This course ensures your compliance with the Health and Safety at Work Act 1974 by providing workers from a catering, retail or manufacturing background with knowledge of the main health and safety risks associated with food premises. It also provides an understanding of how risks can be adequately managed.
In order to make the workplace a danger-free environment where everyone’s wellbeing is ensured, a thorough understanding of health and safety practices is essential.
This course is designed for anyone who requires a course in health & safety awareness and needs to be familiarised with the fundamental aspects surrounding health & safety in the workplace. Ideally this course should be attended by all staff who has not received training in health & safety.
This course is suitable for both employers and employees and anyone who have a responsibility to uphold health & safety in a food premises or wish to contribute to this process.
By the end of this course learners will:
- Understand the importance of health & safety in the workplace inside a food premise: equipment, work activities, substances, the environment
- Understand health & safety law and each person’s duty in a food premise to comply with the law
- Learn about the hazards and associated risks in the workplace
- Understand the ill effects of working in a hazardous workplace: potential illnesses, injuries, harm to the business
- Understand appropriate control measures to ensure everyone’s wellbeing
- Understand good work practices and how to meet compliance in following health & safety procedures: preventive and corrective
- Be fully prepared to recognise and manage risks in the workplace
- General Health and Safety: why is health & safety important, risks of injury and illness, what factors can compromise HS in a food premise
- Occupational health: common causes of injury and illness in a food premise, how often they occur, repercussions
- Risk assessment: Health & Safety at Work Act, who is responsible, why undertake risk assessments, RIDDOR, reporting and recording accidents
- Work equipment: legislation, risks, control, selection and conformity, inspections, maintenance, training, PPE, do’s and don’ts
- Manual Handling: examples, incidents, illnesses and injuries, Manual Handling Operations Regulations, controlling the risks, correct techniques, practices and control measures
- Fire Safety: dangerous substances, fire triangle, electricity risks, statistics, legislation, risk assessment, fire extinguishers and explosions, gas safety
- First Aid: welfare provisions, first aid kit, first-aiders
- Working at heights
- Legislation: regulations, employees and employers responsibilities, factors that influence health & safety in a food premise, the powers of Enforcement Officers, notices and prosecution
- Hazardous substances: examples, sources, COSHH, chemical labelling, illnesses and injuries, health surveillance, do’s and don’ts
- Creating a healthier and safer working environment
- Reducing the risk of accidents and injuries
The 2 hour training course includes lectures enhanced by audio/visual material and practical teaching aids.
Delegates are encouraged to actively participate in discussion sessions and group activities.
The manual handling session will require practical participation and delegates are advised to dress accordingly.
The course finished with a short examination which comprises of 14 multiple choice questions.
On successful completion of the course you will be sent an award certificate from Food Alert. This can be used to provide evidence for compliance and audit.
The next qualification after this Food Safety Awareness Course is the CIEH Level 2 Award in Health & Safety in the Workplace Course.