Kitchen Safety: Workplace Introduction (Course)

In a commercial kitchen, multiple tasks are performed simultaneously, making it a high-risk environment with potential hazards such as burns, cuts, slips, and collisions. Maintaining a safe and efficient kitchen requires knowledge of the layout, proper communication, and adherence to safety protocols. This course covers the essential areas of a kitchen, including the line, prep station, walk-in coolers, expediter station, and dishwashing area. Participants will gain insights into hazard prevention, safe equipment use, and effective teamwork to ensure a productive and injury-free workspace.