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Fire Safety – Changes to Statutory Guidance – Approved Document B of the Building Regulations

Approved Documents are statutory guidance published by the Government on how to meet the Building Regulations for building work carried out in England only.

The Government has published changes to Approved Document B (Volumes 1 and 2) of the Building Regulations, which deals with fire safety. These changes come into force on 21 January 2019.

Approved Document B Volume 1 deals with dwellinghouses.

Approved Document B Volume 2 deals with buildings other than dwellinghouses.

The changes to Approved Document B seek to clarify the role of desktop fire safety assessments.

In the wake of the Grenfell Tower fire in 2017, a consultation took place in 2018 to consider whether the use of desktop assessments (in the absence of full fire safety tests) to assess fire safety regulatory compliance should be restricted or indeed banned entirely.

The amendments state that desktop assessments in lieu of tests are only to be used where necessary and are to be carried out in an appropriate way. Desktop assessments should not be used instead of tests where a test is necessary. Tests and assessments should be carried out by organisations with the requisite expertise and qualifications.

The Government has launched a Call for Evidence for a broader technical review on the guidance of fire safety (Approved Document B). Landlords, builders, developers, residents, and property managers are all invited to respond. The consultation closes on 1 March 2019.

Call for Evidence on Improving Building Safety

The Government has published a Call for Evidence – ‘Good practice on how residents and landlords/ building managers work together to keep their home and building safe’. Landlords, building managers, and residents are all encouraged to respond.

This Call for Evidence invites views on how residents and landlords/building managers work together to keep their buildings safe and ensure that all parties comply with their respective responsibilities.

The purpose of the Call for Evidence is to gather evidence to assess and examine the development of policy relating to resident and landlord/building manager engagement and collaboration in relation to fire and structural safety issues in the aftermath of the tragic event at Grenfell Tower. The aim is to ensure that there is a robust regulatory system for the future and to ensure that residential buildings are safe and remain so; however, it remains to be seen to what extent the Government will change the existing regime.

The questions are split into two sections, the first directed to residents, the second to organisations (landlords, building managers, and estate agencies, for example). Those who are both residents and landlords or managing agents should complete both parts of the questionnaire. Respondents are encouraged to respond through the online survey.

Responses must be given by 12 February 2019.

As a landlord or agent, do you find the existing regulations and arrangements allow you to manage fire safety risks in buildings effectively? Would greater collaboration between all parties involved make it easier to manage and ensure the safety of residential buildings?

Have your say in the Call for Evidence and share your thoughts with us below.

How Much Money Could Effective Waste Management and Recycling Save Your Business?

In April 2016, landfill tax reached £84.40 per tonne. Apart from the direct cost, complying with the wide array of environmental regulations makes dealing with commercial waste even more expensive. So learning how to use your resources more efficiently and reducing waste is something that can help save your business a significant amount of money.

With that thought in mind, here’s our guide to effective waste management and the associated cost-saving benefits.

Reducing Waste in Your Business

If you have only just begun to think about how your business can reduce waste, it’s best to start small and build from there. This way, you can begin introducing structured tasks into your business’ processes that will help you work towards a culture of waste reduction – rather than just disposal.

To help get you underway, here are some waste reduction ideas for three common types of businesses: offices, restaurants and manufacturing.

In Your Office

Did you know that printer ink is one of the most expensive liquids in the world? As such, simple rules designed to reduce ink wastage are a great idea. For example, programming printers to print in black and white rather than colour, and encouraging your employees to view documents on their desktop as much as possible, can save your business a considerable amount of money.

Recycling one tonne of paper saves approximately 682.5 gallons of oil, 26,500 litres of water and 17 trees. Recycling paper in your office can also save you money. Reusing envelopes and incoming packaging, and converting pieces of scrap paper into notepaper, are all tactics used widely by ‘green-thinking’ offices.

In Your Restaurant

The UK’s Sustainable Restaurant Association (SRA) released a Too Good to Waste report that estimated restaurants could save more than £2,000 a year by reducing food wastage by 20%. Preparing food only when it’s ordered and regularly monitoring use-by dates are both processes you can introduce to help manage food waste better.

