Lesson 7 Health Safety and Security in the

Lesson 7 Health, Safety and Security in the Bar Best practices and policies to protect your customers and staff members

Lesson 7: Health, Safety and Security in the Bar Lesson Overview l l l l l 7. 1 7. 2 7. 3 7. 4 7. 5 7. 6 7. 7 7. 8 7. 9 7. 10 7. 11 7. 12 7. 13 7. 14 7. 15 7. 16 7. 17 Introduction Rationale for food safety The bar layout Steps crucial to food safety and hygiene Personal hygiene Labeling of foods Health and Safety Identifying the hazards to reduce risks Conflict and violence in bars Principle areas to protect The role of hosts and private security in bars Insurance cover Cellar safety management Waste management Performing a waste audit Reduce and reuse – techniques for bars and restaurants Waste management programs (WMP) and energy saving innovations Conclusion References

Lesson 7: Health, Safety and Security in the Bar Aims and Learning Outcomes of the Lesson On completion of this lesson the learner will be expected to be able to; l Explain the rationale for food safety, HACCP and personal hygiene and its effects on food safety l Explain the importance of labelling foods l Act on safety statements and the essential safety and security issues in bars l Apply best practice procedures for reducing risks and handling potentially violent situations in the bar l Explain techniques for improving safety in pub cellar operations l Compare and contrast insurance premium covers for bars l Outline the challenges of waste in bars and broadly explain prevention techniques for reduction, reuse and recovery l Conduct a waste audit for identifying waste and managing waste streams l Identify energy saving innovations for their bar

Lesson 7: Health, Safety and Security in the Bar 7. 1 Introduction l l l Bar owners have to be more concerned about health, safety and security issues. This is the result of a variety of factors, most notably recent legislative changes at national and international level and the subsequent high costs of accidents (including costs relating to litigation and compensation). Poor health, safety and security standards place staff members and customers at risk of serious injury if not death; employers suffer in terms of lost productivity and potentially higher premiums’ and the morale of the staff, as well as the industrial relations climate in the bar, can be adversely affected. At a minimum, bar owners should have a practical understanding of the local and national legislation in this area. They should also ensure, if necessary by enforcement that their staff members to follow proper safety and security standards.

Lesson 7: Health, Safety and Security in the Bar 7. 2 Rationale for food safety in the Bar (An essential component of every food business in ensuring a food safety culture) l l l Food safety and hygiene is a subject which is taken more seriously by bar owners nowadays, The concerted efforts to improve hygiene standards has been brought about by outbreaks of food poisoning resulting in sickness and in some circumstances fatalities. Government agencies have tighten up local and national rules and regulations on food hygiene for licensed premises in line with international standards, these regulations are now enforced more strictly than in the past. Bars because they are traditionally regarded as high risk have started to receive more visits from the local environmental health officers (EHO’s) EHO’s will generally arrive at your bar unannounced and will want to ask lots of questions and look at all aspects of your food and beverage operation. They will also assess in detail the maintenance procedures which your bar uses to set the high standards of food hygiene which are required by law for your bar. Enforcement and closure procedures : (chapter 7 – p. 105) Closure Orders: A closure order is normally served where it is deemed that there is or there is likely to be a grave and immediate danger to public health. Typical causes include; l poor hygiene l inappropriate storage or refrigeration l inadequate cooking or re-heating l cross-contamination from raw to cooked food l infected food handler l inadequately trained or supervised staff

Lesson 7: Health, Safety and Security in the Bar 7. 3 l l l The bar layout You must constantly examine the layout of your bar (workplace study) in relation to the products and services which it offers. The objective of your examination is to ensure that you always have the correct products, equipment, and stock for use in the right place in order to avoid excessive and unnecessary movement or action for yourself and fellow hospitality staff members. This examination is also of critical importance in relation to the care of your customers it helps to save you time, energy and helps you to improve the overall speed of service. The famous French culinary genius Auguste Escoffier (1921) always preached ‘Le mise en plaice’ translated simply everything has its place this statement applies to all areas of the bar. This professional approach to organization actually helps to increase the method and speed of how we can work which results in increased customer satisfaction. A rigorous self study of yourself and your bar surroundings which includes all equipment layout and design, how you and your fellow members of staff work in relation to your efficiency and effectiveness within for example certain time periods is crucial to customer care.

Lesson 7: Health, Safety and Security in the Bar 7. 4 Steps critical to food safety and hygiene Good hygiene results in good health, which results in good business and increased profits. l Food protection, best practices: best practices (chapter 7 – p. 107) l HACCP – a systematic approach: (chapter 7 – p. 107), hazards, hazard analysis, control points (chapter 7 - Table 7. 1), controlling temperature, documentation and record charts (chapter 7 – pp. 109 -112 tables 7. 2 – 7. 9).

