Hospitality Health & Safety Manager Certificate

Program Overview

This program consists of thirteen courses offered for CEU credit and is focused on the duties and responsibilities of a safety manager in the hospitality industry. Participants will be prepared with a solid foundation to manage and facilitate OSHA regulations and meet performance expectations of employers. Course content provides an overview of safety regulations governing the hospitality industry as well as record keeping requirements and accident investigations. Program emphasizes recognition of workplace hazards and conduct risk assessments related to workplace violence, soft tissue injuries and bloodborne pathogens. Participants who complete the certificate program will be able to perform typical functions of a hospitality safety and health manager or risk assessment manager.

Learning Outcomes

Students who successfully complete the Certificate program will be able to:

1. Identify common injuries found in the hospitality industry
2. Conduct risk assessments of work activities and identify controls
3. Describe general hospitality operations and procedures
4. Conduct day to day safety inspections of various work areas in hotels and restaurants
5. Manage employee accident investigations
6. Asses competency and coach employees and supervisors on safe work processes
7. Evaluate, summarize and present data from audits and field observation to stakeholders (employees, supervisors and manager)
8. Assist supervisors in injury case management
9. Manage safety program including Injury and Illness Prevention Program and Musculoskeletal Injury

Required Courses

To earn the Hospitality Health and Safety Manager Certificate, participants must complete a total of ten required courses and three elective courses:

Required Courses: (Complete 10)

• OSX 995 • Developing an Effective Hotel Safety Program
• OSX 995 • Developing an Effective Restaurant Safety Program
• OSX 973 • Introduction to Risk Management
• OSX 913b • Effective Leadership Skills
• OSX 913a • Effective Communication Skills
• OSX 913c • Managing a Multi-Cultural Workforce
• OSX 913d • Developing an Effective IIPP
• OSX 995 • Developing a Musculoskeletal Injury Prevention Program
• OSX 971 • OSHA 7505: Introduction to Incident (Accident) Investigation
• OSX 914 • Cal/OSHA Legal Process

Electives Courses: (Complete 3)

• OSX 958 • OSHA 2255: Principles of Ergonomics
• OSX 940 • OSHA 5119: OSHA Standards for General Industry
• OSX 921 • OSHA 521: OSHA Guide to Industrial Hygiene
• OSX 911 • OSHA 511: OSHA Standards for General Industry
• OSX 915 • Safety Audits and Inspections
• OSX 995 • Workplace Violence/Active Shooter Prevention
• OSX 985 • OSHA 7200: Bloodborne Pathogens Exposure Control

Requirements for HHSM Certificate of Completion

To earn the certificate participants will complete ten (10) required courses and three (3) elective courses. All courses must be completed within five (5) years. Courses taken through other official OSHA Training Institute Education Centers can be used to fulfill up to four (4) courses required for the Hospitality Health and Safety Manager certificate of completion.

Who Should Attend

Foremen, superintendents, loss control representatives, human resources, workers compensation administrators, risk management personnel, supervisors, safety consultants, safety engineers and safety managers.

Special Features

Courses are offered for continuing Education Units (CEUs). Nationally recognized standards govern attendance requirements to earn CEU credits. A permanent record is established and students may request CSU Dominguez Hills’ transcript either online or by calling the University Records office. Students not pursuing the certificate of completion may take individual courses.

Class Time:
150 Hours

Other Time, including lab:
All Courses have lab components that may require the use of personal protective equipment (PPE)

Class Schedules:
—Day and weekend classes
—Schedule dependent on elective course selections

Program Prerequisites:
At least high school-level math, reading, language and writing skills. Minimum 2 years of experience in the industry in which you intend to apply this training.

Equipment Used in Program:
Personal Protective Equipment

Target Occupations:
Occupational Health and Safety Specialists, Safety Professionals, Safety Managers, Safety Engineers, Risk Assessment Coordinators for Restaurant and Hospitality Industry

Target Sector:
Restaurant and Hospitality Industry

Program Fee Range: $4,515—$5,645

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