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Restaurants and Catering Health and Safety Advice by Acorn Health and Safty Training and Consultants

With approximately 85.000 restaurants and mobile food service enterprises in the UK, which is experiencing a period of growth, we’ve chosen the Restaurant and Catering sector as our consultancy focus for January.

The British Hospitality Association, in a report published in November 2017, calculates that with over 3 million employees the wider hospitality sector is the fourth largest industry in terms of employment under the 14 broad industrial sectors that it used to compile the report.

With more than 500,000 cases of food poisoning being reported in the UK each year, with Campylobacter being considered as responsible for more than half of those, in turn leading to more than 100 deaths a year, a food safety management system is vital to ensure the risk of food poisoning being caused by poor food hygiene is minimised.

EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. Having a good understanding of food safety practices is not only a legal requirement, it is also essential in protecting the health of both consumers and food handlers.

However, whilst the safety of the food provided to the consumer is of paramount importance so is the health, safety and welfare of the employees and customers who use the service provided by the individual catering business.

Accommodation and Food Services, Agriculture, Forestry and Fishing, Construction, Transport and Storage, Manufacturing and Wholesale and Retail Trade had statistically significantly higher injury rates than for all industries in 2016/17.

The most common types of accidents in the catering industry are:

  • slips and trips
  • falls from height
  • being struck by a moving or falling object
  • contact with a harmful substance
  • injuries from lifting or carrying a load

The underlying causes of these accidents, as analysed by the Health and Safety Executive is a failure of the business’s health and safety management systems leading to;

  • equipment and workplaces being unsafe for particular tasks
  • safe procedures not being in place
  • equipment not installed and maintained properly
  • staff not competent in the tasks
  • misuse of equipment or workplaces

Our consultants have a broad and extensive range of experience over of the catering and hospitality sector including, hotels, restaurants, conference and banqueting, hospital and armed forces.

We can provide advice and training in the following areas, all of which are relevant to the restaurant and catering sectors:

  • Food Safety
  • Hazard Analysis and Critical Control Points (HACCP)
  • Risk Assessment
  • First Aid
  • Fire Safety
  • Health and Safety
  • Control of Substances Hazardous to Health (COSHH)
  • Manual Handling

Visit our website or contact us for further information on our courses

Nigel Braybrooke, Training Manager and Consultant