a look at our Reporting Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR) training course. 

Having the appropriate safety control measures in place is important to ensure everyone’s health and safety. If you are working at someone’s house, they may want to look over your safety measures to ensure that you have followed the correct health and safety protocol to apply safe working practices in their setting. 

How Do I Ensure a Safe Working Procedure for Bricklaying?

One of the ways that employers can keep you safe at work is by providing the necessary training and encouraging toolbox talks for regular reminders of health and safety risks and the precautions to take. Another way to keep bricklayers safe is through completing a bricklaying risk assessment. 

Risk assessments are tools to identify the potential, and current, hazards in the workplace or those that can result from work activities that could cause harm. They also outline the steps that can, and will, be taken to minimise the risks to health and safety. A bricklaying risk assessment should be completed to raise awareness of the potential risks and to develop safe working procedures. 

Bricklaying risk assessments can be used for the following:

• To identify hazards and risks from the workplace and work activity.
• To outline the control measures required for the workplace or work activity.
• To assist in forming safe working method statements. 
• To help new workers understand some of the risks of the workplace or work activity and how they can work safely. 

Looking to Learn More?

Our range of Health and Safety Training Courses include Health and Safety Training for Employees, Health and Safety Training for Managers as well as Risk Assessment Training and will help you to ensure safe working practices in your workplace.

To control the hazards and risks from bricklaying, control measures should be put in place. The following list outlines some health and safety risks, along with some potential control measures that could be used.

• Slips, trips and falls – clean your work area as you go and report any safety hazards immediately. 
• Hand hygiene – ensure you have access to proper hand hygiene facilities and regularly wash your hands. 
• Hazardous substances – ensure the appropriate PPE is used when coming into contact with hazardous substances. 
• Safety in excavations – check if an excavation site has been inspected before entering.
• Dust and flying particles – ensure the correct PPE and extraction equipment is used when doing a work activity that creates dust and flying particles. 
• Manual handling – ensure you follow your training in manual handling. 
• Falls from height – use fall protection equipment, such as a safety harness. 
• Noise – use the appropriate ear protection when needed. 
• Power and hand tools – use tools as intended and trained, also check for any defects before using them. 
• Hand-Arm Vibration Syndrome (HAVS) – use the correct tools for the work activity and check for any defects before use. 
• Electricity – ensure cables are off the ground and away from water or wet areas. 
• Sun exposure – keep covered, stay in the shade and apply sun cream on exposed skin.
• Slinging and load handling – only engage in slinging and load handling if you have been properly trained to do so. 

The competent person is responsible for ensuring safe working practices for bricklaying. Competence is a combination of the training, skills, experience and knowledge that a person has and their ability to apply them safely. Anyone completing a risk assessment would need to be suitably competent and have sufficient knowledge to be able to carry out the risk assessment process safely and accurately.

Free Bricklaying Risk Assessment

Here we have provided a free bricklaying risk assessment template. You can download this template and use it to identify the hazards in your workplace and those that result from bricklaying. 

The risk assessment template includes spaces for you to fill in regarding the health and safety risks specific to your work activity and environment. You can use the hazards listed in this article as prompts for some of the hazards you might come across. 

Free Bricklaying Risk Assessment Template

We hope you have enjoyed reading this article about the importance of bricklaying risk assessments. If you have any questions or want to find more information about the topics covered, please don’t hesitate to get in touch with us at High Speed Training!

Further Resources:

• Health and Safety Training Course
• Toolbox Talks in Construction: Guidance on Meeting Topics and Resources
• Force Majeure in Construction Contracts: Workers & Contractors Rights

The post Bricklaying Risk Assessment: Free Template appeared first on The Hub | High Speed Training.

In this article, we will explain what a pregnancy risk assessment is and why it is important in the workplace, as well as what it should include. We will outline the laws regarding pregnancy in the workplace and the potential risks to health and safety. Finally, we will provide a free workplace pregnancy risk assessment template and a completed example. 

What Do I Need to Know About a Workplace Pregnancy Risk Assessment?

In the workplace, a pregnant employee is more susceptible to injury, both to themselves and their unborn child. Therefore, it is essential that control measures are put in place.

Once an employee finds out that they are pregnant, they should inform their employer in writing. The employer then has a legal duty to conduct a risk assessment. Having a workplace risk assessment for a pregnant employee is crucial to ensure their health and safety at work. This also applies to women who have become new mothers within the past six months and women who are breastfeeding. 

Pregnancy workplace risk assessments are fundamental as they ensure that employers review their existing general risk management controls. The aim of a workplace pregnancy risk assessment is to ensure that the health and safety of the pregnant employee or new mother is considered and that the necessary control measures are being implemented in the workplace.

The risk assessment process should involve talking with the pregnant employee or new mother to see if there are any conditions or circumstances relating to their situation that could affect their work, or if they have any concerns about continuing their work. The employer must also take into account any recommendations given by the individual’s doctor or midwife. 

What are the Laws Regarding Workplace Pregnancy?

There are a number of laws and regulations that are in place to ensure the health and safety of employees that are pregnant or new mothers. Each regulation places different duties on employers, these include:

The Management of Health and Safety at Work Regulations 1999 (MHSW) – Under regulations 16 to 18, employers are required to manage the risks to pregnant employees and new mothers. Employers must also follow advice around night working and if it will affect the health of pregnant employees. In addition, it explains the employer’s legal duties once they are notified that an employee is pregnant, is breastfeeding or has given birth within the last six months.  

The Workplace (Health, Safety and Welfare) Regulations 1992 – Under regulation 25, employers are required to provide a suitable place to rest for employees who are pregnant, breastfeeding or new mothers. 

The Equality Act 2010 – Under this Act, employers cannot dismiss or discriminate against an employee because they are pregnant, a new mother, on maternity leave or breastfeeding. 

Employers have a legal duty to ensure the health and safety of their employees. Therefore, where there are risks to a pregnant employee or new mother, the employer should take steps to remove or minimise them by changing the work. If this is not possible, the employer should arrange suitable alternative work. If alternative work cannot be found, the employee should be suspended on full pay for as long as necessary. 

Health and Safety Risks for Pregnant Women at Work

In the workplace, there are many health and safety risks for pregnant employees or new mothers. Some workplace risks can become more dangerous to a pregnant woman or new mother, other risks arise due to the pregnancy. 

Symptoms experienced during pregnancy that can pose risks to health and safety include the following:

• Reduced agility, speed, reach or balance.
• Fatigue and exhaustion.
• Stress and high blood pressure.
• Severe morning sickness.

Risks to the employee and their unborn child that arise from work activities and/or the workplace include the following:

Manual handling – Pregnant employees should not lift or carry heavy loads, this should also be considered when returning to work after giving birth. 

Posture and position – Postural problems can occur at any stage during the pregnancy and some may not become apparent until after giving birth. Therefore, pregnant employees and new mothers should not sit or stand for long periods of time. 

Working hours – Working hours may have to be adjusted as the pregnant employee may need to leave due to medical appointments. They may also need to start and finish at different times to avoid rush hour traffic. The employee may also require more frequent breaks to rest. 

Working conditions – The safety and welfare of the pregnant employee when working at height or lone working must be considered. In addition, the conditions such as temperature of the workplace, noise and any vibrations caused by machinery should be included. 

Display screen equipment (DSE) – Pregnant employees should avoid sitting or standing for long periods of time. There are also associated risks when pregnant, such as reduced mobility, increasing in size and aches and pains. 

Welfare issues – Suitable facilities for rest are essential, as well as facilities for expressing and storing breastmilk. 

Slips, trips and falls – Trailing cables or potential trip hazards can cause serious harm to the pregnant employee and their unborn child. 

Personal protective equipment (PPE) – PPE is often not designed for pregnant women, therefore, alternative PPE or different sizes of PPE should be considered. 

Hazardous substances – Exposure to hazardous substances can cause harm to the mother and their unborn child, so should be minimised as much as possible. This can include pesticides, cleaning chemicals and lead. 

Biological agents – Exposure to bacteria and viruses can cause harm to the mother and their unborn child, so should be minimised as much as possible. This includes exposure to animals and illnesses. Extra PPE could be used to reduce the risk. 

This is not an exhaustive list and employers must consider the risks specific to their workplace and work activities. 

Free Pregnancy at Work Risk Assessment Template

Here we have provided a free template of a pregnancy risk assessment for you to download and use in your workplace. 

The risk assessment template covers the employee’s basic information, the different hazards and the control measures that should be implemented. 

Risks may change throughout the pregnancy and after. Therefore, risk assessments should be regularly monitored, reviewed and kept up to date. Pregnancy workplace risk assessments may also look different and include different things depending on the workplace they are intended for. 

You can use this template to guide your own risk assessments as well as to understand and control any potential risks in the workplace. We have also provided a completed example to show you how to use the template. 

Free Pregnancy at Work Risk Assessment Template

Free Pregnancy at Work Risk Assessment Template Example

Workplace pregnancy risk assessments help to ensure the health and safety of pregnant employees, new mothers and women who are breastfeeding. Laws and regulations place legal duties on employers to protect pregnant women and their unborn child from work-related risks. There are a multitude of risks that should be considered in the risk assessment and control measures should be implemented. 

Further Resources:

• Health & Wellbeing Training Course
• Risk Assessment for Working from Home
• DSE Workstation Assessment and Checklist
• Workplace Health & Wellbeing Quiz
• HR Guide to Health & Safety – PDF Template
• Risk Assessment Quiz
• Health and Safety Quiz
• Health & Safety Training Courses
• Menopause Awareness Training Course

The post Workplace Pregnancy Risk Assessment: Health and Safety Guidance appeared first on The Hub | High Speed Training.

