New sentencing guidelines published on 3 November aim to ensure a
consistent, fair and proportionate approach to sentencing organisations or
individuals convicted of corporate manslaughter, health and safety and food
safety and hygiene offences.
Offences
that come under the guidelines are very varied and could include a
building firm that causes the death of an employee by not providing the proper
equipment for working at height, a restaurant that causes an outbreak of e.
coli poisoning through unsafe food preparation, a manufacturer that causes
injury to a new worker by not providing training for operating machinery or a
gas fitter whose sub-standard work leads to the risk of an explosion in
someone’s home.
In
a statement, the Sentencing Council said: "Corporate manslaughter
always involves at least one death, but health and safety offences can vary
hugely; they may pose the risk of minor harm or lead to multiple fatalities.
Food offences are also wide ranging. They could involve poor hygiene or preparation
standards in a restaurant kitchen that put customers at risk of illness or that
cause fatal food poisoning.
"The
sentencing ranges also take into account how culpable the offender was. This
could range from minor failings in procedures to deliberately dangerous acts.
While prison sentences are available for individuals convicted of very serious
offences, most offences are committed by organisations and therefore fines are
the only sentence that can be given.
"The
guidelines use the turnover of the offender to identify the starting point of
the fine. Turnover is used as this is a clear indicator that can be easily
assessed."
CRS
says “make sure you understand your legal requirements and don’t let this
happen to you and your organisation” – IOSH
Directing Safely