Catering Health and Safety

Understand the division of responsibility for safety between Management and Staff and accept their personal responsibility for the safety of themselves and others. Recognise and give effective and appropriate first aid treatment for the most common injuries sustained in catering services. These will include various forms of bleeding, burns and scalds and unconsciousness. Recognise the day to day hazards, understand the difference between hazard and risk, and take appropriate action to reduce the risks. Understand the need for care in the use of substances and apply the correct procedures for their storage and use. Recognise hazardous manual handling situations, state the actions which increase the risk of injury and implement basic principles to reduce the risk of injury. State the elements necessary for fire to happen, implement the precautions to reduce the risk of fire in everyday work situations. Be able to select and use the correct fire fighting equipment for various types of fire and state the correct procedure to be followed in the event of a fire occuring.