Lesson 7: Health, Safety and Security in the Bar 7. 5 Personal hygiene If a food worker has bad personal hygiene it is unlikely they will have good food hygiene. l l l l l Facilitating personal hygiene: separate sanitary conveniences with hand washbasins, mirrors, soap and towels, signs advising staff to wash their hands, undesirable habits such as nose picking, finger licking or smoking should be prohibited when dealing with food. Minor illnesses should be notified to the manager particularly diarrhea, vomiting, sore throat and skin infection. Food workers: have a clean body, clean appearance, clean outer clothing, and follows a code of good hygiene practices when handling food. Possible contamination of foodstuffs: People carry bacteria such as staphylococcus aureus in their hair, ears, nose, throat, skin and in septic skin conditions. Other bacteria such as e. coli and salmonella can be found in human intestines Legal obligation of food handlers: Food workers have a moral and legal responsibility to ensure that they do not spread bacteria to food Customer awareness: Personal hygiene is the one area of hygiene that all customers can notice, attention to this area can have a direct impact on your business. A customer must also comply with the Food hygiene regulations while in a food premises, and may not cause a risk to food while in such premises Food workers must: (a) Keep their person clean, (b) Wash hands regularly, before starting work, after using toilet, after handling refuse, after using a handkerchief, after handling / preparing raw food, prior to handling cooked or readyto-eat food, after cleaning duties and after smoking, (c) Wear clean outer clothing, (d) Keep equipment clean, (e) Not unnecessarily handle food, (f) Not exhibit any unhygienic practices - picking their nose and ears, picking at spots and septic sores, touching their mouth, hair, smoking, spitting, coughing / sneezing over exposed food Food workers must do without: (a) Long nails, (b) Nail varnish or false nails, (c) Watches and Jewelry, (d) perfume and aftershave Personal Hygiene: possible contamination, legal obligations, awareness, workers and illness, staff facilities.

Lesson 7: Health, Safety and Security in the Bar Cross contamination In order to grow bacteria you require: food, moisture, warmth, time and oxygen (some). l Temperatures: Food poisoning bacteria grow best at body temperature i. e. 37 c degrees, raising the temperatures above 37 slows down the rate of multiplication. At 63 c degrees or above bacteria poisoning bacteria will die. l Common food poisoning organisms are not able to multiply below 5 c degrees (therefore all refrigeration units operate below 5 c degrees. Deep freeze units must keep food below -18 c degrees). This section explains in detail the most common sources of bacteria and their potential associated foods and sources of origin. Food workers can also contaminate foods through poor hygiene practices or minor illnesses. List of Major Food Poisoning Bacteria’s l l l l Bacillus cereus Brucella Clostridium porringers (welchii) Clostridium botulinum (botulism) Campylobacter jejuni Escherichia coli form (e. coli) E. coli O 157: H 7 Listeria monocytogenes Salmonella Staphylococcus aurous Shigella. Vibrio parahaemolyticus Yersinia enterocolitica: . Further information: (Appendice II – Table A. 1 – Bacteria and associated illnesses, Table A. 2 - Basic causes of food poisoning) Cross contamination: direct contact, indirect contact (chapter 7 - see p. 114)

Lesson 7: Health, Safety and Security in the Bar Food Safety and ice Regular surveillance of ice for contaminants is vital for the protection of public health and consumer confidence. l Ice must be clean and fresh and free of any flavour save water. l The sampling and testing of ice from food premises and bars is traditionally supervised by the local health boards and governed by national and international regulations. Precautions to avoid contamination and improve the quality of ice in Bars (Chapter 3 – pp. 34 -36) Bacteria can build up if ice machines and equipment are not sufficiently serviced and maintained but contamination is most likely caused through the handling of ice by serving staff or customers. Case study (quality of ice) This study explored ice from a random selection of nine bars in a major European city, outlets included hotels, Michelin Star rated restaurants and traditional pubs. The study results included; l Coli form bacteria at levels well in excess of recommended safe limits l Evidence of probable human bacteria was discovered in eight of the nine samples (possible handling of ice) l Levels of bacteria discovered in ice served hundreds of times higher than the bacteria in the toilet water at the same venue (safer to drink the toilet water) l Thankfully no e. coli bacteria was found in the samples l Due to the coli forms found in some of the research samples in accordance with the microbiological guidelines for ice intended for human consumption in the country, three bars in this study faced sanctions by the local health board.

Lesson 7: Health, Safety and Security in the Bar 7. 6 Labeling of foods l l l The regulations surrounding the labelling of foods can be quite complicated in the EU the rules are governed by the 1997 EU directive ‘QUID regulations’ which stands for quantitative ingredient declarations. The regulations aim to enhance and assist consumer choice when buying food by providing information about the ingredients of what they are buying. The main result is that you have to include on the label what percentage of all of the ingredients the principal ingredients constitute, the principal ingredients being the things that influence your customer to purchase the food product. Presently these regulations do not apply to foods sold on the premises where they were made, or on other premises owned by the producer. It is especially important to be aware of these regulations if you buy in prepacked foods (i. e. sandwiches) – in this case the regulations would apply. Be careful however if you decide there is a market for you in making foods for others, separate outlets then the foods you supply to them must be correctly labelled.

