This award introduces learners to the key health, safety and welfare principles and practices necessary to work safely in catering and hospitality workplaces. It is intended to provide a good introduction to health and safety concepts, and health and safety law; considering how and why accidents occur in the workplace, and how they can be prevented.
This award considers the threat of hazardous substances and that of noise, stress and violence, and it seeks to identify safe approaches to manual handling including appropriate lifting techniques. It covers work welfare rights and statutes, how and when to use PPE, and how to limit the dangers inherent with working around vehicles, particularly at a delivery stage of food production. It concludes with an assessment of the equipment hazards, and an overview of the dangers and emergency procedures relating to the use of electricity and risk of fire.