COURSE OVERVIEW:

Welcome to the Manage Significant Safety Threats in Hospitality Environments course. This comprehensive program has been designed to equip you with the skills, knowledge, and practical frameworks needed to recognise, assess, and control serious safety risks affecting both customers and staff across a wide range of hospitality venues.

Hospitality environments bring together food and beverage service, crowds, time pressure, and complex physical spaces, all of which can quickly generate significant safety threats if they are not managed systematically. This course begins by introducing the key categories of safety threats for customers and staff in hospitality, outlining the legal, regulatory and duty-of-care obligations that apply to hospitality operations, clarifying the roles of managers, supervisors and frontline staff in identifying and managing threats, and explaining how structured risk assessment, controls, incident reporting and emergency response procedures underpin safe and compliant service.

Slips, trips and falls are among the most common causes of harm to customers in hospitality venues and can occur in both front-of-house and external areas. This section examines how wet or greasy floors near entrances, bars, counters, bathrooms and buffets, spills from drinks, food, ice and cleaning water that are not cleaned promptly, and uneven surfaces, raised thresholds, loose mats and worn flooring all increase fall risk. It also explores how clutter in walkways from chairs, bags, prams, highchairs and decorations, poor lighting on stairs, in corridors, outdoor dining areas and car parks, and slippery external paths, decks and steps when wet, icy or mossy can combine to create serious hazards for patrons of all ages.

Furniture, fixtures and high patron density can create additional customer safety threats, particularly during busy trading periods and events. This section explores how unstable chairs, barstools or tables that tip when leaned on, sharp edges or protruding screws and fixtures on furniture or fittings, and overcrowded bars, dancefloors or entrance areas can lead to pushing, falls and crush injuries. It also considers the risk of customers being struck by opening doors or swinging service doors when sightlines and communication are poor.

Burns, scalds and contact with hot surfaces can seriously injure customers when temperature controls and safe service practices are not rigorously applied. This section examines how contact with hot plates, stone platters, fondue pots, teapots or coffee pots, scalds from hot beverages, soups, sauces or cooking-at-the-table experiences, and proximity to heat lamps or portable heaters near seating areas can result in painful injuries. It also addresses burns from candles on tables or decorative open flames when they are placed too close to customers, clothing or flammable materials.

Food safety, allergies and poisoning represent critical safety threats that can have severe and sometimes life-threatening consequences for customers. This section addresses food-borne illness arising from undercooked or contaminated food such as meat, eggs, seafood and salads, and illness linked to improper storage or handling in buffets, self-serve areas and reheated foods. It also explores allergic reactions and anaphylaxis resulting from undeclared allergens or cross-contact with nuts, dairy, gluten, shellfish and other triggers, chemical contamination where cleaning products are incorrectly used or not rinsed before service, and the presence of foreign objects in food such as glass, metal, plastic or bone fragments.

Alcohol service and intoxication bring their own set of safety risks that extend beyond the bar. This section examines cuts, bruises or fractures from falls when patrons are intoxicated, aggression, assault or harassment from other intoxicated customers, and injuries sustained in fights or crowd surges near bars, dancefloors or exits. It also considers alcohol poisoning from excessive consumption or high-strength drinks, emphasising the importance of responsible service practices and early intervention.

Chemical exposures, smoke and broken glass can all harm customers when control measures are weak or reactive. This section explores exposure to strong cleaning chemicals in bathrooms or dining spaces that can cause skin, eye or respiratory irritation, inhalation risks from gas or refrigerant leaks in rare but serious equipment failures, and the impact of smoke or fumes from kitchens, outdoor cooking or nearby smoking areas. It also considers contact with broken glass from bottles, glasses or mirrors, and the need for rapid, discreet and thorough clean-up.

Fire, environmental conditions and emergencies can escalate quickly in hospitality venues where crowds and complex layouts are common. This section examines smoke inhalation or burns in the event of a fire arising from kitchens, electrical faults or candles, evacuation hazards where exits are blocked by furniture, decorations or crowds, and heat stress in very hot, crowded venues or cold stress in poorly protected outdoor dining. It also addresses trip hazards in car parks and external access paths, such as potholes and poor lighting, that can injure customers arriving or leaving.

