Health & Safety and Food Safety for hospitality operators
4.4 (66 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
158 students enrolled

Health & Safety and Food Safety for hospitality operators

Learn how to comply with H&S and FS Law, train your team effectively and protect your business from common risks
4.4 (66 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
158 students enrolled
Created by Anna Kurmanbaeva
Last updated 10/2017
English
English [Auto]
Current price: $55.99 Original price: $79.99 Discount: 30% off
5 hours left at this price!
30-Day Money-Back Guarantee
This course includes
  • 1 hour on-demand video
  • 3 downloadable resources
  • 2 Practice Tests
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Manage all health and safety and food safety matters at their workplace
  • Identify H&S and Food Safety hazards and risks within the food business, create risk assessments and develop procedures to support safe work environment
  • Familiarise yourself with the main H&S and FS Laws and their legal duties and responsibilities
  • Provide adequate Health and Safety and Food Safety training to your team
  • Protect your business from legal actions related to H&S and Food Safety management by adopting best standards and practices within hospitality sector
Requirements
  • iOS, android, PC and Mac
  • Interest in food business
Description

This course provides information for people working in the catering and hospitality industry on how to comply with Health and Safety Law and Food Safety law, the main risks areas and control and prevention methods. You will learn how to manage  health and safety in your business and provide adequate training to your team.  

The course covers:

  1. H&S and Food Safety Legislation overview;
  2. Management and employee responsibilities in ensuring compliance with the Law;
  3. Main Hazards and risks within catering and hospitality and their management;
  4. Risk assessments and mapping tools;
  5. Fire Safety;
  6. Equipment and Electrical Safety;
  7. Manual Handling techniques;
  8. Control of Substances Hazardous to Health;
  9. Stress Management at Work;
  10. Provision of  training and information for staff;
  11. Food Safety and how to implement food safety management procedures;
  12. Food Hygiene practice and controls;
  13. Allergens and safe allergen handling;
  14. Cross-contamination and its prevention;
  15. Safer Food, Better Business concept and HACCP food safety management system.

The course also contains quizzes, test and downloadable training materials that make it more engaging and practical and also can be used for your business.

By the end of this training you will be able to recognise health & safety and food safety hazards, hygiene risks and understand how they may be prevented and controlled and, all in all, how to ensure safety in your business.

Who this course is for:
  • Hospitality Professionals
  • Restaurant Operators and Managers
  • Anyone who works in catering industry and responsible for Health and Safety and Food Safety matters
Course content
Expand all 16 lectures 01:10:39
+ Health and Safety Management at workplace
11 lectures 46:45

Course content, aims and objectives

Preview 01:46

Review of main Health and Safety legislation in the UK,  corporate, management and employees' responsibilities under the Law and dealing with  Heath and Safety Enforcement bodies in the UK.

Health and Safety Law and Legal Responsibility
05:55

What is your key responsibility as a restaurant operator/manager under a Health and Safety Law?

Management responsibility under Health and Safety Law
1 question

Identifying hazards, risk and controls at workplace; conducting and reviewing risk assessments; risk mapping tool and how to use it.

Preview 02:46

Main hazards in the hospitality sector, general procedures and controls for safety at workplace.

Preview 03:40

There are specific measures you must take to provide health and safety at your work place. What answer describes them the best.

Safe workplace
1 question

The main hazards and risk associated with the electrical equipment and  electricity;  how to control electrical hazards and deal with faults & defects; developing correct safety practices and procedures at workplace.


Equipment and Electrical Safety
05:01

Fire classifications and extinguishers, fire prevention and evacuation process; fire warden duties and staff duties. 

Preview 05:53

Hazard warning symbols, general chemical safety,  personal protective equipment 

Control Of Substances Hazardous to Health (COSSH)
04:11

Types of manual  handling, correct techniques and controlling risks.

Manual Handling training for your team
06:27

As a restaurant operator you need to make sure that every team member is trained and uses the correct manual technique when handling deliveries. 

Select the correct processes for safe lifting. 

Safe Manual Handling
1 question

The importance of clear information, instruction and supervision for staff training and creating safe workplace.

Information, Instruction, 
Training and Supervision
02:54

Main hazards causing accidents; how to prevent them and adopt risk assessments for control, reportable accidents RIDDOR, accident investigation.

Accidents at workplace
03:38

How to manage work related stress.

Stress management
04:34
+ Food Safety Management
5 lectures 23:54

Main food safety hazards, developing procedures on personal hygiene and cleaning, staff training.

Personal hygiene requirements in food business
04:10

Food contamination; developing food safety procedures to prevent  contamination and food poisoning

Food contamination
06:12

Every team member working in the kitchen environment as well as restaurant management team must be aware of correct temperatures for food handling and storage. 

Choose the correct  statements in regards to temperature control that you must know to ensure food safety at your workplace.

Food temperature control
1 question

Select the correct statement  in regards to correct food safety management

Food Safety Control and prevention of Cross-Contamination
1 question
Allergens: preventing cross- contamination
06:54
Conclusion
03:00