1. Embracing Health & Safety

Health & Safety at the workplace is paramount. At Gino’s Gelato, we take every precaution to minimize health and safety risks and hazards.
The video link below outlines aspects of health and safety applicable to Gino’s Gelato’s operations.
Below the video is a breakdown of the contents

We at Gino’s Gelato take Health and Safety very seriously and these procedures are of huge importance in the workplace.
As we are a food business, the hazards will be greater than a normal retail business.

Health & Safety in the workplace also extends to the customer and staff safety.
Hazards in the workplace also extend to what we call, slips, trips, or falls, which can lead to injuries for staff and customers alike.

Remember, Health and safety is everyone’s responsibility and if you see a potential hazard, you must bring it to your manager’s attention immediately.

In every store, we have a Safety Statement, which every employee must read and familiarize themselves with the contents.
The Safety Statement outlines how we manage the Health and Safety of employees while they work, and also the Health & Safety of other people who might be at the workplace including customers, visitors, and members of the public.

Personal hygiene expectations:

Personal hygiene expectations regarding handwashing:

HACCP is the system we use to manage our risk of food contamination in our outlets.
HACCP stands for: Hazard Analysis and Critical Control Points.
Hazard Analysis is a survey conducted to identify where food contamination may occur in our premises.
The Critical Control points are controls put in place to minimize/prevent such occurrences.
CCP signs are placed in certain parts of the outlet to monitor Critical Control Points.

Every outlet has a HACCP manual in which employees must familiarize themselves as part of their training.

Allergens: Allergen reactions can be severe in some cases.

It is vitally important we provide allergen information to our customers.

In every store, we have an Allergen Chart which lists the allergens in each and every product we sell.
If a customer asks for allergen information, please refer to the Allergen Chart, which is available on the serving counter in every store.

Manual Handling

In the course of your everyday duties, you may have to move stock items.
Never lift an object with straight legs. Keep your back straight, take firm footing, use your legs to lift the object, and look ahead. If the item is heavy, always ask for assistance, and never attempt to move heavy items on your own.

Liquid spillage is a slip risk. Always place a hazard sign, draw attention to others of the spillage, and clean and dry up the hazard immediately.

Any potential trip hazard must be removed immediately e.g. a bag sticking out from under a table, stock left on the floor.
In a sit-down area, it is essential that tables are cleaned up immediately after use.

Heavy items should not be stored on higher shelves. Ensure lighter and easier to handle stock items are placed on higher shelves.

As we are a food business, any person reporting for work suffering from an illness that can be potentially transferred to our products, must report this to the manager and fill out a Fitness to Work form.
This is vitally important from a Food Safety and a Health and safety point of view, to prevent cross-contamination to our products or fellow workers. If you are unsure of the status of your illness, please consult with your manager.

Remember: if you are suffering from any of the following symptoms, you must inform your manager immediately.

NOTE: If you did not understand any of the points outlined above, please consult with your manager for clarification