We use Food Alert's, Alert 65 online Safety Management system for all of our Food Safety
& Health Safety policies, procedures and due diligence records.
HACCP.
Our HACCP (Hazard Analysis & Critical Control Points) is available on Alert65 and is managed centrally by
our Executive Chef and Head of Safety. We also have Special HACCPs for our more high risk foods, which
includes, Steak Tartare, fish be consumed raw, Hollandaise / Béarnaise Sauce and Sushi Rice. All training
for our Special HACCPs is completed on The Hub.
Food Hygiene Due Diligence records.
We complete all of our due diligence online on the Alert 65 Checklist+ App. This includes all temperature
records for deliveries, storage, cooking and cooling.
Health & safety.
Your safety and the safety of the rest of the team and our guests is paramount. You must be ensure that
you aware of the following;
Accident reporting procedure.
All accidents should be reported on Alert65 as soon as possible after the accident has happened.
Housekeeping.
You must ensure areas in your control are maintained in a safe and tiny manner.
COSHH.
You must always follow the manufacturer's instructions and your COSHH training.
Display of notices.
You must take note and follow all safety signage and information displayed.
Risk assessments.
Risk assessments are part of health and safety management. These assessments set out what hazards
were are aware of and the controls we have in place to reduce those hazards to an acceptable level.
All staff in our businesses must be aware of the risks, hazards and controls relevant to the tasks they
carryout. All of our task risk assessment training is completed on the Hub and in addition to this high
risk tasks such as cleaning fryers are done practically with your new team.
Fire safety.
Managers must ensure that they and their team take all necessary precautions to ensure fire safety
in addition to ensuing weekly, monthly and annual fire checks are carried out.
Managers are also responsible for making sure that all equipment is in working order and that all
escape routes are clear and an evacuation could be carried out if necessary.