It’s evident that we have a desire to look good and this is driving sales of cosmetic products and beauty services. However, if you work in the beauty industry – whether self-employed or as an employee – you’ll recognise that this industry comes with many products and equipment and therefore many hazards. 

In this article, we’ll take a look at the identification of common hazards in beauty salons, what the rules and regulations are, as well as highlighting employee responsibilities and providing you with a free beauty salon risk assessment template.

What are the Common Hazards in a Beauty Salon? 

Like any other business, health and safety in a beauty salon environment must be a priority, especially because of the number of potentially hazardous chemicals and equipment involved in the job. Whether you work in a hairdressers, nail bar or cosmetics company, it’s essential that you’re aware of the hazards you might be faced with in order to keep yourself, your colleagues and your customers safe and to prevent accidents from occurring.

By definition, a ‘hazard’ is anything that could cause harm to someone and ‘risk’ is the severity of harm that may occur and the likelihood of that harm occurring. For example, cleaning chemicals are a common hazard in a beauty salon but with a low level of risk, as they are unlikely to cause serious harm when used correctly. On the other hand, sharp needles or razor blades are a hazard with a high level of risk, as they are much more likely to significantly hurt someone.

How to Identify Potential Hazards

Recognising potential hazards in your beauty salon is important for managing the risks, as identifying the hazards is the first step in a workplace risk assessment. Take a look at the examples below and try to determine which hazards are present in your particular salon environment.

The most common hazards in a beauty salon include:

• Chemicals – many types of chemicals are used in a beauty salon on a daily basis, such as cleaning chemicals, equipment sanitisers and beauty products (like dyes, chemical peels and acetone). If these aren’t used or stored correctly (in accordance with COSHH), however, then they can cause various health issues, such as respiratory and dermatological complications like occupational asthma and dermatitis.
• Needles and sharps – if you use sharp tools in your salon, such as syringes, needles for aesthetic injections, razors or scissors, then they pose a significant safety hazard if not handled and disposed of correctly. For example, an accidental skin puncture can expose a person to blood-borne viruses, such as HIV.
• Bacteria – unclean salons and unwashed equipment can readily encourage the spread of harmful biological agents (which may cause infection, allergy or toxicity) as a result of accidental contact with a substance that hasn’t been cleaned up properly. Unsanitised salons also contain germs that can cause disease or spread an infection, including common colds, flu and COVID-19, as well as those that are more serious.
• Slips, trips and falls – trailing wires, wet floors, spilled products and uneven surfaces can all encourage workplace slips, trips and falls. Whilst you may know to step over the yellow cable when coming down the stairs, will your clients see the hazard?
• Electrical equipment – poorly maintained equipment, overloading sockets or extension cables, using electrical equipment near water or using the wrong equipment for the job can all cause electrical burns, injuries or fires.
• Fire – faulty electrical equipment is the cause of many workplace fires but, in a beauty salon, it’s likely that you also work alongside many flammable chemicals, like solvents (acetone), and aerosols. You may also use candles or tealights, which can easily start a fire if knocked over or left unattended.
• Noise – working with noisy equipment can cause damage to your hearing over time, especially if you’re exposed to loud sounds or prolonged noise regularly. Even handheld equipment like hair dryers can be irritating to the ear if daily exposure is high.
• Untrained staff – accidents and injuries due to an ignorance of risks should never happen, as everyone in the salon should be fully trained in relevant health and safety measures. Untrained staff pose a hazard to everyone if they are unaware of the safety procedures to follow but particularly to clients, who may obtain a burn, injury or infection as a result of unqualified workers.

Want to Learn More?

We offer a range of online training courses that can help you develop the skills you need to be safe in your beauty salon. This includes industry-specific courses like COSHH and Needles and Sharps Training as well as comprehensive Health and Safety Training for Employees.

What are Beauty Salon Rules and Regulations?

Whilst it’s vitally important to understand how to identify potential hazards and risks in your beauty salon environment, you also need to be aware of what the law says to ensure you are adhering to all health and safety guidelines. 

There are many salon regulations for health and safety, but some of the main ones for you to understand are listed below.

General Health and Safety

The Health and Safety at Work, etc. Act 1974 is the main health and safety legislation in the UK and requires all employers and business owners to ensure, as much as they possibly can, the health, safety and wellbeing of their staff members and anyone else who might enter their place of work, like your salon’s clients. As a beauty salon employee, this law requires you to follow all health and safety measures that your employer has put in place (like wearing protective gloves for specific tasks or only using chemicals for a certain amount of time).

Chemical Safety – COSHH

The Control of Substances Hazardous to Health Regulations 2002 (COSHH) is perhaps the main legislation for beauty therapists, as it requires your salon to have controls in place that reduce or eliminate your exposure to harmful chemicals – many of which you’ll use on a daily basis. This law means you must handle chemical products safely, through adequate storage, reduced handling times, wearing protective clothing or using an entirely different, non-toxic product to remove the risk completely.

Chemical Labelling

The GB Classification, Labelling and Packaging Regulations (GB CLP) sets out the requirements for the labelling and packaging of chemical substances, which includes almost all of the chemicals and products used in your beauty salon. As a salon employee, you must follow the safety instructions on all chemical products: there are nine pictograms that can be used to quickly identify hazardous and dangerous substances which may be useful for you to know.

Safety Data Sheets (SDS)

Under UK REACH (UK registration, evaluation, authorisation and restriction of chemicals), manufacturers and suppliers of chemicals must provide safety data sheets (SDS) with their products. Amongst other things, SDSs explain why the substance is hazardous, how it might affect people and how to handle and store it correctly. For example, whether you need to wear gloves or goggles when using the substance. If you have SDSs available to you in your salon, then ensure you’re familiar with the contents before using a hazardous substance.

Needles and Sharps

The Health and Safety (Sharp Instruments in Healthcare) Regulations 2013 require your salon to have controls in place to reduce the risks caused by sharp objects, like syringes, Botox needles or razor blades. This includes the use of ‘safe sharps’ where possible, preventing the recapping of needles and ensuring secure disposal containers, for example. You must also have a procedure in place for dealing with any accidental injuries caused by needles and sharps – a specific risk assessment can help you manage this process.

Fire and Electrical Safety

The Regulatory Reform (Fire Safety) Order 2005 in England and Wales and the Fire Safety Regulations in Scotland and Northern Ireland require all workplaces to take steps to reduce the risk of fire. This includes ensuring there’s an accessible means of escape, that the premises has working smoke-detection equipment and that there are arrangements in place for the quick evacuation of staff and clients. You can help support this law by regularly testing fire and smoke alarms, ensuring the salon’s emergency exits are kept clear at all times and abiding by any fire safety training given to you by your manager.

Employee Responsibility in a Beauty Salon Environment

Whilst it’s the employer’s overall responsibility to ensure health and safety in the workplace, all employees have a duty to take care of themselves and others, including other members of staff and customers or clients to the business.

As an employee in a beauty salon, it’s your responsibility to undertake any relevant training you’re given to ensure you’re acting safely at work. This may involve specific accreditations or certifications related to your particular job role (for example, a diploma in hairdressing, a beauty therapy qualification or a nail technician NVQ) as well as health and safety certificates. Not only do these qualifications show that you’re fully trained and competent in your particular role but also that you recognise health and safety is important, reassuring clients that you’re both skilled at what you’re doing and that you take their safety and wellbeing seriously.

Top Tip

If you’ve achieved a certificate at work, then why not display it in your workplace for customers to see? This will give them confidence in your abilities to care for them and keep them safe.

Furthermore, if an accident ever did occur in your salon, having an awareness of emergency first aid at work (EFAW) is highly beneficial for all members of staff. For a small beauty salon, it’s recommended that you have at least one person who is fully trained in first aid procedures.

Lastly, employees in a beauty salon also have a responsibility to care for the mental wellbeing of their customers, as well as their physical safety. For example, treating clients with dignity and respect when offering treatments that involve parts of the body, honouring clients’ differences according to the Equality Act 2010, providing clients with excellent customer service and communicating in a way that’s inclusive and respectful for all.

For more information, take a look our article: How to Promote Inclusive Communication in the Workplace.

Free Beauty Salon Risk Assessment

A beauty salon risk assessment is an examination of what in your workplace could potentially cause harm to staff, clients and visitors. Recognising how to carry out a risk assessment is an important aspect of maintaining health and safety in your salon, as it will help you to identify the hazards and then work to eliminate or reduce the risk of harm.

To carry out a beauty salon risk assessment, there are five key steps to follow:

1. Identify the hazards.

This means making a list of anything in your salon that could potentially harm someone, such as any of the common hazards in a beauty salon we looked at earlier (chemicals, needles, slips and trips, electrical equipment and noise, for example).

2. Decide who may be harmed and how.

Next, determine who is most likely to be harmed by each of your hazards and how; this could be yourself, your colleagues and/or your clients. For example, acetone is a hazardous chemical substance used in a nail salon that has the potential to harm both workers and clients if there is prolonged skin contact or it accidentally gets into the eyes or mouth.

3. Evaluate the risks and decide on precautions.

The third step is to look at each of the hazards and decide the level of risk they present – high, medium or low – then determine how these risks can be lowered with suitable safety precautions. Ideally, you would aim to eliminate the hazard completely but, if this isn’t possible, think about how you could reduce exposure or swap it for something else less risky.

For example, can you:

• Increase ventilation, use a dedicated enclosed area or introduce time limits when using certain chemicals.
• Wear face masks and gloves when handling substances.
• Increase the frequency of handwashing and premises cleaning.
• Use more warning signs around the salon.
• Introduce new safety equipment, like spill kits and sharps bins.

