4: Health and Safety in Hospitality and Catering Flashcards
What is health and safety in hospitality?
Practices and laws to prevent harm in the workplace.
Why is health and safety important in catering?
To protect staff and customers from injury or illness.
Who is responsible for health and safety?
Both employers and employees.
What is a hazard?
Something with the potential to cause harm.
What is a risk?
The chance of harm occurring from a hazard.
Give three examples of hazards in a kitchen.
Wet floors, hot oil, sharp knives.
What is a risk assessment?
A process to identify and reduce potential dangers.
What causes slips and trips?
Wet floors, loose mats, or cluttered walkways.
How can slips and trips be prevented?
Clean spills quickly, use warning signs, keep walkways clear.
Give an example of a burn hazard.
Hot pans or ovens.
How can burns be prevented?
Use oven gloves and follow safe procedures.
What causes cuts in kitchens?
Improper knife use or damaged equipment.
How can cuts be prevented?
Use knives safely and store them correctly.
What is manual handling?
Lifting, carrying or moving loads by hand.
Why must safe lifting techniques be used?
To prevent back injuries.
Give one rule of safe lifting.
Bend your knees, not your back.
What causes kitchen fires?
Grease, faulty equipment, or open flames.
Name one type of fire extinguisher used in kitchens.
CO2 or foam extinguisher.
What is a fire blanket used for?
To smother small pan fires.
Why is staff fire training important?
So staff know how to respond in an emergency.
Why is first aid training important?
To provide immediate help in case of injury.
What should be in a first aid kit?
Bandages, plasters, antiseptic wipes.
Who is a first aider?
A trained person who gives immediate medical help.
What does RIDDOR stand for?
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations.
