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Workplace Safety in the Foodservice Industry
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.
- Author
- BC Cook Articulation Committee
- Publisher
- BC Campus
- Source
- LibreTexts
- License
- CC BY
- Language
- EN
Contents· 14 sections
- 01: Chapters
- 1.02: WorkSafeBC Regulations in the Workplace
- 1.03: Orientation and Training for Safety- An Essential Step
- 1.04: Roles and Responsibilities
- 1.05: Compensation and Benefits
- 1.06: Workplace Hazards
- 1.07: Labels
- 1.08: Warning Symbols (WHMIS 1988)
- 1.09: Precautions When Using Hazardous Materials
- 1.10: Emergency Procedures
- 1.11: Key Terms
- 1.12: Key Takeaways and Activities
- 1.13: References
- 1.14: Workplace Safety Procedures