4. Record your findings and implement them.

Recording your risk assessment is a legal requirement in salons where five or more people are employed, but it is good practice for all businesses. Records should be able to show that your beauty salon has: carried out a sufficient and thorough assessment of the hazards; identified who might be affected and how; implemented reasonable precautions and lowered the risks as much as possible; and involved staff members by providing suitable safety training.

5. Review your assessment periodically and update it when necessary.

Your salon should regularly review its risk assessment records to check if anything needs updating. This usually happens if changes in the workplace have occurred which could result in new hazards, such as if there are new members of staff, new ways of working or new equipment.

Need to carry out your own salon risk assessment? Download your free beauty salon risk assessment template here:

Beauty Salon Risk Assessment Template

Whilst the beauty industry offers many job prospects and is clearly a booming industry, it’s crucial that you know how to recognise any potential safety hazards to ensure the smooth running of your business. Risks to the health and safety of salon staff and customers need to be managed on a daily basis, and it’s a thorough beauty salon risk assessment that will help you to ensure this.

Further Resources:

• Health and Safety Training Courses
• Nail Salon Hazards and Precautions for Workers
• A Hairdresser’s Guide to COSHH in the Salon
• How to Avoid Electrical Hazards at Work
• The COSHH Hazard Symbols & Their Meanings
• What is A COSHH Assessment and Does My Workplace Need One?
• A Guide to the Most Common Workplace Hazards
• How to Safely Store, Handle & Dispose of Corrosive Chemicals
• Risk Assessment Quiz

The post A Guide on Hazards in a Beauty Salon: Free Risk Assessment Template appeared first on The Hub | High Speed Training.

This article will outline what a first aid needs assessment entails, what it means to be a low-risk workplace or a higher-risk workplace, and the importance for both environments to complete a first aid needs assessment. We will also provide a downloadable assessment template for use within any business.

What is a First Aid Needs Assessment?

A first aid needs assessment is an assessment carried out by an appropriately trained and competent individual. It is used to determine how many first aiders are required, what level of qualification they should hold, and whether any additional facilities or equipment needs to be provided. The Health and Safety (First Aid) Regulations 1981 is a key piece of legislation regarding first aid. It outlines the responsibility placed on employers to ensure that any necessary facilities, equipment and personnel are ‘adequate and appropriate’.

Determining what is classed as ‘adequate and appropriate’ will depend on the nature of the workplace itself. There are several factors to consider, which we will discuss in greater detail later in the article. Regardless of industry or how many people are employed by the business, health and safety regulations in respect to first aid assessments and provisions are always applicable. 

Depending on the size of the organisation, there may be a record kept of work-related injuries. This, along with an incident book and the company’s risk assessments, can help to create a more informed picture of which incidents are most likely to occur and what kind of first aid provisions are required to deal with them. By law, organisations that employ ten or more members of staff must have an accident book.

Control measures should always be in place to reduce any potential risks and prevent accidents and injuries at work, but should these fail, first aid assistance may be necessary. Of course, along with work-related accidents, there is always the risk of unexpected medical episodes occurring at any time. 

When it comes to what first aid assistance entails, it is worth noting that it could be anything from life saving CPR to dealing with a minor cut. The Health and Safety Executive (HSE), states that under the Health and Safety (First-Aid) Regulations 1981, ‘first aid’ refers to:

• Treatment for the purpose of preserving life and minimising the consequences of injury and illness until help from a medical practitioner or nurse is obtained, and;
• The treatment of minor injuries which would otherwise receive no treatment, or which do not need treatment by a medical practitioner or nurse.

The purpose of administering first aid to those in need is to preserve life, prevent conditions from getting worse and to promote recovery.

To get an idea of just how common illnesses and injuries in the workplace are, below are the most recent related statistics from the Health and Safety Executive (HSE).

In 2022/23:

• 1.8 million workers suffered from work-related ill health (new or long-standing).
• 561,000 non-fatal injuries occurred at work.
• 32% of non-fatal injuries to employees were a result of slips, trips or falls on the same level.
• 135 workers suffered fatal injuries at work.
• 35.2 million working days were lost due to work-related illnesses and workplace injuries.

Many of the incidents that make up the statistics above will have required first aid and it is worth thinking about how being able to access this immediate assistance may have prevented the number of fatalities from being much greater.

Want to Learn More?

Why not take a look at our Online Health and Safety Courses? Or browse our range of first aid courses, including our Workplace First Aid Training, Emergency First Aid At Work (EFAW) Refresher Course and our Paediatric First Aid Online Training Course.

It is important that a first aid needs assessment not only determines how many first aiders are required, but also what level of qualification they need to have. First aid personnel generally fall into three main categories:

First aider – First aid at work (FAW) qualified

An individual with this certified level of competence (level 3) is a first aider who is able to confidently and appropriately deal with a range of first aid situations, including specific injuries and illnesses that go beyond just emergencies. 

Emergency first aider – First aid at work (EFAW) qualified

An emergency first aider is a first aider (level 2) who has been trained in recognising and responding to emergency situations. Those with either FAW or EFAW are qualified in first aid, but the latter of the two is less extensively trained. 

Appointed person 

An appointed person does not require formal training, but can take on certain duties regarding first aid within the organisation. For example, they may be given the responsibility of: 

• Calling the emergency services when required.
• Maintaining first aid facilities and equipment, ensuring first aid kits are well stocked and up to standard at all times. 
• Keeping up to date first aid records.

Unless trained and deemed competent, appointed persons do not generally assess or administer first aid directly. Although, if they are appropriately trained and experienced, they may be given the responsibility to provide emergency cover, should the first aider be unavailable. 

There are no set rules as to how many first aid personnel are required within an organisation, but it is good practice to ensure organisations that are deemed high-risk environments, or those who have a large workforce, have greater numbers of first aid personnel than those classed as small and/or low-risk. 

What is Classed as Low-Risk or High-Risk Work? 

When it comes to better understanding risk within an organisation, a risk assessment will help to determine what potential hazards are present and what level of risk is associated with them. Not all workplaces, even with the same number of workers or the same manner of work, will produce identical risk assessments. Each business should carry out one that is unique to them. 

We will now take a look at some of the differences between high-risk and low-risk environments when it comes to first aid.

Low-risk workplaces

Low-risk workplaces are unlikely to involve working with many workplace hazards on a regular basis, such as machinery, chemicals or working at height. Examples of potentially low-risk environments include offices, shops, libraries and call centres. 

Even in businesses with a low level of risk, the minimum expectation under The Health and Safety (First-Aid) Regulations 1981 is that all workplaces have an adequately stocked first aid kit, an appointed person to take charge of the first aid arrangements and that all necessary first aid related information is provided to employees. 

These minimum requirements may be enough for many low-risk organisations, particularly those with a workforce of under 25, as well as those classed as higher-risk where they have less than five employees, although this should never be assumed to be the case based on numbers alone.

Where work activities are deemed lower-risk, the HSE suggests the minimum a first aid kit should be stocked with is:

• A leaflet providing general guidance on first aid.
• 20 individually wrapped sterile plasters of assorted sizes. These should be suitable for the type of work and may need to include hypoallergenic ones.
• 2 individually wrapped sterile triangular bandages.
• 6 medium individually wrapped sterile unmedicated wound dressings.
• 2 large individually wrapped sterile unmedicated wound dressings.
• 2 sterile eye pads.
• 3 pairs of disposable gloves.
• 6 safety pins.

High-risk workplaces

High-risk workplaces are more likely to be those that involve activities, equipment and exposure to various hazards on a regular basis, such as laboratories, farms, factories and construction sites. 

When thinking about the types of incidents that could occur when working with chemical hazards, physical hazards and biological hazards, it is essential that a sufficient number of trained first aiders are available to be able to offer immediate assistance when needed. This can also be the case, regardless of risk level, when a business employs more than 25 members of staff. 

It could be determined that several qualified first aiders are required and that additional training may be needed to provide first aid assistance for specific circumstances, such as dealing with exposure to a particular type of hazardous substance. As well as additional first aiders, a first aid room may be required and may need to be stocked with more specialised equipment, in addition to the basic first aid kit.

How Do I Complete a First Aid Needs Assessment?

We have now covered what a first aid needs assessment is, why it is important and how staffing numbers and the level of risk associated with workplace activities can impact how many first aid personnel are needed, what qualifications they require and what facilities and kit is appropriate. This is the foundation for understanding the requirements of putting a robust first aid system in place. 

As there are no legal or mandatory requirements on what first aid provisions you should have in place, it can be quite frustrating to try and determine how many qualified staff you should have and whether you need to invest in additional kit or training. However, by ensuring a thorough first aid needs assessment is undertaken by a competent and qualified person, who is familiar with the workings of the business and risk management, you should be able to determine what is adequate and appropriate for the circumstances.

Considerations to make when conducting a first aid needs assessment include:

• The nature of the work taking place.
• Workplace hazards and risks – these should be detailed in a risk assessment.
• The size of the workforce.
• The shift patterns being worked.
• Annual leave and other absences of first-aiders and appointed persons.
• Any history of accidents, injuries and illness within the organisation. 
• The need to travel for work, remote and lone working. 
• Remoteness of work sites and locations and any issues accessing emergency medical care. 
• Provisions required for non-employees. 

Given that all employees have the right to receive immediate first aid, as and when required, there are some basic considerations each employer should make when completing the assessment; such as:

• How long will it take for help to reach those in need?
• Is there appropriate equipment available?
• Can aid be accessed at all times and in all locations?
• Are those appointed to help appropriately trained and experienced?

