Manual Handling

About This Course

Manual handling is part of everyday life in restaurants, cafes, hotels, and kitchens. This course teaches staff how to lift, carry, push, pull, and move items safely to prevent injuries and create a safer working environment. It focuses on real tasks done in F&B operations and provides simple, practical techniques anyone can apply.

You will learn how to identify risks, use proper lifting methods, assess tasks with the LITE framework, and understand your legal responsibilities. The course also covers mechanical aids, team handling, safe pushing and pulling, and how to prevent musculoskeletal injuries.

In this course, you will learn:

What manual handling is and why it matters in F&B settings

Common hazards and injuries caused by poor handling

How to identify risks using the LITE assessment

Legal responsibilities for both employees and employers

Safe lifting, carrying, pushing, and pulling techniques

How to use mechanical aids and team handling

How to reduce risks through ergonomics and workplace organisation

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in Manual Handling in the F&B Industry.

Course Curriculum

4 Chapters

Chapter 1 - Understanding Manual Handling in the F&B Sector

Defines manual handling, common hazards, and injury risks such as strains and back problems, and explains why safe handling is vital in hospitality.

Chapter 2 - Identifying Risks and Responsibilities

Covers how to spot hazards, assess manual handling risks using the LITE method (Load, Individual, Task, Environment), and outlines legal duties for employers and employees.

Chapter 3 - Safe Manual Handling Techniques

Teaches correct lifting, carrying, pushing, and pulling methods, including when to use mechanical aids or team handling to prevent injury.

Chapter 4 - Reducing Risks in the Workplace

Explains how ergonomic design, organisational planning, and regular training help reduce strain, improve safety, and promote a culture of care in F&B operations.