1. PURPOSE
Royal Northern College of Music
Policy & Procedure
Department:
Document owner: Head of Conference &
Catering
Approval Committee: Executive
Committee
Revised: June 2014
Period of Approval: 3 years
Review Date: November 2017

To define how the purchase, delivery, storage, issue and use of Kitchen chemicals will be controlled at the Royal Northern College of Music, Catering Department.
2. SCOPE
Applies to all Kitchen chemicals
3. DEFINITIONS
Kitchen Chemical – A listed chemical on the Chemical Inventory HS-036–A1. These are classified as hazardous or non hazardous.
4. RESPONSIBILITIES

As the Document Owner, the Head of Conference & Catering is ultimately responsible for this policy, its publication and implementation.

The RNCM Hospitality Services Manager is responsible for ordering chemicals from the approved supplier with safety data sheets.

The Restaurant & Bars Manager is responsible for ensuring COSHH assessments / safe working procedures are conducted and that staff are trained in these assessments/procedures.

The Duty Manager is responsible for the issue of chemicals and for ensuring that relevant members of staff are authorised and all staff are trained accordingly.

The Head Chef is responsible for ensuring the procedures are followed on a daily basis.

The Kitchen Porter is responsible for goods receipt and correct and timely storage.

All staff are responsible for using kitchen chemicals in accordance with the safety data sheet, COSHH assessment and safe working procedures.

The RNCM Restaurant & Bars Manager is responsible for ordering, assessing and issuing of PPE to Kitchen staff.
5. RELATED DOCUMENTS

The Management of Health & Safety at Work Regulations 1999.

The Personal Protective Equipment at Work Regulations

The Control of Substances Hazardous to Health Regulations

HSG 65 Managing for Health and Safety

HS-007 Risk Assessment.

HS-010 Active Monitoring

HS-011 Accident Reporting, Recording and Investigation.

HS-018 The Identification of Training Needs

HS-023 Control of Substances Hazardous to Health

HS-027 Personal Protective Equipment
6. PROCEDURE
6.1 Ordering Chemicals
6.1.1 Chemicals will only be purchased from TUCO nominated suppliers under existing framework agreements.
6.1.2 The current approved supplier for all kitchen chemicals purchased is:-
Shorrocks Trichem Ltd

Address: Chanters Industrial Estate, Atherton, Manchester, M46 9SD.
Telephone number: 0845 500 6000.
6.1.3 The RNCM Hospitality Services Manager is responsible for the ordering of all chemicals that are approved and listed on the Chemical Inventory HS-036-A1. The
Chemical Inventory must be kept up to date and reviewed and is kept in the Catering
Office.
6.1.4 The RNCM Restaurant & Bars Manager will ensure that chemicals on the Chemical
Inventory have current safety data sheets, a COSHH assessment has been undertaken prior to first usage and safe working practices are prepared, issued and staff trained in them. The COSHH assessments/safe working practices must be kept up to date and reviewed periodically. These documents are kept in the Catering
Office and a copy in the Chemical Store.
6.1.5 Only the Head of Conference & Catering has the authority to change supplier and / or introduce a new product. This will only be done in consultation with and the approval of the RNCM Health & Safety Manager. Any new chemicals will not be used until a safety data sheet has been obtained and a COSHH assessment has been undertaken and approved by the Head of Conference & Catering/Health and Safety
Manager.
6.1.6 Chemicals that are not approved and not on the Chemical Inventory must not be ordered, issued or used. The Head of Conference & Catering must be notified immediately and the chemical quarantined if any chemical is found in the Catering
Department that is not on the Chemical Inventory.
6.2 Delivery, Receipt and Storage of Chemicals
6.2.1 On delivery of chemicals, the Kitchen Porter will check delivered stock against the delivery note, sign and date and return one copy to the delivery driver.
6.2.2 The Kitchen Porter on duty will immediately obtain the Chemical Store Key from the
Duty Manager and transfer the chemicals from the goods received area to the chemical store, using the correct equipment and PPE and in accordance with the safe working procedure. This will take priority over any other work or duties.
6.2.3 The Chemical Store and Flammable Cabinet must remain locked shut at all times and it is the responsibility of the Duty Manager to ensure this.
6.2.4 Chemicals must be stored only in the Chemical store and no other location unless the chemicals are Flammable/Highly Flammable/Extremely Flammable then they will be stored in the designated Flammable cabinet.
6.2.5 Once the chemicals are stored safely, the key should be returned to the Duty
Manager.
6.2.6 The Kitchen Porter will then pass the delivery note to the Duty Manager who will add the type of chemicals delivered to the chemical stock cards and check the balance of stock held.
6.3
Issue of Chemicals
6.3.1 The issue of Chemicals is strictly under the supervision of the Duty Manager.

6.3.2 The Duty Manager will issue the required chemicals from the chemical store, on receipt of a kitchen chemical requisition form HS-036-A2 . The chemicals will be then be issued to the Kitchen Porter/authorised member of staff by the Duty Manager.
6.3.3 The Duty Manager will ensure that all persons are aware of the safe working procedures and issued with the correct PPE.
6.3.4 The Duty Manager will retain the Kitchen Chemicals Requisition Forms and file them in the Catering Office.
6.4 Use of Chemicals
6.4.1
Only authorised and trained staff are to use kitchen chemicals.
6.4.2 The Duty Manager will ensure that training is provided to all staff to include the nature of the chemicals, the hazards, any control measures required to be implemented by the employee. All employees will be trained in the safe working practices and will sign as receipt.
6.4.3 All chemicals are to be used in accordance with the safety data sheet, COSHH assessment and Safe Working Practice.
6.4.4 The correct PPE must be worn when handling/using/disposing/cleaning spillages of any Kitchen Chemicals, refer to the Safe Working Practice.
6.4.5 If any spillage occurs, refer to the safety data sheet/ COSHH assessment for instructions and ensure that the correct PPE is worn.
6.4.6 Chemicals should only be disposed of in accordance with the safety data sheet.
Where large amounts require disposal this should be authorised by the Head of
Conference & Catering, who will then determine the method of disposal.
6.4.7 Only the minimum amounts of chemicals should be out and in use at any one time, unused chemicals should be disposed of accordingly (refer to safety data sheet and see 6.4.6) or returned to the Chemical Store/Flammable Cabinet.
6.4.8
If exposure to any chemical occurs (inhalation, ingestion, absorption, injection), seek first aid assistance immediately which will be given in accordance with the safety data sheet instructions. This incident will then be reported by the First Aider in accordance with HS-011 Accident Reporting, Recording and Investigation.
6.4.9 PPE will be purchased and issued by The RNCM Restaurant & Bars Manager in accordance with HS-027.
7. RECORDS
7.1 Kitchen Chemical Inventory HS-036-A1
7.2 Kitchen Chemical Requisition form HS-036-A2
7.3 COSHH Assessment Form HS-023-A1
7.4 HS-027-A1 PPE Training Check List.
7.5 HS-027-A2 RNCM PPE Assessment and Issue Form.