Cooks

The main duties of cooks in restaurants, hotels, healthcare facilities and schools include the following:

• Plan and prepare menus, and determine food portions and quantities needed.
• Pay attention to special dietary needs, if applicable.
• Monitor and order supplies.
• Clean up the kitchen or work area.
• Supervise kitchen staff.

Working with food presents its own unique set of potential hazards. Some of the main ones are:

• Handling raw meat and poultry.
• Exposure to various chemicals, which may include paints, solvents, pesticides, perfumes, or cleaning products.
• Working in awkward positions or performing repetitive manual tasks.
• Excessive standing.
• Lifting or carrying heavy trays.
• Risk of radiation leaks from microwave ovens.
• Working in extreme temperatures.
• Working with knives, mincers, and other dangerous tools or equipment.
• Risk of burns or fire from ovens, deep-fat fryers, and steam from pots.
• Slips, trips and falls.
• Stress.
• Bullying.
• Working alone.
• Fire.
• Fatigue or other health effects of shift work or extended work days.
• Electrical hazards.
• Carbon monoxide. 

• Wash hands frequently with soap and water.
• Avoid touching the eyes, nose, or mouth with unwashed hands.
• Know how to work with all equipment and tools required for the job.
• Keep the work area tidy.
• Do not exceed the capacity of the shelves when storing food or supplies.
• Conduct regular inspections of the equipment and identify defects. Have equipment removed from service until fixed or replaced.
• Take breaks. Change tasks to reduce repetitive strain injuries.
• Establish good housekeeping practices.
• Learn safe handling and storage procedures before working with hazardous products or consumer chemical products.
• Wear appropriate personal protective equipment, including safety shoes with non-skid soles and eye protection.
• Keep a first-aid kit within easy access.
• Learn fire safety and emergency evacuation procedures, including how to assist customers when evacuating.
• Do not block fire exits and fire extinguishers.
• Keep a mobile phone or other alternative means to contact a designated person when working alone.
• Know how to report hazards.
• Do not plug in electrical appliances if touching a wet surface. 

• Practice safe lifting techniques.
• Find ways to minimize musculoskeletal disorders on the job.
• Inspect the work area and equipment before each shift.  
• Exercise caution when working with knives and other sharp equipment.
• Store tools in the designated areas after use.
• Use, maintain and store personal protective equipment according to manufacturers' recommendations.
• Follow company safety rules.
• Follow good housekeeping procedures.
• Participate in WHMIS education and training. Follow labels and read the safety data sheet (SDS) for any hazardous product that you use and follow recommended safety precautions. 
• Practice proper food and kitchen hygiene.