First aid training that fits hospitality and retail teams.
I spent 18 years in hospitality and retail, 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 and retail aren'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 retail 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 and retail, 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 and retail teams actually face.
Who this is for
Restaurants & cafes
Kitchen burns, cuts, choking during service, allergic reactions with a queue still forming.
Retail & shop floors
Slips, manual handling, and confident response with one person covering the till.
Warehouses & distribution
Manual handling, cuts and struck-by-object incidents behind a retail operation.