To manage them, it is necessary to think proactively of all the things that what can go wrong, develop a series of responses according to each scenario and select the most appropriate one in order to avoid harm to happen to the organization and stay in control.
Meanwhile the day-to-day management of security, health and safety may be delegated to other members of staff of an organization, the owner and manager of an organization have overall responsibility for the safe provision of services and facilities of the premises and should monitor the risk management procedures to ensure they are operating correctly.
Health and Safety is important in all workplace environments, but we know the hospitality and catering environments present a unique set of risks.
Most workplace risks can be avoided through management and supervision, combined with effective training for employees. Implemented properly, these elements can help to reduce costs and wasted time and effort for businesses.
Our Health & Safety approach specially tailored for Hospitality & Catering. The applied training program is made up of four main modules: Roles & Responsibilities, Risks, Hazards and Incidents & Accidents.
Your team will learn about how to handle incidents and accidents within the workplace and how to identify risks and hazards. It will also explain the roles and responsibilities that exist when working within a hospitality and catering environment.
Our experienced team of consultants provide training, audit, policy writing and investigation in different aspects of health and safety regulation including as seen on the picture.
