Safer Food Worker (Accredited Level 2 Health & Safety In the Workplace for Catering & Hospitality)

Short course

Online

£ 12 + VAT

Description

  • Type

    Short course

  • Level

    Beginner

  • Methodology

    Online

  • Class hours

    4h

  • Duration

    Flexible

  • Start date

    Different dates available

  • Support service

    Yes

  • Personal tutor

    Yes

This is the definitive Health & Safety in the workplace course that all employers should provide to their staff, specially and uniquely adapted for the Catering & Hospitality industries. It covers all the official syllabus content including hazardous substances, PPE, fire and electricity safety, noise, stress violence, manual handling and basic risk assessment. It also includes some life saving emergency First Aid for dealing with electrocutions.

Facilities

Location

Start date

Online

Start date

Different dates availableEnrolment now open

About this course

This course is specifically designed to meet and exceed the learning outcomes of the official Level 2 Health & Safety in the Workplace syllabus. It is aimed at reducing accidents in a commercial kitchen environment and in satisfying employers obligations and EHO and HSE requirements.

Catering & Hospitality workers, part time and full time particularly those regularly working in or accessing a commercial kitchen environment (food production and food service).

This is a Level 2 course in Health & Safety for Catering & Hospitality workers that requires no prior knowledge of qualifications.

Visit saferfoodworker.co.uk or contact us on 0800 612 6784 or alternatively visit thesaferfoodgroup.com for a full list of professional vocational courses for the catering, hospitality and care sectors.

Yes it uses the official H&S in the Workplace syllabus but uniquely focuses all content on the actual hazards you are likely to encounter working in or around a working commercial kitchen premises. It meets employers obligations for mandatory training of staff in H&S matters. The certificate is accredited by an OFQUAL regulated Awarding Organisation.

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Reviews

Subjects

  • Safety Management
  • Health and Fitness
  • Catering service

Teachers and trainers (2)

Marcus Kilvington

Marcus Kilvington

Food Safety Trainer

Search Linked in for Marcus Kilvington from FoodProfits. Marcus is a former executive in food multiples and is now an independent food safety trainer and MD of FoodProfits which specialises in helping food businesses increase their sustainability and profits.

Nick Eastwood

Nick Eastwood

MD The Safer Food Group

See Nick Eastwood MD East GB Ltd in Linkedin. MD and food trainer, former senior executive at several major food producers and multiples including Unilever. Nick established East GB Ltd in 2006. East GB Ltd trading as The Safer Food Group are now one of the largest independent providers of online accredited food handler training at level 1,2 and 3.

Course programme

Follows the official Health & Safety in the Workplace syllabus, specially focused on the H&S requirements of working in a commercial Kitchen environment.

Health and Safety Course - Syllabus
1. Introduction to Food SafetyLearners should understand what is meant by the term Health & Safety, basic accident rate figures, and the root causes of most accidents in the workplace, in particular:•Understand what is meant be Health and Safety in a workplace involving catering & hospitality•Identify common types and causes of work-related accidents and ill health•Understand the consequences of poor health and safety standards and the benefits of good standards•Identify examples of occupational, environmental and human factors that can affect health and safety
2. Health and Safety LawLearners should be aware of Health & Safety legislation applicable to UK businesses in particular those involved with food and hospitality, and how in general terms this affects the role of operational staff, in particular:•Be aware of the scope and coverage of Health and Safety at Work Act 1974•Understand the legal responsibilities for employers and employees •Understand how the law is enforced, the agencies involved and their powers•Understand the possible consequences of non-compliance with current UK Health & Safety law