For staff, slips, trips and falls are a constant risk in fast-paced, multi-surface work environments. This section explores wet, greasy or food-contaminated floors in kitchens, bars, dishwashing and back-of-house areas, and spills that are not cleaned immediately during busy service periods. It also examines hazards created by cords, kegs, crates, boxes and equipment stored in walkways, uneven flooring, broken tiles, raised thresholds and slippery loading docks, and the added risk of carrying heavy or awkward loads such as plates, trays and crates that obscure vision.

Manual handling and physical strain are embedded in hospitality roles and can lead to both acute and chronic musculoskeletal injuries. This section examines lifting and moving kegs, boxes, crates, sacks, trays, tables, chairs and furniture, and carrying large piles of plates or heavy trays above shoulder height. It also explores repetitive motions such as pouring, polishing cutlery or glassware, chopping, mixing and cleaning, awkward postures when reaching into low fridges, freezers, dishwashers or high shelves, and the impact of standing for long periods on hard surfaces on leg, foot and back health.

Sharp tools, broken items and food preparation equipment create ongoing risks of cuts, punctures and lacerations for staff. This section addresses knife injuries during food preparation including chopping, filleting and boning, cuts from broken glassware, bottles, mirrors and crockery, and injuries from slicers, mandolins, graters and other sharp equipment when guards or safe techniques are neglected. It also considers cuts from sharp can edges, metal containers and packaging straps that are frequently handled under time pressure.

Burns, heat exposure and fire risks are central concerns for hospitality staff, particularly in kitchen and bar environments. This section examines contact burns from ovens, grills, fryers, hotplates, salamanders and heat lamps, and scalds from hot water, steam, stockpots, soups, sauces and dishwashers. It also explores splashes of hot oil from deep fryers, sauté pans and woks, heat stress and dehydration from working in hot kitchens or bars with poor ventilation, flare-ups and fires in grills, fryers and stovetops from grease and oil, and grease build-up in exhaust hoods and ducts that increases fire load. The section further addresses gas leaks from stoves, ovens or lines that can lead to fire or explosion risk, and improper storage of flammable liquids and aerosols such as spirits, cleaning sprays and fuel for heaters, along with electrical fires from overloaded power boards, faulty appliances or damaged cords.

Chemical, food safety and biological risks also affect staff who handle cleaning agents, food products and shared environments. This section examines the impact of strong degreasers, oven cleaners and grill cleaners that can cause burns or respiratory irritation, and dishwashing chemicals and sanitisers that may lead to dermatitis or skin irritation. It also considers chlorine-based or quaternary sanitisers producing harmful vapours in poorly ventilated spaces, polishes, insect sprays and air fresheners causing respiratory or skin sensitivities, and refrigerant leaks from fridges, freezers or cold rooms that pose rare but serious risks in confined spaces. The section further addresses exposure to foodborne pathogens when handling raw meat, poultry, seafood and eggs, cross-contamination risks between raw and ready-to-eat foods if hygiene lapses occur, working during team outbreaks of gastro or flu, and the way frequent handwashing and glove use can cause dry, cracked skin and increased infection risk.

Interactions with customers and colleagues can create safety threats when violence, aggression and harassment are present. This section explores verbal abuse, threats and aggression from intoxicated or dissatisfied customers, physical assaults in bars, clubs or late-night venues, and bullying, harassment or sexual harassment from customers, colleagues or supervisors. It also considers the challenges of managing aggressive behaviour when refusing service or dealing with intoxicated patrons, and the importance of clear procedures, training and support for staff.

Psychosocial stressors, fatigue and environmental factors strongly influence staff wellbeing and their ability to work safely over time. This section examines how high job demands during peak periods such as service rushes and events can lead to stress and errors, and how long shifts, split shifts, late nights and early starts contribute to fatigue. It also explores job insecurity, casual or seasonal work and financial stress, conflict within teams or between front-of-house and kitchen staff, fatigue-related accidents such as cutting, slipping, lifting injuries or driving accidents after work, and the effects of high noise levels from music, crowds and equipment, crowded service areas and dim lighting on hearing, communication and the likelihood of slips, trips and cuts.

