The general duties that apply to every employer, and the specific ones that apply to a busy kitchen. Burns, slips, cuts, lifting and the risk assessment that is supposed to sit behind all of them.
Health & Safety at Work is the general foundation for any team. If your people work in a commercial kitchen, the kitchen course covers what that room does to them specifically — and knife safety and manual handling cover the two injuries that actually keep happening.
The Safety, Health and Welfare at Work Act 2005 puts a general duty on employers to provide the information, instruction, training and supervision needed to protect their staff. Training records are how that duty gets evidenced.
You are expected to identify hazards and assess the risks, then act on what you find. The Risk Assessment Pack gives you the templates so the assessment exists on paper rather than in somebody's head.
Heat, wet floors, sharp edges, and everybody moving fast in a small space. General workplace training does not really address it, which is why the kitchen course exists separately.
The paperwork half. Templates you can fill in and sign rather than write from a blank page.
Training covers the person. These free guides cover the paperwork sitting behind it — what the 2005 Act asks you to write down, and where to start.
Sections 19 and 20 of the 2005 Act — identify the hazards, assess the risk, and write the statement that has to follow.
Free guide · Read it →The daily, weekly and quarterly checks that make up a fire register — and who carries the duty under the Fire Services Acts.
Free guide · Read it →Two courses bought separately usually cost more than a plan that includes six. Every plan comes with QR-verified certificates and the manager dashboard from your first seat.
The core staff set: HACCP 1 & 2, Allergen, Kitchen H&S, Fire Safety and Knife Safety.
Every staff course in the library — including QQI L6–assessed Manual Handling and the specialist set.
Literally everything, plus the management layer: HACCP Level 3 and Fire Warden.
Start with Health & Safety in Kitchens — it is written for that room. Add Knife Safety for anyone on prep, and Manual Handling for anyone lifting deliveries. Health & Safety at Work is the better fit for front of house, office and warehouse staff.
Yes. Training does not replace it. A safety statement and your risk assessments are separate obligations that sit on the business — the training is how you close out the control measures they identify.
The duty is on the employer to provide the instruction, training and supervision needed for staff to work safely. There is no single list of named courses in the Act — what is required depends on the hazards you have actually identified, which is why the risk assessment comes first.
Three years is the common cycle in Irish workplaces, and that is what our certificates are built around. Refresh sooner if the job changes, if there has been an incident, or if your insurer or client asks for it.
Usually, yes — and it is normally cheaper. Staff Complete covers every staff course including manual handling and the specialist set, so a mixed team of kitchen, floor and warehouse staff can sit on one plan instead of four separate orders.
Sources ·
Health and Safety Authority ·
Safety, Health and Welfare at Work Act 2005 ·
HSA — Safety statement and risk assessment
Listed for reference. Your own procedures, and the officer inspecting your premises, are what govern your business.
QR-verified certificates · manager dashboard from seat one.
Accepted by your inspector and employer — or your money back.