3. Accidents in the WorkplaceLearners should understand how accidents occur through unsafe acts and unsafe conditions, plus how to report and incident properly, in particular:•Understand the definition of an 'accident' and understand the root causes of most accidents•Understand what constitutes an unsafe act or unsafe condition and be able to identify examples of both•Understand what constitutes a 'near miss' and why these incidents should be reported•Understand why accidents are recorded and the legal basis and procedures for accident reporting governed by RIDDOR
4. Risks and Risk AssessmentLearners should understand formal versus informal approaches to assessing risk and fundamental control measures to control and limit risk of injury, in particular: •Understand the definitions of 'hazard' and 'risk' and be able to identify practical examples•Be able to identify acts or conditions likely to increase the level of risk to safety•Understand the term Control Measure and the need for good procedures and training in controlling risk•Understand the risk assessment process and how to apply this in a practical context•Understand the importance of risk assessment in maintaining a healthy safe environment
5. Hazardous SubstancesLearners should understand and be able to identify various hazardous substances, how these enter the body, and practical approaches to reducing the risk or exposure, in particular:•Understand the definition of a hazardous substance and how they can enter the body•Be able to identify hazardous substances in the workplace•Understand basic approaches to limiting the risk of hazardous substances (PPE and control measures)•Understand who should risk assess a potentially hazardous substance and the need for appropriate COSHH training
6. Manual HandlingLearners should understand how the most common manual handling injuries occur, and how injuries can be prevented through risk assessment and good task design and technique, in particular:•Understand the term Manual Handling and common manual handling injuries in the workplace•Be able to identify safe approaches to manual handling including good lifting and moving techniques•Be able to identify acts and conditions likely to increase the risk of injury and incl Musculoskeletal Disorder•Understand an approach to manual handling risk assessment, including consideration of the task, person, load and environment•Understand the relationship between workstation design, task design and injury prevention
7. Noise, Stress and ViolenceLearners should understand how noise levels can affect safety, and be able to identify common causes of stress and violence in the workplace, in particular:•Understand the term 'noise' in the context of a catering/hospitality environment and how it can cause annoyance, stress, distraction and damage to hearing•Be able to identify approaches to controlling noise levels, and the importance or risk assessment before simply introducing PPE to limit exposure•Understand legal protections workers have to protect them stress and violence in the workplace•Understand approaches to reducing stress and violence, and how to report an incident
8. Workplace Health, Safety and WelfareLearners should be aware of the minimum requirements staff should be provided with, understand first aid requirements, and be able to identify basic safety signage, in particular:•Be able to identify the minimum welfare facilities, drinking water and rest facilities that must be provided•Understand safety signage including the meaning of colours, shapes and symbols in workplace safety•Understand how smoking, alcohol and drugs can affect the health, safety and welfare•Understand the requirement for first aid provision including First Aid boxes, personnel and Appointed Persons
9. Workplace EquipmentLearners should understand how common accidents involving machinery occur and how through good procedures, appropriate procedures, training, and safety guarding, the risk to safety can be minimised, in particular:•Be able to identify a range of accidents that may occur involving equipment and machinery•Understand the basics of the safe use of knives and how to avoid the most common blade injuries•Understand how design and construction of working environment, maintenance, procedures, training, and use of PPE can be used to reduce the threat of injury•Understand how the threat to safety may be minimised through good risk assessment and control measures•Be aware of safe approaches to handling and working with hot liquids
10. PPE, Heights and TransportLearners should understand how PPE can be used to reduce risk of injury, and how to use ladders and operate in an environment where vehicles are in use safely, in particular:•Understand how to select PPE, and the importance of risk assessment before using PPE to control a risk•Understand factors that contribute to persons and objects falling from height and be able to identify good and bad practise in the use of ladders/steps•Understand the hazards and risks associated with working in an environment accessed by vehicles•Be able to identify hazards involving transport and injuries that may occur as a result•Describe the methods and controls to reduce the risk of accidents involving transport/vehicles
11. ElectricityLearners should be aware of how electric shocks typically occur, and what basic emergency procedures should be followed in the event of an electric shock related incident, in particular:•Understand common threats to safety resulting from the use of electricity in a kitchen environment•Be able to identify measures to reduce threats from electricity including portable appliance testing and visual inspections•Understand emergency procedures for dealing with electric shock
12. Fire SafetyLearners should understand the conditions needed for fire to occur and spread, how the risk of fire can be reduced, and safe responses and procedures to the outbreak of fire, in particular:•Be aware of the need for, and location of, a premises Fire Plan•Understand the conditions needed for fire to occur (fire triangle)•Understand the common causes of fire and be able to identify examples of preventative measures•Understand what action should be taken in the event of fire, including evacuation procedures•Be aware of the importance of matching the correct extinguisher type to the fire type

Additional information

For any further information please do niot hesitate to contact us at our Burnley Lancs Head Office where we operate all enquiry and learner support. 0800 612 6784.

Safer Food Worker (Accredited Level 2 Health & Safety In the Workplace for Catering & Hospitality)

£ 12 + VAT