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| Section I | Safety Tips |
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- Safety Tips for New Employees
- Safety Tips for Supervisors
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| Section II | Monitoring Health and Safety Performance |
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- Safety Inspections
- Hazard Reporting
- Accident Investigation and Reporting
- First Aid
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| Section III | Common Hazards and Safety Tips |
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- Cuts
- Burns and Scalds
- Slips and Falls
- Exposure to Hazardous Chemicals
- Electrical Safety
- Fire Prevention and Protection
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| Section IV | Kitchen Equipment Safety |
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- Cutting, Chopping, and Mixing
- Cooking Equipment
- Food Service and Storage Equipment
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| Section V | Ergonomics: Work Related Musculoskeletal
Disorders (WMSD) and Safe Work Practices |
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- Causes and Symptoms of WMSD
- Suggested work practices to prevent WMSD
- Working in a Sitting Position
- Working in a Standing Position
- Preventing Back Injury
- Manual Lifting
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| Section VI | Walking and Working Surfaces |
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- Floors
- Stairways
- Ladders
- Storage Areas
- Refrigerators and Freezers
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| Section VII | Personal Protective Equipment (PPE) |
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- PPE Checklis
- Clothing
- Aprons
- Footwear
- Hand Protection
- Eye Protection
- Respirators
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| Section VIII | Work Environment |
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- Ventilation
- Lighting
- Noise
- Heat
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| Section IX | Employee Hygiene and Food Safety |
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- Personal Hygiene
- Cleaning and Sanitizing Kitchens
- Food Safety
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| Section X | Health and Safety Legislation |
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- Canada
- U. S. A
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| Section XI | Information Sources |
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- Canadian Government Departments with Chief Responsibility for Occupational Health and Safety
- US Federal Safety and Health Agencies
- US State OSHA Agencies
- Foodservice Safety Websites
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| | Appendices |
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A1. Sample Kitchen Inspection Form
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