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Obstructed Airways and Choking in Catering & Hospitality

Basic First Aid  

Course Overview

CPD/CE Points:  30 Mins

Assessment:  10

Pass Rate:  80%

Authors

Food Compliance HQ Administrator
Food Compliance HQ Administrator

Course Details

This course is tailored for food service providers - particularly front-of-house staff and managers - committed to ensuring every customer's safe dining experience. It provides the tools and knowledge necessary to handle emergencies and maintain the highest safety standards in your establishment. 

By the end of this module, you should:

  • Understand what an obstructed airway is and how it leads to choking: Understand how food or other objects can block the airway, leading to a potentially life-threatening situation.
  • Recognise and respond to a choking incident effectively: Identify the signs of choking and act quickly to address the situation while remaining calm and focused.
  • Perform basic first aid for someone who is choking: Learn the crucial first aid techniques, such as back blows and abdominal thrusts, required to assist individuals in a choking emergency. 
  • Know how to report the incident: Understand the importance of correctly documenting and reporting the incident to comply with health and safety regulations. 

Course Aims

This course aims to equip food service professionals, including front-of-house staff and managers, with a clear and practical understanding of how to effectively recognise and respond to obstructed airways and choking incidents. Quick and efficient action is a critical responsibility for every food business.

Course Objectives

  • Gain a clear understanding of an obstructed airway and the importance of quick and accurate responses to such incidents.
  • Learn about the most frequent causes of airway obstruction specific to food service settings, helping prevent potential hazards.
  • Develop the ability to identify the key signs of both partial and full airway obstructions and act promptly.
  • Acquire basic practical first aid skills to manage airway emergencies efficiently and confidently.
  • Learn the proper steps for documenting and reporting airway obstruction incidents to ensure compliance and promote workplace safety. 

Course Curriculum

  • What is an obstructed airway?
  • Responsibilities of food handlers
  • Responsibilities of food service managers

  • Introduction to choking hazards in food service
  • Five most common foods linked to choking
  • Introduction to airway obstructions
  • Other common causes of obstructed airways

  • Signs and symptoms of choking
  • Responding to choking
  • Scenario

  • Incident recording
  • Steps for correct procedures post-incident
  • The role of the Health and Safety Executive (HSE)

  • Summary

  • Assessment

  • Assessment 10 Assessments

Learner Reviews

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Clear & Understandable

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Aims & Objectives

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Matthew M.

19th March 2025

I really enjoyed this course.

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