Created by Safety Instruct
Category HR Compliance > Workplace Violence
In the high-pressure environment of a kitchen, workplace violence can manifest in several forms, including physical, psychological, and sexual violence. This course will explore each type of violence, their impacts on both individual and team well-being, and effective strategies for prevention and intervention. Emphasis will be placed on creating a respectful work environment, implementing clear policies, and providing support for those affected by violence. Participants will learn how to recognize, address, and report incidents to foster a safer and more productive workplace. Identify and describe the various forms of workplace violence prevalent in kitchen environments, including physical, psychological, and sexual violence Explain the impact of workplace violence on employees' well-being and kitchen operations, and outline strategies for creating a respectful and safe work environment Demonstrate effective procedures for reporting and addressing incidents of workplace violence, and discuss the importance of providing support to affected individuals
Course Objectives:
Identify and describe the various forms of workplace violence prevalent in kitchen environments, including physical, psychological, and sexual violence;Explain the impact of workplace violence on employees' well-being and kitchen operations, and outline strategies for creating a respectful and safe work environment;Demonstrate effective procedures for reporting and addressing incidents of workplace violence, and discuss the importance of providing support to affected individuals;;
Duration: 10 min.
Identify and describe the various forms of workplace violence prevalent in kitchen environments, including physical, psychological, and sexual violence
Explain the impact of workplace violence on employees' well-being and kitchen operations, and outline strategies for creating a respectful and safe work environment
Demonstrate effective procedures for reporting and addressing incidents of workplace violence, and discuss the importance of providing support to affected individuals
Microsoft Internet Explorer 10 or higher, Microsoft Edge, Google Chrome, iPad iOS, Mac OS 10, Apple Safari 8, Android Google Chrome. Works on Mobile, Tablet or Computer.
English
Or
Subscribe to Coggno Prime
Unlock unlimited access to all courses with a Coggno Prime Subscription!
HR Compliance
HR Compliance
HR Compliance
HR Compliance
HR Compliance
HR Compliance
In the high-pressure environment of a kitchen, workplace violence can manifest in several forms, including physical, psychological, and sexual violence. This course will explore each type of violence, their impacts on both individual and team well-being, and effective strategies for prevention and intervention. Emphasis will be placed on creating a respectful work environment, implementing clear policies, and providing support for those affected by violence. Participants will learn how to recognize, address, and report incidents to foster a safer and more productive workplace. Identify and describe the various forms of workplace violence prevalent in kitchen environments, including physical, psychological, and sexual violence Explain the impact of workplace violence on employees' well-being and kitchen operations, and outline strategies for creating a respectful and safe work environment Demonstrate effective procedures for reporting and addressing incidents of workplace violence, and discuss the importance of providing support to affected individuals
Course Objectives:
Identify and describe the various forms of workplace violence prevalent in kitchen environments, including physical, psychological, and sexual violence;Explain the impact of workplace violence on employees' well-being and kitchen operations, and outline strategies for creating a respectful and safe work environment;Demonstrate effective procedures for reporting and addressing incidents of workplace violence, and discuss the importance of providing support to affected individuals;;
Duration: 10 min.