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Hospitality Health & Safety Training
STROUD

6 hour course

Six courses in one

  • Risk Assessment

  • Manual Handling

  • Step ladder safety

  • Food safety and allergen awareness

  • Fire Safety Awareness

  • COSHH

  • First aid & equipment

Hospitality Health & Safety Training

Course Aim:

Training for any person involved in the catering industry to recognise and deal with hazards in the kitchen. 

Hospitality Health & Safety Training

Course Content Includes

Course costs and info:

This Hospitality Health & Safety Training is conducted at your premises in Stroud. 

6 hour course 

Course is conducted at your premises and the group booking is for 4 - 10 candidates.

Knife safety
Knife safety training
Food safety cross contamination
Kitche safety training
Knife safety
Food safety training
Kitchen Safety Training
Food safety training

 

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

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SWAN

TRAINING

Hospitality Health & Safety Training

STROUD

Learn more

Visit our support pages to learn more about Health & Safety duties and responsibilities.

From legislation to refresher info

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