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Aladdins Health and Safety Booklet V.1


Hazardous Substances

Substances used: Fairy Liquid, Windolene, Flash, Bleach, other acid cleaners.

  1. All employees must refer to the record of all substances used and the hazard they present. This will be found on the labelling for all products. 

  2. All employees must immediately clean any spillages.

  3. All employees should avoid using bulk containers as these can be heavy and hard to hold. Minimise the difficulty of handling substances by using smaller lidded containers, especially when floors are wet and slippery. 

  4. All employees must ensure that containers have lids and be visibly labelled. Store substances as manufacturers advise, e.g. away from heat, sunlight, foodstuffs, and members of the public, especially children. All employees must look at the label to identify any hazards presented by the substance. 

  5. All employees must ensure that substances are stored on the bottom shelf, in order to prevent the contamination of any food products.

  6. All employees must be aware of the proper use of all substances including all hazards and control measures involved.

  7. All employees must ensure that they provide information on any risks to employees whose first language is not English. 

  8. All employees should consult senior management or more experienced members of staff in case they have any prior knowledge of substances used. 

  9. All employees must wear protective clothing when using cleaning substances. Examples include gloves, facemasks, visors etc. Check that all protection is not damaged. 

  10. All employees must use tap water in order to irrigate the eyes. When tap water is not available, at least one litre of sterile water, or sterile normal saline in sealed disposable containers, should be provided. All employees must remember their training regarding when and how to replace any protection.

  11. All employees must communicate adverse health effects such as skin or respiratory problems.

  12.  All employees must use the necessary first-aid materials, e.g. eyewash bottles. 

  13. All employees should ensure that cleaning substances are not mixed. When diluting substances, ensure that the concentrated liquid is added to water, not the reverse.

  14. All employees must always use a scoop when dispensing powders, never use your hands.

  15. All employees must not spray aerosols on hot surfaces as this can cause harmful vapors. Do not place aerosols on hot surfaces.

  16. All employees should use substances in well ventilated areas. Sometimes an open window will be sufficient. Ensure that mechanical ventilation is working.

  17. All employees must ensure substances are disposed of properly.


Slips and Trips

  1. All employees must try to prevent slips and trips by ensuring the floor does not get wet or contaminated.

  2. All employees must maintain equipment in order to prevent any leaks, and follow the system in place to ensure that any equipment failures are promptly reported.

  3. All employees must use lids and covers for pots and containers, especially when they are being carried.

  4.  All employees must use the extraction and ventilation systems in place to reduce the build up of steam and grease.

  5. All employees must use drainage channels and drip trays to carry hot oil and water, steam drips and waste away from tilting kettles, bratt pans and other equipment.

  6. All employees should place floor mats to prevent water being walked indoors on people's shoes.

  7. All employees must be wary of oil or water boiling over and spilling.

  8. All employees must ensure that objects that act as hazards are removed, e.g. plastic bags.

  9. All employees must organise work in order to afford space for maneuverability in order to prevent staff from knocking each other over. Minimise the need to rush, take long strides, and turn sharply.

  10. All employees should minimise the need to carry, push, or pull heavy or bulky loads by using trolleys, carts and other manual handling aids. This will more often enable you to break a fall by using your hands.

  11. All employees must not use unsuitable platforms when cleaning or engaging in any work. Use appropriate platforms such as step ladders. Do not use platforms near dangerous substances such as hot oil.

  12. Any spillages that do occur must be cleaned immediately. 

  13. Proper material must be used to soak up spillages. Ensure the floor is completely dry when mopping. 

  14. All employees must use signs indicating the floor is wet when mopping. If it is not possible to completely dry the floor when mopping, then leave these signs in place. 

  15. All employees must avoid measures that spread wetness. For example, consider using kitchen towels for smaller spillages instead of a used mop that spreads wetness.

  16. All employees involved in mopping must carefully schedule a time for cleaning in order to minimise risk, e.g. before opening.

  17. All employees must ensure they use footwear that provides slip resistance, inexpensive shoes can perform well in this regard.

  18. All employees should try to wear nonslip kitchen shoes when dealing with wet floors. If needed, specialised anti-slip footwear will be provided.

  19. All employees must store work related items in their specific places. 

  20. All employees should arrange workflows so that crowded environments are avoided as much as possible.

  21. Employees must not place deliveries in a manner whereby work is obstructed.

  22. All employees must ensure that rubbish is immediately disposed of. 

  23. All bin lids and reservoirs must be closed every night.

  24. All employees must never allow cables or pipes to trail on the floor.

  25. All employees must remember to check the customer side of the counter for any previously mentioned hazards.

  26. All employees must ensure that rubbish is not left on the floor.

  27. Employees must keep fire routes and exits clear at all times.

  28. Employees should periodically inspect the workplace to ensure that any obstructions are removed.

  1. All employees should be aware of any holes, broken tiles, or unevenness that could cause trips. The manager must be immediately informed.


Use of Knives

  1. All employees must use the correct knife for cutting specific kinds of food. If you are unsure, immediately ask the manager before continuing. 

