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

For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.

Unit Learning Outcomes

To view the assessment criteria and any additional content, please expand the relevant learning outcome below.

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.