bcyc operating procedures section 6. bcyc … operating procedures section 6. bcyc ... be provided...

00Section6Cover08 Issue Jul 08 BES

BCYC OPERATING PROCEDURES

Section 6. BCYC Policy

Procedure Issued 6-0 Safety Policy Jul 08 6-1 Health & Safety Policy Jul 08

6-2 Galley Health & Safety Policy Jul 08

6-3 Risk Assessments Jul 08

6-4 Child Protection Policy Jul 08

Bristol Corinthian Yacht Club

Signatures for Inspections and Assessments are made in the Galley Copy

Operating Procedures Section 6

6-0 Safety Policy 6-1 General Health & Safety Policy 6-2 Galley Health & Safety Policy

6-3 Risk Assessments 6-4 Child Protection Policy

00Section6FrontCover08 Jul 08

Section 6-0 BCYC Operating Procedures

Safety Policy

Purpose The purpose of this procedure document is to state BCYC Safety Policy and to establish the primary responsibilities for implementing it.

Safety Policy Whilst it is recognised that sailing is a relatively high risk activity it is an obligation of the club to minimise the risks to participants and the general public. BCYC Safety Policy is based on the following principles.

1) As a Corinthian club we rely on mutual support and indemnity from member to member. 2) As is standard practice with all sailing activities the person in charge (normally the helm) of any craft is responsible for the safety of the craft and

those persons on-board. 3) The primary responsibility of the OOD (Officer Of the Day) is to ensure that the relevant procedures are operated to minimise the risks to participants

and the general public.

Safety Policy Implementation 1) The OOD has overall responsibility for safety, but should delegate tasks as appropriate to the Race Officer and duty crew (Proc 1-6) 2) Safety Boats will be provided at all times when the water is in use (Proc 5-2). 3) An adequate look-out at all times will be maintained, including when race participants are ashore. 4) A shore based radio watch will be maintained to ensure communication with reservoir users, including the Race Officer, training groups and any

visiting organisation (e.g. diving clubs) (Proc 1-6) 5) Details of all Incidents 1 will be recorded in the OOD’s Log (Proc 1-7Annex) 6) In the event of an emergency 2 the club Emergency Procedure (Proc 0-1) will be implemented by the OOD. 7) Details of all accidents and emergencies requiring first aid will be recorded in the Accident Book which is kept in the Race Control Office (Proc 1-8) 8) The OOD has the authority to take action, including stopping individual, group or all users from sailing when considering the following: -

a. Prevailing weather conditions (note that competent board sailors can sail safely in higher wind conditions than most dinghy sailors). b. Availability of adequate safety cover. c. Potential conflict between separate groups using the water, e.g divers operating too close to the race area. d. Inappropriate behaviour which puts other water users or members of the public at risk.

1 An Incident is any event requiring use of a club first aid kit or resulting in damage to boats in collision. 2 An Emergency is any Incident involving serious injury or risk to a person’s life whether through an accident or other cause.

Page 1 of 1 60SafetyPolicy08 Issue Jul 08 Origin. CMB

Section 6-1

BCYC Operating Procedures HEALTH & SAFETY POLICY

Page 1 of 4 61H&SPolicy09 Committee Apr 09

1. BCYC gives high priority to the maintenance of standards of Health and Safety to its members, and visitors. BCYC will comply with, as far as is reasonably practicable, the requirements of the Health and Safety at Work Act 1974, and safety guidelines of the Royal Yachting Association (RYA). All members of the Club, Visitors and Contractors must assist in achieving this aim. 2. Each Individual is responsible for their own Health and Safety while at the Club. In addition each individual:

a) Will take reasonable care for the Health and Safety of him/herself and of other persons who may be affected by his or her acts or omissions. b) Will comply with the requirements of this Manual, and co-operate with Club Officers, or any person, as far as is necessary, to enable them to comply

with any safety duty or requirement. c) Will not intentionally, or recklessly interfere with, or misuse anything provided in the interests of Health, Safety or Welfare. d) Shall ensure that all vehicles, vessels and craft belonging to them, or used by them at the Club, are maintained in a serviceable condition and insured to

cover third party liability while at the Club. e) Contractors are responsible for ensuring compliance with such statutory acts that apply to them.

