Restaurant Safety
Restaurants and other food service establishments employ approximately 11.6 million workers in the United States.
These workplaces present high-risk hazards, including:
- Slippery floors
- Knives and sharp tools
- Hot cooking equipment
- Fast-paced environments
Inexperience and lack of safety training increase the risk of injuries among restaurant workers. This course is designed to help employees stay safe and healthy on the job by identifying hazards and following proper work practices.
Course Objectives
| ID | Objective |
|---|---|
| TO 1.0 | Achieve a minimum score of 70% on the final course assessment. |
| LO 1.1.1 | Describe hazards and safe work practices in the serving area. |
| LO 1.2.1 | Describe hazards and safe practices for cleaning spills and working in wet environments. |
| LO 1.3.1 | Discuss hazards and safe practices in drive-thru areas. |
| LO 1.4.1 | Describe hazards and safe practices in the cooking area. |
| LO 1.5.1 | Discuss hazards and safe work practices in the food preparation area. |
| LO 1.6.1 | Describe hazards and safe work practices when delivering food and other items. |