Lesson 7: Health, Safety and Security in the Bar 7. 7 Health and Safety General Regulations on Safety Issues In every country or state directives are incorporated into legislation through regulations (normally referred to as acts). l The physical environment of work, safe use of equipment: mandatory to provide the right equipment in good working order, includes safety devices and warning notices, properly maintained and regularly checked, staff training. l Personal protective equipment (PPE): (PPE) must be provided one piece of equipment per individual staff member (headgear, eye glasses, earplugs, gloves, safety shoes etc). PPE must be suited to the task, used properly, and properly maintained. Employees must be trained to use PPE, and are required to report any defective equipment. l Manual handling of loads: bar owners must minimize amount and degree of manual handling that must be done by their staff members. Where handling is done, it is a requirement that risk-taking be minimized by having proper equipment, and by strict adherence to safety procedures. Employees of the bar should be provided with information on weight, center of gravity, and any special handling requirements for any load, in addition to being trained to handle equipment properly. l Visual display units (VDUs), workstations: An employee constantly using a VDU is entitled to adequate rest periods, free vision tests and eyeglasses if required. l The use of electricity: Electrical sockets may not be overloaded, for example, and faulty wiring must be replaced. A proper identification system must be used with each piece of electrical equipment along with the proper marking scheme. All new electrical installations have to be installed by a certified person and staff members have a duty to report faulty electrical requirement. l First aid: All bars are required to have minimum first aid equipment. Arrangements regarding first aid must be recorded in the safety statement. l Emergency procedures: Bar owners are legally required to have emergency plans that include provision for the safe evacuation of employees and the provision of notices relating to such. Emergency plans may be attached to the safety statement and must be in located in full view of all staff members.

Lesson 7: Health, Safety and Security in the Bar 7. 7 Health and Safety (continued) Safety Statements Every bar owner is obliged to have a safety statement, which must be made known to all employees, this safety statement should; l specify the manner in which the safety, health and welfare of staff employed shall be secured l be based on an identification of the hazards and an assessment of the risks to which the safety statement relates l specify clearly the co-operation required from staff and the names of the persons responsible for safety in the bar. l It is the duty of every bar owner to make each staff member aware of the safety statement and allow them access to it. l Staff members have a right to be consulted in regard to any proposed changes in the safety statement, and to information as to whether the introduction of new technology or changes in the organization of work in the bar will affect their health and safety. l Employers must: provide a safety statement, consult with employees with respect to health and safety, obtain specialist advice on health and safety, ensure a safe working place, safe access and egress, safe systems of work, competent supervision.

Lesson 7: Health, Safety and Security in the Bar 7. 8 Identifying the hazards to reduce risks Consider the following main areas (listed below) in preparation towards your safety statement; (chapter 7 – pp. 118 -120) Identifying the Hazards – across the following areas Floors / Stairs / Bar and restaurant, lounge / Glassware & crockery / Beer kegs / Kitchen / Gas Safety / Toilets / Food / Health and Hygiene / Store. Manual Handling / Office / Building maintenance / Yard / Safety / Fire Safety / Incident investigation.

Lesson 7: Health, Safety and Security in the Bar 7. 8 Identifying the hazards to reduce risks (continued) Selection of fire extinguishers, instructions of use and fire evacuation instructions. (Chapter 7 Table 7. 1 – p. 120)

Lesson 7: Health, Safety and Security in the Bar 7. 8 Identifying the hazards to reduce risks (continued) The major best practice procedures which will help you towards completing your safety policy for your bar include; Manual Handling The most common injuries in the bar are to the back, neck and ribs. Manual handling causes a great deal of injuries across all workplaces and can lead to long-term incapacity. Lifting and carrying heavy items or pushing and pulling can be a major source of these injuries. Slips, Trips and Falls Slips, trips and falls are the second most common cause of accidents in the bar. About 75% of all tripping accidents are caused by obstructions. Areas outside and walkways to cellars, stores & cold rooms can be the worst housekeeping areas. Spills are a common occurrence in the sector. Trailing cables can be a common occurrence. Cuts, Bruises and the Use of Knifes Many accidents occur as a result of items slipping or moving while being cut, or by knives not moving in the required direction. Burns and Scalds Personnel may not be aware of risks posed by boiling water, steam, hot oil and pressurised equipment as well as hazards posed by candles, chafing dishes, sizzling dishes and the risks to customers of serving hot foods, soups, tea and coffee. Chemicals safety, labelling, never mix chemicals, follow instructions, protective clothing, storage. Machines and Equipment The bar and kitchen environment can be a dangerous one. There can be a wide variety of machinery and much of this machinery can pose a hazard to those operating, cleaning or maintaining it. Moving parts can catch loose clothing, hair, cloths and jewellery. Natural Gas and LPG ventilation, proper maintenance, reporting faults, best practices. Fire prepare, raise the alarm, turn off close the door, leave the building, follow procedures. Electrical including Falling objects