3. The responsibility for producing the Health and Safety Policy at BCYC rests with the Commodore and the Club Committee. It is a fundamental principle of the Club's Policy that individuals in charge of events, training or work are responsible for ensuring that, as far as is reasonably practicable, safe methods and environmental conditions exist in their area of responsibility, along the guidelines produced by the Club and the RYA.. 4. The Act does not require that all hazardous activities be stopped, but that precautions be taken to minimise risk, as far as reasonably practical, to safeguard the Health and Safety of those engaged in them, and ensure that others are not put at risk by these activities. 5. All individuals are required to report to a Club Officer/Committee Member, any incident, practice, or occurrence at the Club, that is a potential Health and Safety hazard. Additionally BCYC Committee Members shall assist by assessing potential hazards, and taking all reasonable, practical steps to reduce the hazard. They are to alert members / visitors of the existence of the hazard(s) and report the problem(s), depending on the either to the Club’s Health and Safety Committee Member, or in urgent cases direct to the Commodore By Order Commodore, Bristol Corinthian Yacht Club.

Section 6-1



POLICY SCHEDULE PERSON RESPONSIBLE

BCYC Policy for fire safety matters is to carry out routine checks Monthly & Annually

Qualified Caretaker, Professional Inspection

BCYC Policy for First aid Kit is to check the contents and to ensure the Kit is available and replenished if used. The name and contact number of the person responsible for replenishment is to be displayed at the location of the Kit

Weekly & Monthly Caretaker

BCYC Policy for recording accidents / incidents is to note details in the OOD’s Log To be reviewed for significant entries

Club secretary to note & inform Commodore/Trustee

BCYC Policy for safety inspections is to carry out routine checks Weekly Caretaker

BCYC Policy for Evacuation procedures is to ensure that the fire exits are marked, unlocked and free from obstruction during occupation of the building

Daily OOD / All members

BCYC Policy for the safety checking of electrical installations and equipment is general maintenance and safety checks

Annually Qualified Electrician

BCYC Policy for maintenance and use of plant is general maintenance and safety checks Pre-use, Monthly Operator, Caretaker

BCYC Policy for Outboard Engine maintenance is general maintenance and safety checks Pre-use, On Defect Safety Boat Operator, Commercial Repair

BCYC Policy for Safety Boat maintenance is general maintenance and safety checks Pre-use, Monthly Safety Boat Operator, Bosun

BCYC Policy for Insurance Warranties is general maintenance and safety checks on the following.

