EventSafety - The Psalter

Safety during events

We are committed to doing our best to ensure safety for all events. This is both a legal and moral imperative. The steps that event organizers need to follow include the following:

Accountable person.

Legally every event needs a defined "accountable person", usually defined as the person who would make the decision to cancel the event because of safety concerns.

Safety person.

Each event should have a person delegated to watch for and minimise dangers.
There are advantages to this person not being the organiser of the event. For events organised by Missional Groups, it is suggested that the Council representative on the group take this responsibility.
Duties include checking the proposed activities, being aware of fire and evacuation procedures, watching for obstructions and other dangers.

First Aid person

All events should have a trained first aid person available.
HeatherHon can fulfil this role for Church events during office hours.

Cleaning.

Spills on hard floors lead to slippery and/or sticky spots that can lead to falls.
Spills should be cleaned up as soon as they are noticed, and certainly after each event where food and drink is handled on hard floors, including the hall and kitchen.
Paid cleaners are available through the office if participants in an event are unable or unwilling to clean the floors afterwards. This does need to be arranged when booking.

Electrical equipment.

We are required to have all equipment used on the premises electrically "tested and tagged".
Property Committee test church equipment, but private equipment used on Church premises needs to be privately tested.

Food safety

Our kitchen is accredited by Monash City Council for food peparation and serving by GWUC groups.
- Outside hirers need to apply for their own permit with their appropriate city council.
Keeping that accreditation requires that we follow the procedures in FoodSafetyProgram, and posted around the kitchen.
If food is prepared outside the building for sale, then a "Statement of Trade", formerly a "Temporary Food Permit", is needed. For the process to get this, please see the wiki page FoodPreparationPermit or this web page.