Something Brewed Ltd.
Health & Safety Policy

Last updated: 2025

1. Policy Statement

Something Brewed Ltd. is committed to ensuring the health, safety, and welfare of all employees, contractors, clients, and event attendees at every stage of our mobile coffee-bar operations.
We recognise our responsibility to operate in compliance with relevant UK Health & Safety legislation, food hygiene regulations, and best-practice industry standards.

Our objectives are to:

• Prevent accidents, work-related injuries, and ill health.

• Identify and manage risks associated with hot liquids, electrical systems, manual handling, allergens, food handling, waste, slips/trips, and mobile operations.

• Provide suitable training, supervision, and safe equipment for all staff.

• Maintain high levels of hygiene, cleanliness, and customer care at all events.

• Continually review and improve safety practices.
  

Responsibility for implementing this policy rests with management, with cooperation expected from all staff.

2. Scope of Operations

This policy covers all activity undertaken by Something Brewed Ltd., including:

• Indoor events using venue infrastructure;

• Outdoor events using a gazebo, shipping container unit, horsebox, or wooden market-stall setups;

• Transportation of equipment using our company van;

• Full installation and breakdown of the coffee bar and associated equipment

• Hot drinks preparation, food handling (pastries, cakes), and customer service.

3. Roles and Responsibilities

3.1 Directors / Management

Management is responsible for:

• Implementing, reviewing, and communicating this policy.

• Ensuring staff receive appropriate training (minimum Level 2 Food Hygiene, plus equipment training).

• Conducting and maintaining risk assessments for all equipment, locations, and tasks.

• Ensuring all electrical equipment is PAT tested and safe for use.

• Providing suitable PPE where required (protective gloves, non-slip footwear).

• Ensuring vehicles and large setups (gazebo/horsebox/shipping container) are safe and roadworthy when transported.

• Ensuring a stocked first-aid kit is available at every event.

• Liaising with venue safety teams regarding fire safety, emergency exits, and first-aid provision.
  

3.2 Core Team

The two core team members are responsible for:

• Safe driving and transport of equipment to events.

• Overseeing safe setup, installation, and shutdown.

• Inducting temporary staff and ensuring they follow safe working practices.

• Monitoring staff fatigue and overseeing break allocation.

• Reporting faults, incidents, and near misses.
  

3.3 Baristas / Temporary Staff

All staff must:

• Follow the training and guidance provided.

• Operate equipment safely and report issues immediately.

• Maintain hygiene and cleanliness according to food-safety standards.

• Use safe techniques for lifting heavy items (e.g., 25L water tanks, coffee machines).

• Manage hot liquids safely and adhere to allergen protocols.

• Wear appropriate, non-slip footwear and suitable clothing.

• Keep serving areas tidy, dry, and hazard-free.

4. Key Risk Areas & Control Measures

4.1 Hot Liquids & Burns

Risks: burns from steam wands, kettles, espresso machines, hot water taps, hot cups.
Controls:

• Only trained staff may operate the espresso machine and steam wand.

• No heating equipment is turned on until full setup is complete and checked.

• Use designated areas for customers to collect drinks to avoid crowding near hot equipment.

• Staff to warn customers when handing over hot drinks.

• Keep spill kits on hand and clean all spills immediately.
  

4.2 Electrical Safety

Risks: electric shock, overloaded circuits, trailing cables.
Controls:

• All equipment PAT tested annually.

• Outdoor setups use weatherproof electrical supplies only.

• Cables are routed safely with cable covers where required.

• RCDs used on outdoor connections.

• Staff trained to recognise unsafe power provision at venues and escalate concerns.

• Equipment switched off and unplugged before cleaning or moving.
  

4.3 Manual Handling & Heavy Lifting

Risks: back strain, muscle injuries from lifting machines, bar units, and 25L water tanks.
Controls:

• Staff trained in correct manual-handling techniques.

• Team lifts required for heavy or awkward items.

• Use trolleys/dollies whenever possible.

• Encourage staff to request help rather than risk injury.
  

4.4 Allergen Management

Risks: allergic reactions from milk alternatives, pastries, cakes.
Controls:

• Clear allergen information available on request.

• Use separate jugs for different milk types.

• Clean steam wands between each use.

• Store food items away from contaminants.

• Staff trained not to give assumptions and to encourage customers to inform them of allergies.
  

4.5 Hygiene & Food Safety

Controls:

• All staff hold at least Level 2 Food Hygiene.

• Strict handwashing procedures followed (or sanitising where sinks not available).

• Clean cloth rotation system in place.

• Regular cleaning of all surfaces, utensils, and machines throughout service.

• Appropriate storage for pastries and cakes (covered, cooled if required).
  

4.6 Slips, Trips & Falls

Controls:

• Non-slip footwear required for all staff.

• Liquids cleaned up immediately.

• Keep service area floor dry and free of clutter.

• Secure cable management.

• Maintain stable gazebo or stall flooring outdoors.

4.7 Waste Management

Controls:

• Waste separated and stored safely until disposal.

• Lid-covered bins used.

• Remove waste frequently during events.

• Follow venue recycling and fire-safety guidance.
  

4.8 Staff Fatigue & Wellbeing

Controls:

• Adequate breaks scheduled during long events.

• Rotate roles to reduce strain (e.g., steaming, customer service, cleaning).

• Provide drinking water and encourage hydration.

• Ensure shift lengths are manageable.
  

4.9 Cash Handling & Security

Controls:

• Cash stored securely in designated cash boxes or POS systems.

• Only authorised staff handle cash.

• Avoid handling cash and food without proper hand hygiene.

• Where possible, promote card/contactless payments to reduce risk.
  

4.10 Vehicle Safety

Controls:

• Only trained and insured staff drive the company van.

• Vehicles checked regularly (tyres, fluids, lights).

• Equipment secured during transport.

• Staff follow safe loading and unloading procedures.

5. Emergency Procedures

First Aid

• A stocked first-aid kit is carried to all events.

• Venues normally have trained first-aiders; liaison with venue management occurs before service.

• All incidents and near-misses must be reported to management.
  

Fire Safety

• No gas used; all equipment is electric.

• Staff to familiarise themselves with venue fire exits and extinguisher locations.

• Turn off all electrical equipment in case of fire risk.

• Flammable waste/materials stored safely.
  

Evacuation

• Follow venue evacuation procedures.

• Staff assist in calmly directing customers away from the service area.

• No attempts to retrieve equipment during evacuation.

6. Training

All staff, including temporary workers, receive training covering:

• Food hygiene and safe food handling

• Coffee machine and grinder operation

• Safe lifting and manual handling

• Electrical safety awareness

• Allergen awareness

• Customer safety and service workflow

• Incident and emergency response procedures
  

Refresher training provided annually or when equipment or procedures change.

7. Monitoring, Review & Improvement

• Incidents and near misses are recorded and reviewed after each event.

• Annual review of this policy by management or sooner if operations change.

• Staff encouraged to raise safety concerns at any time.

• Risk assessments updated regularly for new locations, equipment, or layouts.

8. Statement of Commitment

Something Brewed Ltd. is dedicated to providing a safe, hygienic, and well-managed environment for staff and customers at every event.
This policy reflects our ongoing commitment to health, safety, and continual improvement.