1. Car Park, and Boat Park Signage: “All Vehicles Parked and Boats Stored at Owners Risk”

2. Notice on Pontoon “Caution Pontoon may be slippery when wet, access to authorised personel only”

3. Boundary edge of plinth leading to main steps at the club entrance is highlighted with a light coloured paint

Monthly Caretaker

INSPECTION SCHEDULE Part 1 2009 2010

Section 6-1



Item Action By MAY JUN JUL AUG SEP OCT NOV DEC JAN FEB MAR APR MAY

Fire Safety Check Fire Appliances

Contract - Yearly

First Aid Kits Check Contents & Expiry date

Race Control Organiser-Monthly

Accident Book

Review Committee 6-Monthly

General Safety

Monitor Committee Weekly

Fire Exits Marked. No obstructions

OOD, Daily

Electrical Installation

Safety Check Electrician Yearly

Kitchen Appliances

Safety Check Operator Pre-use Contract 6-Monthly

Outboard Engine

Safety Check Operator Pre-use. Bosun Monthly

Safety Boat Safety Check Operator Pre-use. Bosun Monthly

Block & Tackle

Check Operator Pre-use. Bosun Monthly

Alarm System

Check Contract 6-Monthly

Gas Heaters

Service Corgi Yearly

Rodent Control

Bait box Check Contract 2-Monthy

Section 6-1



INSPECTION SCHEDULE Part 2 2009 2010

Item Action By MAY JUN JUL AUG SEP OCT NOV DEC JAN FEB MAR APR MAY

BP LPG Gas Tank

Maintenance Contract 10 Yearly BP from Dec 2001

LPG Pipework

Maintenance Yearly

Trade Waste

Remove waste Cleanaway Contract 2-Yearly

Insurance Warranties

Check Caretaker Monthly

Section 6 - 2

BCYC Operating Procedures GALLEY HEALTH & SAFETY POLICY

Page 1 of 1 62GalleyPolicy09 Committee Apr 07

1. Bristol Corinthian Yacht Club (BCYC) believes in providing its members food and drink of the nature quality and substance demanded by the purchaser. The Club accepts its legal duty to comply with the Food Safety Act 1990 and associated legislation. It expects all its suppliers to comply with the above Act. Members are required to abide by this Policy and all Procedures and Codes of Practice laid down by the Committee. It expects that members will make every effort to comply with any written procedures. It is the Club’s main aim to provide a service to its members, with all due diligence being taken in the provision and service of food and drink. 2. Galley Staffing Environmental Health Advisor, Lucy Meredith. Galley Manager Lynnette Hawkins. Bar Manager , David Hawkins Galley Supervisor, Galley Workers - Duty Rota.- RotaSec 3. Duties of the Environmental Health Advisor (EHA)

a) Providing guidance to the managers and committee on compliance with food safety requirements. b) Producing food safety information for rota members assisting with the preparation of food and drink.

4. Duties of the Galley and Bar Managers

a) Ultimate responsibility for the implementation, control, monitoring and review of this policy. b) Responsible for requests to the committee, to ensure sufficient resources are made available for the policy to be implemented and operated. c) Ensuring that all members working in the Galley/Bar receive sufficient information to allow them to provide a service in a hygienic and safe manner. d) Ensuring , in consultation with the Environmental Health Advisor, that recommendations of visiting Environmental Health Officers (EHOs) are complied with, subject to them being consistent with food safety requirements. e) Ensuring that the risk assessment is revised consistent with any changes in procedure.

5. Duties of the Galley Supervisor (House and wines Committee member) Brief galley staff on menu for the day

a) Responsibility for food safety on the day that he or she is on duty. b) Ensuring that all food is prepared in a safe and hygienic manner and prevent any risk of contamination. c) Ensuring that staff obey personal hygiene rules, particularly in relation to hand washing, protective clothing, reporting of infections. d) Ensuring that all work areas are kept clean and any pest infestation is reported to the managers. e) Ensuring that the Club’s records in relation to food safety are maintained. f) Ensuring that any defects or pest infestations are recorded in the galley comments book AND reported to the Galley Manager.

6. Duties of the Galley Member

a) Ensuring that all food is prepared in a safe and hygienic manner, and prevent contamination. b) Obeying hygiene rules, particularly in relation to hand washing, protective clothing and the reporting of infections. c) Ensuring that all work areas are kept clean and report any pest infestation to the Galley Supervisor.

By Order Commodore, Bristol Corinthian Yacht Club

Section 6 - 3 No. 1

BCYC Operating Procedures RISK ASSESSMENT – FIRE ASHORE

Page 1 of 1

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HAZARD WHO MIGHT BE

HARMED?

IS RISK ADEQUATELY CONTROLLED? WHAT FURTHER ACTION IS NECESSARY?

NOTES

FIRE ASHORE INSIDE CLUB HOUSE General area Galley Showers / Toilets Fuel Store

All members Galley staff

Fire extinguishers/fire bucket Fire extinguisher for electrical fire Fire blanket for cooker fire No risk other than faulty wiring Fire extinguishers are placed and positioned as advised by the Fire Officer during periodic inspections. Fire extinguishers are subjected to regular periodic inspection and maintenance checks.

Ensure sufficient fire extinguishers are available.

Extinguisher for fuel store is located in Enterprise boat store because of lack of space. Ensure boat store is unlocked before opening fuel store.

Section 6 - 3 No. 2

BCYC Operating Procedures RISK ASSESSMENT – DROWNING

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HAZARD WHO MIGHT BE HARMED?


