3.1 Introduction to Workplace Safety

Because it helps prevent insurance claims only

Because it keeps the operation clean

Because it protects both employees and guests from harm

Because it reduces food waste

How to display proper warnings where everyone can see them

What hazards are

The necessary steps to correct hazards

How to prepare food for guests

Engage in cooking with gas or electric grills

Work in food preparation

Clean kitchen surfaces when temperatures do not exceed 100°F

Use power-driven food slicers

To record daily sales

To log occupational injuries and illnesses

To track employee attendance

To list menu items

Safe use and handling

Manufacturer’s name, address, and phone number

Employee payroll information

Hazardous ingredients and identity information

Conducting safety inspections at work sites

Leading training sessions on health and safety

Developing policies for employee benefits

Investigating possible violations of regulations

Facilities

Equipment

Employee practices

Financial records

To reduce company expenses

To protect workers, guests, and property during emergencies

To increase employee productivity

To improve customer service

Ignore minor incidents

Interview all people involved and any witnesses

Wait several days before recording information

Only report accidents that result in injury

Marking escape routes and exits

Posting emergency contact numbers

Storing equipment in escape routes

Practicing emergency safety procedures

To protect property, workers, and guests in emergencies

To ensure food quality

To increase profits

To reduce staff turnover

It helps prevent insurance claims only

It is only important for guests, not employees

It ensures employee safety and efficiency

It is not necessary if you have good equipment