It is easy to think of the physical help people require during first aid and which manner of physical harm someone may experience at work. However, it is worth noting that a first aid needs assessment may highlight the need for first aiders specifically trained in mental health. These individuals are trained to recognise the warning signs of mental ill-health and to be able to approach and support someone in need.

A couple of additional considerations to make before you complete the assessment template, are that employers do not have a legal duty to provide first aid to non-employees. However, it is recommended by HSE that you include them when assessing what provisions need to be put in place. Also, whilst you do not need to record the findings of your assessment, it is advisable to do so, as it is a good way to show how and why the decision was made to put the chosen first-aid provisions in place.

Free First Aid Needs Assessment Template

The sections within the template demonstrate the general factors involved in determining what first aid provisions are required. All employers should conduct their own needs assessment and consider the individual workings and circumstances of their own business. Space has been provided on the template to add any specific and additional details that may apply solely to your business. 

You may also find it useful to take a look at the The Health and Safety (First-Aid) Regulations 1981 – First-aid needs assessment case studies provided by the HSE, to show how the responses may differ between different types of business and circumstances. 

You can download our free assessment template here:

First Aid Needs Assessment: Free Template

First aid needs assessments are vital in helping to determine the number and type of first aid provisions that a business must have in place to meet standards of The Health and Safety (First-Aid) Regulations 1981. Thus, ensuring each member of staff maintains their right to have access to adequate and appropriate first aid at all times. 

Further Resources: 

• Workplace First Aid Training Course
• How Many First Aiders Do I Need In My Workplace?
• A Guide to the Most Common Workplace Hazards
• Paediatric First Aid Quiz
• Guidance for First Aid Kits in the Workplace
• First Aid Qualifications: The Difference Between FAW and EFAW
• Workplace First Aid Quiz
• Risk Assessment Quiz
• How to Support Individuals After Giving First Aid Assistance
• What are the Responsibilities of a First Aider?

The post How to Conduct a First Aid Needs Assessment: Free Template appeared first on The Hub | High Speed Training.

Sourcing ingredients and products – for even the smallest of businesses – is an intercontinental task, bringing with it the complications of different laws and regulations in each region. It is essential that you ensure all of the products and ingredients you use or sell are safe and legal.

This article will explain which substances are banned from the UK and Europe, and what to look out for, particularly from America and other countries. It will also provide guidance on food additives legislation, and explain why some additives are banned in the UK and EU.

What Foods are Banned in the UK and Europe?

The primary reason some substances are banned in the UK and Europe is because they are deemed to cause harm if consumed – for example, if the substance has been proven to be carcinogenic or cause hyperactivity in children. Thousands of food shipments are detained and destroyed each year for the failure to comply with legislation.

If you are found to be selling products containing illegal additives, you could face a fine and potentially even a prison sentence.

Foods Banned in UK

Notable banned substances and processes include foods which have been genetically modified, hormone treated and chlorine washed meat, certain food dyes and preservatives. Furthermore, the UK and EU have strict labelling requirements, importing foods from outside of the UK and EU will risk not conforming to UK labelling standards.

A significant recent law change requires all foods pre-packed for direct sale (PPDS) to have an allergen and ingredients list. To find out more, read our article on ‘What Does Natasha’s Law Mean for My Business?’.

Foods Banned in Europe

Examples of banned (or not authorised) substances include:

• Potassium bromate.
• Sudan dyes.
• Azodicarbonamide. 
• Certain drugs used on animals such as bovine growth hormone.
• Colourings (Yellow No. 5, No. 6, Red No. 40).
• Brominated vegetable oil.
• Chlorine-treated poultry.
• Rhodamine-B.
• Auramine.
• Olestra.

Even if an additive is authorised for use, it may not be approved for use in all categories of food products and at any quantity. Some additives have restrictions on categories of use and maximum quantities it can be added. Clean labelling is a widely accepted term used by the food industry and consumers to describe a more consumer friendly label and trustworthy natural products.

Consumers prefer packaging that is easier for them to understand, and products that are formulated without artificial ingredients or ingredients they cannot pronounce. For this reason, food manufacturers aim to formulate with fewer additives in order to meet this consumer trend. To find out more, read our article on ‘Clean Label Packaging & Food Trends’.

Along with ensuring products do not contain banned substances, products are subject to additional labelling regulations which must be met. A legal name is a name which can only be used if the product meets a certain composition, for example honey. The UK also has a geographically protected indicator scheme. An example of a product which is protected under this scheme is prosecco from Italy.

Banned Spices

Certain ingredients and substances are banned in the UK and EU, including food dyes commonly found in spices, sweets and cake decorations and certain preservatives. Anything sourced from outside of the UK and EU must be rigorously checked to ensure they do not contain banned ingredients.

Sudan dyes, also known as Azo dyes, are banned in the UK and EU because they are thought to cause genetic defects if ingested. Sudan dyes are also a known carcinogen and are implicated in allergic skin reactions. They are added to make the colour of spices more visually appealing, however their use is only authorised in products such as plastic and textiles.

Banned Cake Decorations

A bakery in Leeds was banned from using sprinkles imported from America because they contained a colouring not permitted for use in sprinkles. E127 has been linked to hyperactivity and behavioural issues in children and an increased risk of thyroid tumours.

American Foods that are Banned in Other Countries

The difference in UK and American legislation makes it challenging to source raw materials and products from them. The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act states that additives do not need FDA (Food and Drug Administration) approval if the additive is generally recognised among qualified experts as safe under the conditions of its intended use.

This means that the FDA does not need to be notified about a new additive used in foods if the company that created it deems it safe. This is the opposite approach to the one used in the EU and retained in the UK, where new food additives must be approved before they can be permitted for a particular use in food.

Guidance on Food Additives Legislation

If you are unsure which additives are banned, it is always best to check. It is important for those who source and purchase raw materials and products to know which food additives are legal, exactly what is in it and where it is coming from.

Looking to learn more?

To find out more about food labelling regulations, consider taking our course.

Food additives legislation UK

In the EU and retained in the UK, new food additives must be authorised before they can be permitted for a particular use in food. The FSA provides further guidance on food additive authorisation.

The FSA has also provided a list of approved additives and E numbers, though some may only be permitted for particular applications and cannot be used in all categories of food and drink.

Food additives legislation EU

The majority of additives are only allowed to be used in certain foods and only in specific quantities. You can find a full list of approved food additives and the parameters of use in retained EU Regulation 1333/2008.

A likely ban of the use of titanium dioxide (E171) may come into effect as soon as 2022, following the European Food Safety Authority (EFSA) issuing a statement that it no longer considered titanium dioxide safe when used as a food additive. Titanium dioxide is a common colouring used in products such as chewing gum, pastries and soups.

Why is Food Colouring Bad for You?

Additives in the UK and EU are only approved for use if they are not deemed to be a risk to public health. Those additives which have not been approved are often deemed to be harmful, or have insufficient scientific evidence to prove that they are safe for use.

Ultra-processed foods, also referred to as ‘highly processed foods’, are foods that have undergone a process and have additives added to them. Ultra-processed foods have been associated with higher risks of obesity, heart diseases and stroke, diabetes and cancer in multiple studies. To find out more about ultra-processed foods, read our article on ‘What Are Ultra-Processed Foods and How Do We Recognise Them?’.

Artificial Food Colouring Health Risks

Research into food colourings has found a possible link between certain artificial colours problems with hyperactivity in children. Children who find it difficult to concentrate may want to avoid consuming some artificial colourings as they may exacerbate the problem.

The 6 food colours most closely linked to hyperactivity in children are:

• E102 (tartrazine).
• E104 (quinoline yellow).
• E110 (sunset yellow FCF).
• E122 (carmoisine).
• E124 (ponceau 4R).
• E129 (allura red).

Due to this possible link, a warning must be shown on a product label if they contain any of these 6 food colours, “may have an adverse effect on activity and attention in children”. To avoid adding this warning on food labels, it is common for manufacturers to use natural colourings instead.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Food Labelling Regulations Training Course
• What Are Ultra-Processed Foods and How Do We Recognise Them?
• Cake Decorations: Which Flowers are Edible?
• Food Packaging Materials: Regulations & Different Types
• Clean Label Packaging & Food Trends

The post Guidance on Food Additives Legislation for the UK and EU appeared first on The Hub | High Speed Training.

It’s essential that food businesses have an astute awareness of allergens. This includes understanding how they can affect customers. It’s also important that hospitality staff feel prepared to deal with any queries from customers. 

In this article, we will outline the legal requirements for food businesses regarding allergens and how to successfully conduct an allergen risk assessment. We’ll then look into the benefits of using a checklist to ensure you have everything you need in place. We have also provided free templates of an allergen risk assessment and an allergen checklist, for your use, which you can download at the end of this article.

What are the Requirements for Food Businesses Regarding Allergens?

By law, all food businesses must follow the allergen information guidance found in the EU Food for Consumers Regulation (EU FIC), written into The Food Information Regulations 2014. This means being able to provide accurate allergen information to customers. It also involves understanding how to handle allergenic foods safely. More information about these regulations can be found here.

A food allergy is an adverse reaction by the body’s immune system to a specific food ingredient. 

An allergic reaction can be triggered by eating even just a trace of the ingredient. The most common symptoms are an itchy mouth and throat, a red rash and swelling of the face. These are likely to occur rapidly after eating the allergenic food. More often than not, these symptoms are mild. However, in some cases, an allergic reaction can be severe and life-threatening. This is called anaphylaxis.

The 14 Named Allergens

Any food has the ability to cause an allergic reaction, however, certain foods are more likely to cause a reaction than others.