Lesson 7: Health, Safety and Security in the Bar 7. 9 Conflict and Violence in Bars Preventing and handling aggressive or potentially violent situations in the hospitality industry and especially bars and nightclubs (because of alcohol) is unfortunately a common area of concern. Techniques used for Prevention of Violence: Management skills and style: firmness and fairness, set clear and consistent standards, create sociable atmosphere, combine firmness with fairness, be friendly, but professional. Monitoring and surveillance: know the danger signals, changing behaviours and conduct rowdiness, drunken behaviour and anti-social antics, large groups forming with opposing opinions, use low profile monitoring techniques, covert CCTV cameras, undercover security personnel, management and seniors collect glasses and clean tables combine monitoring with sociability, talking and engaging with your guests relating small stories of current affairs, sport and family events coming up, intervene early but tactfully. Calming strategies: get away from audience, stay calm, never respond to provocation, use relaxed non aggressive body language be assertive not aggressive. Control: calm before control be clear about your requirements de-personalize the conflict always allow face saving, the more respect you show the more confused the guest becomes and they are not able to sustain the argument. Frustration: look at the pub and bar from your customers point of view identify and remove potential sources of frustration through good housekeeping and good customer service The Police: know your limits, no heroics establish and maintain good relations for advice and information don’t expect the police to run your pub for you. Closing time: have a clear and consistent message (for example last orders do you flash the lights call last orders verbally) maintain a regular routine that everyone understands conduct a gradual wind down be always firm but polite when dealing with the end of the evening session. Disorderly conduct and crowd control: the total environment you place your customers, active monitoring, prevention, intervention, an integrated approach to create a sociable atmosphere and happy satisfied customers.

Lesson 7: Health, Safety and Security in the Bar 7. 10 Principle Areas to Protect Principle areas which bar owners must also consider towards implementing a good security policy, these areas include; l The Delivery Area: trained personnel or senior staff members, delivery dockets jargon, big losses can occur through poor systems at the point of delivery. l The Goods Reception: separate area for new deliveries, never old and new stock, careful allowances or short deliveries, broken or free goods and empties, secure access cellar or stores areas, spot checks. l Staff Members: check previous employments, house rules and policies, move staff between bars and lounges, if your If your in-house systems are weak some staff will take full advantage. l Customers: blind spots, illegal activities or theft, issue receipts for all purchases, unattended bars. l Fixtures and fittings: keep records of all equipment in your premises, especially when staff members change positions. l The security of valuable stock: expensive stocks should be secured in separate locked stores which are only accessed by the owner, manager or charge hand. l Intruder alarm system: international standard and linked up to a monitoring station, easily accessible panic alarm buttons. l Close circuit television (C. C. T. V): good deterrent against theft, violence and anti-social activity, use a CCTV system with covert cameras and a good computer based network which incorporates recording relayed to a secure area, which staff members cannot access. l Key security: amount of access keys to the bar (manager, owner, senior charge hand only). Consider also a duel key holding system for example the owner carries safe keys and the manager carries the pub keys.

Lesson 7: Health, Safety and Security in the Bar 7. 11 The Role of Hosts in Bars, Private Security Considerations for Bar Owners l The use of private security in bars has increased in recent years this demand has been brought about by the antisocial, violent and drunken behaviour of some customers. l The majority of local authorities and government agencies around the world regulate and license the private security industry in their own country or state. l For bar owners who use these services you must ensure that you employ a licensed security contractor or employee. l If you contravene this requirement, depending on your local laws, you will be liable to incur a fine or imprisonment. Duties of the Host; l controlling, supervising, regulating or restricting entry to the bar or premises l controlling or monitoring the behaviour of persons therein l removing persons from the bar or premises because of their behaviour. License and Registration l Issued to individuals who offer private security services to bars are backed by a recognized qualification which ensures that all those working in the industry have been trained to a high standard. l Applicants are usually vetted by the local police force before any license is issued. l Government authorities will usually maintain a register of both contractor and individual license holders on their website, these registers are a useful tool for bar businesses and the public who can ensure that their private security provider is licensed by checking the details on the register. l Fines can be imposed on bar owners who engage unlicensed private security providers. Violent Conduct by Hosts l Violent conduct or acts of abuse by your hosts can result sometimes in criminal convictions which lead eventually to bad publicity for your bar. This type of behavior can turn people away from supporting the bar.

