Health and Safety Guidance for School Catering Staff

1 Introduction

In accordance with the Councils general Health and Safety Policy, the following guidance has been produced to help secure the health and safety of everyone employed in and/or visiting kitchens and food preparation rooms in ocal !ducation "uthority schools# Catering staff fulfil a vitally important role within our schools, and each school will develop its own way of operating and managing its catering facilities# "ll schools however, must ensure that the work is done within certain safety criteria# $hese criteria are% &ritten risk assessments of each of the main catering activities must be carried out in order to identify and minimise the ha'ards to which the staff are e(posed at work, with suitable risk control measures put in place before the work commences# $his means that the catering staff must at least be provided with suitable e)uipment and clothing to enable them to carry out the work safely# " safe system of work for all tasks should be agreed# $his means that all catering staff should understand clearly what is e(pected of them and how they are to carry out the task safely# *o catering staff should be asked to carry out any work for which they are not competent# $his would cover for e(ample, undertaking maintenance work on kitchen e)uipment for which they are not )ualified or operating potentially ha'ardous e)uipment such as meat slicers or deep fat fryers, unless they have received appropriate instruction and training# *o catering staff should be asked to carry out any work such as heavy lifting, that is not within his/her physical capabilities# $his should take into account, amongst other things, age, fitness, stature etc#

Catering staff themselves also have responsibilities as employees to% +se the safe system of work agreed with their manager#

Health & Safety Guidance for catering Staff 1

+se all e)uipment and substances correctly and not misuse anything provided in the interests of health and safety +se the personal protective e)uipment and clothing correctly and whenever appropriate# $ake reasonable care for their own safety and that of other people who may be affected by their actions or work# ,eport all defects promptly and not use defective e)uipment# *ot carry out any task for which they do not have the skills or competence e#g# cleaning meat slicers, etc# -nly use tools and e)uipment that are suitable for the purpose and in good repair and that they have been trained and authorised to use# Some general health and safety points of note for all catering staff

Catering staff must NEVER leave a school kitchen unlocked and unattended, particularly whilst any e)uipment is switched on and/or operating and the school is occupied. use e)uipment unless properly trained and authorised to do so. attempt to clean or unblock machines whilst they are switched on or connected to the power supply. use defective e)uipment or e)uipment lacking suitable safety guards. run in the kitchen or carry bowls of hot li)uids across the kitchen. attempt to lift heavy or awkward items single/handed or move them without the use of a suitable lifting aid such as a sack truck. leave the floor in a slippery state or leave items lying on the floor such as buckets and mops, etc, which may present a tripping ha'ard to others. leave fire e(its obstructed. use fire e(tinguishers as door stops. work under the influence of alcohol or other drugs. misuse or tamper with e)uipment provided in the interests of health and safety. leave the handles of pans containing boiling water or other hot li)uids, protruding over the edge of the stove. use wet oven gloves or gauntlets. add food to machines by hand or try to unblock or clean machinery whilst it is operating. store cleaning materials, including disinfectants with foodstuffs. store, even temporarily, cleaning materials in old food containers or drinks bottles. stand on chairs or tables in order to get items stored high up on shelves or racking# Catering staff should !"#!$S promptly report any accidents, however minor, to their superviser. promptly report any illnesses such as skin rashes and/or stomach upsets, etc to their superviser. ensure that e)uipment is switched off when not in use and especially at the end of the day. switch of electrical e)uipment and disconnect it from its power supply before cleaning it. keep the kitchen clean and tidy and 0clean as you go by mopping up spillages and keeping storage areas clean and tidy at all times.

put out warning signs where spillages have occurred and/or cleaning is currently taking place. keep sleeves rolled down when frying or removing food from steamers. ensure that their hair is kept tied back and covered at all times. ensure that foodstuffs and kitchen utensils are stored safely. % &itchen machinery and other 'or( e)uipment

