Are your team, processes and premises 100% safe?
Health and safety in catering is imperative, there are a high number of factors which should be regularly assessed and controls put in place to ensure that staff, customers and visitors on the premises are not at risk.
A kitchen hygiene audit is an integral part of a health and safety audit and both give management a clear picture of the strengths, weaknesses, legislation adherence and knowledge gaps.
The official HSE audit is carried out without warning but it is strongly recommended that a firm’s management initiate their own health and safety audits to secure peace of mind and implement changes that enhance operations in a timely manner.
Please don’t leave your checks and corrective procedures until the HSE officer has left you. That could be too late to save someone from an unfortunate accident, food hygiene incident or in the worst scenario, death from negligence.
Leaving issues unattended to or unidentified will put your enterprise at risk of not only displeasing the HSE but of legal action, compensation claims and fines. The cost of taking Health and Safety audits training is less than the ramifications of being cavalier about your responsibilities. Know what to look for, act efficiently and cost effectively when you consider health and safety audits.
Leading firms including the London based Food Alert offer several accredited health and safety in catering courses for all levels of employment from Health and Safety Induction to Health and Safety Awareness and Overview for Managers in Food Hygiene and Health and Safety. Refresher courses are recommended every three years.
Establish how, through management tools like HACCP, Hazards Analysis Critical Control Points, risk assessment, controls and appropriate records and training are created, assessed and monitored. Food Alert has a dedicated software package, called FACT, which is an online live management tool that makes this simpler and time effective.
The level 2 CIEH Health and Safety training course summary:
- Basic health and safety procedures.
- The value of health & safety.
- Its integration in to your business.
- The responsibilities of employers and employees under health and safety legislation.
- Hazards, risks and the main causes of harm to workers.
- The importance of following systems, procedures and rules to prevent accidents.
- How individual actions can reduce risks to health & safety.
- Understand hazards and ill-health effects associated with specific work activities and processes.
- How equipment/task design affects health & safety.
HACCP food safety training level 2 (GCSE equivalent) content:
- The components of HACCP food safety management systems.
- Risk awareness.
- HACCP’s purpose and benefits.
- How to use HACCP.
- HACCP’s seven principles.
- Establishing HACCP food safety management systems.
- Identifying HACCP procedures.
- Hazard recognition.
- Critical control points.
- Corrective actions at all levels of employment.
- Food hygiene – assessing critical control areas.
- Contamination and its sources.
- Controls to prevent contamination.
- How to reduce/eliminate risks using HACCP.
- How HACCP reduces risks.
- Workplace safety.
- Staff competency.
When HSE health and safety auditors arrive at your door have peace of mind that you’ve got everything under control.