Lesson 7: Health, Safety and Security in the Bar 7. 12 Insurance cover Business Insurance (main types) Further information: chapter 7 – pp. 128 -130 Fire insurance: damage by fire, crucial in the event of rebuilding costs. Burglary, theft insurance: covers the threat against equipment, stock in hand cash. Property damage insurance (all risks): coverage on material damage (all risks), the property valuation should reflect the cost of rebuilding or replacing the buildings and trade contents as new and stock should be valued at cost, careful of market values Public liability insurance: this covers claims by your customers or damage to the bar arising through the negligence or through their employees. Public liability, interiors and structures: designs for interiors and structures to which people will have access must create a healthy and safe environment free from any hazard Product liability insurance: coverage against loss relating to defective or dangerous products, this cover claims arising from loss or injury through using your products, Employers liability insurance: bar owners must provide a healthy and safe working environment for their employees and visitors. Motor insurance: coverage against driving accidents. Goods in transit insurance: this covers the business against any loss or damage to goods when they are being transported from one place to another, this cover could be useful if you bar provides off site services for functions and private parties. Business interruption insurance: causing consequential Losses, this is an essential cover for your bar because a serious fire will affect your ability to continue to pay overheads and obviously your net profit would be affected whilst the bar is being rebuilt and re-equipped, Fidelity guarantee insurance: this type of insurance covers the risk of dishonesty by an employee. People-related insurance If the business is dependent on yourself, or one or two key staff, it is also a good idea to take out key man insurance on these people. Then, if they die or are unable to work, Personal insurance and pension Look at the possible key risks involved in running your bar business, which you need to be covered for: Life assurance brokers can advise you about coverage against these risks, talk to them also about pensions. A pension can be a tax-effective way of transferring cash from your bar business to yourself. Assessment for fire insurance premiums (chapter 7 – p. 131) The basis of a fire policy is the sum insured. In deciding on the sum insured it is important to take into account replacement cost of the building, stock, fixtures and fittings. Condition of average may apply in the event of a claim. In arriving at the premium the insurance companies take various considerations into account: business carried on, the building itself, water supply, fire detection and fire fighting equipment. l l

Lesson 7: Health, Safety and Security in the Bar 7. 13 Cellar Safety Management l l l The responsibility of cellar health and safety traditionally lies with the bar owner and their management team. The standard legalisation in this area can differ from country to country, Most countries will have specific guidelines for the safe working in cellars of pubs and licensed premises (Bars) In some circumstances bar staff members are offered little or no proper training surrounding the cellar area and their knowledge of the hazards and risks associated with all types of cellar equipment including highly dangerous gas dispense systems is sadly very limited. Terrible accidents and fatalities occurring in pub cellars. The majority of these incidents have occurred because of unsafe conditions and a serious lack of proper investment coupled with the necessary staff training required in this area.

Lesson 7: Health, Safety and Security in the Bar 7. 13 Cellar Safety Management Rationale for Cellar Safety: In the bar industry we face hazards on a regular basis but in part we never pay too much attention to them until a major event or accident occurs, carry out a complete risk assessment based on your bar this review will highlight; l identification of all hazards in the cellar area , where the hazards actually exist l who is in possible danger (employees, service individuals), what action should be taken. l A tidy and well ordered cellar reduces safety hazards and enhances the efficient operation of the cellar. Cellar Safety Techniques; l rotate the cellar’s stock regularly, check for out of date products l delegate staff members to control the organisation and layout of the cellar l only stack kegs two high l electrical wiring must be standard in line with local regulations, also don’t overload cables or socket outlets l all gas cylinders for beer dispensing should be safely stored, upright and placed behind the chains anchored to the wall l never tamper with high pressure gas reducing valves l all detergents must be properly labeled and safely stored preferably in locked cabinets or high shelves, do not mix detergents l ensure a good level of light in the cellar area l avoid any build up of litter and keep passageways clear l Co 2 leaks are highly toxic and can kill; this is why in most large bars now they have a fixed gas monitoring alarm systems fitted (see below). Safety Regulations and Risk Assessments l Implement a proper risk assessment where risks are identified and managed, ideally this assessment should be carried by a competent person for example a private health and safety consultant l to implement measures to minimise risks to anyone entering the confined spaces in your bar, this could involve installation of forced ventilation and Co 2 monitor alarms systems l to provide training to members of staff, which must be properly recorded l to incorporate the risk assessment findings in your company safety statement l to make preparations for a possible emergency.

Lesson 7: Health, Safety and Security in the Bar 7. 13 Cellar Safety Management Gas leaks- dangers and procedures: effects of Co 2 on human body Co 2 is heavier than air; it is odourless, colourless, non-flammable and axphyxiant. It is also undetectable to the human senses, therefore you will not be able to smell, taste or see Co 2, l It gathers in unventilated areas and displaces air, reducing the oxygen in the atmosphere. l Co 2 leaks are highly toxic and can kill; this is why in most large licensed premises now they have a fixed gas monitoring alarm systems fitted. Co 2 Levels: at between 0. 04% - 0. 5% levels are safe enough, at 1. 50% you feel a shortness of breath and increased heart frequency, between 3 -4% you will experience muscular pain, dizziness and nausea towards an immediate danger to life and health finally at levels 9% and above you will experience convulsions, immediate paralysis and death. . Dealing with minor gas leaks (chapter 7 – p. 134 for discussion) Dealing with major gas leaks (chapter 7 – p. 135 for discussion) Consider the following questions; is the area that I work in safe? , is the lighting sufficient? , what are the main hazards in the area, uneven floor, slippy floor, safe storage of stock? , has the cellar area that I work in adequate ventilation or at minimum a Co 2 alarm? , if something happens to me down here does anyone know that I am here? , if I enter the cellar area and find a colleague lying on the ground, do I know what to do? Adopt proper systems for cellar safety, think safety always first. l

Lesson 7: Health, Safety and Security in the Bar 7. 14 Waste management Rationale for waste management adoption l l Waste Management has become a significant business issue for bars in recent years. Costs have grown dramatically, landfill capacity has become increasingly scarce and expensive. Stringent legislation has been introduced around the world to ensure optimum waste management practices in bar businesses. Opportunities have to be found to reduce, reuse and recycle waste streams, while ensuring residual waste is managed in a responsible and efficient manner in compliance with the relevant legislation.

