There are hazards in every workplace. For young and inexperienced workers, food preparation jobs in restaurants, cafeterias, hotels, or schools are often their first jobs. This course explains many of the general safety hazards that workers in the food services industry may be exposed to, including the following: Fire, Burns, Chemicals and Electric Shock; Equipment Hazards and Sharp Objects; Ergonomics; and potential injury due slips, trips and falls. You will learn principles and best practices for avoiding injury when exposed to these types of hazards in your workplace. This course was developed with subject matter support provided by DEKRA– Global advisors for safety testing, consulting, inspection and certification. Please note, the course materials and content were current with the laws and regulations at the time of the last expert review, however, they may not reflect the most current legal developments. Nothing herein, or in the course materials, shall be construed as professional advice as to any particular situation with respect to compliance with legal statutes or requirements.
Foodservice Worker Safety 2.0