RULES COVERING THE HIRE OF
WALCOTE MEMORIAL HALL 2006
This document provides information on the Hall and Equipment - it is not just a list of rules
ACCESS
Unless advised otherwise, the Keys should be collected from and returned to Mrs K. Green, 5 Chapel Lane, Walcote. When returning the keys place them through the letter-box with your details.
LEAVING
Before leaving make sure that all of the rooms you have used are clean and tidy - floor swept, furniture put away etc. Should you wish to pay an additional amount so that furniture can be left out, floors unswept etc., please ask the Bookings Secretary. Please note that Environmental Health regulations stipulate that any washing up should be done and any rubbish in the kitchen placed in the outside bins.
Ensure that all doors (including the FIRE EXIT doors in all of the rooms) are firmly closed and that all lights are off - don't forget to check the lights in the toilets. Before locking up and returning the keys (see Access above) please make sure that the building is empty.
EQUIPMENT
Any articles or additional equipment brought into the Hall for Social Events must be removed not later than 10am the following morning. No Hall property should be removed from the premises without permission. Any damage or breakages must be reported to a Committee Member immediately. The Management Committee accepts no responsibility for articles left on the premises, nor for any personal accidents or injuries.
FIRE EXITS, SIGNS and EQUIPMENT
No Chairs or other obstructions must be placed in front of the Emergency Exits. The FIRE EXIT signs remain permanently lit. The Supervisors or Organisers of the function should make themselves aware of the location of all Fire Fighting Equipment, Fire Exits and Fire Notices. The Supervisors or Organisers should thoroughly read the Fire Notice.
HEATING
The heating in the main hall is controlled by a thermostat on the far right hand wall. This will be set at a minimum 5۫C. If you need to turn the heating up, please ensure you turn it back down after use. NEVER SET IT BELOW 5۫C. The areas of the lobby and meeting room are served by individual heaters. These should be switched on at the wall and then each heater is controlled at the right hand side. Please ensure these heaters are switched off after use.
HOT WATER
All hot water is heated by individual water heaters. Please do not adjust the temperature gauge – if you have cause to do so please ensure it is re-set after use.
NOTICE BOARD
Village organisations are welcome to place notices of forthcoming events on the Notice Board in the entrance area. Please remove when the event is over. The Management Committee reserve the right to remove notices. Nothing should be fixed to Walls or Doors without permission. NOTICE BOARD TO FOLLOW AT A LATER STAGE
KITCHEN
Please read the following Food Handling rules, together with the chart and booklets available within the kitchen.
It is law that you make yourself aware of these precautions - FOOD HANDLERS PLEASE OBSERVE THE FOLLOWING
1.Wash your hands thoroughly:
- before touching food
- after preparing fresh meat, poultry or fish
- after using the lavatory
- after blowing your nose
- before serving food
2. If you have any skin, nose, throat or bowel trouble - YOU MUST NOT HANDLE FOOD
3. Do not cough or sneeze over food.
4. Please wear clean clothes and a protective apron or overall.
5. Use waterproof dressings on cuts, sores or abrasions & keep the dressing clean. Wear a thin rubber glove if necessary.
6. Always clean utensils. Use a clean utensil in preference to your hands.
7. Always use clean cloths for washing, wiping and drying.
8. Do not use chipped or cracked crockery: put it on one side to be destroyed or replaced.
9. Clean up as you go and wipe up spillages as they occur.
10. Keep prepared foods covered until they are to be served.
11. Do not place uncooked meat, poultry or fish near cooked preparations unless they are securely wrapped.
12. Keep fish, meat, vegetable or dairy products and foods containing them either below 8C or, if they are cooked and waiting to be eaten hot, above 63C.
13. Keep the waste bin properly covered at all times.
14. When you have finished you preparations, please wash and dry everything you have used. Clean the sink, work surfaces and any spills.
If in doubt about any of the above – contact the Committee
KG.APR06