Copied Safety Booklet, English
Safety Booklet, English
National Safety Compliance, BP14-602, Safety Orientation for Foodservice Training Booklet, EnglishWhether you are a cafeteria line server, Certified Master Chef, dishwasher in the foodservice department of the local hospital, or maybe you just cook at home, kitchen safety training is something from which everyone that works in a kitchen setting can benefit. Wet floors, knives, steamers, mixers, slicers, grinders, dish machines, hot surfaces and fryers are just a few of the potential hazards present in a kitchen setting of a restaurant or other foodservice industry. There are many opportunities for accidents and injuries to occur in a restaurant or kitchen. This is especially true when the lunch or dinner "rush" is on. A small piece of lettuce on the floor of a kitchen can be a very dangerous slip hazard and even more so when everyone is rushing around and is less likely to notice it: That is until someone slips on it and falls. This video program will discuss a variety of topics that are or could become safety hazards in the kitchen.This 16 page booklet is an addresses the following areas:Slips, Trips and FallsLifting and PostureFire SafetyBurnsElectrical SafetyChemical SafetyKnives, Slicers and Other Sharp ItemsPersonal Protective Equipment and ClothingHousekeepingFirst AidUnit of MeasurePack of 10 pcs.
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