Created by Safety Instruct
Category OSHA Compliance > Slips, Trips & Falls
This course is dedicated to enhancing safety awareness in various high-risk areas of a kitchen, particularly focusing on the line, prep station, walk-in coolers, expedite station, and the dishwashing area. Participants will learn about the potential dangers associated with open flames, boiling grease, and hot surfaces, emphasizing the importance of vigilance to prevent slips, trips, and falls. The course covers specific safety measures for each area, including proper communication, awareness of changing floor textures, and cautious maneuvering in spaces prone to spills and wet conditions. Develop a heightened awareness of potential hazards on the kitchen line, understanding the risks associated with open flames, boiling grease, and hot surfaces, and implementing safety measures to prevent accidents. Acquire specific safety protocols for the prep station, walk-in coolers, expedite station, and dishwashing area, including effective communication, recognizing changing floor textures, and maintaining caution in areas prone to spills. Foster a safety-first mindset by recognizing and mitigating common causes of slips, trips, and falls in a kitchen environment, promoting a culture of vigilance and proactive risk management.
Course Objectives:
Develop a heightened awareness of potential hazards on the kitchen line, understanding the risks associated with open flames, boiling grease, and hot surfaces, and implementing safety measures to prevent accidents.;Acquire specific safety protocols for the prep station, walk-in coolers, expedite station, and dishwashing area, including effective communication, recognizing changing floor textures, and maintaining caution in areas prone to spills.;Foster a safety-first mindset by recognizing and mitigating common causes of slips, trips, and falls in a kitchen environment, promoting a culture of vigilance and proactive risk management.;;
Duration: 8 min.
Develop a heightened awareness of potential hazards on the kitchen line, understanding the risks associated with open flames, boiling grease, and hot surfaces, and implementing safety measures to prevent accidents.
Acquire specific safety protocols for the prep station, walk-in coolers, expedite station, and dishwashing area, including effective communication, recognizing changing floor textures, and maintaining caution in areas prone to spills.
Foster a safety-first mindset by recognizing and mitigating common causes of slips, trips, and falls in a kitchen environment, promoting a culture of vigilance and proactive risk management.
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This course is dedicated to enhancing safety awareness in various high-risk areas of a kitchen, particularly focusing on the line, prep station, walk-in coolers, expedite station, and the dishwashing area. Participants will learn about the potential dangers associated with open flames, boiling grease, and hot surfaces, emphasizing the importance of vigilance to prevent slips, trips, and falls. The course covers specific safety measures for each area, including proper communication, awareness of changing floor textures, and cautious maneuvering in spaces prone to spills and wet conditions. Develop a heightened awareness of potential hazards on the kitchen line, understanding the risks associated with open flames, boiling grease, and hot surfaces, and implementing safety measures to prevent accidents. Acquire specific safety protocols for the prep station, walk-in coolers, expedite station, and dishwashing area, including effective communication, recognizing changing floor textures, and maintaining caution in areas prone to spills. Foster a safety-first mindset by recognizing and mitigating common causes of slips, trips, and falls in a kitchen environment, promoting a culture of vigilance and proactive risk management.
Course Objectives:
Develop a heightened awareness of potential hazards on the kitchen line, understanding the risks associated with open flames, boiling grease, and hot surfaces, and implementing safety measures to prevent accidents.;Acquire specific safety protocols for the prep station, walk-in coolers, expedite station, and dishwashing area, including effective communication, recognizing changing floor textures, and maintaining caution in areas prone to spills.;Foster a safety-first mindset by recognizing and mitigating common causes of slips, trips, and falls in a kitchen environment, promoting a culture of vigilance and proactive risk management.;;
Duration: 8 min.