Unit 1: 5 Step Risk Assessment

• Be able to identify what a hazard is

• Be able to understand associated risks

• Understand how control measures apply using the hierarchy of control

• Understand the importance of training and recording

• Understand how and when to review risk assessments

 

Unit 2: Manual Handling

• Legislation—Acts & Regulations

• Causes of injury relating to manual handling

• Injury statistics

• Definition of manual handling

• The Mechanics of Lifting

• Risk assessing manual handling

• Methods of safe lifting

• Team lifting

 

Unit 3: Step Ladder Safety

• Working at Height Regulations 2005

• Ladder inspection and safe use

• Pre-use checks

• 3 points of contact

 

Unit 4: Food Safety and Allergen Awareness

• Legal aspects

• Contamination

• Pathogens, Food poisoning, Food types

• Cleaning and waste

• Pest Control

• Food Storage and safe handling of food

• PPE and personal hygiene

 

Unit 5: Fire Safety Awareness

• Legalities

• The fire triangle

• Typical causes of fire

• Fire Spread

• Dangers of smoke

• Fire doors

• Extinguishing methods

• Fire classifications

• Extinguisher types

• Practical fire extinguisher exercise

​

Unit 6: COSHH

• COSHH Assessment procedures

• Employer / employee responsibilities

• Local Enforcement Authorities

• COSHH substances

• Safety data sheets

• Work Place Exposure Limits

• PPE

• Incident response

 

Unit 7: First Aid Kits

• First Aid Regulations 1981

• First Aid Kit British Standards

• First Aid Kit Contents and safe use

• Incident reporting (RIDDOR)

 

Unit 8: Hospitality First Aid

• Typical injuries associated with the hospitality industry:

• Slips, trips and falls

• Hot water scalds

• Burns

• Knife cuts

• Open can cuts

• First Aid Priorities

• Summoning help

• Consent aspects

• CPR and Defib

• Recognise and treat types of bleeds including torniquets

• Recognise and treat a person who is choking

• Recognise and treat minor burns and scalds

• Use of burns kits

• Recognise and treat a person suffering from Anaphylaxis

• Recognise and treat sprains and strains