NOTES

DROWNING

Sailors Instructors Students Members Visitors (The public) Uninvited visitors (The public)

Club rule 25 (3) requires all craft sailors to wear buoyancy aids at all times, and children to wear buoyancy aids on the Hard A minimum of two safety boats are available when any BCYC activity is in progress e.g. racing, cruising or organised training. Risk lower during organised events. than during free sailing. Life ring placed in an accessible position near race control hut and jetty in Bosun’s Store.

Notices of rules published inside and outside Club House

Section 6 - 3 No. 3

BCYC Operating Procedures RISK ASSESSMENT – INJURIES

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NOTES

INJURIES Not a hazard but we do need to be prepared for injuries/ill health.

All First Aid only First Aid boxes in Race Control and Galley correctly stocked and maintained. Phone notice to show emergency numbers to call in the event of injury or serious illness. All Instructors are trained in First Aid

List of trained First Aiders in Race Control.

Section 6 - 3 No. 4

BCYC Operating Procedures RISK ASSESSMENT – OPERATION OF SAFETY CRAFT

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HAZARD

WHO MIGHT BE HARMED?


NOTES

OPERATION OF SAFETY CRAFT

Power boat drivers and passengers. Sailors being rescued.

Power boat drivers are/should all be competent. All power boat drivers are trained to RYA Level 1, Instructors are qualified to at least RYA Level 2. Kill-cords are fitted to all power boat engines and used at all times on the water.

Maintain updated record of qualified drivers on membership list

Section 6 - 3 No. 5

BCYC Operating Procedures RISK ASSESSMENT – VEHICLES

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NOTES

VEHICLES Speed Parking

All All All

Speed humps before entrance gate to slow cars for general public access. Sign erected indicating a maximum speed of 10 mph along reservoir road. Signs showing one way systems, and no vehicular access areas, erected when required i.e. at Open Meetings. Additional parking area is sign posted

Ensure no parking on access road leading to club entrance to enable emergency vehicles to access club.

Section 6 - 3 No. 6

BCYC Operating Procedures RISK ASSESSMENT – LIFTING AND MANOEUVRING

Page 1 of 1

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IS RISK ADEQUATELY CONTROLLED?

WHAT FURTHER ACTION IS NECESSARY? NOTES

LIFTING MANOEUVRING Safety Boats Individuals - launching their own boats Club slipways to Hard

Sailors Instructors Students Members

The area the boats are pulled from the water is often slippery. A block and Tackle is provided to control the launching of powerboats Steel eyelet on ramp for block and tackle boat retrieval Slipways have corrugated surface, and do not normally get covered with mud Warning sign on Club Notice board

Visitors at Open Meetings to be made aware of risk at initial briefing

Section 6 - 3 No. 7

BCYC Operating Procedures RISK ASSESSMENT – COLD/HEAT

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HAZARD



NOTES

COLD / HEAT Cold Heat

Sailors and water users Power boat users

Club rule mandates that from the 1st Nov - 31 Mar a Wetsuit or Drysuit must be worn by all sailors / safety boat crews and other water users. Safety Boat cover is provided during racing and organised training. Safety Boat is available on the water at all times when sailing is in progress Poster on danger of cold (Hypothermia) in Race Control. Procedure No 2-5 also refers. Thermal bag in Race Control

Section 6 - 3 No. 8

BCYC Operating Procedures RISK ASSESSMENT – CONTAMINATED WATER

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HAZARD



NOTES

CONTAMINATED WATER Weils disease Toxic algae (blue/green)

All persons coming into contact with the water, particularly if swallowed or allowed to enter via open cuts. Pets .

A close check is kept for evidence of rat infestation (Weils), an active extermination program is in progress Weils disease warning posted in Club room. Waste disposal in bags placed adjacent to Club exit on road, well away from Club. Galley Staff advised of need for food waste to be carefully controlled Blue/green algae (visible). Dead fish/birds etc which might indicate toxic micro organisms (for example during late summer with low water level) Environmental Agency take samples regularly & inform Bristol Water of any risk

Rat population - be careful with food waste/store to discourage their occupation. An education of awareness programme so that all club members recognise possible hazards and the fact that serious illness is possible. Stay vigilant for the signs of contamination. Obtain relevant information from the Department of Health and advice from the RYA as necessary.

