Injury Prevention in Restaurants and Food Service
30 minutes
SKU: CEIPRVS
Restaurants are busy places with a wide variety of potential hazards. This video examines some of the more common hazards in Food Service and discusses choices workers can make to protect themselves and co-workers.Topics covered also include:strains, sprains, bruises and fracturescuts, lacerations and puncturesburns and scald ssafety tips for kitchen staff, servers, bus people, bar staff and dishwashers
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Course Details
Learning Objectives
- Describe the importance of hand safety in the workplace environment
- Determine when it is necessary to wear gloves relative to an identification process of tasks needed to be performed
- Identify opportunities in which it is important to protect hands from harmful extreme temperature conditions, toxic substances, burns and lacerations
- Identify proper techniques needed to pick out the proper types of gloves based on the hazards and conditions identified through an assessment process
Specs
Intended Audience
All food and beverage employees
Languages
English