These are:

1. Celery.
2. Cereals containing gluten.
3. Crustaceans.
4. Eggs.
5. Fish.
6. Lupin.
7. Molluscs.
8. Milk.
9. Mustard.
10. Nuts.
11. Peanuts.
12. Sesame.
13. Soya.
14. Sulphur dioxide and sulphites.

Food businesses have a duty to know what these are. This way, you can inform the customers who need to know when food products contain any one of these ingredients. 

This also applies to allergenic additives, processing aids or substances that are present in the final food product. For example, if sulphites are added to a fruit pie to help preserve it, or if an emulsifier made from soya is used to improve the texture of ice cream. 

It is important to understand that every person who works in the business has the same responsibility to give the customer accurate information. Whether you are wait staff or the kitchen manager, you must know about allergens and where you can locate specific guidance for the products you serve. 

Allergenic ingredients can be life or death for some people, and servers have been known to be imprisoned for causing death. For a conviction under the Food Safety Act 1990 in the magistrates’ court, the level of fine can be an unlimited amount. Relevant offences include: selling food not complying with safety requirements; selling food not of the nature, substance or quality demanded; and falsely describing or presenting food – all of which could potentially be relevant where undeclared allergens have been used. 

To help you remember the 14 named allergens, we have a free downloadable poster to display in your workplace. You can find it here.

Food Labelling Regulations

By law, food businesses must be able to give accurate allergen information to their customers. However, the way this information is relayed depends on the product and requirements differ depending on the way the food is sold. 

For example:

• Prepacked foods are foods that are bought from a supplier and come in their own packaging. For example, a jar of sauce to be used in a restaurant kitchen. In this case, allergens must be highlighted in some way on the packaging – whether this is in bold lettering, italicised or in a different colour.
• Prepacked foods for direct sale (PPDS) are foods that are prepared onsite and then put into packaging for sale. For example, a panini that is made in a coffee shop kitchen and then wrapped in plastic and put on display in a cabinet. As of October 2021, all PPDS food products are required to have a full ingredients list on their packaging, the same as prepacked foods.
• Loose foods are foods that are sold without any packaging. For example, brownies that are available to buy at a cafe counter. For loose foods, allergen information can be provided on a menu, chalkboard or via a written notice. 
• Distance selling refers to food that is sold either online or over the phone. For example, a fish and chips shop or a home delivery service. The law requires distance sellers to provide information on the 14 named allergens before the food is purchased and when the food is delivered or collected.

You can find more information about the specific requirements for your business at the Food Standards Agency website, where they provide allergen guidance. 

Need a Course?

Our Food Labelling Regulations Training is designed as an introduction to food labelling regulations so that businesses understand how to label their food products legally and correctly.

Natasha’s Law

As of October 2021, Natasha’s Law has come into effect, which requires food businesses to include full ingredients labelling on all prepacked for direct sale (PPDS) foods.

This law has been introduced after Natasha Ednan-Laperouse died in 2016 from consuming a baguette that contained sesame seeds – a substance that she was highly allergic to. The baguette, purchased from Pret a Manger, contained no reference to the presence of the allergenic ingredient on its packaging.

Natasha’s law means that foods prepared, packed and sold on the same premises – for example, a packed on site sandwich or salad – must carry an allergen label. Businesses must also include ‘may contain’ allergens in the ingredients list – for example, if they cannot be certain of avoiding any cross contamination from any of the named allergens. 

For more information on Natasha’s Law, take a look at our article:

What Does Natasha’s Law Mean for My Business?

Why Should My Business Use an Allergen Risk Assessment?

As a food business, understanding your responsibilities regarding allergens is crucial. However, continually monitoring your procedures is just as important. For example, all food stock that comes into the business should have its labelling checked and its own allergen profile. 

This will enable you to then trace where any allergens from ingredients appear in your dishes. This allergen profile also needs checking regularly to ensure no changes have been made to the product prior to you receiving it, which may alter the allergens in a particular dish on the menu. Conducting an allergen risk assessment is a simple and easy way to do this.

An allergen risk assessment is a way of determining the potential allergenic risks in your business. It can assess whether the controls you currently have in place are efficient. It also gives you the opportunity to identify any areas that need improving in order to keep your customers safe. 

What Are the Benefits of Using a Risk Assessment?

Aside from assessing the controls you currently have in place, conducting an allergen risk assessment is also a great tool for staff to use. As they are the ones preparing, handling and selling the food to customers, it’s essential that they have a sound understanding of not only the risks posed by allergens, but how to prevent cross-contamination. 

An allergen risk assessment can help staff to feel confident in understanding the business’ procedures and answering any queries they receive from customers.

Who Should Use a Risk Assessment?

All businesses need to conduct a risk assessment to the general health and safety of the site. Furthermore, food safety is not your only potential hazard when doing a risk assessment for your kitchen or restaurant. Allergens pose a risk to customers, and as you are legally required to provide allergenic information on your products and dishes, an allergen risk assessment may be the easiest way for you to identify where allergens occur in dishes, where the risks of cross contamination are and how you can best mitigate the risk .

Every area of the food business that handles or deals with allergens can benefit from an allergen risk assessment.

In a restaurant, for example, the kitchen and storage areas will be the primary places for allergenic ingredients. However, the front of house procedures would also need assessing, along with the training and management. If the restaurant provided a delivery service, the distance selling procedures would need to be assessed, too.

What is an Allergen Checklist?

Before you conduct an allergen risk assessment, you may find it beneficial to first complete a checklist. This allows you to answer simple yes or no questions on the current procedures you have in place, and determine whether there are risks that need analysis or systems that need improvement. Once you have identified the areas which need controls for safe handling of allergens, you can go on to complete an allergen risk assessment. 

This checklist would be most effective if it were split into relevant sections so that nothing is missed, and the different areas of the business aren’t overlapped. Below are the sections you would need to include.

Allergen management and training

This section would broadly look at your staff as a whole and question, for example, whether they have completed up-to-date allergen training in the past 12 months. 

It would also question whether your staff feel able to answer queries they may get from customers, whether they’re confident in their knowledge of the business’ current procedures and whether they have demonstrated that they can follow these procedures. 

Need a Course?

Our Food Allergen Awareness Training is designed to help food handlers identify and label allergens correctly in order to keep customers safe.

Kitchen procedures

Here, you need to assess whether the controls in place are sufficient in order to stop cross-contamination from happening. 

Questions would include whether the risks of cross-contamination have been considered when storing and preparing food, if there are procedures in place for preparing a dish or product for a customer with an allergy and whether cross-contamination risks are communicated to the customer. 

It would also assess whether the staff are aware of when to add ‘may contain’ to product labels, if PPDS food products are equipped with the correct labelling in regards to Natasha’s Law, and whether there are processes in place to record allergens contained within products that are delivered.

Front of house procedures

In this section, the questions would revolve around whether or not the front of house staff are equipped to answer customer queries, that they know where to find the information required and can successfully and confidently navigate serving customers with allergies.

Questions would include whether there is a procedure to advise customers on where they can find allergen information on the food served, if there is a procedure to follow when taking orders from customers with an allergy, and if the staff are knowledgeable on whether dishes can be safely altered to remove an allergen.

Phone or internet order procedures

If your food business deals with distance selling – whether that means accepting phone orders or deliveries – you would also need to include this as a section to assess.

Questions would include whether there is a website that advertises or takes orders and if so, whether the allergens are provided with each product or dish in order to comply with distance selling regulations. They would also include whether staff are trained to provide allergen information before the order is placed and at the point of delivery.

How to Do an Allergen Risk Assessment

A risk assessment is a tool to manage the health and safety risks posed in your workplace. To do this, you need to think about what, in your business, might cause harm to people. You also need to evaluate whether what you are currently doing is enough to prevent the harm. 

Therefore, an allergen risk assessment is something useful in order to deliver a safe, inclusive and best practice environment for your staff and customers alike. 

To conduct an allergen risk assessment, the business owner or manager would need to do a full walkthrough of the business and note anything that could pose an allergenic risk. It’s beneficial to divide the risk assessment into relevant sections, and we’ll look at what needs to be included below, before providing you with a filled in example for your reference.

1. What are the hazards?

This section of the allergen risk assessment is for you to determine the risks. For example, this could be inadequate storage in the kitchen, where allergenic ingredients aren’t properly separated from the allergen-free ones. 

In our template, we have used the following example: “A spice blend used in a dish has changed and now contains peanuts.” If there are any changes to a dish, these must be recorded and actioned so as to prevent any cross-contamination. 

In this section, be sure to use specific language and go into as much detail about the hazard as possible to avoid confusion and the risk of not being actioned correctly.

2. Who might be harmed and how?

This section makes it clear who exactly may be at risk of the hazard you have identified. For example, using our spice example above, in this section we have written: “Customers with peanut allergies or intolerances may be harmed if they do not know the dish now contains peanuts.”

This section of the allergen risk assessment is crucial to understanding the potential consequences of not actioning the hazard correctly. Again, it’s important to be as detailed and thorough as you can here.

3. What are you already doing?

In this section, you have the opportunity to document what your current procedures are. You can then successfully avoid the risk that the identified hazard poses.

Continuing our example, in the template we have written: “Recording which products contain allergens and separating them from allergen-free products.”

This section determines whether the current procedures are effective in eliminating the risks posed by allergens. If they are not, you have the opportunity to improve them in the following section.

4. What further action is needed?

The last section in the allergen risk assessment allows you to put in place any further actions that might be needed to avoid the risks posed. 

In our example, we have identified: “Ensure staff are aware of the product’s ingredient changing.” 

