Health & Safety For Managers UK (RoSPA Accredited)

About This Course

This RoSPA Approved E-Learning course enables hospitality managers and supervisors to gain a clear, practical understanding of workplace health and safety. It provides the knowledge, systems, and procedures required to keep employees and guests safe while ensuring full legal compliance.

The course is designed for anyone in a leadership role within food and beverage operations and provides straightforward, actionable steps that can be applied every day in the workplace.

In this course, you will learn:

The foundations of workplace health and safety and why safe practices matter

Key health and safety laws and your legal responsibilities as a manager

How to identify, assess, and control workplace hazards

How to carry out and review risk assessments

Safe systems of work for fire safety, chemical safety, manual handling, equipment use, and emergency procedures

How to manage incidents, near misses, and workplace accidents

How to support vulnerable staff such as young workers, pregnant employees, and new starters

How to maintain safety records, inspections, communication, and training compliance

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a RoSPA-assured certificate in "Health and Safety for Managers.

Course Curriculum

20 Chapters

Chapter 1 – Legislation and Risk Assessments -

Explains key health and safety laws, employer and employee duties, and how to conduct risk assessments to identify and control workplace hazards.

Chapter 2 – Reporting and Investigating Accidents -

Covers legal reporting requirements, investigation steps, root cause analysis, and how accurate reporting prevents future incidents.

Chapter 3 – The Workplace and Work Equipment -

Describes safe workplace layout, equipment maintenance, and inspection routines to ensure tools, machinery, and facilities remain safe and compliant.

Chapter 4 – Fire and Explosion Control Measures -

Explains fire risks in F&B settings, fire prevention systems, evacuation procedures, and how to reduce explosion hazards in kitchens and storage areas.

Chapter 5 – Electrical Safety -

Covers common electrical hazards, equipment checks, PAT testing, and safe practices to prevent shocks, burns, and electrical fires.

Chapter 6 – Working at Height -

Details the risks of ladders, elevated areas, and storage shelves, and explains safe procedures, equipment use, and fall prevention.

Chapter 7 – Vehicle and Worksite Hazards -

Covers hazards from delivery vehicles, loading bays, internal transport, and external work areas, including safe traffic flow and communication protocols.

Chapter 8 – Conflict and Violence -

Explains how to assess risks of aggression, manage difficult behaviour, protect staff, and apply de-escalation techniques in guest-facing environments.

Chapter 9 – Alcohol and Drugs -

Covers workplace policies, signs of impairment, and safe, fair procedures for managing employees under the influence or affected by substance misuse.

Chapter 10 – Working Safely with Hazardous Substances (COSHH) -

Explains how hazardous chemicals are assessed, stored, labelled, and used safely under COSHH guidelines to protect staff and guests.

Chapter 11 – Types of Hazardous Substances (COSHH) -

Describes common hazardous substances in F&B — cleaning agents, sanitizers, fumes, and biological risks — and how they impact health.

Chapter 12 – Noise -

Highlights noise risks from machinery, extraction units, and high-activity environments, and explains how noise exposure affects hearing and stress levels.

Chapter 13 – Vibration -

Covers risks linked to vibrating tools and equipment and the health effects such as hand-arm vibration syndrome, along with control measures.

Chapter 14 – Ergonomics -

Explains how work design, posture, and workstation setup reduce strain, fatigue, and long-term musculoskeletal injuries.

Chapter 15 – Manual Handling – Risk Assessment -

Describes how to assess manual handling tasks, identify lifting hazards, and evaluate load, posture, task frequency, and environmental conditions.

Chapter 16 – Manual Handling – Reducing the Risks -

Covers safe lifting techniques, use of trolleys and aids, team lifting, and workflow organisation to prevent injury.

Chapter 17 – Employee Welfare and Emergency Procedures -

Explains the welfare facilities required by law, including first aid, rest areas, and sanitation, along with emergency planning and response procedures.

Chapter 18 – A Positive Health and Safety Culture -

Highlights how leadership, communication, and staff involvement create a workplace that prioritises safety and reduces incidents.

Chapter 19 – Role of Managers, Supervisors and PPE -

Defines responsibilities for monitoring safety, enforcing policies, providing PPE, and ensuring equipment is used and maintained correctly.

Chapter 20 – Staff Training -

Covers essential health and safety training topics, refresher requirements, competency checks, and how to build ongoing awareness throughout the team.