| 000 | 00000nam##2200000za#4500 |
| 001 | 9.648521 |
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| 003 | CaOODSP |
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| 005 | 20210615113135 |
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| 007 | ta |
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| 008 | 150407|2002||||xxc||||| f|0| 0 eng|d |
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| 020 | |a0-660-18801-5 |
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| 040 | |aCaOODSP|beng |
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| 043 | |an-cn--- |
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| 086 | 1 |aCC273-2/02-2E |
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| 110 | 2 |aCanadian Centre for Occupational Health and Safety. |
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| 245 | 10|aFood service workers safety guide |
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| 250 | |a4th edition |
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| 260 | |aHamilton - Ontario : |bCanadian Centre for Occupational Health and Safety |c2002. |
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| 300 | |a129p. : |bfigs. ; |c18 cm. |
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| 500 | |a"This is your guide to working safely in food preparation and food service workplaces. It will help you to: Recognize workplace hazards; Prevent accident and injury through safe work practice and use of personal protective equipment; Deal with accidents and emergencies; Understand your duties and rights as given in occupational health and safety legislation; Contact government departments to find health and safety information."—Page [iii]. |
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| 520 | 3 |aThis pocket guide outlines key hazards and safe working procedures to help reduce injuries for staff in the food sector. Topics include safe use of kitchen equipment, housekeeping safety tips, lifting procedures, and health issues relating to food preparation. It explains how to recognize workplace hazards and prevent and address accidents and injuries. The guide also outlines the rights and duties of employers and employees under American and Canadian occupational health and safety law. |
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| 563 | |aSpiral binding |
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| 590 | |a04-25|b2004-06-18 |
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| 986 | |aP02-2E |
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