Section 6 - 3 No. 9

BCYC Operating Procedures RISK ASSESSMENT – DOGS

Page 1 of 1

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HAZARD WHO MIGHT BE

HARMED? IS RISK ADEQUATELY CONTROLLED? WHAT FURTHER ACTION IS

NECESSARY? NOTES

DOGS

All Club rules have been produced stating that dogs are not allowed into the Club House. Outside the Clubhouse the general public have access, and no BCYC control of dogs is possible.

Monitor situation and decide if regulations are adequate for the situation.

Section 6 - 3 No. 10

BCYC Operating Procedures RISK ASSESSMENT – FIRE AFLOAT

Page 1 of 1

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FIRE AFLOAT Fire afloat, not inside Club, or boat stores

Safety Boat crew. Committee Members

Low risk as fuel lines and tanks are regularly serviced. No smoking policy afloat.

Ensure Safety Boat crews are aware of potential risk


BCYC Operating Procedures RISK ASSESSMENT – HAZARDOUS SUBSTANCES

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HAZARD



NOTES

SUBSTANCES HAZARDOUS TO HEALTH ARE COVERED BY THE COSHH REGULATIONS. Each chemical used should be assessed. Likely examples at the Club: 1. Cleaning materials (bleach, oven cleaner). 2. Boat repair fillers and solvents. 3. Petrol and oil based products.

Those using the chemicals or in the close proximity who may be affected by fumes /vapours if inadequately controlled. Young children.

All containers should be correctly labelled including hazard warnings (original label from supplier should be so labelled). Correct precautions must be applied when using the products. Unaccompanied young children not allowed in the Galley area at any time

Annual re-assessment and review of products held against COSHH list


BCYC Operating Procedures RISK ASSESSMENT – GALLEY

Page 1 of 1

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FOOD POISONING

All Members Galley Manager, and Environmental Health Advisor appointed. Hygiene procedures defined, with rules for defrosting and re-use of food

Monitor procedures regularly.

ELECTROCUTION

Galley Staff Electrical equipment checked regularly, and instructions for use provided.

BURNS / SCALDS Galley Staff First Aid Kit in Galley, List of First Aiders in Race Control

CUTS Galley Staff First Aid Kit in Galley. Blue Plasters provided to protect minor cuts. List of First Aiders in Race Control to assist in cases of more serious injury


BCYC Operating Procedures RISK ASSESSMENT – FOOD PREPARATION

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Activity Type of Hazard to

Food Product Risk H/M/L Current Controls in place CCP*

Yes/NoNotes

Purchase 1. Pathogenic bacterial/viruses 2. Foreign bodies 3. Chemical Contamination

Food purchased not complying with food safety regulations

Low 1. Visual checks made by purchaser. 2. Fresh meat supplied by butcher to Galley Manager’s specification.

Yes Most food purchased from Cash & Carry. Fresh meat products occasionally purchased from local butcher



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Receipt of Goods

1. Pathogenic bacterial/viruses 2. Foreign bodies 3. Chemical Contamination

Food not stored correctly

Low 1. Temperature of chilled food checked and placed in refrigerator ASAP. Reject if temp. above 12 °C 2. Temperature of frozen food checked and placed in freezer ASAP. Reject if temp. above -12 °C 3. Tinned and dried goods examined for damage to packaging. Reject if damaged. Store in dry goods cupboard.

Yes * = Critical Control Point

Activity Type of Hazard to Food Product

Risk H/M/L Current Controls in place CCP* Yes/No

Notes



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Storage 1. Pathogenic bacterial/viruses 2. Foreign bodies 3. Chemical Contamination

1a. Ensure that refrigerator operates between 1 and 4 °C. Check at the beginning of each galley session using the probe thermometer and record on the Temperature Record Sheet in the folder. 1b. Ensure that the freezer operates below -18 °C Check at the beginning of each galley session using the probe thermometer and record on the Temperature Record Sheet in the folder. 2. Ensure that all food is stored separately from non-foodstuffs such as cleaning materials.