In relation to reducing packaging waste, there are several simple changes you can make. For instance, you can request that your suppliers package all your stock in recyclable materials. Or, if you have a takeaway restaurant, you can make an effort not to over-package the food that leaves your shop.

In Your Manufacturing Business

For manufacturing companies, the inefficient use of raw materials and waste disposal costs between 5 and 10% of total turnover. Faced with this statistic, the cost-saving potential of more effective waste management for manufacturing businesses is obvious.

Taking a ‘buy only what you need’ approach to stock control and procurement can save you money on purchasing unneeded materials. Equally, reviewing your business processes to ensure all equipment and materials are being used as efficiently as possible is a great way to keep costs down.

Your Legal Responsibilities as a Business

All businesses are legally responsible for managing their own waste. If you’re a business owner, the restrictions on what you can – and cannot – send to landfill are often stricter than for residential waste.

What’s more, you can face financial penalties if you do not handle waste according to legislation, or if you don’t have the right paperwork in place before it leaves your premises.

If you would like further information on waste legislation and regulations for businesses, take a look at this government guidance.

Final Thoughts

The amount of money you can save through effective waste management will differ from business to business. However, if there are currently deficiencies in your business’ waste management strategy, there are considerable savings that can be made.

If you’re hoping to make your business more efficient, Simply-Docs can help. We have a wide selection of customisable ready-to-use documents that will enable you to protect your business, while managing your legal and compliance requirements.

You can browse through our complete range of documents by clicking here. Or to speak to one of our staff about how we can help your business keep up with legislation – contact us today.

Has Health & Safety Gone Mad?

ealth and Safety Gone Mad

When you work for a company or run your own business, you have to adhere to a long list of rules and regulations in the name of health and safety.

In the right hands, such rules are crucial for preventing accident or injury in the workplace. In the wrong hands, however, many view safety legislation as a tool that is used by bosses to help enforce unpopular decisions.

Consequently, the reputation of health and safety in this country has suffered. Here, we take a look at some of the most well-publicised health and safety stories of recent times in a bid to answer the question: has health and safety gone mad?

There’s Something in The Water

In 2011, Fife Today reported that Fife Sports and Leisure Trust introduced rules that forbid swimming instructors from getting in the pool with children they were teaching to swim. Instead, the leisure centre asked their instructors to supervise only from the side of the pool, over concerns they might otherwise miss a child in trouble.

On a similar theme, in 2010, The Daily Mail reported that a father-of-two was told he could only swim with one of his children at Coventry Sports and Leisure Centre. The reason? It was feared that, if he were to swim with both of his children at the same time, they might not receive the required supervision needed to keep them safe.

Has health and safety gone mad?

In the case of the Fife Sports and Leisure Trust, it appears the decision was made because it was deemed that swimming instructors would be able to supervise children more easily if they were stood at the side of the pool. In the case of Coventry Sports and Leisure Centre, the Coventry Sports Trust, which runs the leisure centre in question, claimed to be following national guidelines.

Health and safety around water is obviously a good idea, and teaching children to swim is something that can help prevent them from drowning in youth and later life. On reflection, then, perhaps these two stories are not as ludicrous as they might first appear?

Food for Thought

This one comes from the vault of the Health and Safety Executive (HSE) and involves a burger.

Picture the scene: a customer is queuing at a burger van and overhears the person in front of them ask the vendor if they could cut a burger in half, as it was for a child. The vendor refuses, replying, “Can’t do that – health and safety. We’re just not allowed to do that.” The customer accepts the excuse and the burger is left in one whole.

Has health and safety gone mad?

Unsurprisingly, the HSE couldn’t find any law that prevented catering professionals from using a knife to cut food. Consequently, it seems that the burger vendor in this story was using health and safety as a convenient shield against doing something that they didn’t want to do.

Staff Banned from Drinking Tea or Coffee

Can you imagine trying to get through a working day without a regular fix of caffeine? As reported by The Independent and many other newspapers, this was the stark reality that medics and staff members at three NHS hospitals in Leicester faced, after they were banned from drinking tea and coffee in public areas in 2014.

Has health and safety gone mad?