Lesson 7: Health, Safety and Security in the Bar 7. 14 Waste management Bar owners and management teams might question the merits of spending your precious time considering waste and trying to find methods and techniques to reduce or recycle it. Why should bars recycle or reduce waste? : l recycling can reduce the bars operating costs by diverting materials from disposal, l waste reduction techniques can reduce purchasing costs in addition to disposal costs, l recycling demonstrates a bar’s commitment to environmental protection to customers, local businesses and it’s employees. Most large bars or pub groups have a corporate mission statement which includes environmental protection. l Recycling saves raw materials, energy and reduces environmental pollution. Some additional considerations: l Recycling glass saves 25 -32% of the energy used to make virgin glass. l Recycling paper uses 60% less energy than manufacturing paper from virgin timber and reduces pollutants by 50%. l Recycling steel and tin cans saves 74% of the energy used to produce them from raw materials. l Recycling aluminium uses 95% less energy than producing aluminium products from raw materials

Lesson 7: Health, Safety and Security in the Bar 7. 14 Waste management To assure that your plan will be successful, develop an environmental statement which incorporates your waste management plan into your bars or company policies (staff members handbooks etc). Developing and implementing a waste management program for your business involves the following l writing a waste management policy statement that reflects the commitment of the bar owner or top management l appointing either (a) an individual (recycling co-ordinator) for smaller bars, the person selected should be genuinely interested in recycling and able to interface with personnel in the bar or (b) a team, green team for larger bars or pubs groups to champion waste management on-site. Choose representatives from the departments of your establishment that will be most affected by your waste management program. It is also a good idea to have a spokesperson for the employees. The team should have frequent meetings to discuss how their department is doing and ways of improving the program. l conducting a review to establish the current source, nature, quantity, ultimate destination and cost of the waste generated on-site and using this information to identify opportunities. l exploring waste prevention and minimisation opportunities such as: reusable, returnable or recyclable alternatives; substitution; reducing waste generated; talking to your suppliers about reducing/reusing packaging l developing a plan which selects projects, sets waste management targets and responsibilities and implements them, these targets should include reduction goals that are specific and measureable, such as a 25% reduction in food waste hauled away within the next 6 months. l communicating the plan to all staff members and throughout your bar. l training staff in waste reduction and handling techniques on-site, e. g. through correct segregation etc. l working closely with your waste contractor to maximise the use of your waste management infrastructure, e. g. balers/bins etc. l using reputable waste contractors only and retaining records of all waste transfers. l reviewing the waste management plan and acknowledging staff achievements. l adjusting the plan as new waste challenges arise. Adopting these practices will lead to process efficiency, innovation and a competitive advantage for the bar.

Lesson 7: Health, Safety and Security in the Bar 7. 15 l l Performing a waste audit What is a Waste Audit? , an audit is a simple assessment of the type and quantities of waste that the business generates. It can help you decide which materials can be recycled and how many collection containers will be necessary. Why Do a Waste Audit? , not all bars or restaurants are the same. The amount of waste and recyclables produced is affected by variables that differ from one business to the next. You need to examine your own waste stream before adopting new programs to assure a good fit with your business.

Lesson 7: Health, Safety and Security in the Bar 7. 15 Performing a waste audit Conducting a Waste Audit: one approach is to sort and weigh several samples of your trash over time. This effort will provide a good accounting of your waste stream composition, another method involves a review of purchasing and waste removal records. These records can help you to develop a decent estimate of your waste materials. Look for high-volume materials such as corrugated cardboard, and for high-value materials such as toner cartridges and aluminium cans. These types of materials make good candidates for waste reduction and recycling. walk through the premises noting what type of waste is discarded in each area. A walk-through will help you determine the size and placement of collection bins. What you will find: l The level and type of waste generated by your business will reflect the nature and size of your operation. l To manage your waste you must understand the quantity and type of waste that occurs on site, reasons why it is generated and opportunities to prevent or minimise this waste. Generally, waste from business arises under one or more of the following categories: l office area: office paper, corrugated paper or cardboard, other paper, beverage cans and bottles l bar and dining area: beverage cans and bottles, newspaper, uneaten food l retail: packaging waste from the off-license area of your bar l kitchen: food waste, grease/oil, packaging waste like corrugated cardboard, pallets, steel cans, aluminium cans, glass and plastic bottles l guest rooms: newspaper, magazines, bottles, cans. Types of Waste: the amount and nature of waste varies from site to site. You need a suite of measures depending on the waste stream involved and whether the waste is being managed on-site or off-site. Ultimate responsibility for all stages of waste management ests with the r producer. Use a chart like the following on Chapter 7 Figure 7. 21 – p. 139 to keep track of your waste audit. Licences required to manage waste on-site: generally, only waste facilities require a waste licence. However, if you are not regulated by The Environmental Protection Agency (EPA) and you store hazardous waste on-site in quantities that exceed 25, 000 litres (liquid) or 40 m 3 (solid) at any one time, you must register with your local authority. Tip: (managing waste on site) different businesses produce different types of waste and it is important to now what type and volume of Waste k your business generates if you are to manage it effectively. Make yourself aware of your obligations with regard to waste management onsite. Look at your existing work processes and identify opportunities for waste reduction. Segregate non-hazardous waste from hazardous waste. Label and store your waste streams appropriately.

