Foodservice Worker Safety


Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number


Overview/Description
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 hazards that employees in the food services industry may be exposed to, including ergonomics, kitchen equipment, fire safety, machine guarding, slips, trips and falls, sharps, burns, and electrical safety. You will learn principles and best practices for avoiding these types of hazards in your workplace. This course was developed with subject matter support provided by EnSafe Inc., a global professional services company focusing on engineering, environment, health and safety, and information technology. 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.

Target Audience
Employees who work in the foodservice industry

Expected Duration (hours)
0.5

Lesson Objectives

Foodservice Worker Safety

  • recognize actions that may prevent fires, burns, and electrocution in the foodservice environment
  • recognize best practices for avoiding hazards from unguarded kitchen equipment
  • recognize best practices for avoiding hazards from sharp objects in the foodservice environment
  • recognize actions that help foodservice employees avoid ergonomic hazards
  • recognize hazards that could cause slips, trips, or falls
  • Course Number:
    esh_sah_b58_sh_enus