Health and Safety in the Catering and Hospitality Industry

Overview

Framework:
RQF
Level:
Level 2
Unit No:
A/505/4416
Credits:
4
Guided learning hours:
32 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Understand requirements for health and safety in the hospitality and catering industry.

Assessment Criteria

  • 1.1
    Describe employers’ key legal and regulatory requirements and responsibilities for health and safety in the hospitality and catering industry.
  • 1.2
    Explain why health and safety is important in the hospitality and catering industry, including the consequences of non-compliance with legislation.
2

Know about risks and hazards in a catering or hospitality environment.

Assessment Criteria

  • 2.1
    Describe hazards that may be encountered in a specific hospitality or catering environment.
  • 2.2
    Outline main risks in a hospitality or catering environment.
  • 2.3
    Describe how hospitality or catering organisations assess, manage and minimise risk and reduce hazards.
3

Understand how to maintain a healthy and safe working environment in the hospitality or catering industry.

Assessment Criteria

  • 3.1
    Outline sources of information which can assist in developing health and safety systems in a hospitality or catering workplace.
  • 3.2
    Explain how organisations use policies and procedures to maintain health and safety, including incident reporting.
  • 3.3
    Describe the responsibilities of individuals for maintaining health and safety in a hospitality or catering workplace, including
    a) routine safe working practices
    b) actions to be taken in emergency situations.