The ban generated a significant level of negative press, largely because access to tea and coffee is seen by many to be a given right for every worker. However, in many hospitals, employees are only allowed to consume hot drinks in the staff room for health and safety reason, so the ban would appear to make sense on that level.

What’s more, if you take a closer look at the story, the reality is that the ban was introduced following complaints the consumption of hot drinks gave the impression that staff are not working hard enough.

How the NHS is run in this country is a topic that receives a lot of public scrutiny. As a result, even though the banning of tea and coffee might appear crazy at first, if the hospitals in question were seen to be doing nothing after receiving complaints, would the ramifications have been even worse?

How Much Does It Cost to Change a Lightbulb?

In 2011, after an accident involving a ladder, Stoke-on-Trent City Council introduced a ‘working-at-height’ policy, which essentially banned the use of ladders. According to The Express, the change meant that the council’s bill for scaffolding increased by approximately £1 million in just a year, as workers were continually forced to hire contractors to erect scaffolding just to change a lightbulb.

Has health and safety gone mad?

At first glance, the headline of spending £1 million to change lightbulbs appears to be ludicrous. However, almost a fifth of all falls from height at work are caused by the misuse of ladders. So, if using a ladder to change a lightbulb is deemed dangerous, wouldn’t it be more sensible to use scaffolding instead?

When viewed from this perspective, it makes you think that perhaps some of the newspapers were attracted to the story solely because of the catchy headlines it created.

Final Thoughts

The idea that health and safety has gone mad in this country is a popular one. However, on reflection, it seems that many of the most widespread stories relating to this subject might have been blown out of proportion to create eye-catching headlines.

There are exceptions, of course. Blatant misuses of health and safety law can – and do – occur. However, the creation of most safety laws are done with the best intentions.

It doesn’t matter what sort of business you are; effective health and safety management is essential. It can reduce accidents and losses, decrease absenteeism and help efficiency – all of which, in combination, can help boost your profits.

At Simply-Docs, we provide a huge selection of fully customisable, ready-to-use documents that are ideal for businesses. Our range of health & safety documents include risk assessment forms, fire safety documents, food hygiene paperwork, and many more documents that make health and safety management for businesses much easier.

For more information about how our services can save you money, contact our friendly team today.

10 Essential Tips for Starting Your Own Restaurant

Tables outside restaurant.

Image by Skitter Photo

Many people dream of opening up their own restaurants, but very few are brave enough to take the plunge. That’s not surprising – any restauranteur will tell you that starting a restaurant isn’t easy. And, while the oft-quoted statistic that 90% of restaurants fail in their first year is not actually true, it is a fact that opening a restaurant is not a business venture for anyone looking to get rich quick.

Still, new restaurants are opening in the UK every day. With the right business idea, a bit of expertise, some start-up funding and a lot of hard work, there’s no reason you can’t make your own restaurant succeed.

To help get you started, here are our top 10 tips to starting a restaurant.

  • 1.     Be realistic

Ah, to be a restaurateur. Long lunches over a bottle of wine. Friendly regulars who are always smiling. Escaping the nine-to-five grind. What’s not to love?

If you think running a restaurant is going to be anything like that, think again. That’s the fantasy; the reality is very different. If you already work in the restaurant industry, you’ll know this. If you don’t, go get some experience. If you don’t fancy quitting your day job to wait tables and wash dishes, then the realities of running a restaurant probably aren’t for you.

  • 2.     Decide what type of restaurant you want

Ethnic eatery or traditional British fare? Family friendly or more for the millennials? Fine dining or fast food? Before you do anything, you need to have a clear idea of your restaurant concept.

By far the most important thing about your restaurant concept is that it’s something you’re passionate about and can honestly imagine devoting yourself to, day in and day out, for years to come. Be honest with yourself and what your skills and interests are, and don’t try to jump on any food trend bandwagons just because they’re popular at the moment.

  • 3.     Do your research

Once you’ve got a restaurant concept in mind, it’s time to research its viability. Where should your restaurant be located? Is there a market for your concept there? What is the competition like? And how much do business rentals in the area cost?

