Page 64 - O'Shea Group EHB May 2019

The best way of dealing with aggressive customers is to recognise the signals beforehand and respond
appropriately.

• Compromise and empathy will usually diffuse any potential for hostility. An unsympathetic,
aggressive or hostile stance on the part of staff can become the trigger point for violence.
• Never delay or defer dealing with the aggressive customer. Recognise the aggressor’s body
language – facial expressions, body stance, hand and arm positions, and vocal style. Never mirror
the aggressor’s body language as this can provoke further anger.
• Employ sympathy and empathy to help calm aggressive people. Give an aggressive person your
full attention and refrain from showing agitation or impatience. Try to ascertain what they think
would be an acceptable solution to their problem. In rare situations, an angry customer may try
to physically assault staff. In such circumstances staff will have to decide the best option to take
to minimise any potential injury.

3.34 Hygiene Policy
We will comply in full with Hygiene and Food Stuffs 1998 & Food Hygiene Regulations 1950-1998 & IS
340

It the policy of this establishment to set, implement and maintain a high standard of personal and
operational hygiene so as to ensure that the health and wellbeing of our staff and customers is not
put at risk.
In particular we are committed to purchasing only safe, sound and wholesome food and to
establishing systems and proceedings for controlling the receipt, storage, preparation, production,
distribution and service of food.

We will provide adequate facilities, equipment and staff in order that the catering facility can be
maintained in a hygienic condition at all times and the food that we provide will always be safe for
human consumption. Comprehensive cleaning schedules will be implemented for the premises and
equipment and the cleaning tasks will be allocated to the selected personnel on a weekly basis. We
will engage the services of a pest control contractor and will take immediate corrective action if any
signs of pest infestation should be observed.

All food workers will be trained in good hygiene practices and they will be made aware of public health.
They will be given individual and collective responsibility for ensuring that all their tasks are performed
in a hygienic manner.

The manager will arrange for routine hygienic audits to be carried out. Records of the findings and
prescribed correction action will be maintained. A more informal monitoring system will also be in
place for the day-to-day management of hygiene.

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