Catering staff may be asked to use a variety of tools, e)uipment and machinery in the course of their work# "ll these are covered by the Provision and +se of &ork !)uipment ,egulations 1223, which state that% "ll work e)uipment must be suitable for the purpose for which it is used i#e# the right tool for the 4ob, sufficiently robust, suitable for the environment etc# "ll work e)uipment must be suitable for the person who is to use it to do so safely i#e# not too heavy, too large etc. &here work e)uipment is fitted with guards e#g# large food mi(ers, they must always be securely in place when the e)uipment is used. "ll work e)uipment must always be operated and maintained according to the particular e)uipment manufacturers instructions, and staff instructed in their use and trained accordingly. "ll work e)uipment must be maintained in an efficient state, in efficient working order and in good repair i#e# regularly cleaned, maintained, serviced and/or tested as appropriate. &here work e)uipment poses a particular risk, it is particularly important that checks are made to ensure that staff are competent to use it and use must be restricted to those who are competent "*5 authorised to do so# $his would particularly apply to e)uipment such as meat slicers, large food mi(ers and deep fat fryers, etc# *#6# Potentially ha'ardous e)uipment such as meat slicing machines must never be operated by persons under 13 years of age and only by staff over 13 years of age who are competent to use it correctly and safely# Ine(perienced staff must always be supervised# In addition, catering staff must ensure that% "ll of the more ha'ardous e)uipment is stored securely when not in use in order to prevent unauthorised use# !)uipment is only ever used for the purpose for which it is designed# "ll e)uipment is visually checked for safety before it is used e#g# electrical e)uipment should be checked to ensure that the casing, cable and plug are not cracked or damaged# *o defective e)uipment is used under any circumstances# "ny defective e)uipment is immediately taken out of use, clearly labelled as defective and promptly reported to their line manager, who will arrange for repair or replacement as soon as possible# * Safe use of (itchen (ni+es

7nives are items of work e)uipment, which are fre)uently the cause of accidents in a busy kitchen# "ll catering staff should receive instruction and training in how to use knives correctly and safely# 8or e(ample, staff should always cut away from themselves,
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use a cutting board and never walk about the kitchen holding an unprotected knife# "ll catering knives must be kept clean, sharp and otherwise in good condition# knives should always be stored out of public view, in a knife holding block or similar device# 7nives should never be placed in a sink mi(ed up with other kitchen utensils# , Electrical safety in the (itchen

5amaged or faulty electrical e)uipment can kill or cause fires# "ll catering staff must receive instruction in the correct and safe use of the electrical e)uipment# "ny damaged or faulty e)uipment must be immediately isolated from its power supply, labelled as out of order and dangerous, taken out of use and kept securely to await repair# Catering staff therefore need to look critically at the electrical e)uipment provided for their use and to always look for signs of e(ternal damage before they use it, such as% damage to the cable covering e#g# cuts or deep abrasions. damage to the plug, e#g# cracked plug casing or bent pins. damage to the outer cover of the e)uipment itself. the outer covering sheath of the cable not being gripped where it enters the plug or the e)uipment 9the coloured insulation of the internal wires should not be visible e(ternally. burn or scorch marks indicating overheating. and wet or badly soiled e)uipment. "ll portable electrical appliances should be clearly labelled to indicate that it has received a formal inspection and test by an electrical e(pert within at least the last twelve months, either on the e)uipment itself or its plug# Some important -.N/0s in the use of electrical e)uipment in the (itchen *!:!,% Switch electrical e)uipment on or off with wet hands. Clean electrical e)uipment without first switching it off "*5 physically isolating it from its power supply. $ry to deal with any fault or blockage without first switching it off "*5 physically isolating it from its power supply. "ttempt to feed food into a machine by hand, whilst it is running# 1 Safe use of deep fat fryers

" ma4or cause of the burns to by catering staff occur while using fryers, particularly during their emptying and cleaning# Ha'ards associated with this activity include. fire. burns from hot oil and contact with hot surfaces. eye in4uries from splashes/hot fat spitting. slips resulting from oil spillages. strains and sprains resulting from manually handling large drums/containers of oil dermatitis from contact with used oils and/or concentrated cleaning compounds# -nly staff, who have been trained in the correct and safe use of fryers, including the safe use of the cleaning chemicals, should be permitted to operate fryers#

