Occupational Health and Safety Course
Restaurant Staff Training
Protect your staff, guests, and your business. Our comprehensive hospitality health and safety course provides managers and floor teams with a practical roadmap to manage risk assessments, recognize food hygiene hazards, and ensure legal compliance under world class standards. The OHS course covers legal responsibilities, hazard management, employee health, emergency procedures, kitchen hygiene, food safety management, and food poisoning prevention. It is a compliance-critical course that every franchise employee must complete.
Who it’s for
Front-of-house Counter staff Anyone customer-facing
Health & Safety modules and Curriculum
Employee duties, employer OHS obligations, franchise responsibility, 5-step risk assessment process (Identify→Decide→Assess→Record→Review), safety signage, PPE issuing.
Physical, mental, chemical, biological and food safety hazards; security procedures (key control, cash management, armed robbery protocol); emergency exits and firefighting equipment.
Wellness programs, health screening, ergonomics, mental health support, mandatory food handler health requirements, managing absenteeism through preventive health measures.
MSDs, work-related stress, occupational asthma, dermatitis, rhinitis, noise-induced hearing loss — causes, symptoms, and practical workplace solutions for each.
Personal hygiene requirements, PPE (hats, gloves, safety shoes, masks, blue plasters), colour-coded cleaning system (red/blue/green/yellow), cleaning chemicals, cleaning checklist and cloths protocol.
Safe food purchasing, food handling hygiene, storage of meats/fish/produce, refrigeration (below 5°C) and freezer (-18°C) management, temperature danger zone (5°C–60°C), fridge and freezer best practices.
Food poisoning overview, 6 key pathogens (Salmonella, Staph Aureus, Clostridium Perfringens, Bacillus Cereus, E.coli, Campylobacter) with symptoms, prevention and sources; handling customer food poisoning allegations professionally.
The rules
Pass mark 80% on every module · 30 days’ access from enrolment
“The lessons your staff will actually finish, written for the floor, not the lecture hall.” — Robin van Rensburg, Hospitrain