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Periodic OHS training program for the hospitality and catering industry
Periodic OSH Training · HoReCa Industry
Periodic OSH Training Program for Hotel and Catering Employees
Total training duration: 8 teaching hours · Modules 1–6: 1 hour each · Module 7: 2 teaching hours
Training program
1
Legal basis, rights and obligations of the employee and employer in HoReCa
2
Occupational hazards and risk assessment (including Slips, Trips & Falls)
3
Hazards at gastronomic workstations (knife handling, slicers, thermal processing)
4
Hazards in hoteling (professional chemicals, housekeeping ergonomics)
5
Hygiene rules, sanitary-epidemiological requirements, and basics of the HACCP system
6
Fire protection (including extinguishing burning fat) and guest evacuation procedures
7
Specialist module: Emergency situations and pre-medical first aid
2 hours
7.1. Typical injuries in gastronomy and hospitality
Thermal and chemical burns · dressing cuts and amputations · slips and musculoskeletal injuries
7.2. Guest and staff safety
Reacting to guest choking (Heimlich Maneuver) · fainting · BLS principles and AED use in the hotel facility