Lesson 7: Health, Safety and Security in the Bar 7. 16 Reduce and reuse: techniques for bars & restaurants Techniques for bar and restaurants to identify any waste stream that can be reused, recycled and recovered, Purchasing l Supplier involvement, purchasing guidelines s, dispensing systems Donation l to local shelters, cardboard and plastic cartons offered to local schools or day care centres, flowers send them to a local hospice or community centre l send un-served food to local food banks, scraps can be composted on site or donated to local farmers for composting. Waste minimization l health department approved dispensers for straws, pourers for sugar etc, re-useable cloth towels, buy beverages in concentrate or bulk form, minimal packaging, buy shelf-stable food supplies in bulk, offer customers a discount if they bring their own mugs, containers, or bags, print daily specials on a chalkboard Reuse l store food in reusable containers, turn stained tablecloths into napkins and chef’s aprons, use cloth linens and old linens for rags, collect and resell used cooking fat (oils) back to a manufacturer, . Food Preparation and Storage: l adjust stock levels on perishables to reduce waste, use daily production charts to minimize over prepping, prepare foods to order, adjust the size of meal portions, wrap freezer products tightly, label, and date them, check your produce deliveries carefully for rotten or damaged product, and return any substandard product, rotate perishable stock at every delivery to minimize waste due to spoilage, clean coolers and freezers regularly to ensure that food has not fallen behind the shelving and spoiled, arrange your refrigerated and dry storage areas to facilitate easy product access and rotation.

Lesson 7: Health, Safety and Security in the Bar 7. 16 Reduce and reuse: techniques for bars & restaurants Waste Management Equipment The correct waste equipment can help to ensure waste is properly managed. Waste volumes can be reduced by using compactors, balers, shredders, etc. Colour coded waste bins should be used to assist in segregation. Do not put liquid or wet wastes into compactors. l Burning waste: It is illegal to burn waste. l Awareness: Identifying waste management opportunities and introducing good practice are the first steps. To be truly effective, however, staff must be appropriately trained and protective clothing and equipment must be provided where necessary. Staff should be regularly updated as to the success of the initiative. l Emergencies: Develop and implement emergency plans and response procedures if handling or storing any waste on-site. l Environmental protection agency (EPA) regulated sites: Business activities regulated by the EPA must comply with all the on-site and off-site waste management conditions set down in the EPA’s licences. All other companies must comply with waste legislation and implement best practice as outlined in this guide. It is your responsibility to ensure that your waste is properly managed on your site.

Lesson 7: Health, Safety and Security in the Bar 7. 17 Waste management programs and energy saving innovations WMP - Case studies (chapter 7 – pp. 142 -144 ‘Starbucks’ and ‘Marriott International Conference Centre’ for discussion) Energy Saving - industry examples and recent innovations in the bar area (chapter 7 – p. 143 -144) l l l Light fittings: energy saving bulbs use 80% less electricity than a traditional bulb. Fridges: 60% less energy is used by the new models Ice Machines: fitted with a new patented system of heat recovery which saves 20% on energy costs. Hand dryers: Dyson Airblade uses 80% less energy than normal hand dryers. Hand soap: soap cartridges 3, 000 doses instead of the regular 2 -3 squeezes of the soap dispenser – saves up to 50% on liquid soap Kitchen: different chefs operating the same kitchen with the identical menus can use up to 50% more energy, why? (turning on ovens too early, leaving cookers on at cooking temperature). Food waste: the Electrolux waste management system which can reduce the volume of food waste in a pub or restaurant for up to 80%, it removes excess water from the waste, Dishwashers: – run them only when full, use a water softer to prevent scale formation and minimise energy use, consider use of low temperature sanitising liquids. Extraction: only used when needed, use of variable speeds, heat recovery from exhaust. Car park area: installing low energy lamps, motion detection, day light sensors, and power correction techniques savings of up to 40% Water: turn on taps changed to push buttons or sensor. Waterless urinals are used now by large pubs companies land food companies like Mc. Donalds this approach can save up to 100, 000 litres of water annually in their restaurants.

