HSEDocs Blog

A COSHH assessment is a form produced for any substance people come into contact with at the workplace. The assessment is to determine whether the substance may be damaging to their health, and the COSHH acronym stands for Control of Substances Hazardous to Health. Yet surprisingly, not all hazardous substances are covered by COSHH, and this is because some substances had their own specific regulations in place prior to the implementation of the COSHH Regulations.

The HSE states that in the UK, there were 138 workers killed in work-related accidents in 2023/24. That’s 138 people who went to work to do their job but never made it home. If these horrific accident rates continue, it means that every seven years, approximately 1000 people will die through work-related accidents. After 36 years, 5000 people will have died. Yet, in the UK, asbestos still kills around 5,000 workers each year.

Organisations are not legally required to provide training for Equality, Diversity, and Inclusion (EDI). However, they must promote equal opportunities and create an inclusive environment for all employees. Employees need to be aware of protected characteristics and understand what could lead to legal action in the workplace. EDI training plays a huge role in educating employees as it covers the basics of equality, diversity, and inclusion, the legal framework surrounding EDI, and best practices for sustaining an inclusive culture.

The UK government states that employers are responsible for staff hygiene training. This can be either a formal programme or informal training, such as on-the-job training or self-study. The government also provides information and guidance on food safety management procedures for small businesses using its SFBB (Safer Food Better Business) packs. Food safety legislation is designed to protect consumers by setting standards for how food should be handled, prepared, and stored. Learning about the key points of food safety legislation in the level 1 food safety course ensures that food handlers understand their legal responsibilities and the importance of compliance.

Level 3 training focuses on the importance of continuous monitoring and regular audits to maintain hygienic and safe food standards regarding the premises, the food, and the equipment used. These individuals are responsible for daily operations, creating and enforcing food safety policies, conducting risk assessments, and ensuring compliance with local and national regulations. Level 3 food safety training is about planning, routine maintenance, and methodically and proactively addressing food safety issues. Participants are also trained in all the topics covered in Level 2.

Many of our customers have asked, “What is a method statement, and do I really need one?” Customers have also been known to feel apprehensive about getting the document right and including all the required information. So let's first look at what a method statement aims to achieve, and this is: To show someone the correct steps to follow in order to complete a task. To carry out the above safely. So, essentially, a method statement provides instructions and a safe system of work for carrying out a task. It not only tells people the correct way and order to do things but can also instruct on what not to do.

A risk assessment is a health and safety document that identifies potential risks in the workplace and outlines measures to control and minimise the likelihood of injuries. There should be a risk assessment for every task carried out in a workplace, but this could diminish their value as people may view them as paper exercises and not a genuine reason for concern. As an example: If construction workers had to put on safety boots and gloves before going on-site, there should be a risk assessment for each process. A risk assessment telling people to check boots for mice, scorpions, and tarantulas could be created, but it would devalue the purpose of risk assessments.

This course is suitable for all people who prepare food. Upon successful completion, a certificate is awarded that is valid for three years, internationally recognised, and counts towards the FHRS Food Hygiene Rating. To determine the level of food hygiene training you need, consider your job role and daily tasks. Front of House & Waiting staff require Level 1 training, as do Portera & Assistants. Chefs and Line Cooks require Level 2 training. Kitchen Managers & Supervisors need a Level 3 certificate. Restaurant Owners or Ops Managers need the Level 4.

Level 3 Food Safety and Hygiene training is imperative for anyone who manages or supervises others who handle food or drinks. This includes kitchen managers and supervisors, head chefs, food business owners, managers and supervisors at food retailers and manufacturers, and landlords and pub owners, regardless of whether the premises serve food. A Level 3 Food Hygiene course teaches everything in a Level 2 course, as well as kitchen hygiene management using the HACCP system to plan, record, and manage appropriate food safety systems and their timescales.

Are you considering taking a food hygiene certificate Level 1 training course but unsure if it's right for you? This blog post will explore who can benefit from this training and whether it suits you. Food hygiene certificate Level 1 is for people serving meals, delivering or handling prepackaged foods, or handling raw foodstuffs requiring no refrigeration or specific shelf life, such as fruit, nuts, and vegetables; dried rice and pasta; tea bags; herbs and spices.