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1. Module 1. Health and safety law and risk assessment

   A commercial kitchen is one of the busiest and most dangerous places to work in hospitality. The law sets out what your employer must do, and what you must do, to stop people getting hurt.

   What you will learn

   • Name the main health and safety law in the UK and who enforces it.
   • Describe the duties of employers and employees.
   • Explain the five steps of a risk assessment.

   Key points

   • The Health and Safety at Work etc. Act 1974 is the main health and safety law.
   • Employers must assess risks, train staff and provide safe equipment and PPE.
   • Employees must work safely, use PPE and report hazards and accidents.
   • A risk assessment has five steps: identify, who, controls, record, review.

   Based on: Health and Safety at Work etc. Act 1974; Management of Health and Safety at Work Regulations 1999; Health and Safety Executive guidance.

2. Module 2. Slips, trips and the working environment

   Slips and trips cause more injuries in kitchens than anything else. Most happen on wet or greasy floors.

   What you will learn

   • Prevent slips and trips.
   • Keep walkways, stores and exits safe.
   • Work safely in heat and during long shifts.

   Key points

   • Clean spills straight away and use a warning sign until the floor is dry.
   • Wear non-slip shoes and keep walkways and exits clear.
   • Use proper steps for high shelves, and never block a walk-in release handle.
   • Report extraction faults and drink water in hot kitchens.

   Based on: Workplace (Health, Safety and Welfare) Regulations 1992; Health and Safety Executive guidance on catering and hospitality.

3. Module 3. Burns, scalds, knives and machinery

   Hot oil, steam, sharp blades and powered machines are part of every kitchen. Used with care, they are safe.

   What you will learn

   • Prevent burns and scalds, including from fryers and steam.
   • Use knives safely.
   • Use, clean and report faults on kitchen machinery.

   Key points

   • Use dry cloths, turn pan handles in, stand back from steam, and never use water on an oil fire.
   • Cool burns under running water for at least 20 minutes.
   • Keep knives sharp, cut away from yourself and carry them pointing down.
   • Switch off and unplug machines before cleaning, and never remove a guard.

   Based on: Provision and Use of Work Equipment Regulations 1998; Health and Safety Executive guidance on catering and hospitality.

4. Module 4. Chemicals, gas and electricity

   Cleaning chemicals, gas appliances and electrical equipment are everyday hazards that can cause serious harm when used wrongly.

   What you will learn

   • Use cleaning chemicals safely, following COSHH.
   • Know what to do if you smell gas or suspect carbon monoxide.
   • Spot and report electrical hazards.

   Key points

   • Follow the label and safety data sheet, dilute correctly and never mix chemicals.
   • Keep chemicals labelled, away from food, and wear the PPE.
   • If you smell gas, no switches or flames, turn off the gas if safe, get out and call the emergency number.
   • Check electrical equipment before use and report faults.

   Based on: Control of Substances Hazardous to Health Regulations 2002; Electricity at Work Regulations 1989; Gas Safety (Installation and Use) Regulations 1998.

5. Module 5. Lifting, first aid, accidents and fire

   This module brings together the last pieces: moving loads safely, what to do when someone is hurt, how accidents are reported, and the basics of fire safety.

   What you will learn

   • Lift and carry safely.
   • Know where first aid is and what to do in an emergency.
   • Report accidents and near misses.
   • Follow the fire procedure.

   Key points

   • Plan the lift, keep the load close and do not twist. Use trolleys and get help.
   • Know who the first aider is and where the kit is. Call 999 for serious injuries.
   • Report every accident and near miss.
   • Keep exits clear, know the extinguishers, and never put water on an oil fire.

   Based on: Manual Handling Operations Regulations 1992; Health and Safety (First-Aid) Regulations 1981; Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR).

HygieneReady certificates confirm completion of training. They are not a regulated qualification. Definitions of the key terms are in the glossary.