8at fryers must be switched off when unattended and under no circumstances should staff remove hot oil# Cleaning and oil filtering should always be planned as one of the first tasks of the day, to prevents burns resulting from the spillage of hot oil -. always wear overclothing with long sleeves in order to protect your arms from hot spitting oil# -. make sure that the fryer is switched off and disconnected from its power supply before starting to clean it# -. N.0 use a recently cleaned fryer unless it has been thoroughly dried out# -. N.0 overfill deep fat fryers# -. N.0 leave a fryer unattended whilst in use and/or allow the oil in fryers to become overheated# -. N.0 attempt to ever move or slide along a fryer containing hot oil# -. N.0 dispose of waste oil down the drain# *ot only will this lead to blocked drains when the oil solidifies but this is an offence under !nvironmental Protection law# &aste catering oils, like used engine oils, must be collected and disposed of by a specialist waste contractor holding a &aste ;anagement icence# 2 3se of manually ignited gas o+ens

" high number of accidents occur when gas/fired ovens, are manually ignited# *ew e)uipment is re)uired to have safety devices, but catering staff will need to carefully assess the risks in e(isting older e)uipment, which may lack these $he lighted taper or battery igniter should always be lit and in place near the gas burner before the gas is switched on# If there is a suspected gas leak, then the appliance must be turned off, the gas isolation tap closed, and the gas supplier and Headteacher notified immediately# <as operated appliances must all be turned off after use and the gas isolation tap closed at the end of each working day# "ll gas appliances must be serviced regularly by competent persons, who are C-,<I registered and in accordance with manufacturers instructions# 4 5re+enting slips6 trips and falls in the catering (itchen

Slips account for the ma4ority of in4uries in catering due to% eaks or product spillages. wet cleaning practices with inade)uate mopping up. water and grease/laden vapour settling on the floor in poorly ventilated kitchens. water being trodden in to the kitchen from outside when it has been raining# incorrect or inade)uate cleaning and/or maintenance of kitchen floors. inade)uate levels of lighting as a result of poor maintenance of light fittings.

hurried/rushed working practices. and Inappropriate, inade)uate or badly soiled footwear#

Practical measures that can be taken to reduce the risk of slips% adopt 0clean as you go workplace practices. promptly report all leakages to the Catering ;anager. wear appropriate footwear and ensure that it is regularly cleaned and kept dry. highlight areas of wet floor using appropriate ha'ard warning signs. maintain the kitchen in a clean and tidy state. maintain kitchen e)uipment so as to prevent leakage where at all possible. prevent e(cessive temperature 9e#g# from ovens and fryers=. maintain the flooring in a clean condition and in a good state of repair and free from obstructions. keep lids on all pots and other containers. regularly clean and replace ceiling light bulbs and fluorescent light tubes, etc. use dry methods for cleaning floors where at all possible. change footwear worn outside. provide, maintain and regularly clean and service an effective e(traction and grease filtration system for cooking fumes and steam. do not walk hurriedly or run in a catering kitchen# School kitchen flooring should have a non/slip and non/adsorbent surface# However, even these surfaces can become slippery when contaminated with foodstuffs or when wet# $here should be signs or cones to warn of the danger of the slippery floors, rooms such as toilets should be closed for cleaning and access to freshly cleaned surfaces should be prevented until they are safe and dry# !ntrance doors should have efficient mats to prevent floors becoming wet in rainy weather# 7 Cleaning and disinfection

Safe cleaning practice# "ppropriate personal protective e)uipment and clothing should always be worn# "ll cleaning e)uipment should be checked to ensure that it is suitable and safe before use# Hygienic practices must be followed at all times e#g# the use of ,!5 cloths and implements for cleaning toilet pans, toilet seats and urinals and >! -& cloths and implements for cleaning other areas# Cleaning e)uipment used to clean cloak room areas must never be used to clean kitchens and therefore should be clearly identified and stored separately# Safety warning signs or cones must be used to alert people in the kitchen of ha'ards such as wet floors etc# "ll catering staff using cleaning compounds must have a clear understanding of the correct use and dilution of cleaning chemicals they are to use# Cleaning e)uipment and chemicals should all be assembled before the task commences and used according to the manufacturers instructions# !stablished cleaning procedures should be followed at all times# &hen cleaning is finished, all e)uipment should be cleaned before putting away#

!)uipment and chemicals must always be stored securely, away from kitchen stores and e)uipment, in a locked cupboard to prevent unauthorised use# Storage cupboards for cleaning e)uipment must be large enough and suitable for that purpose# !lectrical switch cupboards should not be used for storing cleaning e)uipment or chemicals# 18 Ha9ardous su:stances