Finally, the course concludes with a focus on safety threats associated with driving, deliveries and external areas that extend beyond the main hospitality floor or kitchen. This section addresses risks when collecting supplies, driving between venues or working off-site for catering and events, slips, trips and falls in loading docks, external storage areas and car parks, and manual handling injuries when loading and unloading catering vehicles or delivery vans. It highlights how these external interfaces are integral to hospitality operations and must be incorporated into safety planning and review.

By the end of this course, you will be equipped with in-depth knowledge, structured risk-assessment approaches and practical control strategies to manage significant safety threats in hospitality environments, protecting both customers and staff while supporting safe, efficient and legally compliant hospitality operations.

Each section is complemented with examples to illustrate the concepts and techniques discussed.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

1. Introduction to Safety Threats in Hospitality Environments

• Key categories of significant safety threats for customers and staff in hospitality
• Legal, regulatory and duty-of-care obligations in hospitality operations
• Roles of managers, supervisors and frontline staff in identifying and managing threats
• Risk assessment, controls, incident reporting and emergency response procedures

2. Customer Safety Threats – Slips, Trips and Falls

• Wet or greasy floors near entrances, bars, counters, bathrooms and buffets
• Spills from drinks, food, ice and cleaning water not cleaned promptly
• Uneven surfaces, raised thresholds, loose mats and worn flooring
• Clutter in walkways (chairs, bags, prams, highchairs, decorations)
• Poor lighting on stairs, in corridors, outdoor dining areas and car parks
• Slippery external paths, decks and steps when wet, icy or mossy

3. Customer Safety Threats – Furniture, Fixtures and Crowding

• Unstable chairs, barstools or tables that tip when leaned on
• Sharp edges or protruding screws and fixtures on furniture or fittings
• Overcrowded bar, dancefloor or entrance areas causing pushing or falls
• Being struck by opening doors or swinging service doors

4. Customer Safety Threats – Burns, Scalds and Hot Surfaces

• Contact with hot plates, stone platters, fondue pots, teapots or coffee pots
• Scalds from hot beverages, soups, sauces or cooking-at-the-table
• Contact with heat lamps or portable heaters near seating areas
• Burns from candles on tables or decorative open flames

5. Customer Safety Threats – Food Safety, Allergies and Poisoning

• Food-borne illness from undercooked or contaminated food (meat, eggs, seafood, salads)
• Illness from improper storage or handling (buffets, self-serve areas, reheated foods)
• Allergic reactions and anaphylaxis from undeclared allergens or cross-contact
• Chemical contamination where cleaning products are incorrectly used or not rinsed before service
• Foreign objects in food such as glass, metal, plastic or bone fragments

6. Customer Safety Threats – Alcohol and Intoxication Risks

• Cuts, bruises or fractures from falls when intoxicated
• Aggression, assault or harassment from other intoxicated patrons
• Injury in fights or crowd surges near bars, dancefloors or exits
• Alcohol poisoning from excessive consumption or high-strength drinks

7. Customer Safety Threats – Chemicals, Smoke and Broken Glass

• Exposure to strong cleaning chemicals in bathrooms or dining spaces causing skin, eye or respiratory irritation
• Inhalation of gas or refrigerant leaks in rare but serious equipment failures
• Smoke or fumes from kitchens, outdoor cooking or nearby smoking areas
• Contact with broken glass from bottles, glasses or mirrors

8. Customer Safety Threats – Environment, Fire and Emergencies

• Smoke inhalation or burns in the event of a fire (kitchens, electrical faults, candles)
• Evacuation hazards where exits are blocked by furniture, decorations or crowds
• Heat stress in very hot, crowded venues and cold stress in poorly protected outdoor dining
• Trip hazards in car parks and external access paths (potholes, poor lighting)

