OK. Not everyone will be interested in reading this section but we, at Searcy, take this very seriously and place great importance on Health and Safety for staff and customers alike.

It is relatively unique in our line of business to actually be a ‘registered’ training centre deploying training to a nationally recognised standard to all our staff. But we are. And we’re proud of that.

To further cement our status as a leading light in this area, we also have a dedicated Group Health & Food Safety Manager who ensures a proactive approach. As part of the Searcy holistic approach to Health and Safety, she has established a ‘constant’ audit process and has complete buy in and compliance from all the iconic venues we operate at.

Try and find that level of dedication and experience elsewhere.

If you want to know more of the details as to exactly how we do this and why we are qualified to say these things, read on….

We manage a very intricate Health and Safety process and this is assisted by Searcy’ registration with the Chartered Institute of Environmental Health (CIEH) as a training Professional Trainer also registered with the CIEH.

Searcy are registered to train up to Level 3 (formerly Intermediate) Awards in Food Safety in Catering and Level 3 Health & Safety in the Workplace. Training is assessed and delivered under a core skills requirement with competencies reviewed under regular internal audit by Lorraine O’Sullivan.

CIEH training is undertaken by Lorraine O’Sullivan and our external Food Safety Consultant. All training undertaken is documented in staff personnel files.

Health and Safety and Food Safety information is cascaded out to units through quarterly Health and Safety Forums attended by Unit H&S representatives. The forums offer staff the opportunity to raise and resolve H&S issues or concerns. Meetings are minuted to the Executive Team and unit General Managers for review and action.

All General Managers and their teams work closely with Lorraine O’Sullivan to deliver and implement Health & Safety Policy training and industry best practice.

All Health & Safety protocols are regularly audited, monitored and reviewed e.g. Risk Assessments; Health and Safety training, COSHH, The Regulatory Reform (Fire) Order, Food Management Systems and HACCP. In addition, we seek, where necessary, additional professional independent advice from a number of professional consultants under contract to Searcy.

All staff members are responsible for monitoring safe systems of work and to report any failures. Senior Managers supervise work methods and where required
investigate, review and implement more appropriate systems of work or more efficient controls.

Searcy only work with staff agencies that are familiar with our food safety and health & safety standards and who can provide staff who have received basic training. Additionally, agency staff are informed of policies and procedures during briefing sessions.


Formal procedures are in place for accident and RIDDOR reporting, coordinated by senior managers or the unit H&S representative. Accidents are reported to Head Office for investigation and review of systems and risk assessment. Retraining is provided if required.

Policy requires that contractors are expected to complete a comprehensive ‘Contractors’ Questionnaire’. Contractors would be formally advised in writing of failure or non-compliance by means of an improvement notice.

Risk assessments are reviewed on a yearly basis (or more regularly if required,) by Searcy’ representatives. Risk assessments are also reviewed during regular onsite audits.

If during regular audits it became evident that procedures were not being carried out, a full investigation would take place to establish liability. All of our units have an appointed Health & Safety representative, usually a senior member of staff, who is required to attend quarterly forums where current changes within the health & safety legislation are discussed (including Food Safety and Hygiene, Fire Regulations, First Aid and Sustainability/Environmental).

Additionally, policies are displayed on staff boards, changing rooms and break areas, which are accessible to all staff members.

The employees’ understanding of policies is checked informally during staff meetings and formally through training sessions and auditing. If retraining of staff is needed, a note is placed their personnel file and training is rescheduled promptly.