You might have to adjust your initial concept at this stage – in fact, you almost certainly will. Just ensure that you don’t end up wandering too far from your original idea without realising, in the spirit of making compromises. It’s surprisingly easy to do.

  • 4.     Learn about the rules and regulations

If you’re not one for paperwork, forget about starting and running your own restaurant. Before starting a restaurant, there are a number of regulatory hoops that have to be jumped through – from registering your business with the local authority to ensuring your staff have the right food hygiene certificates.

Fortunately, the Food Standards Agency (FSA) have a number of useful resources to help get you started, including a guide to starting a food business and a Safer Food, Better Business for Caterers information pack.

  • 5.     Write a business plan

A comprehensive business plan is essential to ensuring that you stay on budget and on track. It should include market research and financial information, and provide anyone reading it with an in-depth understanding of your business idea, not to mention the initial start-up costs and long-term financial forecasts involved.

If, at the end of compiling your business plan, you realise your start-up costs are sky high, go back and refine it further until it seems more manageable. A sound financial plan is essential to the next step.

  • 6.     Secure start-up capital

Whether you’re launching a Michelin restaurant or a hot dog stand, a restaurant is always going to require significant start-up capital – enough to cover initial costs and at least six months of running costs.

Ideally, you’ll be able to cover these initial costs using your own savings, or with the help of loans from friends or family, but if this isn’t an option then you’re going to need a business partner or bank loan. Whatever the case, this is where having an airtight business plan is of paramount importance – no one is going to invest in someone whose numbers don’t add up.

  • 7.     Hire the right people

A restaurant owner can’t do everything at once, so bring a great team on board who are just as passionate and excited about this project as you are.

In particular, take your time when it comes to finding the right chef. Your restaurant is only as good as the food it serves, and if your chef can’t deliver, no amount of marketing or quality service can compensate for that.

  • 8.     Get the restaurant ready to launch

Once you’ve signed a lease on a property, it can be tempting to rush preparations and open your doors to the paying public at once. But you only get one chance to make a first impression – so hold fire, and make sure you get it right.

If your restaurant needs any renovations or alterations, get them done now. Use this time to make sure that everything’s up to code. And decorate the interior and exterior to ensure that they accurately reflect your restaurant concept and create an inviting ambience.

  • 9.     Make a menu

Work together with your head chef to create the perfect menu. Try to keep it short and sweet – it’ll keep your kitchen running smoothly and food waste to a minimum, and customers generally find long menus overwhelming anyway.

It is advisable to provide at least some options for customers with dietary requirements, or at the very least to clearly mark which dishes can be adapted to accommodate special diets if required.

  • 10.  Get ready for hard work

Once the restaurant is open, say goodbye to weekends and holidays for the foreseeable future. The hard work doesn’t end here; in fact, it’s only just begun. As the owner, it’ll be your job to keep the hundreds of plates required to keep your restaurant running spinning – from marketing and hiring staff to tapering menus and filing taxes.

But, if you love the restaurant business, it’ll all be worth it.

How can Simply-Docs help?

Starting a business is difficult enough, so why waste time and money drafting complicated documents or paying a solicitor to do it for you? At Simply-Docs, we provide a wide range of fully customisable, ready-to-use documents that are ideal for entrepreneurs.

Restaurateurs may be particularly interested in our employment documents, which include all the policies, forms, letter templates and employment contracts necessary to recruit, manage and dismiss employees. We also offer a variety of health and safety documents, plus food and hygiene documents which include all the H&S documents and templates a restauranteur will need when starting a business,

For more information about our services, contact our friendly team today.

Builders And Clients: Are You Prepared For CDM Regulations 2015?

The new Construction Design and Management (CDM) Regulations 2015 are now in force. Statistically there are more injuries and fatalities on smaller, previously unregulated building projects than on larger ones. The Health and Safety Executive (HSE) has decided to address this issue by requiring all projects to have someone overseeing health, safety and welfare in both the pre-start and construction phases.

What does the Builder need to know?

From 6th April 2015, every job, including domestic work, will now require a CDM Principal Contractor (PC) who will take overall control for the day-to-day running of the project. This is the same whether you are a building company with in-house tradesmen or a one-man band that brings in traders as needed. Someone will have to be appointed by the client as Principal Contractor.

