Do you run a butcher's and/or deli shop?
In search of a health and safety risk assessment tailored to your activity?
Do you need a pre-filled assessment to save you hours of work?
Want to be in compliance with safety regulations?
 
Our Health and Safety Risk Assessment is designed to meet your needs with:
→ A professional risk assessment totally specific to butcher / deli.
→ Risk prevention proposals for butcher / deli.
→ Integration of risks linked to the COVID-19 (Coronavirus) pandemic.
 
All this in an easily editable Excel format, allowing you to make personalized updates on your own.
 
FEATURES OF THE HEALTH AND SAFETY RISK ASSESSMENT 
 
This 5-page Excel file includes:
A Cover Page
A Company Information page
A presentation of the Risk Assessment Methodology used.
An occupational risks assessment tailored to your sector of activity.
A risk prevention schedule with all the different safety measures.

It contains 22 occupational risk situations classified into 3 work units:
Cutting / Preparation
Customer sales
Working environment
 
☑ Complies with the employer's obligation to assess risks
(Regulation 3 of the Management of Health and Safety at Work Regulation 1999)
☑ Adheres to the General Principles of Prevention
(Schedule 1 of the Management of Health and Safety at Work Regulation 1999)
☑ Takes into account good practice and pitfalls in risk assessment
(Report RR151 from the Health and Safety Executive)
 
EXCERPTS FROM THE HEALTH AND SAFETY RISK ASSESSMENT 
 
The danger of cuts when using sharp tools: To prepare the various cuts of meat, butchers need to cut into quarters. To do this, they use both power tools (slicers, mincers, etc.) and manual tools (knives, saws, etc.). The risk is mainly present when using these tools, but also and above all when cleaning and maintaining (e.g. sharpening) this equipment. Damage can include cuts which can become infected if not disinfected, open wounds causing severe bleeding (vein / aorta), and even amputations. To reduce these risks, we recommend you wear PPE, including for the hand holding the knife. Use machines that comply with French safety standards (NF mark), and do not modify them. Remain alert when using and cleaning equipment. Ask not to be disturbed and not to run from one task to another. In the event of cuts, disinfect the wound immediately.
 
The danger of repeated manual movements: Cutting animals with knives necessarily involves repeated manual hand movements. The risk is present when performing tasks requiring repetition of manual movements, and in particular when cutting carcasses with knives. Possible damage includes muscular pain, joint pain and long-term Musculoskeletal Disorders. To reduce the risk of Musculoskeletal Disorders, you need to invest in good knives and quality sharpening equipment. Equipment with a better cutting edge reduces effort and thus the risk of developing MSD. It's also important to adjust work surfaces to human height, so as to reduce daily strain.  Alternate tasks, rotating between colleagues if possible.
 
The danger of cumulative loads during handling: Butchers have to handle meat quarters and carcasses. To carry out these tasks, they often have to work on their backs. The risk is present all year round, as long as the loads are carried on the back of a man. The risk increases proportionally with handling time and distance. Possible damage includes muscular pain, back pain (lumbago) and long-term musculoskeletal disorders. To reduce these risks, try to optimize facilities so that handling equipment can be used as often as possible. When handling, it's vital to observe the correct handling postures: pick up the load from the floor, bending the knees and keeping the back straight. Once the load is on the ground, bend your knees, pressing the load against your abdominal muscles and keeping your back straight.
 
The danger of standing for long periods: Butchers have to cut up animals to obtain meat quarters to sell in the store. This work can only be carried out while standing, to ensure sufficient strength, which implies a long standing posture. The long standing posture is a daily constraint for butchers, as cutting is a daily activity. The possible damage caused by long periods of standing is muscular pain, joint pain, back pain and lower back pain.
 
 
A GUARANTEE OF THE QUALITY OF OUR HEALTH AND SAFETY RISK ASSESSMENT 
_ We're registered as Professional Risk Prevention Consultants.
_ Our team comprises graduate safety engineers.
_ Our documents are routinely checked by safety inspectors.
_ We frequently update our Occupational Risk Assessments.
 
RESOURCES 
_ "Safety in...Butchery Premises" by Tameside Metropolitan Borough.