This course includes
- Quizzes & knowledge checks
- Downloadable resources
- Closed captions & dubbing
- Mobile app (iOS & Android)
- Hands-on activity
WHS - Slips, trips & falls
Learn the common causes of slips, trips and falls in the hospitality industry and how to identify and avoid hazards in the workplace.
This course includes
- Quizzes & knowledge checks
- Downloadable resources
- Closed captions & dubbing
- Mobile app (iOS & Android)
- Hands-on activity
Supported by trusted hospitality organizations
This course is supported by leading hospitality organizations, reflecting recognized industry best practice.
Skills you will gain
Course details
Working in the hospitality industry can be crazy at times. This means that occasionally things can fall or spill or tasks are completed quickly and dangerously. Understanding the hazards involved when you complete your tasks can help you and others avoid injuries from instances such as slipping, tripping, or falling.
In this online Workplace Health and Safety (WHS) course, leading chef and Group General Manager of Food Operations at MAdE Establishment, Luke Croston, will help you understand the common causes of slips, trips, and falls in the hospitality industry and how to identify and avoid hazards.
What you'll learn in the WHS - Slips, trips & falls course
- Introduction to slips, trips, and falls
- How to identify and prevent common slip hazards
- How to identify and prevent common trip hazards
- How to identify and prevent common fall hazards
- How to report slips, trips, and falls
Who is the WHS - Slips, trips & falls course for
As a hospitality worker, working in a busy and constantly moving environment is the norm. But this also means that accidents can happen. Whether it's a glass or bottle being knocked over or a box sat in the wrong position, hazards can cause injuries. Learning to be aware of slip, trip or fall hazards is the first step in ensuring your workplace is a safer place.
Course content
7 lessons · 14m 9s total · 1 hands-on activity
Course instructor
Luke Croston spent the first three years of his culinary career in Canberra where he studied and worked for the ParkRoyal and the Chifley on Northbourne. During this time, Luke developed an interest in culinary competitions and competed and won two...
View full profileInstitute of Hospitality
This course is globally recognized by the Institute of Hospitality and is worth one (1) CPD point.
Find out more →Why learn on Typsy?
Practical training designed for real hospitality moments.
Learn from industry professionals who understand real service.
Short, flexible lessons that work around shifts, not against them.
Give individuals clarity and teams a shared standard to follow.