It’s important to include a section wherein the person who has filled in the allergen risk assessment. For example, the head chef or restaurant manager – can initial or sign their name. This, again, is to avoid confusion as to who has actioned any changes and to assign responsibility to whoever is putting these actions into place.

There should also be a space for the date by which any actions to be put in place are completed, and a section for the person filling out the risk assessment to declare these changes have been completed. 

Below you can see the allergen risk assessment we’ve filled in as an example for your reference:

Allergen Risk Assessment: Example

Free Food Allergen Risk Assessment & Checklist Template

As we have learnt, conducting an allergen checklist is beneficial. It gives you the opportunity to answer a range of questions that allow you to determine whether the current controls you have in place need to be improved.

We have also provided a free blank allergen checklist that you can print, fill in and take the required actions based on your findings.  You can find that here:

Free Allergens Checklist

Equally, an allergen risk assessment is a useful tool that allows you to deliver a safe, inclusive and best practice environment for both your staff and customers. It is divided into relevant sections that allow you to identify anything that could pose an allergenic risk, determine who could be harmed by this, document your current procedures and complete any required actions.

You can conduct an allergen risk assessment by doing a complete walkthrough of your business and noting down anything that could pose a risk to either your staff or customers.

We have provided a free blank risk assessment template for you to download, print and use in your business. You can find this here:

Free Allergen Risk Assessment

We hope you’ve found this article on allergen risk assessments and checklists informative and helpful. If you have any questions, or need further information, please don’t hesitate to get in touch!

Further Resources

• Food Allergen Awareness
• Food Allergens Report 2024
• What Does Natasha’s Law Mean for My Business?
• What is Prepacked for Direct Sale Food? Allergen Guidance & Free Infographic
• Food Allergy Chart Template for Hospitality
• Vegan Risk Assessment & Checklist for Food Manufacturers: Free Templates
• Kitchen Risk Assessment Template for Catering
• Free 14 Allergens Poster
• Food Allergen Labels: Free Download & Advice

The post Food Allergen Risk Assessment & Checklist: Free Templates appeared first on The Hub | High Speed Training.

In this article, we will explain the responsibilities of duty holders regarding Legionella and health and safety, particularly in relation to the Approved Code of Practice L8.

What is ACOP L8?

Where water is used in a way which might result in a reasonable risk of exposure to Legionella, there are legal health and safety duties which must be met. The Health and Safety Executive’s Approved Code of Practice (ACOP) L8 gives advice and guidance on how to comply with your legal and regulatory responsibilities in relation to the control of Legionella.

These legal obligations are contained in:

• The Health and Safety at Work etc Act 1974;
• The Control of Substances Hazardous to Health 2002; and 
• The Management of Health and Safety at Work Regulations 1999.

ACOP L8 sets out practical guidance on how to meet these legal requirements. You do not have to follow the ACOP L8 guidance and can comply in an alternative way. However, by following the ACOP L8 guidance, your actions will be sufficient to fulfil your legal obligations. 

What Guidance Does ACOP L8 Cover?

If you are a duty holder, employer or someone with responsibility for the control of premises e.g. a landlord, you have responsibilities to control and prevent the risk of exposure to Legionella. It is important to be aware of and follow the ACOP L8 guidance. This is both to ensure compliance with health and safety legislation in relation to the risk posed by Legionella and to demonstrate that compliance.

ACOP L8 helps duty holders to understand how to carry out a risk assessment and the key things to look for, as well as examples of control measures that can be implemented to mitigate those risks. Further information about carrying out a risk assessment and control measures is covered later in this article.

Additional technical guidance in relation to Legionella is available in the Health and Safety Executive’s Health and Safety Guidance publications and should be considered alongside ACOP L8:

• HSG274 which includes specific technical guidance on:
  • Part 1: Evaporative Cooling Systems
  • Part 2: Hot and Cold Water Systems
  • Part 3: Other Risk Systems; and
• HSG282, which has specific guidance on spa-pools.

Need Legionella Training?

Need training for Legionella and carrying out a risk assessment? High Speed Training provides an online Legionella and Legionnaires’ Awareness Training course, which is designed for duty holders and contains a module dedicated to carrying out a Legionella risk assessment.

Why is ACOP L8 Important?

ACOPs have a special legal status. You are not required by law to follow the guidance and can meet your statutory obligations in other ways. If, however, you are prosecuted for a breach of health and safety law, and it is shown that you failed to follow the relevant ACOP guidance, you will have to demonstrate that you complied in another way, or a court will find you at fault.

Although it doesn’t actually impose any legal obligations on duty holders, showing that you followed the guidance set out in the Approved Code of Practice provides protection in the event of prosecution under health and safety legislation in respect of the matters covered in the ACOP L8.

In order to comply with your legal duties, duty holders should:

• Identify and assess sources of risk.
• If appropriate, prepare a written scheme for preventing or controlling the risk.
• Implement, manage and monitor precautions.
• Keep records of the precautions.
• Appoint a competent person with sufficient authority and knowledge of the installation to help take the measures needed to comply with the law.

ACOP L8 guidance covers the risk assessment, the role of the responsible person, potential control measures and review of those measures, as well as the obligations on those responsible for the supply of water systems.

Do I Need to Complete an ACOP L8 Legionella Risk Assessment?

All purpose-built water systems will require a risk assessment to be carried out. It’s your responsibility as a duty holder to ensure a competent person carries out that risk assessment. This may be you as duty holder (if you are competent to do so), or another person from your organisation or a consultancy service. 

Not all systems will require complex control measures, but a risk assessment will establish what the risks are and what measures are required to manage those risks.

The purpose of the assessment is to identify potential areas of risk within a system and:

• Whether it is possible to avoid the risk of exposure to Legionella; or
• Where that is not reasonably practicable, identify what suitable precautions can be taken to reduce the risk.

The risk assessment demonstrates that you have considered the possible risks and how to prevent or control those risks.

ACOP L8 gives examples of controls which may be appropriate to help prevent the growth of legionella bacteria, including:

• Avoiding water temperatures between 20 °C and 45 °C (bacteria is most likely to grow at this temperature).
• Avoiding water stagnation, which may encourage the growth of biofilm.
• Avoiding materials that harbour bacteria or that provide a source of nutrients for the microbial growth.
• Controlling the release of water spray.
• Keeping the system and the water in the system clean.
• Using water treatment techniques.
• Taking action to ensure the correct and safe operation and maintenance of the water system.

Where there are five or more employees, a written record of the risk assessment must be recorded. However, it is good practice to keep a record, even if you are not required to do so.

The risk assessment should be reviewed regularly and any control measures put in place should be monitored to assess their effectiveness. 

In particular, the risk assessment should be reviewed if there are any changes that could affect it. For example:

• New or altered processes or changes to the system.
• Changes to key personnel.
• New employees who need training.
• A reported case of legionellosis linked to the system.

Any employees who may be exposed to Legionella, or who are involved in work that may expose others to Legionella, should be given suitable and sufficient information and training.

More information on carrying out a risk assessment and training is available in other articles on the Hub.

What to Read Next:

• Legionella Control: Managing Water Systems
• Symptoms and Treatment of Legionella and Legionnaires’ Disease
• How to Clean Stagnant Water: Guidance on Managing Legionella Bacteria
• Legionella and Legionnaires’ Awareness Training course

The post What is ACOP L8 and How Does it Apply to Legionella? appeared first on The Hub | High Speed Training.

Due to the nature of the plumbing profession, there are times where health and safety can be compromised. A 2019 report undertaken by the Health and Safety Executive (HSE) found that within the plumbing industry, 2,930 workers (per 100,000 people) experienced problems with respiratory illnesses and skin diseases. As plumbers repeatedly use their hands as their main tool, they are exposed to various chemicals and materials. Alongside this, plumbers may over wash their hands due to being exposed to numerous substances, which can cause contact dermatitis, irritation, inflammation and cracking.

This article will discuss several plumbing hazards and risks, including asbestos, confined spaces and slips, trips and falls. It will additionally detail the importance of completing a plumbing risk assessment and provide you with a downloadable template.

What are the Risks Associated with Plumbing?

Working as a plumber will expose you to a variety of plumbing hazard and risks, so it is crucial to be aware of the potential dangers you may encounter. Outlined below are a few examples of risks that can be found within the plumbing industry.

Asbestos

Plumbers are often exposed to asbestos more than other professionals as they are regularly working in places with an unknown building history. Because of its fire-resistant qualities, asbestos was historically used as pipe, pump, valve and gasket insulation for years. Inhalation of the deadly fibres can cause numerous health problems, such as pleural thickening, asbestosis, mesothelioma and asbestos-related lung cancers, all of which currently have no cure. Exposure to asbestos is the number one cause of respiratory death and affects many people in their workplace. The HSE estimates that 5,000 people die every year from asbestos-related diseases. Furthermore, according to figures from Cancer Research UK, there are around 2,500 deaths from mesothelioma in the UK each year.

Working at Heights

Work at height means work in any place, including a place at or below ground level, where if measures required by the Work at Height Regulations 2005 are not taken, a person could fall a distance liable to cause personal injury. The regulations additionally include obtaining access to, or egress from, a place of work at height. It is crucial for plumbers to recognise that even being just a few feet off the ground is a risk. Working at heights can cause plumbers to slip or fall, alongside the potential of being struck by falling objects. Furthermore, working on ladders for long periods of time can cause muscle strain in the legs, foot problems and back pains.

