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Food service workers safety guide: CC273-2/02-2E

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This 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.

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.648521&sl=0

Publication information
Department/Agency
  • Canadian Centre for Occupational Health and Safety.
TitleFood service workers safety guide
Publication typeMonograph
Language[English]
FormatPhysical text
Note(s)
  • "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].
Publishing information
  • Hamilton - Ontario : Canadian Centre for Occupational Health and Safety 2002.
BindingSpiral binding
Description129p. : figs. ; 18 cm.
ISBN0-660-18801-5
Catalogue number
  • CC273-2/02-2E
Departmental catalogue numberP02-2E
Edition
  • 4th edition
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