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SWAN
TRAINING
Hospitality Health & Safety Training
WORCESTER
6 hour course
Six courses in one
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Risk Assessment
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Manual Handling
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Step ladder safety
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Food safety and allergen awareness
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Fire Safety Awareness
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COSHH
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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.
Unit 1: 5 Step Risk Assessment
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Be able to identify what a hazard is
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Be able to understand associated risks
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Understand how control measures apply using the hierarchy of control
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Understand the importance of training and recording
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Understand how and when to review risk assessments
Unit 2: Manual Handling
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Legislation—Acts & Regulations
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Causes of injury relating to manual handling
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Injury statistics
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Definition of manual handling
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The Mechanics of Lifting
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Risk assessing manual handling
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Methods of safe lifting
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Team lifting
Unit 3: Step Ladder Safety
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Working at Height Regulations 2005
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Ladder inspection and safe use
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Pre-use checks
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3 points of contact
Unit 4: Food Safety and Allergen Awareness
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Legal aspects
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Contamination
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Pathogens, Food poisoning, Food types
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Cleaning and waste
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Pest Control
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Food Storage and safe handling of food
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PPE and personal hygiene
Unit 5: Fire Safety Awareness
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Legalities
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The fire triangle
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Typical causes of fire
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Fire Spread
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Dangers of smoke
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Fire doors
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Extinguishing methods
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Fire classifications
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Extinguisher types
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Practical fire extinguisher exercise
Unit 6: COSHH
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COSHH Assessment procedures
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Employer / employee responsibilities
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Local Enforcement Authorities
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COSHH substances
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Safety data sheets
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Work Place Exposure Limits
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PPE
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Incident response
Unit 7: First Aid Kits
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First Aid Regulations 1981
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First Aid Kit British Standards
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First Aid Kit Contents and safe use
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Incident reporting (RIDDOR)
Unit 8: Hospitality First Aid
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Typical injuries associated with the hospitality industry:
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Slips, trips and falls
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Hot water scalds
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Burns
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Knife cuts
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Open can cuts
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First Aid Priorities
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Summoning help
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Consent aspects
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CPR and Defib
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Recognise and treat types of bleeds including torniquets
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Recognise and treat a person who is choking
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Recognise and treat minor burns and scalds
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Use of burns kits
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Recognise and treat a person suffering from Anaphylaxis
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Recognise and treat sprains and strains