Confined Spaces

According to HSE, a confined space is a place which is substantially enclosed, and where serious injury can occur from hazardous substances or conditions within the space, for example, a lack of oxygen. Each year, there are many unnecessary deaths from people working in confined spaces. Storage tanks, pipes, sewers, ducts and boilers can be a challenge for plumbers as the level of oxygen is not average, which can lead to breathing difficulties. Additionally, plumbers may have to repair or replace services within small cupboards, low loft spaces and under floorboards and sinks. This poses a threat of musculoskeletal injuries, head injuries, back and neck problems, as well as cuts and abrasions from slipped tools.

Slips, Trips and Falls

Within the plumbing industry, slips, trips and falls are extremely common. The HSE’s annual health and safety statistics shows that slips, trips and falls account for 30% of all non-fatal injuries at work. Due to working within wet environments, plumbers are often exposed to an increased risk of slips, trips and falls. Water is likely to get onto the floor regularly, consequently resulting in a prime slip risk. As plumbing routinely involves working in confined spaces, there is often a low level of lighting within the work area. This can lead to being unable to detect obstacles and contaminants, again, leading to slips, trips and falls. Uneven flooring or missing flooring is another recurrent occurrence for plumbers. Flooring may need to be lifted to access plumbing which poses a risk within the working environment. Some injuries that can arise from slips, trips and falls in a plumbing setting include sprains or strains, broken bones and back injuries due to the impact.

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Take a look at our wide range of Health & Safety Courses to ensure that you understand the most common health and safety risks in your workplace, from Asbestos Awareness to Working At Height.

Why are Risk Assessments for Plumbing Important?

It is vital that employers of plumbers, or self-employed plumbers complete a risk assessment to identify what has the potential to cause harm and the ways to minimise those risks, in order to prevent harm. Plumbers are trained to troubleshoot issues, install and maintain plumbing systems. Nevertheless, the work of plumbers goes beyond the provision of plumbing systems. They must additionally be aware of the risks associated with plumbing installations and how to follow the control measures put in place by their employer.

The HSE define risk assessments as a step-by-step process for controlling health and safety risks caused by hazards in the workplace. Accordingly, risk assessments form an integral part of an occupational health and safety management plan.

To comply with regulatory requirements, employers of plumbers, or self-employed plumbers must abide by both The Health and Safety at Work Act 1974 (HSWA) and the Management of Health and Safety at Work Regulations 1999 (MHSWR). These acts place duties on both employers and the self-employed to ensure that they have assessed the risk to:

a) Their own health and safety at work.

b) The health and safety of other people they work with (including the client and any others in the vicinity that maybe affected by their acts or omissions)

There are several fundamental benefits of completing a plumbing risk assessment. A few examples are detailed below.

Awareness of Hazards and Risks

One of the primary advantages of a risk assessment is that it provides the capability to recognise, evaluate and control any hazards within the work setting. It additionally identifies who may be at risk, for example, the plumbers themselves, contractors, or members of the public.

Adherence to Legislation

Completing a risk assessment demonstrates to employees and external bodies such as the HSE, that ample steps have been taken to protect people from harm and comply with the appropriate legislation.

Reduction of Costs

Furthermore, carrying out a plumbing risk assessment can reduce the likelihood of incidents occurring in the workplace. This can lead to reduced costs, such as training and insurance costs, through being proactive instead of reactive.

Free Plumbing Risk Assessment Template

We have created a plumbing risk assessment template which can be downloaded by clicking the link below. The employers of plumbers, or self-employed plumbers can utilise the risk assessment to establish what has the potential to cause harm and the ways to minimise those risks, in order to prevent harm. Below are some examples of plumbing hazards that may be identified in an assessment and what measures can be implemented to minimise the level of risk.

Asbestos

Prior to breaking out wall panels or accessing service ducts, check the demolition asbestos survey before commencing any work. If any asbestos is found immediately cease work and evacuate the area.

Working at Heights

Aim to undertake as much work as possible from ground level. Ensure that the equipment used is suitable and able to withstand the job, as well well-maintained and regularly checked. Additionally, do not overload ladders – consider the equipment or materials that are being carried before working at height.

Confined Spaces

With regards to confined spaces, it is critical that the atmosphere is monitored. One key way to minimise the risks to plumbers working in confined spaces is to ventilate the space or provide breathing apparatus. This is vital if the air inside the space has any gas, fumes or vapour present. Another measure is ensuring appropriate clothing is worn, namely protective clothing and wearing shoes with a good grip. Employers of plumbers, or self-employed plumbers must also provide and/or undertake sufficient training where relevant, to ensure they know how to carry out work in a safe manner.

Slips, Trips and Falls

As water is considerably hazardous for slips, it is vital that any spillages and/or leakages are immediately addressed. Attention should also be given to the choice of footwear worn – sturdy non-slip soles and upper foot protection are suitable choices. Ensure that they fit correctly and are properly fastened. Prior to commencing work, you should make the area well-lit and free from obstacles. Furthermore, keep the work area tidy, including managing cables from power tools and be aware of loose or ripped floor coverings.

What to Read Next:

• Health & Safety Courses
• Can You Remove Asbestos Yourself?
• A Guide to the Most Common Workplace Hazards
• Risk Assessment Quiz

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Employees who have cleaning responsibilities should be consulted during the risk assessment. They should recognise the hazards they may face while cleaning and the control measures that their employer has put in place to reduce any risk. This helps to keep everyone at the work premises safe from harm.

In this article, we outline the hazards associated with cleaning that you need to consider. We also explain how to complete a risk assessment and why this is important, and provide you with a free Risk Assessment for Cleaning Template that you can use in your cleaning business.

What are the Hazards Associated with Cleaning?

Cleaning activities come with many different types of hazards. Most of these hazards will depend on what is being cleaned and the environment, such as whether it is an office or a factory, for example.

Hazards associated with cleaning may include:

• The chemical products used. Often, cleaning products can be hazardous to health, either to those using them or who are exposed to them. Hazardous cleaning products can cause ill-health impacts such as occupational dermatitis (skin irritation due to the hazardous substance or through wet work), urticaria (a skin condition caused by irritation or an allergic reaction) or respiratory irritation or illnesses (such as occupational asthma).
• Dangerous equipment or machinery. Depending on the workplace being cleaned, employees may come into contact with equipment and machinery that can be hazardous. For example, a cleaner may be required to wipe down a piece of machinery that has sharp blades, which could cut someone cleaning it if precautionary measures aren’t in place. The hazard is even greater if the machine isn’t turned off, as it may just be in sleep mode and could cause a serious accident if it starts operating while someone is cleaning it.
• Electrical equipment. Though this is dependent on the type of cleaning, many activities involve the use of water, which can be dangerous if used near electrical appliances.
• Slips and trips. If cleaners need to clean floors and leave them to air dry, this may result in people slipping. A cleaner may trip if there are trailing electrical cables on the floor, such as from a hoover or office computers. This can be even more dangerous if the cleaner is carrying something, particularly hazardous cleaning materials that could then be dropped or spilt.
• Manual handling. Cleaners may need to use equipment or machines that require manual handling, such as to push a trolley containing their cleaning products and equipment. They may also be required to move objects that obstruct where they need to clean, which could be heavy and awkward to carry.
• Lone working. Cleaners may be working unsupervised and when others aren’t at the premises, such as before an office opens to staff or once a restaurant closes. This may pose a risk to them because if they have an accident while working on their own, they may not receive immediate help without sufficient emergency procedures.  

While the above are common examples of hazards that cleaners may be exposed to, the hazards are always dependent on the particular cleaning task and environment in which it is carried out. The hazards present in someone’s home where a domestic cleaner is working are going to be different to those present in a factory. This is why it is important that employers carry out their own risk assessment for cleaning before any activities take place.

Need a Course?

High Speed Training offers dedicated COSHH Training For Cleaning which provides those who carry out cleaning activities the information they need to understand the risks hazardous substances can pose and how these can be controlled.

Why Should Employers Complete a Risk Assessment for Cleaning?

If you employ cleaners, or are a self-employed cleaner, then you have a legal duty to carry out a risk assessment before any work starts. The same applies if you are an external cleaning company that carries out cleaning for a client company. If this is the case, then the contract manager or employer of the cleaning company should visit the premises that are going to be cleaned and carry out the risk assessment.

Carrying out a risk assessment will ensure that cleaning hazards in the workplace, such as those explained above, are identified, assessed and controlled with sufficient measures. This will ensure that the health and safety of employees, and others who may be at the premises, is protected.

You should share the outcomes of the risk assessment with those who have cleaning responsibilities. This will help them to think about the hazards that they may be exposed to in the workplace. It will also help them understand the precautionary measures that are in place to manage this risk and the part they play in this.

Employers must carry out a risk assessment to ensure that they comply with health and safety regulations, including the Management of Health and Safety at Work Regulations 1999 (MHSWR). The Control of Substances Hazardous to Health (COSHH) Regulations also require employers to suitably assess the risks through the risk assessment process. They must use the results of this to implement appropriate control measures that protect workers and anyone else exposed to hazardous substances.

How Do the Control of Substances Hazardous to Health (COSHH) Regulations Apply to Cleaning Activities?

COSHH is the main piece of specific legislation that covers working with hazardous substances. Employers of cleaners must consider this regulation because the majority of cleaning products are classed as, or produce, hazardous substances. 

In practice, this means that you must prevent your employees, as well as others who may be affected, from being exposed to substances hazardous to health. Where this is not reasonably practicable, the substances and exposure need to be adequately controlled, as will be determined in the risk assessment. You must communicate the contents of your risk assessment to those who are involved in the work processes and ensure they have suitable and sufficient information, instruction, and training to carry out their cleaning responsibilities.

