Food Compliance HQ - Basic First Aid: Obstructed Airways & Choking

Obstructed Airways and Choking

Learn how to respond effectively to choking emergencies in food service settings. This course provides basic first aid skills to recognise, manage, and avoid airway obstructions, ensuring quick and confident action to protect customers and staff

Course Overview

CPD/CE Points: 30 Mins

Assessment: 10

Pass Rate: 80%

Authors

Food Compliance HQ

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

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Clear & Understandable

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Aims & Objectives

Matthew M.

19th March 2025

1 2 3 4 5

I really enjoyed this course.

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Matthew M.

Submit Your Questions

Questions & Answers

Submit Your Questions

Login and Enrol Now to Access the Course Notebook

Login and Enrol Now to Access the Course Transcript

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