Description

A common misconception is that COSHH only covers chemicals but in fact there are 3 main categories of hazardous substances that apply to hospitality:  chemicals and products containing chemicals, substances that create dust, fibres and fumes and biological hazards.

This online course explores the importance of maintaining a safe working environment. It addresses risks across all three categories, identifies warning symbols, and provides guidance on the safe use of cleaning products. Topics include personal protective equipment (PPE), the safe handling of blood and human waste, including the sharps procedure, as well as strategies for working with dust, fibres, and fumes. We also discuss skin reactions, ways to minimise risks, the utilisation of data sheets and risk assessments, and the initial emergency actions to take in the event of an accident.

We would strongly advise undertaking the additional modules Safe Lifting, Carrying and Moving in Hospitality (UK Manual Handling regulations) along with the General Safety in Hospitality modules

Key benefits of this module:

• Understand the responsibility to work safely
• Understand the impact of the 3 key areas that apply to hospitality has on their work practice and environment
• Understand how harm can be cause
• Be confident to recognise warning symbols on products and the potential risks
• Take action to minimise risk when using chemical products including use of PPE
• Know how dust, fibres and fumes may affect the working environment and take action to minimise risk
• Understand the risk of biological hazards in the workplace particularly Legionnaires Disease and human discharges
• Recognise dermatitis reactions
• Understand how to use risk assessments and data sheets
• Know the actions to take in example COSHH accidents

How is this ‘Safe Handling of Chemical and Hazardous Substances’ course delivered?

The course is delivered fully online and is split into four highly interactive sections. Learners will engage with videos, case studies, questions, and activities that use real hospitality situations and finish with a quiz to ensure points are remembered and understood. The course may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.