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

1. Sample Kitchen Inspection Form