Fire Plan

Three Most Important Actions in Case of Fire:

1. Operate the nearest fire alarm call point (Red "break glass" box usually near a fire exit)

2. Leave the building immediately by the nearest available exit and go to the assembly point

3. Dial 999 to summon the emergency services

Remember: The preservation of life is more important than saving property.

Key Points:

• Raise the alarm immediately, no matter how small the fire

• All staff and volunteers are empowered to raise a fire alarm

• Service Manager or group leader is responsible for summoning the fire brigade

• Do not attempt to extinguish fires unless trained and it's safe to do so

• Never fight fires involving highly flammable materials

Evacuation Procedure:

• Start evacuation as soon as the alarm sounds

• All occupants must report to the fire assembly point:

St James Church Grounds - Church Street

• Assist visitors to the assembly point

• Do not re-enter the building until given the 'all clear'

Fire Safety Measures:

• Keep fire exit routes clear at all times

• Keep combustible materials away from heat sources

• Keep fire doors closed - do not prop open

• No smoking inside the building or near external bins

First Aid boxes are available in the Office, Kitchen, Storehouse Food Bank Cupboard, Chapel Hall.

Access to a telephone – fixed landlines are in the office and a mobile phone in the Storehouse.

If you hurt yourself in any way or witness anyone being injured please notify your assigned first aider/team leader so first aid can be administered.

Never lift anything you consider to be too heavy.

2 people should carry heavy / bulky items.

When stacking boxes, ensure heavier boxes are placed around waist height for easier lifting.

Use any manual handling equipment provided.

Avoid twisting and/or stooping and/or jerking.

Stack tables, chairs, shelving and items in storage cupboards carefully so they do not fall or collapse .

Please plan your manual handling task and carry out a dynamic risk assessment, using the TILE assessment method below:

T – Task ( What is it we need to move and to where? Is the route clear? Do you need help or to be able to use the trolley? Can you put the load down safely at the end of the task?)

I – Individual ( What is the individual's capability, may be reduced by pre existing condition etc)

L – Load ( Load Weight, Size, Centre of gravity, hot or cold, live load, condition of packaging {protruding staples, oily etc.});

E – Environment ( Trailing cables, wet floors, lighting, stairs, temperature, weather conditions)

We recommend that you do not assist people who may need extra help with their physical care, this is our duty of care towards us all. If you are ever in doubt please speak to your service manager/team leader about how to proceed. Specific plans can be made to help look after people as needed.

Keep all work and general areas clear and tidy. If you see a hazard please report it to the team leader.

Please report any defective equipment. It must be taken out of use immediately.

Keep liquids away from electrical equipment.

Do not bring in electrical equipment into the building unless it is PAT tested.

If you have a situation you are unsure about or you feel unsafe at any point please always find a service manager or team leader.

Only use equipment you have been trained to use. If you are unsure, check before you proceed.

Hand washing

Please make sure you wash your hands regularly, especially before handling, preparing food items or after clearing plates or cups. Use the hand wash basin in the kitchen. You can also use the food grade gloves provided in the kitchen or Storehouse

Fit and healthy?

If you are in the food area you must be in a clean and fit state.

Please make sure you have a clean set of clothes on. There are aprons and hair nets store in the kitchen. If you need help finding them ask your supervisor.

If you have been unwell (vommiting or diarrhoea) in the last 48 hours it is not safe for you to be in a food preperation area. Please let your supervisor know that you cannot come in on your scheduled time. If you become unwell during your scheduled time, let your supervisor know so that you can go home or speak to a doctor.

Any cuts or grazes must be covered with a blue plaster.

If you have had contact with anyone who could have a contagious sickness or disease you must not come in for your slot and seek medical advice.

Whilst moving about the building and surrounding area, it's important to be aware of potentially hazardous items that can pose serious risks to your health and safety.

While not exhaustive, the following list includes some hazardous materials:

• Broken glass

• Chemical containers or spills

• Pesticides or poisons

• Expired medications

• Needles or drug paraphernalia

• Faeces (animal or human)

• Batteries

• Asbestos-containing materials

• Mould-infested items

To ensure your safety and the safety of others, always adhere to these important guidelines:

• Do not attempt to move hazardous items: If you discover anything you suspect to be hazardous, leave it in place and immediately notify your team leader.

• Never handle hazardous materials with bare hands: Proper personal protective equipment (PPE) is essential when dealing with hazardous materials.

• Report any exposure immediately: If you or anyone in your group comes into contact with a hazardous substance, inform your team leader right away so that proper medical attention can be provided if necessary.

• Wear appropriate PPE: Always use gloves, safety glasses, and any other protective equipment provided whilst serving.

• Close area : Close off any surrounding area around hazardous material before the item/s are dealt with to prevent anyone else coming into contact with it. 

• Stay alert: Be aware of your surroundings and look out for potential hazards as you work.

If a serious incident occurs:

• Call emergency services on 999 if there's an immediate threat to life or health.

• Follow any evacuation procedures if instructed to do so.

• Assist others if it's safe to do so, but prioritize your own safety.