As an employer in the Hotel and Hospitality Industry, your duties are to:
- Prepare a statement of safety policy for your organisation and arrangements for achieving the policy (written if you employ five or more people)
- Consult employees through safety representatives if your workplace is unionised, or employee representatives or directly if it is not unionised
- Appoint someone competent to assist you with health and safety
- Assess which workplace risks are significant
- Make effective arrangements to control these
- Carry out health surveillance where appropriate (in catering, for dermatitis or musculoskeletal risks if present)
- Set up emergency procedures including those for temporary workers (in catering these are only likely to be for fire and gas leaks)
- Inform and train employees on the risks present and the arrangements in place to control them
- Co-ordinate procedures and work safely with others (for catering these are likely to be landlords, maintenance staff and catering engineers).
Our Services
- Consultancy
- Site specific Health and Safety audits and reporting
- Food Safety Management System – HACCP Documentation, Policies and Procedures
- Allergen Control Policies and Procedures
- Fire audits and reports
- Compilation of your safety statement including site risk assessments and control measures
- Safe Operating Procedures
- Emergency Preparedness
- Infection Control Policies and Procedures.
Training
- Health and Safety Site Specific Training at both management and employee levels.
- Manual Handling Training
- Abrasive Wheel Training for Maintenance Staff
- First Aid Response
- Cardiac First Response
- Infection Control
- Food Hygiene Training (HACCP Level 1, HACCP Level 2 and HACCP Level 3) – Certified by FSPA, EHAI and NHP.
- Allergen Control Staff Training (certified by FSPA)
- Fire Warden Training
- Fire Extinguisher Training
- Fire Drills and Recording
- Chemical Handling Training
