OCCUPATIONAL RISK ASSESSMENT IN THE WORKPLACE

OBJECTIVE:

• Raise awareness of staff health and safety among the target audience
• Help learners master a method for identifying and preventing occupational risks related to their work
• Teach learners to analyse and understand the steps needed to produce the French single occupational risk assessment document (Document Unique)

TARGET AUDIENCE:

For managers and staff in traditional and fast-food restaurants.

ENTRY REQUIREMENTS:

No prior knowledge is required for this course.

COURSE CONTENT:

Understanding occupational risks

Regulations:

• Civil liability
• Criminal liability
• Safety standards for premises and work equipment
• Decree no. 2001-1016 of 5 November 2001

Occupational risks in catering:

• Types of risk or hazard in food-service work: fire, explosion, chemicals, manual handling and posture, equipment and tools, etc.
• Compliance of electrical and gas installations, extinguishers and extraction hoods.

Risk assessment method:

• Assess and identify risks at every stage of work within the company
• Rank risks to prioritise a preventive action plan
• Maintain actions over time while considering each company's circumstances, available time and staffing
• Prepare a single occupational risk assessment document.

Analyse and understand the steps needed to prepare the single risk assessment document

METHODS:

• Presentations, audiovisual materials and occupational risk assessment tools
• The single occupational risk assessment document

DELIVERY FORMAT:

In person

DURATION:

7 hours

FEES:

• In-company, in person: €800.00 excl. VAT / €960.00 incl. VAT
• Open group, in person: €40.00 excl. VAT / €48.00 incl. VAT per hour per participant; minimum 3, maximum 8 participants