Catering staff will inevitably come into contact with some ha'ardous substances in the course of their work such as disinfectants and other cleaning products, etc# However, in a school, only those chemicals, which are absolutely necessary to do the re)uired 4ob safely, should be there# &herever possible, the least ha'ardous chemical re)uired for the 4ob should always be purchased and substituted for a more ha'ardous one# *o one should bring a cleaning compound from home to use at work# Identification Ha'ardous chemicals can be identified by the symbol on the container and this is one reason why they should never be decanted into smaller containers, particularly food containers, for ease of use or storage# $hese are the symbols on ha'ardous chemical containers, depending on the contents# $hey appear as black characters on an orange s)uare background, usually to be found near the base of the container#

5isinfectants are chemicals used to control food contamination by micro/organisms and are generally classified as ha'ardous substances# 5isinfectants used in catering are especially selected so that any residue left on surfaces does not taint food and they are not harmful if consumed in such very small amounts# $hese substances can however, affect the skin, eyes or respiratory system if e(posure is either fre)uent or prolonged, which can occur where catering staff use them on a daily basis# Storage Ha'ardous chemicals should be stored in a locked cupboard in a cool dry place# Some chemicals will react violently when in contact with each other. so check the labels and the storage guide 9"ppendi( 1= to ensure that this does not happen# If chemicals are kept for long periods of time and the container/lid deteriorates then it should be disposed of in the correct manner, to prevent contamination or leakage# $he correct and safe method of both use and disposal can be found in the Safety 5ata Sheet which should accompany a product bearing one or other of the above symbols and which should be re)uested from the supplier of the product# +sage

;any chemicals come in concentrated form and need to be diluted before use# It is very important they are only used at the correct dilution# $he kitchen manager must ensure that all catering staff are fully aware of this# 5isposal !(cess or unwanted chemicals and empty containers must be carefully disposed of# 5isposal details should be included in the information on each ha'ardous chemical container# ;any will simply need to be washed out in plenty of water and the containers can then be placed in the waste skip# -thers, particularly if there are large )uantities of chemicals, may need the services of a specialist, licensed waste 5isposal Company# $his service can be very e(pensive so it is vital that only the correct )uantity is ordered and that old unused chemicals are not allowed to build up# C-SHH $he Control of Substances Ha'ardous to Health ,egulations 1223 9C-SHH= is legislation that seeks to control the e(posure of staff to ha'ardous substances at work# !ach school should have a C-SHH Co/ordinator whose role is to assess the risks posed by each ha'ardous substance and, wherever possible, try to select, purchase and use safe alternatives# $he C-SHH ,egulations re)uire the employer to ensure that% "ll substances in the workplace that are ha'ardous to health are identified / this can be done in a ha'ardous substance inventory# Information is obtained from suppliers/manufacturers on the properties of the substance in the form of a ;aterial Ha'ard or Safety 5ata Sheet# " risk assessment is carried out based on the actual e(posure of staff and pupils# Steps are taken to a= eliminate the risk. or b= reduce the risk to an acceptable level# $he risk assessment is recorded# $he significant findings of the risk assessment, and in particular, the proposed control measures, are given to those staff re)uired to use these substances# $he degree of e(posure is assessed and where necessary, checked periodically# $he risk assessment is reviewed annually or when something changes e#g# when a new brand is used or the substance is used for a different purpose# 11 5ersonal 5rotecti+e E)uipment and clothing ;55E<

Protective clothing and e)uipment must be supplied to staff as the final step of risk reduction and after all other measures have been e(hausted# Catering staff may need such things as overalls, hats, hairnets, gloves, sharps disposal bo(es etc# depending on the results of the risk assessment# Protective clothing is covered by the Personal Protective !)uipment ,egulations 122?# $hese state that the employer must ensure that it% is suitable for the purpose for which it is used i#e# it must provide ade)uate protection against the ha'ard# is suitable for the person who is to use it e#g# it must fit correctly and be compatible with other e)uipment and clothing that needs to be worn# is stored away safely and kept clean and well maintained and serviced#

Staff must not be charged for the protective e)uipment and must be trained in how to use it correctly to ensure that its use is effective# Staff also have duties under these ,egulations% $o always use/wear protective clothing and e)uipment in the way in which they have been trained# $o report any defect in their e)uipment immediately to their line manager or superviser# 12 5ersonal Hygiene

