Health and safety in hospitality and catering
What's covered
Key facts
Food safety
A critical control point (CCP) is a step at which control is essential to prevent or eliminate a hazard or reduce it to an acceptable level.
Health and safety in hospitality and catering provision
COSHH controls include keeping storage containers correctly labelled and separating incompatible chemicals.
Food safety
Corrective action is what the business does to put things right when monitoring shows a CCP is not under control; the spec calls this deciding what actions to take if something goes wrong.
Health and safety in hospitality and catering provision
COSHH covers substances hazardous to health such as chemicals and products containing chemicals, fumes, dusts, vapours, gases and biological agents (germs); in a kitchen this means cleaning chemicals such as bleach.
Food safety
A critical limit is the value set at a CCP that separates acceptable from unacceptable.
Health and safety in hospitality and catering provision
Under HASAWA section 7, employees must take reasonable care of their own health and safety and that of others affected by what they do, and co-operate with their employer.
Food safety
FSA groups food hazards into three main types: microbiological (harmful bacteria), chemical (including cleaning chemicals and allergens) and physical (objects getting into food).
Health and safety in hospitality and catering provision
Under HASAWA section 2, every employer must ensure, so far as is reasonably practicable, the health, safety and welfare at work of all their employees.
Food safety
HACCP stands for Hazard Analysis and Critical Control Point (the spec writes "Critical Control Points").
Health and safety in hospitality and catering provision
HASAWA section 9 forbids an employer from charging employees for anything provided to meet a specific legal health and safety requirement, such as required PPE.
Practice questions with answers
A taste of the 28 questions in this topic, answers marked. Sign up to practise the full set with spaced repetition.
In a HACCP plan, what is a critical control point?
- ✓A step where control is essential to keep food safe
- •Any step where a hazard could possibly be present
- •The final check made just before food is served
- •The temperature at which all bacteria are killed
What does RIDDOR stand for?
- •Recording of Incidents, Diseases and Dangerous Operations Regulations
- •Reporting of Illnesses, Dangers and Damaged Organisations Regulations
- ✓Reporting of Injuries, Diseases and Dangerous Occurrences Regulations
- •Review of Injuries, Diseases and Dangerous Occupations Regulations
Monitoring shows a fridge is above its critical limit. Which HACCP principle covers fixing this?
- ✓Corrective action
- •Hazard analysis
- •Record keeping
- •Verification
Under section 7 of HASAWA, what must every employee do at work?
- •Buy their own protective equipment
- •Report every minor cut to the HSE
- ✓Take reasonable care of themselves and others
- •Write the business's health and safety policy
Under FSA guidance, cleaning fluid splashing into a sauce is which type of food hazard?
- •Allergenic
- ✓Chemical
- •Microbiological
- •Physical
Under the Manual Handling Operations Regulations 1992, what must an employer try to do first?
- ✓Avoid hazardous manual handling where reasonably practicable
- •Provide back-support belts to every worker
- •Set a maximum lifting weight for all staff
- •Train staff to lift heavy loads faster
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