Health and Safety Standards – Food and Beverage

This course covers standard health and safety practices with a specific focus on Food and Beverage.

24 lesson(s) 3 theory assessment(s) & 2 practical assessment(s)

About this course

This course covers standard health and safety practices, including cleanliness, emergency procedure, risk assessment, hazard awareness and manual handling with a specific focus on Food and Beverage. Understanding all the topics covered in this course is particularly important because a health and safety mistake can have very serious consequences. By equipping your Learners with the right knowledge and tools, you limit the risk to your establishment because they are empowered to make the right decision in a difficult situation.

What you will learn in this course

  • Risk assessment
  • Hazard awareness
  • Personal hygiene standards
  • Providing first aid
  • Preventing contamination and food poisoning

Download course outline

Related learning path

Bar Supervisor
Ensure that your bar supervisor has the necessary skills to lead this department to be profitable and exceptional, with Lobster Ink’s series of bartender management courses.
Equip your team with the knowledge they need to offer a remarkable Guest experience, with Lobster Ink’s series of sommelier orientated courses.
Our learner journey for waiters and waitresses will empower your team with the knowledge they need to create an exceptional Guest experience during service.
Food and Beverage Management
Lobster Ink’s food and beverage management courses will complement and refine your management team’s skill set of, enhancing the Guest experience every step of the way.
  • "Lobster Ink represents a powerful shift in the way that we are able to communicate and integrate our values."

    M. Semer, CEO Kempinski
  • "Happy customer always comes back and if you deliver excellent service then definitely guests are back."

    M. Grebot, F&B Manager Sofitel NY
  • "Lobster Ink’s method of instruction is easy for our learners to use. The fact that people can work to their own speed is a huge advantage."

    Kate Groch, CEO Good Work Foundation
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