Reduce Risks and Injuries in Food Service Operations
Food service entails a number of risks from sharp knives to slippery floors and lifting heavy items, among others. Following food service employee safety best practices across food service operations can help reduce the risks for employees, as well as limit the severity of injuries if they occur. The Employee Safety in Food Service Best Practices provides guidelines to:
- Help supervisors identify risk hazards.
- Assist in the discussion of proper ergonomic work procedures and equipment design.
- Provide corrective measures to reduce or eliminate hazards.
- Add value to the safety and efficiency of the food service program and its employees.
The best practices guidelines apply to all work activities in connection with the development, modification and operation of food service workplaces. Supervisors are encouraged to use these best practices guidelines while conducting workplace inspections, employee training or any other way that may help reduce or eliminate hazards.
The book covers:
- Workplace safety
- In the Kitchen
- Kitchen ergonomics
- Claim information
- Common risks and tips