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Created by Safety Instruct
Category Safety > Food Services and Distribution Safety
This course provides a comprehensive overview of the fundamental areas in a kitchen and the potential hazards associated with each. Topics covered include the line, prep station, walk-ins, expedite/wait station, and dishwashing station. Emphasis is placed on understanding the unique risks and safety measures required in each area, from open flames and sharp objects on the line to collisions and spills in the prep station. Learners will gain essential knowledge to navigate these spaces safely and reduce the likelihood of common incidents such as burns, cuts, slips, trips, and falls. Identify potential hazards in different kitchen areas, including the line, prep station, walk-ins, expedite/wait station, and dishwashing station. Describe safety measures specific to each kitchen area, such as handling open flames, sharp objects, and collisions, to prevent common incidents. Demonstrate knowledge of procedures for entering and exiting key kitchen zones, maintaining awareness of surroundings, and collaborating with coworkers to ensure a safe working environment.
Course Objectives:
Identify potential hazards in different kitchen areas, including the line, prep station, walk-ins, expedite/wait station, and dishwashing station.;Describe safety measures specific to each kitchen area, such as handling open flames, sharp objects, and collisions, to prevent common incidents.;Demonstrate knowledge of procedures for entering and exiting key kitchen zones, maintaining awareness of surroundings, and collaborating with coworkers to ensure a safe working environment.;;
Duration: 13 min.
Identify potential hazards in different kitchen areas, including the line, prep station, walk-ins, expedite/wait station, and dishwashing station.
Describe safety measures specific to each kitchen area, such as handling open flames, sharp objects, and collisions, to prevent common incidents.
Demonstrate knowledge of procedures for entering and exiting key kitchen zones, maintaining awareness of surroundings, and collaborating with coworkers to ensure a safe working environment.
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English
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This course provides a comprehensive overview of the fundamental areas in a kitchen and the potential hazards associated with each. Topics covered include the line, prep station, walk-ins, expedite/wait station, and dishwashing station. Emphasis is placed on understanding the unique risks and safety measures required in each area, from open flames and sharp objects on the line to collisions and spills in the prep station. Learners will gain essential knowledge to navigate these spaces safely and reduce the likelihood of common incidents such as burns, cuts, slips, trips, and falls. Identify potential hazards in different kitchen areas, including the line, prep station, walk-ins, expedite/wait station, and dishwashing station. Describe safety measures specific to each kitchen area, such as handling open flames, sharp objects, and collisions, to prevent common incidents. Demonstrate knowledge of procedures for entering and exiting key kitchen zones, maintaining awareness of surroundings, and collaborating with coworkers to ensure a safe working environment.
Course Objectives:
Identify potential hazards in different kitchen areas, including the line, prep station, walk-ins, expedite/wait station, and dishwashing station.;Describe safety measures specific to each kitchen area, such as handling open flames, sharp objects, and collisions, to prevent common incidents.;Demonstrate knowledge of procedures for entering and exiting key kitchen zones, maintaining awareness of surroundings, and collaborating with coworkers to ensure a safe working environment.;;
Duration: 13 min.