Yes



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Notes



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Preparation 1. Pathogenic bacterial/viruses 2. Foreign bodies 3. Chemical Contamination

1. Food handlers contaminating food. 2. Food being contaminated from the environment. 3. Food being contaminated from equipment. 4. Food not heated to high enough temperatures. 5. Food being held for excessive time between 8 and 63 °C

High 1. Food handlers to follow ten tips for food safety 2. The structure and equipment in the Galley being effectively cleaned in accordance with the cleaning schedule. 3. Food handlers to ensure they follow all instructions on packets and tins. 4. All hot food should be heated to at least 75 °C and maintained at more than 63 °C prior to serving. this can be checked using the probe thermometer. 5. All cold high risk food should be kept at under 8 °C for as long as is practicable.

Yes 1 all food handlers to receive copy of the leaflet “10 tips for food safety”.



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Notes



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Holding 1. Pathogenic bacterial/viruses 2. Foreign bodies 3. Chemical Contamination


High 1. Food handlers to follow ten tips for food safety 2. The structure and equipment in the Galley being effectively cleaned in accordance with the cleaning schedule. 3. All food must be kept covered and protected from risk of contamination. 4. All hot food should be heated to at least 75 °C and maintained at more than 63 °C prior to serving. This can be checked using the probe thermometer. 5. All cold high risk food should be kept at under 8 °C for as long as is practicable.

Yes



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Notes



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Service 1. Pathogenic bacterial/viruses 2. Foreign bodies 3. Chemical Contamination


Medium 1. Food handlers to follow ten tips for food safety 2. The structure and equipment in the Galley being effectively cleaned in accordance with the cleaning schedule. 3. All food must be kept covered and protected from risk of contamination. 4. All hot food should be heated to at least 75 °C and maintained at more than 63 °C prior to serving. This can be checked using the probe thermometer. 5. All cold high risk food should be kept at under 8 °C for as long as is practicable.

Yes

Section 6 - 3 No.14

BCYC Operating Procedures RISK ASSESSMENT – ENTRAPMENT

Page 1 of 1

Riskas14

19 May 2006

Reviewed 2003 2004 2005 2006 2007 2008 2009 2010

HAZARD


IS RISK ADEQUATELY CONTROLLED?

WHAT FURTHER ACTION IS NECESSARY?

NOTES

ENTRAPMENT Some high performance dinghies have no air gap when capsized leading to the risk of drowning if the crew are trapped

High performance dinghy sailors

The owners of high performance dinghies need to understand the characteristics of their craft, and the specific risk it poses. The RYA have issues guidance on entrapment and believe the risk is low. The crew of the dinghy need to assess what equipment they should personally carry to enable then to escape if they become caught under the craft. The dinghy crew need to decide whether carrying a serrated knife would reduce the risk

None Class Associations also consider the risk, and should be consulted by dinghy crews for advice.

Section 6 - 3 No 15

BCYC Operating Procedures RISK ASSESSMENT – ONBOARD GROUPS

Page 1 of 1

Riskas15

May 07

Reviewed 2007 2008 2009 2010 2011 2012 2013 2014

HAZARD


CONTROL MEASURES WHAT FURTHER ACTION IS NECESSARY?

NOTES

INJURY FROM HORSEPLAY INJURY FROM HANDLING EQUIPMENT SLIPS & FALLS TRIPPING ON PERSONAL EQUIPMENT DROWNING HAND INJURIES

Children Children Children Children Children Children

Information provided to group leaders in advance. Briefing to group on arrival. Group leader is responsible for supervision of behaviour. Children to work in pairs when preparing boats and masts. No pushing, shoving or running. No unsupervised children allowed on the pontoon. Group leader to ensure that changing rooms are kept tidy. Children must be able to swim and must be comfortable in the water in a buoyancy aid. Children must not open or close boat store doors.

Instructors to ensure that group leaders do supervise children adequately. Ensure that the necessary doors are open in advance

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