The builder – now called the Principal Contractor has a range of duties to fulfil on all projects, large or small, including:

•  The builder must prepare a Construction Phase Health and Safety Plan.The builder needs to be certain that the contractors they employ are competent, not only to do their job, but from a health and safety perspective as well. Price is always an important factor, but the Principal Contractor will need to be happy that the chosen subbie is able to carry out their works safely without making shortcuts.

• The Principal Contractor will need to make sure that someone responsible is on site at all times, for example, a trusted sub-contractor foreman. No matter who is left in charge – the Principal Contractor is responsible if they allow shortcuts to   be taken or the agreed procedures to be bypassed.

For more detailed information on the Principal Contractor’s duties please click here for our Simply-Docs information page on Construction (Design & Management) (CDM) Regulations 2015 for Builders.

What does the Client need to know?

Under the regulations, non-domestic clients will have much more direct responsibility than before.  In addition, some building works that you may have assumed would be regarded as “domestic” will now fall within the scope of the regulations. A “non-domestic client” is a person or a company who is having the works done as part of a commercial enterprise. That could be a business building, a new factory or office extension, or a residential or commercial landlord refitting some of their rental properties. Building an office at the end of your garden in order to work from home would make you a non-domestic client. As a rule: if the client will get a business income from the works, they are a non-domestic client.

The practical impact of these regulations is that non-domestic clients will now have even more legal duties in respect of health and safety on-site and more clients will fall into the non-domestic category.

The non-domestic client’s new duties include:

•  The client is now required to make sure that health and safety has been factored into the project, and that sufficient funding has been allowed in the budget for this.

•  The client must appoint, in writing, a Principal Designer (PD) to oversee the design and planning of the project, to put in place all the health and safety procedures, and to create (or at least organise) the Health and Safety File.

•  The client must ensure that both the PD and PC are competent to carry out their role.

If the client doesn’t appoint either a PD or PC, the duties of both will become the client’s by default, so it really is in the client’s best interest to surround themselves with suitably qualified professionals to help them through the process.

The client has many additional duties, for more information on these duties, please click here for our Simply-Docs information page on What Duties Does The Client Have Under The CDM Regulations 2015?

By Iain Mackintosh

CDM Regulations Changes in 2015: What Do They Mean for You?


Image by NAIT

The new Construction Design and Management Regulations 2015 (CDM) are expected to come into force from 6th April 2015.  Previously, if you were a domestic client having building work done, this would have little impact on you, as you would probably expect the builder to take responsibility for health and safety on the project. Now, once the new legislation is in place, more clients are likely to fall under the banner of “non-domestic client” and subject to a raft of additional health and safety responsibilities.

For example, if you are contemplating having a workshop or garden office built at the end of your garden, or perhaps you are a residential landlord refitting a rental property, then under this new legislation you will be a “non-domestic client” and subject to the increased health and safety duties that that entails.

As a rule – if you are getting a business income from the works, then you will be having the works done as part of a commercial enterprise and you will be deemed a non-domestic client.

CDM Regulations Explained: Why Are the Changes Being Made?

Statistically there are more injuries and fatalities on smaller, previously unregulated building projects than on larger ones. The HSE has decided to address this issue by requiring all projects to have someone overseeing health, safety and welfare, in both the pre-start and construction phases.

Accordingly, the aim of the CDM Regs. 2015 is to place increased responsibility on the three main parties in a building project – the client, the designer and the builder. The practical impact of these regulations is that non-domestic clients will now have even more legal duties in respect of health and safety on site and more clients will fall into the non-domestic category.

One of the new duties is that the non-domestic client will be required to make sure that health and safety has been factored into their project, and that sufficient funding has been allowed in the budget for such health and safety considerations – and there are many more.

For more information on the CDM Regs. 2015 please see the Simply-Docs information pages.

By Iain Mackintosh

New Rules Are in Force For The Labelling Of Allergens in Food and Drink

Image by Marco Arment

Image by Marco Arment

What is the new legislation?