Personal appearance and cleanliness are very important factors in the maintenance of high standards of hygiene and safety in a catering kitchen# "ll personal protective clothing must, therefore, be correctly used and kept clean and in good condition# In order to maintain the correct standard of personal appearance, the following points should therefore always be observed% 4ewellery such as bracelets, earrings and watches should not be worn whilst preparing foods because of the danger of glass, stones or beads, etc, falling into the food# However, the wearing of wedding rings, although not ideal, will generally be permitted. clean uniform clothing should cover personal clothing and must always be worn when handling open food in food rooms. shoes must be kept clean and in good repair, should have non/slip soles with flat heels and ade)uately cover the feet in order to protect against spillages of hot li)uids. +niforms and other clothing provided by 6ath @ *orth !ast Somerset Council must not be used away from the workplace or worn when travelling to and from the workplace# 12 =ire safety and fire and emergency e+acuation procedure

"ll staff must be familiar with the school fire and emergency evacuation procedures# In addition staff should ensure% they are familiar with the procedures for the school kitchen. the location of the nearest break glass alarm call point. the position of fire fighting e)uipment and on which types of fires it may be used. the nearest fire e(its. the location of the designated "ssembly Point. the sound of the fire alarm# In addition to the above, there are a number of general fire safety standards, which must be achieved at all times% &hen anyone is in the building all fire e(its must be unlocked# 8ire e(it routes must not be obstructed in any way# 8ire signs must be in a position to be clearly seen from a distance, enable a stranger to find the nearest way out in an emergency and always have a picture symbol# "ll internal fire doors must be kept closed at all times unless held open by an automatic fire closure# 7itchen doors and other internal fire doors should generally never be wedged open#

,ubbish and especially combustible wastes such as food packaging materials, must be removed from kitchens on a daily basis and stored e(ternally in a waste receptacle such as a 0wheelie bin, located in a secure area# Cupboards in which electrical switch e)uipment is housed must be kept locked and never used as a store, even temporarily, for flammable or combustible material and/or corrosive chemicals# $he no smoking rule must be strictly enforced at all times, including out of normal working hours# Catering staff should all be aware of the position of water valves and the isolation points for gas and electricity in the school kitchen# 1% >anual handling

;ost catering staff will need to lift and/or push or move items such as food and/or e)uipment at sometime during the course of their work# oads that clearly could cause a significant risk of in4ury should not be lifted# $his is not 4ust heavy loads, but also those which are unbalanced or difficult to grasp because of their shape, si'e or covering etc# "ge, height, physi)ue and level of fitness will also have some bearing on a persons ability to lift and move loads and thus the level of risk they face# $he regulations re)uire an employer to ensure% $hat there is a written risk assessment carried out for every load that could be a significant risk to the employee# $he need to move anything that could cause a significant risk is eliminated if possible e#g# purchase supplies in smaller packs etc# If moving the load cannot be eliminated that mechanical means of moving it are provided where this is possible e#g# sack trucks or trolleys# !mployees that need to move loads are trained to do so safely# 5ractical measures to control and reduce the ris(s from manual handling "ll potentially ha'ardous manual handling tasks should be carefully planned beforehand# $he first priority is to try to avoid the manual handling task wherever possible e#g# arranging for the supplier to deliver the food to the e(act point of use. reorganising the layout of the kitchen to reduce the amount of lifting or carrying that needs to be undertaken# $he second priority is to try to make the items/loads easier to handle, for e(ample% buying oil in cardboard bo(es with sturdy handles instead of in large slippery cylindrical metal drums. re)uesting that food produce be supplied sacks or bags up to a ma(imum weight of ?Akg or 1Bkg if mainly female staff are to undertake the manual handling. breaking down large trays of produce into more manageable )uantities, before loading onto storage shelves/racking. putting heavy e)uipment such as refrigerators and free'ers, etc#, on lockable castors, in order to make access for cleaning much easier# $he third priority is to try to re/design individual tasks to try to%

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reduce the amount of twisting, bending, stooping or stretching, etc involved in the task. reduce the number of times it is necessary to handle the load. store the heaviest items at waist height on shelves or racking. use trolleys to move loads around the kitchen. use team working whenever possible, for moving heavier and/or more difficult to grasp items#

