Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC's foodservice and hospitality industry. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury.
WorkSafeBC Regulations in the Workplace
Orientation and Training for Safety: An Essential Step
Roles and Responsibilities
Compensation and Benefits
Warning Symbols (WHMIS 1988)
Precautions When Using Hazardous Materials
Workplace Safety Procedures