First aid training that fits hospitality teams.
I spent 18 years in hospitality, the last 8 as a business manager, before founding SafeServe First Aid. Every time I sent staff on standard first aid courses, they came back no more confident than when they left. Ask three people what to do for a burn and you'd get three different answers. That's the reason our EFAW and FAW courses weight practical time toward the injuries this sector actually sees.
The numbers behind why this matters
We looked at the data before writing this page. Hospitality isn't just busy sectors, they're some of the most injury-prone workplaces in Britain, and training built for a generic office doesn't reflect that.
Source: HSE workplace injury statistics and HSE workplace violence guidance.
Why class size matters here
We cap courses at 8 learners as standard. That's enough to keep group bookings efficient, while leaving real hands-on time on the manikins for every learner, plus room to spend on burns and scalds for kitchen teams, choking and allergic reactions on a busy shop floor, and cuts and manual handling in a warehouse, on top of the standard HSE curriculum.
Where this comes from
I spent 18 years in hospitality, the last 8 as a business manager, before founding SafeServe First Aid. Every time I sent staff on standard first aid courses, they came back no more confident than when they left. Ask three people what to do for a burn and you'd get three different answers. That experience shaped how I built this course: same HSE-recognised syllabus, with the practical time weighted toward what hospitality teams actually face.
Plenty of instructors come from a clinical or forces background, and that experience is genuinely valuable in a real emergency. What I add alongside full HSE-recognised instructor accreditation is 18 years in hospitality, including 8 as a business manager, actually running the shifts myself, so I know what a busy Friday service looks like and what really ends up in the accident book.
I train Cambridgeshire and the South East personally, and SafeServe is fully insured throughout. For multi-site groups or venues further afield, a vetted network of around 25 freelance trainers extends the same small-group approach nationwide.
Who this is for
Restaurants & cafes
Kitchen burns, cuts, choking during service, allergic reactions with a queue still forming.
Shop floors & front of house
Slips, manual handling, and confident response with one person covering the till.
Warehouses & distribution
Manual handling, cuts and struck-by-object incidents behind a busy site.