You may also need to carry out a COSHH-specific risk assessment alongside your normal risk assessment. This is necessary where there are a number of hazardous substances present in a workplace or where there is a complex process. However, for many normal work activities, the overall workplace risk assessment that considers the specific hazards for your workplace should be sufficient, provided that it contains the actions to be taken for any hazardous substances used.

How Do I Complete a Cleaning Risk Assessment?

Carrying out a risk assessment for any environment or work activity involves considering what might cause harm to people and deciding what controls are needed to prevent or control that harm. Remember that risk assessments must be completed prior to the worker commencing their cleaning activities. 

To carry out a cleaning risk assessment, you need to follow the five key steps set out by the Health and Safety Executive (HSE): 

1. Identify the hazards.
2. Determine who might be harmed and how.
3. Decide what measures are needed to control the risks.
4. Record your findings.
5. Regularly review the risk assessment.

Step 1: Identify the Hazards

The first step in the risk assessment requires you to identify any potential hazards in the workplace or those caused by work activities. For cleaning, this includes the hazards explained at the beginning of this article. For example, the cleaning products used, slips and trips, and dangerous machinery. To identify these, you should walk around the workplace and consider what could cause harm (potential hazards). 

This involves thinking about:

• The work activity and how equipment is used.
• The cleaning chemicals and substances used.
• Any safe or unsafe work practices.
• The general state of the workplace.

You should also consult records of past accidents and ill health records to help you to identify any less obvious hazards. 

Step 2: Determine Who Might Be Harmed and How

Once you have identified hazards, you must then assess the risks and determine who might be harmed and how. 

Where applicable, you should consider:

• All members of your cleaning staff at the workplace.
• Other people working at the premises. For example, if undertaking commercial cleaning, those who work at the office or other premises that are being cleaned.
• Members of the public who are visiting, such as a shop or supermarket.
• Contractors, maintenance workers and people making deliveries.
• Private individuals in their own homes while cleaning activities are going on.
• Temporary workers and part-time workers. They will need further consideration, as they are likely to have less knowledge of the conditions in your particular workplace or any new changes that are made.

Step 3: Decide What Measures Are Needed to Control the Risks

Once you have identified the hazards and determined who may be harmed by them and how, you must decide what can be done about the hazards. This involves thinking about how each hazard could cause harm and what control measures are needed to eliminate or reduce the risk.

You should consider:

• Can I remove the hazard altogether?
• If this isn’t possible, how can I control the risk so that harm is reduced or unlikely?

For example, you may be able to eliminate the risk entirely by substituting hazardous substances for ones that are non-hazardous or less hazardous. Another example would be to provide cleaners with protective gloves when they need to handle cleaning chemicals. 

Step 4: Record Your Findings

As we have mentioned, it’s a legal requirement to record the results of your risk assessment if you employ more than five people. However, it’s good practice for businesses of any size. You must be able to show that you have properly assessed the hazards and risks, considered individuals who may be affected, and dealt with all the obvious significant hazards. 

You can use our Risk Assessment for Cleaning Template below to record your findings.

Step 5: Regularly Review the Risk Assessment

The final step of the risk assessment requires you to check on a regular basis whether there have been any changes in the workplace that may affect the risk assessment. 

For example:

• Have you introduced any new cleaning equipment or products into the workplace?
• Has anyone’s working hours changed and resulted in lone working?
• Have you asked for employee feedback?
• Are there new employees, including part-time and temporary workers, who require information, instruction or training?

You should review your risk assessment if any changes occur that may affect the risk assessment. If no changes occur, it is recommended that you review your risk assessment at least once a year. You must record any changes in the risk assessment and fully train your employees on them.

Free Risk Assessment Template for Cleaning

To help you produce an effective risk assessment for cleaning, we have created a template that you can use at your workplace. All risk assessments need to cover the same five steps that we have discussed in this article, though the results will vary depending on the environment and the work activities that take place. This means it can be used for any type of business that carries out cleaning activities.

As well as our Risk Assessment Template for Cleaning, we have also created an example Risk Assessment for Cleaning PDF to demonstrate how you should fill it in. You can either print out the template and fill it in, or save a copy and do so online if you want to. Remember, it is ultimately the employer’s legal duty to ensure that a risk assessment is carried out and to record the results, though they may designate the task of carrying it out to a competent person on their behalf.

Further Resources:

• What is COSHH Training and Why is it Important for Cleaners?
• What are High Touch Surfaces and How Should You Clean Them?
• How to Start Your Own Cleaning Business
• Risk Assessment Quiz
• What are the Six Stages of Cleaning?
• Restaurant Cleaning Schedule Template

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These statistics reveal just how prevalent work-related stress is in the UK.

Clearly, stress in the workplace is a major issue year on year. It’s therefore crucial, and in fact a legal duty for employers, to effectively manage their employees’ health, safety, and welfare by carrying out a risk assessment, and this includes a stress risk assessment.

This article will talk you through the six key steps involved in a stress risk assessment, as recommended by the HSE. These help you to identify the risks that most commonly and broadly affect employees.

What is a Workplace Stress Assessment?

Under the Health and Safety at Work Act 1974 and Management of Health and Safety at Work (MHSW) Regulations 1999, employers must ensure the health, safety, and welfare of their employees at work, and this includes preventing work-related stress. The MHSW Regulations require employers to carry out risk assessments of their workplace to identify if existing control measures need updating and if they need to implement any new ones. This includes considering where work-related stress may occur.

A risk assessment generally involves identifying hazards, determining who may be harmed and how, evaluating risks and deciding on controls, recording findings, and regularly reviewing and updating it. While these steps all apply to a stress risk assessment, stress risks are not always obvious from observation and so the assessment can be more challenging. It therefore requires careful consideration to make it specific to identifying and controlling stress.

Carrying out a well-planned stress risk assessment is crucial for preventing burnout, presenteeism, and even long-term mental health issues. These can have a real knock-on effect on the business, more than you may realise. For example, stress caused by overworking could lead to projects taking longer, more mistakes, or lower quality work. These all cost the business and, if you deal with customers and clients, can even affect your reputation.

Furthermore, high numbers of absenteeism and staff turnover are additional, yet very much avoidable, costs to the business. Around 17 million working days are lost each year due to work-related stress, depression or anxiety. This equates to millions of pounds a year.

It’s always best to take a proactive approach to controlling stress, rather than reacting when people look or say they’re stressed. Unidentified undercurrents of stress can often go unnoticed before things get bad, so a risk assessment will help you spot the risks before that happens. In doing so, you’ll protect people’s wellbeing and the health of your business.

6 Steps of a Workplace Stress Risk Assessment

You may be familiar with the 5-step process of risk assessment, and this still very much applies to stress risk assessments. However, there are 6 key factors that are specific to identifying stress hazards, which you should keep at the forefront of your mind during a stress risk assessment. These are known as the Management Standards.

The HSE recommends you pay close attention to these during stress assessments. They encompass the overarching aspects of work that commonly cause stress, so referring to them helps you focus your approach. When these standards are not managed properly in workplaces, they are commonly associated with poor health, lower productivity, and increased accident and sickness absence rates.

The 6 Management Standards are:

• Demands. This includes issues such as workload, work patterns, and the work environment. It often refers to excessive pressure, but can also encompass problems such as too little work. A workplace stress study of 1,066 UK workers in 2019, published by Cartridge People, revealed that 53% of women and 43% of men attribute their work-related stress to their workload.
• Control. This refers to how much say the person has in the way they do their work, as well as whether they have responsibilities that allow autonomy and independent decision making. Having elements of control over work can reduce stress in the workplace.
• Support. This includes the encouragement, backing, training, and resources provided by the organisation, line management, and colleagues. A lack of support can leave people feeling overwhelmed and undervalued.
• Relationships. This refers to how people interact on a personal and professional level in the workplace. Good relationships promote positive working to avoid conflicts and unacceptable behaviour, which can both lead to stress.
• Role. This refers to whether people understand their role within the organisation and whether the business prevents conflicting roles, as this can leave people feeling frustrated and anxious.
• Change. This is about how the business manages and communicates organisational changes (large or small) in the organisation. Changes can prompt feelings of uncertainty and stress for employees, particularly if changes aren’t communicated clearly or if staff aren’t involved in decision making, but could or should have been.

These Management Standards can help guide your thought process at the first ‘identify hazards’ stage of the risk assessment. For example, common factors you may consider include how people work, the workplace environment, absence and ill health records, turnover statistics, and productivity data. Analysing these through the lens of the 6 Management Standards can shed light on issues you may not have otherwise spotted.

To help you achieve this, we have included the standards in our Stress Risk Assessment Template, which you can find below.

Free Workplace Stress Risk Assessment Template

To help guide you when carrying out a stress risk assessment, we’ve created a free downloadable blank template you can use. This template is based on the HSE’s recommended version that incorporates the 6 Management Standards, which will ensure you keep them firmly at the forefront of your mind when assessing risks.  

Work-related stress is a prevalent problem. It’s frequently linked to issues that can be identified through the 6 Management Standards: Demands, Control, Support, Relationships, Role, and Change. As these factors encompass common stress risks, you should use them as guidance during your assessments to identify areas of improvement.

Not only will this benefit your business by minimising costly issues, like absenteeism and staff turnover, but it’ll also ensure your workforce is well-looked after and able to work in a healthy, stress-free environment.

What to Read Next:

• Resilience in the Workplace: What are the Benefits and How Can Businesses Develop It?
• Working from Home: Looking After Your Mental Health
• Weekly Working From Home Structure: Free Schedule Template
• Stress Management Quiz
• How to Manage Stress at Work
• Risk Assessment Quiz
• Stress Awareness in the Workplace Training

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