9. Staff Safety Threats – Slips, Trips and Falls

• Wet, greasy or food-contaminated floors in kitchens, bars, dishwashing and back-of-house
• Spills not cleaned immediately during busy service periods
• Cords, kegs, crates, boxes and equipment stored in walkways
• Uneven flooring, broken tiles, raised thresholds and slippery loading docks
• Carrying heavy or awkward loads (plates, trays, crates) that obscure vision

10. Staff Safety Threats – Manual Handling and Strain

• Lifting and moving kegs, boxes, crates, sacks, trays, tables, chairs and furniture
• Carrying large piles of plates or heavy trays above shoulder height
• Repetitive motions (pouring, polishing cutlery or glassware, chopping, mixing, cleaning)
• Awkward postures reaching into low fridges, freezers, dishwashers or high shelves
• Standing for long periods on hard surfaces causing leg, foot and back pain

11. Staff Safety Threats – Cuts, Punctures and Lacerations

• Knife injuries during food preparation (chopping, filleting, boning)
• Cuts from broken glassware, bottles, mirrors and crockery
• Injuries from slicers, mandolins, graters and other sharp equipment
• Cuts from sharp can edges, metal containers and packaging straps

12. Staff Safety Threats – Burns, Heat and Fire

• Contact burns from ovens, grills, fryers, hotplates, salamanders and heat lamps
• Scalds from hot water, steam, stockpots, soups, sauces and dishwashers
• Splashes of hot oil from deep fryers, sauté pans and woks
• Heat stress and dehydration from working in hot kitchens or bars with poor ventilation
• Flare-ups and fires in grills, fryers and stovetops from grease and oil
• Grease build-up in exhaust hoods and ducts increasing fire load
• Gas leaks from stoves, ovens or lines leading to fire or explosion risk
• Improper storage of flammable liquids and aerosols (spirits, cleaning sprays, fuel for heaters)
• Electrical fires from overloaded power boards, faulty appliances or damaged cords

13. Staff Safety Threats – Chemicals, Food Safety and Biological Risks

• Strong degreasers, oven cleaners and grill cleaners causing burns or respiratory irritation
• Dishwashing chemicals and sanitisers leading to dermatitis or skin irritation
• Chlorine-based or quaternary sanitisers producing harmful vapours in poorly ventilated spaces
• Polishes, insect sprays and air fresheners causing respiratory or skin sensitivities
• Refrigerant leaks from fridges, freezers or cold rooms posing rare but serious risk in confined spaces
• Handling raw meat, poultry, seafood and eggs with exposure to foodborne pathogens
• Cross-contamination between raw and ready-to-eat foods if hygiene lapses occur
• Working during team outbreaks of gastro or flu
• Frequent handwashing and glove use causing dry, cracked skin and increased infection risk

14. Staff Safety Threats – Violence, Aggression and Harassment

• Verbal abuse, threats and aggression from intoxicated or dissatisfied customers
• Physical assaults in bars, clubs or late-night venues
• Bullying, harassment or sexual harassment from customers, colleagues or supervisors
• Managing aggressive behaviour when refusing service or dealing with intoxicated patrons

15. Staff Safety Threats – Psychosocial Stress, Fatigue and Environment

• High job demands during peak periods (service rush, events) leading to stress and errors
• Long shifts, split shifts, late nights and early starts causing fatigue
• Job insecurity, casual or seasonal work and financial stress
• Conflict within teams or between front-of-house and kitchen staff
• Fatigue-related accidents such as cutting, slipping, lifting injuries or driving accidents after work
• High noise levels from music, crowds and equipment causing hearing strain and communication difficulties
• Crowded service areas increasing collision and spill risks
• Working in dim lighting (bars, clubs) increasing the likelihood of slips, trips and cuts

16. Staff Safety Threats – Driving, Deliveries and External Areas

• Risks when collecting supplies, driving between venues or working off-site for catering and events
• Slips, trips and falls in loading docks, external storage areas and car parks
• Manual handling injuries when loading and unloading catering vehicles or delivery vans

COURSE DURATION:

The typical duration of this course is approximately 3-4 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

COURSE REQUIREMENTS:

You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.

COURSE DELIVERY:

Purchase and download course content.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.