Overview

In the hospitality industry there is ample opportunity for accidents to occur. Just look at the tools and equipment you are required to use – knives, deep fryers, mincers, slicers, chemicals and so on, not to mention the work processes – bending, lifting, carrying heavy objects and handling contaminated waste. And then there is the unpredictability of movement by customers and other employees.

One might question how it is possible to carry out duties in such a hazardous environment without incurring an accident or injury. The answer is simple – with the protection and awareness of safe work systems and procedures.

As a manager, it is your job to design and implement an Occupational Health and Safety management system that protects the employees and customers at your workplace. This is a big responsibility and one you cannot ignore or trivialise.

In this unit you will learn how to:

• Establish and maintain a framework for health, safety and security
• Establish and maintain a consultative arrangement for the management of health, safety and security
• Establish and maintain practices for identifying hazards, and assessing and controlling risks
• Evaluate the organisation’s health, safety and security system.