Health and Safety Executive
Tesco are also impacted in Health and Safety Executive as they must ensure that they fulfil the general duties that they have towards the employees and members of the public. Tesco are impacted as they must abide by the law that requires them to have good management and common sense in order for them to spot any risks and take sensible measures to tackle them.
Tesco must make sure that the regularly carry out risk assessments as they have more than five employees in each store which requires them to record the significant findings of the risk assessment. This means that Tesco are impacted as they are to follow the rules and regulations of the Health and Safety Executive because these regulations are what ensure that there is safety in the workplace and that risks are minimised and there is protection for employees and members of the public in terms of health.
Tesco are impacted by personal hygiene as they must make sure that they abide by the procedures, which are mentioned before, when it comes to personal hygiene. For example Tesco must guarantee that in their bakery the employees wear hair nets especially those who prepare the bread to ensure that no hair goes in the bread. They also must ensure that their employees have good hygiene especially if health and safety regulators turn up unexpected. This means that Tesco must always ensure that their employees have good hygiene but if they don’t they must ask them to leave the site to improve their hygiene and ask them to return by a certain time in order for them to follow the regulations. Tesco must ensure that all their staff has good hygiene if they want to remain a legal business and ensure that there is health and safety in the stores for employees and members of public.
Tesco has been impacted from contamination in many ways. One way they have been impacted is because they have to now ensure that their counters for different products are separate for example fish and poultry counters are separate so cross contamination does not take place. They also have to ensure that raw products that are put in the fridges outside the counters must be sealed tightly in order to avoid any cross contamination taking place as well as any other bacteria or viruses sitting on the food that may cause problems in health if someone consumed the product. They also must ensure that dry food and raw food are separated in terms of aisles and shelves in order to avoid the juices of raw meats falling onto the dry foods. In order for this to be avoided, Tesco has to ensure that their employees are trained to the highest standard and know everything about how and why contamination can take place, and what must be don’t if it does take place.
They are also impacted in the way that they are required to have different equipment's for different types of products as well as posters around each counter and kitchen informing their employees about contamination possibilities. Tesco must also ensure that once produce has been cut and displayed, premises all must be sanitised to avoid contamination taking place and the build up of viruses and bacteria. Especially in contamination, Tesco have huge measures to live up to as they must be sure that every product avoid contamination and if occur they know what t do. This requires training for each and every staff in order for regulations to be followed appropriately and legally.
Specialist Store– Butchers
Health and Safety Laws
Butchers have been impacted the same as Tesco to some amount with the health and safety laws. However as they are only dealing with a particular types of food category it means that they are more under pressure into handling the produce correctly and ensuring that the health of the employees is good and that their safety if full protected.
Butchers stores tend to be stores with less risk however they are required to keep their store clean for safety purposes so their employees are customers do not face an injury whilst in store which is the same as maintaining the stores equipment's is vital in terms of employees safety. They are required to provide all their employees with training of how to use the machinery safely as well as what can go wrong and so how they’d impact to that. They also have to provide a regular risk assessment t show that they are regularly checking the maintenance of the store as well as the equipment they use .These laws require Butchers to take every step carefully and to ensure health and safety if covered. This then means they must abide by Act, such as the Health and Safety at Work Act in order to maintain high standards of health and safety at work.
Handling Products and Equipment Safely.
Butchers being influenced by this in terms of all the equipment and food products must be handled correctly and that everything within the store must be maintained correctly in order to ensure safety. They have to ensure that the products are separated in terms of cooked meat and raw meat in order to avoid contamination as well as ensure that employees are trained thoroughly in order for them to use the machinery appropriately.
Butchers must provide risk assessments and instructions in order to show proof that they had informed their employees and public after the safety precautions that are to be taken place in the store. They also have to guarantee produce is not sold if it doesn't look good, this indicates that they have to avoid produce going to waste and contamination taking over the store butchers must guarantee that the produce is handled correctly and employees are trained to use machinery to avoid injuries and dangers to health.
European Agency for Health and Safety
Butchers must ensure that they are providing a safer, healthier a more productive workplace in order to abide by the regulations of the European agency for health and safety.
To make certain that all risks at the store are minimised and that employees are protected against any hazards that occur. They are also impacted in terms of sharing the knowledge with their employees as to what they have to be aware of in terms of the practices on the health and safety procedures even if it means going through it every week or when a new employee joins. They need to put a poster up on the wall with the procedures in order to remind employees all the time about health and safety procedures.
Another impact is that they must ensure that all risks are minimised in order for them to have a safe and healthy for their employees to work in as well as customers to shop in.
Health and Safety Executive
Butchers are impacted as they are to ensure that the regulations that published by the HSE are fulfilled and that the duties that the employers have towards member of public and employees and also fulfilled in terms of health and safety.
Just like Tesco, butchers are impacted in the terms that they have to abide, by the laws, which require good management and common sense from the employer in order for them to ensure that their employees like is not at risk when using the machinery and to spot the risks and take sensible measure to fix them.
The Health and Safety Executive also impacts on butchers in the case of them having to especially conduct risk assessments quite regularly due to the industrial machinery they are to use in the shops even though they may not have more than 5 employees they have to ensure they conduct the risk assessments due to the industrial machinery that is used for the meat produce.
This overall means that the HSE impacts butchers quite a lot in the sense that they have to follow the duties, rules and regulations to ensure that there s safety in the workplace and risk to employees is minimum as well as having protection for everyone that is part of the shop r comes into the shop.
It is essential that Butchers to guarantee that all their employees have good hygiene especially in terms of clean hands and safety nets and gloves to be warn to avoid diseases spreading. It is also important that Butchers are to guarantee that their employees are fir to work and cannot enter the premises if having sickness because this can spread to the food and personal hygiene, this is essential when serving raw food.
Especially with raw food, butchers must ensure that any employees with cuts must covers their cuts to avoid the infection spreading and affecting the food and making it unsuitable to eat. And Butchers must ensure that all employees wash their hands after coming into contact with raw meat and that all nails are cut down to avoid bacteria spreading from the nails to the raw foods.
They must also guarantee that gloves are changes when handling different types of food. Personal hygiene is important for a butcher as they must keep themselves clean in order for them to serve the food without any health issues that could come in future for those who purchase the food.
Butchers are influenced in the terms of them having to ensure meats are kept separate from each other to avoid, cross contaminating and juices of one falling onto another. They must guarantee they have posters informing customers as well as employees the results of contamination. They also should guarantee there are different fridges for every type of meat, as well as ensuring all food is stored away correctly.
They must also guarantee that all surfaces and premises are wiped down properly in order to get rid of any viruses or bacteria forming overnight which can contaminate the meat the next day making it unable to sell.