  2. All employees must hold the knives in a way that minimises risk.

  3. When cutting, all employees must focus and ensure that knives are not lost. Return knives to their stationary.

  4. All employees must use the appropriate space provided in order to prevent unnecessary hazards when using sharp objects.

  5. Employees should not use knives too forcefully when cutting.

  6. When cutting, all employees should curl the fingers under on the hand holding the food. This will keep them away from the knife. The blade should be angled away in order to prevent cuts should the knife slip when cutting. 

  7. Employees must not multi-task when using a knife, cutting requires full attention.

  8. When scraping food of cutting boards, employees should not use the sharp edge as this dulls the blade. Use the back end of the blade instead.

  9. All employees must clean knives after each use in order to prevent the spread of bacteria, maintain quality, and prevent accidents. This applies especially with mayonnaise as it is very corrosive. 

  10. All employees must clean knives on a flat surface by wiping in full. Use soap and hot water after cutting meat or fish, and at the end of each day. Use a sanitising solution and finally dry knives by hand. 

  11. All employees must ensure that knives are not simply left in soapy water, as someone could reach in and get injured.

  12. All employees must ensure that knives be kept sharp.

  13. All employees must use knives on stable surfaces.

  14. All employees must carry knives with the blade pointing downward.

  15. All employees must store knives securely after use and not leave them elsewhere, e.g. in the sink. They must be separated from other utensils and stored away from open flames and extreme heat. 

  16. When deboning, all employees should wear a protective glove on the non-knife hand and wear an apron in order to protect the body.

  17. Employees cannot leave knives insecurely on work tops where they can accidentally be pushed off. Ensure that knives are kept on flat surfaces.

  18. Employees should not attempt to catch falling knives.

  19. Employees must not use knives for any unorthodox purposes, e.g. as a can opener.

  20. Employees must not carry knives simultaneously with other objects, and cannot keep them in pockets.

  1. All employees must never play with knives. 


Use of Ovens, Stoves, Deep Friers

  1. All employees must remove flammable materials from the cooking area.

  2. All employees must ensure that oven mitts are used.

  3. All employees should wear clothes that do not dangle and have tight sleeves.

  4. All employees must keep lids for pots and pans nearby.

  5. All employees must ensure that food being cooked is closely watched, especially when using grease and oils.

  6. All employees must ensure that ventilation is provided for stoves in order to prevent grease fires in exhaust ducts.

  7. All employees must keep cooking surfaces and appliances clean.

  8. All employees must never exceed the required temperature when cooking.

  9. All employees must avoid carrying uncovered pots with hot cooking oil or grease, these can spill and are easily flammable. You must not carry hot oil or water, nor should you make contact with these until the temperature has been discerned. Ensure that containers with lids are used when these are being are being carried.

  1. All employees must never make direct contact with hot food and ensure that food is not placed where it could be spilt, e.g. table edges and on tablecloths that could be pulled off. This also applies to hot items in general.


If you are in any situation in which there is uncertainty, DO NOT proceed until you have consulted the manager.

Health and Safety Acknowledgment

You must take reasonable care to ensure the health and safety of yourself and others when on the premises. You must familiarize yourself with and always conform to the rules regarding general health and safety as outlined in the Aladdin's Health and Safety Booklet. You must follow the training received with regard to any items used and procedures followed whilst on the premises. Please refer to the Booklet for further details. By signing this statement, you agree that appropriate measures have been taken by Aladdin's Fried Chicken to ensure the health and safety of all employees in the form of the Health and Safety Booklet and the training provided. Therefore, you assume all responsibility should you be involved in any accidents which result in any injuries, and that Aladdin's Fried Chicken will not be liable to provide any compensation.

Character declaration signed by all members of staff at Aladdin’s

‘I Declare that I do not hold any beliefs nor do I associate with myself with any act that promotes, glorifies and endorse violence, extreme ideas or terrorism’

Delivery driver’s agreement 

This document is an agreement that, I, as a delivery driver agree to the following:


  1. Aladdin’s will hold £100 of my deposit and will give it back to me on condition I give back any belongings of Aladdin’s and I give a minimum of two weeks’ notice before permanently leaving. I must give 24 hours’ notice if I cannot do deliveries or I agree to incur a £15 fine. 


  1. I agree to solely be responsible to have all the necessary legal documents required to provide a delivery service such as a driver’s licence, car insurance, MOT, Road Tax and to regularly update and up keep whenever necessary.


  1. Any change in my circumstances that could affect my delivery service, I will notify any manager of Aladdin’s immediately. 


  1. I agree that I will abide by all the safety rules and all road traffic rules related to driving. 



  1. I acknowledge that I am solely responsible for any accidents that may occur whilst out on delivery.


  1. I acknowledge that I am solely responsible for my safety and take all the safety precautions such as wearing my seat belts, helmet, glasses, not using any devices whilst the engine is on, and all other related matters of concern. 


  1. I will provide each customer with a receipt (and a VAT receipt, if applicable) in respect of an order, if the customer so requests.


  1. I will endeavour to ensure that all customers receive their order from me as sufficiently and timely as possible. 


  1. I acknowledge that I provide a delivery service at my own risk and do not hold my employee responsible for any loss or damage to me or my belongings and my vehicle. 

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