Who should attend?
Health and Safety is intended for all staff in a food business. It is the employer’s responsibility to ensure staff are trained to work safely in the workplace.
Aims and objectives
The aim of the Health and Safety course is to equip employees and management with the knowledge and skills necessary to create and maintain a safe and secure working environment. By focusing on understanding potential hazards, fostering a robust safety culture, and recognizing the connection between workplace safety and customer satisfaction, this training aims to ensure the well-being of employees, customers, and the overall success of the food business.
Course outline
- Introduction to Health & Safety
- Roles and Responsibilities of Employers, Employees, Health & Safety Team
- Hazards in the Workplace
- Risk Assessments
- Safety Culture
- Work Safety and Impacts on Customer Satisfaction
- Safe Working Environments and Impact of Customer Safety
- Costs of Poor Safety Culture and Impact on Customer Experience
Additional information
Duration: Half Day
Maximum number of delegates: 15 persons per course
Assessment: MCQ at the end of the course