$he fourth priority is to see if any mechanical aids can be used to make the task easier# Such aids can include% sack trucks. trolleys. automatic doors where staff are re)uired to move heavy items repeatedly to and fro between rooms# Staff must always receive instruction and training in not only how to lift safely but also how to correctly operate any mechanical aids provided for their benefit# Staff about to undertake manual handling tasks need to check that their workplace conditions are suitable for the 4ob and report any deficiencies promptly to their line manager# Conditions to check here include% the state of repair and cleanliness of the floor. the level of lighting. the state of repair any condition of any manual handling aids such as sack trucks provided. 1* "one 'or(ing

Catering staff may sometimes be working alone in the school# &henever working alone, certain safety measures should be observed% $he building should be secure so that unauthorised people cannot enter unobserved# $he person working alone should always let a responsible person know when he or she will be finished and confirm this with them at the agreed time# $here should be the means of raising the alarm in an emergency e#g# have access to a mobile phone &hen faced with danger from the 4ob or an intruder, the person working alone should leave the situation and get help# &ho to call in such an emergency should be agreed with the Catering ;anager and/or Headteacher in advance# 1, =ood hygiene practices and the pre+ention of food poisoning

6acteria are the main cause of food poisoning and there are three main ways in which this risk can be reduced% a= by protecting the food from risk of contamination. b= by preventing any bacteria already within the food from multiplying. or c= by destroying those bacteria present within the food# a= Protecting food from risk of contamination C this can be achieved by%

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 b=

keeping food covered wherever possible, particularly cooked foods, which are the high/risk foods. not using unsuitable, defective or dirty utensils or e)uipment. not using badly soiled kitchen cloths# 5isinfectant impregnated disposable cloths should be used wherever possible. minimising the direct handling of foods, especially cooked and ready to eat foods by the use of tongs, plates and trays in preference to the hands and fingers. separating raw and cooked foods at all stages of preparation and storage and using different e)uipment and working surfaces to prepare raw and cooked foods preventing insects and rodents or other vermin from entering food rooms and coming into direct contact with food or food preparation surfaces. storing food in rodent/proof containers and ensuring that the lids are tightly replaced after use. maintaining the very highest standards of personal hygiene at all times, especially when preparing cooked, higher risk foodstuffs. all food handlers wearing suitable and clean uniform clothing. not handling parts of crockery or cutlery that come into contact with cooked higher risk foods. promptly removing waste food and refuse from the kitchen and keeping them well apart from cooked higher risk foodstuffs. ensuring that the li)uid from thawed fro'en meats and especially poultry, does not come into contact with cooked high risk foods and/or e)uipment that is to be used to prepare higher risk foods. adhering to the correct cleaning procedures and regimens. not using wash/hand basins for washing food or food e)uipment and not using food sinks for hand/washing or for cleaning floors. keeping e)uipment and materials used for cleaning toilets )uite distinct and separate from those used to clean kitchens and other food rooms# Preventing any bacteria within the food from multiplying can be achieved by%

keeping food either below AoC in a refrigerator, or, above BD oC in a bain/marie# 9$emperature between A and BDoC is known as the 0danger 'one=. ensuring that during preparation, food is kept within this 0danger 'one for as short a time as possible# Cooked high risk foods must not be left in the ambient temperatures of kitchens or serving areas unless prepared ready for immediate consumption. not allowing dried foods to absorb moisture# c= 5estroying those bacteria already present within the food can be achieved by% thorough cooking. other forms of heat processing such as steaming, etc#

0he 18 ?golden rules/ of good food hygiene practice are as follo's 1# "lways wash your hands before handling food and especially after using the toilet and/or handling waste foodstuffs# ?# "lways tell your superviser at once if you suffer from any skin, nose, throat or stomach upset or infection.

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D# !nsure that cuts or other skin lesions are well covered with blue waterproof dressings. E# 7eep yourself clean and wear clean uniform. A# 5o not smoke in a food room# It is not only illegal but promotes coughing and snee'ing over food. B# "lways clean as you go and regularly clean e)uipment and work surfaces. F# Prepare raw and cooked food in )uite distinct and separate areas# "lso try to keep food covered and either refrigerated or piping hot. 3# 7eep your hands off food as far as possible. 2# !nsure that waste foods are removed from food rooms at the earliest opportunity, stored in lidded waste receptacles and disposed of properly# 1G# "lways ask your superviser if you are not sure what to do or the correct way to go about your task and work safely#
1E/G1/GD

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