Lesson 7: Health, Safety and Security in the Bar Conclusion Food Safety and Hygiene l There has been no significant change since the 1980 s in the top three causes of food borne illness attributed to food service workers, which are: poor personal hygiene, improper holding temperatures and improper cooling procedures. l Food safety and hygiene in the bar is crucial l Food workers must understand the principles involved in correct food storage, preparation and service l They must also be aware of the causes of food poisoning. l Preventing the cross contamination of foods is paramount to protect public safety. l Bar owners must assist staff members through regular training initiatives to apply local hygiene regulations commensurate with their individual work activities. Workplace safety and security is the bar owner and management's responsibility, l It includes the formation and implementation of safety and security programs. Safety, Security and Insurance l Safety and security for your bar and cellar also involves training programs which are meant to teach staff members how to handle the risks and responsibilities involved in carrying out their duties. l Bar owners must also implement strict measures to prevent acts of violence, anti social behaviour and drunkenness in the bar to safeguard their staff members against harassment, intimidation or ill-treatment from customers or other employees. l Insurance cover schemes and safety and security policies can help cover all the risks which staff members, customers and the bar premises might encounter in it’s daily operations, it is imperative that bar owners keep their insurance coverage up to date. Waste Management l The problem and challenge of waste management and reducing energy costs has become a significant cause of concern for bars. l Through the adoption of more sustainable activities such as energy reduction, waste minimisation, prevention and recycling, bars have demonstrated that through simple waste management measures, cost of waste disposal can be reduced significantly. l The case for waste minimisation (wm) is well proven both in financial and environmental terms. l The introduction of waste management programmes is not limited by the availability of technology, as most measures are simple and local governments will provide help and assistance to those interested in implementing (wm) strategies for their bar.

Lesson 7: Health, Safety and Security in the Bar References l l l l Bates, P, M. and Phillips, P, S. (1999) ’Sustainable waste management in the food and drink industry, British Food Journal, 101 (8) 580 -589, MCB University Press: England. BOC Gases. (2010) Sure Serve Programme, BOC : Ireland. European Foundation for the Improvement of Living and Working Conditions, EF/93/06 TEN. European Communities. (2000) ‘Hygiene of Foodstuffs Regulations’, (S. I No. 165 of 2000), Government Publications: Dublin. Murphy, J. (2005) ‘Hazards of Poor Hygiene’, Licensing World, Jemma Publications Ltd: Dublin. Murphy, J. (2006) ‘Workplace Health and Safety in the Irish Licensed Industry’, July Issue, Licensing World, Jemma Publications Ltd: Dublin. Murphy, J. (2009) ‘ The importance of cellar safety, licensing World, October, Dublin: Jemma Publications Ltd. MCM. (1990) ‘Conflict and violence in pubs’, MCM Research Ltd. , 27/28 St. Clements, Oxford: England. Murphy, J. (2013) Principles and Practices of Bar and Beverage Management, Goodfellow Publishing Ltd, Oxford: England. Snarr, J. and Pezza, K. (2000) ‘Recycling Guidebook for the Hospitality and Restaurant Industry’, Information Centre Metropolitan Washington Council of Governments : USA. WHO. (2004) ‘Prevention Violence – A guide to implementing the recommendation of the world report on violence and health’, World Health Organization: Geneva. WCU. (2008) Catering Safety, available www. wcu@hsa. ie [accessed 19/5/11] Woods, B. (2006) ‘Get out of the red by going green’, Licensing World, March Issue, Jemma Publishing Ltd: Dublin. Waste Reduction in Hotels and Motels and Food Service Waste Reduction, available; http: // www. ciwmb. ca. gov/mrt/wpw/wpiz/fshotelz. html [accessed 10/5/10] Web resources l l l l www. foodstandards. gov. uk Food Standards Agency UK. www. efsa. eu. int European Food Safety Authority. www. iso. ch International Standards Organisation. www. who. int/en/ World Health Organisation. www. fsai. ie Food Safety Authority of Ireland. http: //www. erb. ie/Resources/Documents/Sample_Health_Safety. pdf Sample safety and security statement. http: //www. mmu. ac. uk/humanresources/health/policy/accident_report_form. pdf Sample accident report form (UK). http: //www. hse. gov. uk/risk/casestudies/pdf/pub. pdf Sample risk assessment form for bars. www. howto. co. uk/business/run-a-pub/cellar-management/ Cellar management information and advice. Focal Water Free Technologies, Waterless Company. www. sustainablehotel. co. uk/Improve_waste. html Sustainable hotel. www. ibec. ie/IBEC. nsf/Search? Open. Form&Query=waste%20 management Waste management resources. www. epa. ie/techinfo Environmental protection: tools and information. http: //0 -wmr. sagepub. com. ditlib. dit. ie/ Sage academic journal: ‘waste management and research’. http: //www. liv. ac. uk/sustainability/Waste%20 Management/main%20 page. htm University of Liverpool Waste Management. http: //www. jarshire. co. uk/ Waste Management equipment