Whether you are a cafeteria line server, Certified Master Chef, dishwasher in the foodservice department of the local hospital, or maybe you just cook at home, kitchen safety training is something from which everyone that works in a kitchen setting can benefit. Wet floors, knives, steamers, mixers, slicers, grinders, dish machines, hot surfaces and fryers are just a few of the potential hazards present in a kitchen setting of a restaurant or other foodservice industry. There are many opportunities for accidents and injuries to occur in a restaurant or kitchen. This is especially true when the lunch or dinner “rush” is on. A small piece of lettuce on the floor of a kitchen can be a very dangerous slip hazard and even more so when everyone is rushing around and is less likely to notice it: That is until someone slips on it and falls. This booklet will discuss a variety of topics that are or could become safety hazards in the kitchen.

This 16-page booklet (sold in packages of 10) is an excellent resource to complement our training course, and addresses the following areas:

• Slips, Trips & Falls
• Lifting & Posture
• Fire Safety
• Burns
• Electrical Safety
• Chemical Safety
• Knives, Slicers & Other Sharp Items
• Personal Protective Equipment & Clothing
• Housekeeping
• First Aid