Health, Safety and Wellbeing for Food and Beverage
Induction, records, incident reporting and follow-through.
What this looks like in food and beverage
The parts of health, safety and wellbeing that are specific to this sector, rather than general.
Kitchen and Outlet Safety
Burns, cuts, slips and hygiene, at speed.
What this coversHide
Kitchen and Outlet Safety
Burns, cuts, slips and hygiene, at speed.
What this coversHideKitchens produce a predictable set of injuries under time pressure, and outlets add customer-facing risk. Both are managed mostly by the standards the shift lead enforces when it is busy.
- Knife, burn and hot-surface handling training
- Slip, trip and wet-floor controls during service
- Chemical handling for cleaning agents
- Gas, equipment and fire safety in kitchens
- Food safety and hygiene as a health control, recorded per person
- Working hours and break enforcement during long shifts
- Incident and near-miss reporting per outlet
- Staff protection from customer aggression
Break enforcement during service is the wellbeing control that outlets most often defer and that most affects both safety and retention.
The general method — what health, safety and wellbeing covers, the questions it answers and what an engagement produces — is the same whatever the sector, and is set out on the workplace health, safety and wellbeing page. What is above is the part that differs for food and beverage.
Other HR topics for food and beverage
Where to start
Most engagements begin with a review of how this runs in your business today, then a written process and the sequence to implement it.
See all HR topics for food and beverage, or another industry.