NG Healthcare Staff Handbook

Your safety – staying safe

Store perishable foods e.g. dairy produce, meat, fish, eggs and ready to eat foods in a refrigerator or freezer where applicable and are disposed of if out of date. Make sure food is cooked all the way through (especially when using a microwave oven – please ensure that when using a microwave that the food covered to prevent hot food from leaking in the microwave).

Keep raw and cooked foods separate to minimise cross-contamination.

Ensure food and drink items are never stored on the floor.

HOUSEKEEPING

This is an essential element to improving Health and Safety. Fire risks are reduced along with the risks of slips and falls. Risks to health are reduced by good environmental health and biological practices. Housekeeping always features in Unit Health and Safety inspections and reports are required for safety audits. Good housekeeping can be a risk reduction element of any risk assessment. Poor housekeeping indicates a lack of understanding of risk.

LOSS OR DAMAGE

Do not bring valuables to work. If you have to, lock them in your locker. Do not leave your personal possessions unattended. The Company cannot be held responsible for any loss or damage.

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