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>Table of Contents

 
Section I Safety Tips
 
  1. Safety Tips for New Employees
  2. Safety Tips for Supervisors
Section II Monitoring Health and Safety Performance
 
  1. Safety Inspections
  2. Hazard Reporting
  3. Accident Investigation and Reporting
  4. First Aid
Section III Common Hazards and Safety Tips
 
  1. Cuts
  2. Burns and Scalds
  3. Slips and Falls
  4. Exposure to Hazardous Chemicals
  5. Electrical Safety
  6. Fire Prevention and Protection
Section IV Kitchen Equipment Safety
 
  1. Cutting, Chopping, and Mixing
  2. Cooking Equipment
  3. Foodservice and Storage Equipment
Section V Ergonomics: Work Related Musculoskeletal Disorders (MSD) and Safe Work Practices
 
  1. Causes and Symptoms of MSDs
  2. Suggested Work Practices to Prevent MSDs
  3. Working in a Sitting Position
  4. Working in a Standing Position
  5. Preventing Back Injury
  6. Manual Lifting
Section VI Walking and Working Surfaces
 
  1. Floors
  2. Stairways
  3. Ladders
  4. Storage Areas
  5. Refrigerators and Freezers
Section VII Personal Protective Equipment (PPE)
 
  1. PPE Checklis
  2. Clothing
  3. Aprons
  4. Footwear
  5. Hand Protection
  6. Eye Protection
  7. Respirators
Section VIII Work Environment
 
  1. Ventilation
  2. Lighting
  3. Noise
  4. Heat
Section IX Employee Hygiene and Food Safety
 
  1. Personal Hygiene
  2. Cleaning and Sanitizing Kitchens
  3. Food Safety
Section X Preventing Violence
 
  1. Violence Prevention Program
  2. Robbery Prevention
  3. Dealing with Difficult Customers
  4. Working Alone
Section XI Health and Safety Legislation
 
  1. Canadian OH&S Legislation
  2. Workplace Hazardous Materials Information System (WHMIS)
  3. WHMIS After GHS
  4. US OH&S Legislation
Section XII Sources for Further Information
 
  1. Canadian Government Departments with Chief Responsibility for Occupational Health and Safety
  2. US Federal Safety and Health Agencies
  3. US State OSHA Agencies
  4. Foodservice Safety Websites
  Appendices
 
A1. Sample Kitchen Inspection Form

 

Date Modified: 2013-02-03

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