The Painswick Hotel Case Study
Prior to opening, Envesca worked with the team to create a Food Safety and Health and Safety Management System. Vital risk assessments were also carried out including fire, legionella and COSHH. Obviously, a new hotel brings with it a new team, one that requires training. Envesca have provided food safety and health and safety induction training to all staff members together with fire safety training. "Before we opened, we wanted to ensure that everyone had a clear understanding of their legal duties and responsibilities under Health and Safety, Food Safety and Fire Safety regulations. Our guests are our number one priority and it was important that the whole team were confident and fluent with health and safety matters right from the beginning. Our standard operating procedures are more thorough and robust as a result of the guidance and training we received and continue to receive from Envesca." Luke Millikin, General Manager.