It’s possible that you may have missed the recent new law on allergen labelling for food and drink products sold to consumers. From 13th December 2014 strict new rules apply to how businesses must notify consumers about food and drink products containing allergens. The Regulations include a list of 14 allergen groups and the presence of any of these listed allergens in the food product must be clearly communicated to the consumer. It’s estimated that over 2 million people in the UK have a food allergy, and the new legislation is designed to make it easier for consumers to make safe food choices when buying food and eating out.

This may mean considerable changes to the way you run your food business at the moment but you really can’t afford to ignore these changes as the penalties include fines and criminal prosecution.

What products do the rules apply to?

The rules apply to prepacked food, non-prepacked food and food that is prepacked for direct sale to consumers such as in a deli or canteen, so most Food Business Operators are going to be affected by these new Regulations. The Regulations also apply to the use of processing aids which contain an allergen from the list of 14 allergen groups, such as wheat flour used to roll out dough made from rye flour. So as well as reviewing your own labelling procedures you also need to ensure that your suppliers are providing you with the necessary information on their products.

For some businesses providing non-prepacked food it is possible to give the information to consumers orally. This should make compliance with the Regulations easier to cope with for some businesses. For more information on the provision of allergen notification orally please click here for Allergen Notification Requirements For Businesses Providing Non-prepacked Foods.

What should you do now?

If you have not yet acted on these Regulations you need to act fast and Simply-docs can help you with this by providing;

• Free information on what you need to do, including a detailed list of the 14 key allergen groups. Click here for Simply-docs free information pages on allergen notification.

A Simply-docs subscription will give you access to;

Guidance Notes to take you through the issues to consider click here.

• An Allergen Policy  click here.

• Simply-docs also provides key templates to use on a day to day basis to manage and monitor the allergens present in your food products, for a Recipe Allergen Checklist, a Supplier Allergen Checklist and a Delivered Product – Supplier Notification of Allergens Form click here.

Simply-docs documents are easy to use and as well as helping you to establish good legal compliance procedures we also have straight forward templates that can be used on a day to day basis to manage and monitor your processes. A subscription to Simply-docs includes the above documents and also gives you access to thousands of straight forward business documents in 5 portfolios; Business, Corporate, Employment, Property and Health and Safety. To download any of these documents click here if you already subscribe to Simply-Docs or to get started today, register with Simply-Docs by clicking here.

We always welcome suggestions for new documents for our site, so do let us know if there are additional allergen related documents that would help out your business. We will give our full consideration to any new document suggestions.

By Iain Mackintosh

How To Perform Effective Health and Safety Management In Five Easy Steps

How To Perform Effective Health and Safety Management In Five Easy Steps

Image by Pascal

According to the Health and Safety Executive, 27 million working days were lost last year in the UK through illness or injury caused by an event at their workplace.

In this context, it’s easy to argue that effective Health and Safety Management is at the core of workplace productivity. Not only that, but if you are a business owner you have a legal responsibility for the health and safety of everyone in your workplace.

Despite this, managing workplace Health and Safety does not need to be as complicated as it may first seem. In fact, by keeping the following five steps in mind you can make the task simple.

Step One: Let Simply-Docs Provide A Helping Hand

To help you create effective Health and Safety management, we’ve created A Guide To Making Health & Safety Simple. In this guide, we’ve broken down the basics of managing workplace Health and Safety step by step and in a way that is clear and easy to understand.

Step Two: Write A Clear Health and Safety Policy

Writing a policy is a great way to start creating a culture of workplace Health and Safety compliance. This is because it defines a set of rules and a clear direction for the employees of your business to follow.

Moreover, writing a clear Health and Safety policy indicates to your staff that you take their well-being seriously. In turn, this can help encourage the adoption of good working practices that have a positive impact upon all areas of your business’s performance.

Step three: Adopt A Systematic Approach To Minimising Risks

The biggest aim of your business’s Health and Safety policy should be to manage risk. In order minimise risks, first you will need to identify them.

To do this you will need to perform a risk assessment of your workplace. Our notes ‘How to Carry Out A Risk Assessment’ will help you with this. Once you have done that, you can ask your employees for their input, as they may notice something you miss.

