Kitchen Safety
Kitchen Safety: Preventing Burns and Scalds
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Preventing Cuts from Meat Slicers
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Preventing Cuts from Knives
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Preventing Slips, Trips, and Falls
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Focusing on Safety
More than 60 percent of injuries in the food service industry involve kitchen workers. This video introduces our kitchen safety series, which demonstrates proper techniques for using equipment and performing common tasks. It features well-known B.C. chefs who offer safety tips and lessons from their own experiences.
Ergonomic Tips for the Hospitality Industry: Preventing Injuries to Kitchen Staff
Ergonomic Tips for the Hospitality Industry: Preventing Injuries to Kitchen Staff This pamphlet provides tips to reduce the risk of sprains, strains, and preventing other soft-tissue injuries to kitchen staff. go2HR is BC’s tourism & hospitality, human resources and health & safety association driving strong workforces and safe workplaces that deliver world class tourism and… Continue reading Ergonomic Tips for the Hospitality Industry: Preventing Injuries to Kitchen Staff
6-minute Safety Talks for Student Apprentices in Culinary Arts
6-minute safety talks for students in apprenticeship programs.
What’s wrong with this photo? (Kitchen Safety)
How many hazards or dangerous work habits can you spot in this photo? Use this resource to train your staff to identify potential hazards when working in the kitchen.
Definitely Not Hell’s Kitchen: Building Leaders at Earls
How do you succeed for nearly three decades in the fiercely competitive casual-dining business? According to Mark Barry, former vice president of Human Resources with Earls Restaurants, it helps to have a secret formula.
Firing Pasta Maker a Recipe for Disaster
When Richard Flores began a two week medical leave from his job as a pasta maker, he had no reason to think his employment would be in jeopardy. Soon after his return to work from a bout of acute gout arthritis in his foot, however, Flores found himself out of a job.