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Hospitality Establishment Safety: Preventing and Managing Workplace Injuries, Online Training Format

SKU: 327
$9.50

Hospitality Establishment Safety: Preventing and Managing Workplace InjuriesOn-the-job safety is no accident; it is the result of policies and procedures that have been developed, implemented, and monitored specifically for each workplace.  Hospitality establishments, while serving as places of dining, entertainment, and recreation, are also workplaces, with employees facing hazards that range from cuts and burns to repetitive stress injuries and back problems. Too often the risks of working in kitchens, dining rooms, and bars are assumed to be unavoidable, but in fact, these hazards can be avoided by training employees in practices that keep them safe and ensure their productivity. This course trains managers of hospitality establishments how to identify hazards in their workplace and train their employees in safety practices, that, when implemented, can play an important part in the success of the enterprise (Discounts are available for Enterprise Training by calling us at 1-800-521-9667).

TARGET AUDIENCE
Managers and supervisors of hospitality establishments

TIME TO COMPLETE
60 minutes

PURPOSE
To instruct managers and supervisors of hospitality establishments in developing and implementing policies and procedures that will ensure a safe workplace.

LEARNING OBJECTIVES
After completing this course, the learner will be able to:

  • identify the general goals of a safety program for hospitality establishments that are consistent with regulations issued by the Occupational Safety and Health Administration (OSHA);
  • recognize common hazards facing employees of hospitality establishments;
  • teach employees safe practices that can prevent cuts when performing common workplace tasks;
  • implement safety controls that can eliminate or minimize the hazards that lead to slips, trips, and falls in the workplace;
  • implement ergonomic procedures and accommodations that can decrease the risk of stress and traumatic injuries;
  • instruct employees in practices to follow to protect themselves against burns and scalds;
  • put into practice procedures that can prevent harmful chemical exposures; and
  • prepare and implement an emergency action plan for the workplace.



If you're not completely satisfied with the quality of our courses, we will refund your money - guaranteed. Click here for detailsTOPICS COVERED

  1. An Overview of Hospitality Establishment Safety Hazards and Safety Programs
  2. Implementing Procedures that Protect Employees against Cuts
  3. Minimizing Hazards that Can Cause Slips, Trips, and Falls
  4. Reducing the Risk of Repetitive Stress Injuries
  5. Protecting against Burns and Scalds
  6. Proper Use and Storage of Chemicals
  7. Preparing and Implementing a Workplace Emergency Action Plan




Hospitality Establishment Safety: Preventing and Managing Workplace Injuries

Table of Contents

  • Chapter 1: Instructions
    • Page 1
  • Course Objectives
  • Chapter 2: Introduction
    • Page 2, 3
  • Chapter 3: An Overview of Hospitality Establishment Safety Concerns
    • Page 4
    • Regulation of Workplace Safety
      • Page 5, 6
    • Workplace Injuries
      • Page 7, 8
  • Chapter 4: Preventing Cuts
    • Page 9
    • Common Causes of Cuts
      • Page 10
    • Preventing Cuts: Knife Safety
      • Page 11
    • Preventing Cuts: Knife Safety
      • Page 12, 13, 14
    • Preventing Cuts: Proper Use of Equipment
      • Page 15, 16
    • Preventing Cuts: Proper Care of Sharp Equipment
      • Page 17
    • Preventing Cuts: Precautions with Glassware
      • Page 18
    • Preventing Cuts: Precautions with Glassware
      • Page 19, 20
  • Chapter 5: Slips, Trips, and Falls
    • Page 21
    • Preventing Slips and Falls: Floor Maintenance
      • Page 22, 23
    • Preventing Slips and Falls: Teach Safe Work Practices
      • Page 24
    • Preventing Trips: Eliminate Hazards
      • Page 25, 26
    • Preventing Trips: Stairways
      • Page 27
    • Preventing Trips and Falls: Storage Areas
      • Page 28
    • Preventing Falls from Heights
      • Page 29
    • Preventing Collisions
      • Page 30, 31, 32
  • Chapter 6: Eliminating Ergonomic Hazards in Hospitality Establishments
    • Page 33
    • Preventing Back Injuries with Ergonomics
      • Page 34, 35, 36, 37
    • Proper Lifting Technique
      • Page 38, 39, 40
    • Proper Lifting Technique
      • Page 41, 42, 43, 44
    • Preventing Repetitive Stress Injuries among Employees
      • Page 45, 46, 47
  • Chapter 7: Preventing Burns and Scalds
    • Page 48
    • Preventing Burns and Scalds: Use Safe Appliances
      • Page 49
    • Preventing Burns and Scalds: Safe Work Practices around Stoves, Ovens, and Grills
      • Page 50, 51
    • Preventing Burns and Scalds: Safe Work Practices around Fryers
      • Page 52
    • Preventing Burns and Scalds: Safe Practices around Microwaves
      • Page 53, 54, 55
  • Chapter 8: Preventing Injuries from Chemical Exposure
    • Page 56
    • Potentially Hazardous Chemicals
      • Page 57, 58
    • Preventing Injuries from Hazardous Chemicals
      • Page 59, 60, 61
    • The Risk of Secondhand Smoke
      • Page 62, 63, 64
  • Chapter 9: Emergency Planning and Response for Hospitality Establishments
    • Page 65
    • Emergency Planning
      • Page 66
    • Emergency Planning: Exit Plans
      • Page 67
    • Emergency Planning: Fires
      • Page 68
    • Emergency Planning: First Aid
      • Page 69
    • Emergency Planning: First Aid Supplies
      • Page 70, 71
    • Emergency Planning: Exposure to Pathogenic Blood and Body Fluids
      • Page 72
    • Emergency Planning: Procedures for Cleaning Up Blood and Body Fluids
      • Page 73, 74
    • Emergency Planning: Responding to Exposure Incident
      • Page 75
    • Emergency Planning: Responding to an Exposure Incident
      • Page 76, 77, 78
  • Chapter 10: Conclusion
    • Page 79
  • Chapter 11: Time to Review
    • Page 80
  • Exam (multiple choice)