After you have completed a risk assessment of your business, you can start planning the measures needed to control or ideally eliminate potential risks – for example, introducing new facilities, equipment or tweaking your processes. If risks cannot be controlled through different equipment or a change of the process, you may need to consider introducing protective clothing – PPE.

Make sure that you record the information in one of our Risk Assessment documents and keep a log of every work-related accident or illness, as this will help with spotting any trends.

Step Four: Communicate With Your Employees

Communicating with your employees about health and safety is a legal requirement, but it’s also a great idea, as often they will know more about what goes on in the workplace than you do. In addition, involving your staff in matters regarding health and safety will help to motivate them to work safely and avoid accidents.

Training should form a major part of your Health and Safety-related communications in the workplace. In order for your employees to receive the training that benefits them the most, you may want to consider asking them their opinion on how they think the training should be provided.

Providing your staff with training and communicating with them on a regular basis will help develop a common understanding of the expectation for Health and Safety compliance in your workplace.

Step Five: Review Your Performance

A regular review of your workplace’s overall performance allows you to establish whether your approach to Health and Safety management has been effective.

No workplace stays the same. Whether it’s a change of processes, the use of different equipment or a changeover in staff, things will inevitably change over time. Therefore, reviewing your performance allows you to assess whether the Health and Safety policy reflects your current working environment.

Referring to your risk assessment document and accident book should also be a vital part of reviewing your performance. Reviewing both of these documents will allow you to evaluate the success of the measures you have put in place to manage risk and identify areas where you need to improve.

Do You Need More Help Managing Workplace Health & Safety?

If you find the administrative side of Health and Safety compliance daunting, the Simply-Docs portfolio of business and legal templates can help. Using our portfolio of professionally drafted documents is a cost effective solution for implementing workplace Health and Safety guidelines with speed and accuracy.

So if you need help structuring a Health and Safety Policy/risk assessment, or you need access to template documents for other Health and Safety procedures such as hygiene and fire safety, let Simply-Docs provide a helping hand.

All you need to do is register with Simply-Docs today, subscribe to our Health & Safety document folder for just £35.00 (+ VAT) and then you enjoy a year’s unlimited access to every Health & Safety document template you will need.

By Iain Mackintosh




Food Hygiene Documents Every Employer Should Know About

If you work in the catering or restaurant business it is vital that you get the correct documentation together beforehand. Ensuring your team is up to date on current practices and being able to prove this to anyone who asks is vitally important. Collecting this paperwork and keeping it safe is a great resource for your business and something you can refer back to when employing new recruits. We’ve given you a list of our top documents to download in relation to Food Hygiene and listed some of the reasons as to why they can benefit you.

Food Hygiene Documents

To implement good food hygiene practice it is important that you keep records of food hygiene guidance notes, temperature logs, cleaning and pest control records. These are just some of the documents available from us that will reduce risk in your workplace. Finding yourself on the wrong side of food hygiene regulations and laws can incur hefty fines, penalties and face closure. The biggest issues lie with the manager of the business as, if they are successfully prosecuted, they can be banned from running another food establishment or even face a prison sentence. As you can see, having this paperwork in order is of high importance to ensure the best possible standards are met and adhered to. To ensure good practice is met you can download this documentation for just £35+VAT.

Kitchen Risk Assessment Forms

Risk assessment is part of everyday life; we constantly assess a situation to figure out the risk or threat to us. Kitchen Risk assessment forms are used by businesses in the food industry to assess the safety of their workplace for its staff and employers. These forms can be downloaded to prevent accidents and make sure the business is in compliance with the relevant health and safety legislation. These documents are also a preventative measure; it’s an ongoing way to prevent loss, damage and injury in the kitchen.

Hygiene Hazard Analysis Forms (HHACR)

HHACR forms are relevant and helpful documents that allow you to manage and eliminate any food hygiene risks. These documents are relevant for the preparation of salads, smoothies, juices as well as hot and chilled food. Implementing a catering risk assessment and action plan, for example, is a great way to keep track of hygiene hazards in the kitchen. These documents give you the opportunity to successfully overview how you run your kitchen as well as how you as a company deal with hygiene hazards.

All of these helpful documents are available to you from Simply Docs at competitive prices. Make your job easier and download all the information you need here.