A commercial kitchen presents a number of hazards. The scene highlights the hazards associated with food preparation, where several kitchen hands are working in a busy and active environment.
For this course, we present a small commercial kitchen scene where food is being prepared. The focus is on safely using equipment, knives, fryers, hot plates and steamers to reduce exposure to serious injury.
Control measures are reinforced around managing fitness for work and fatigue to ensure that workers understand their responsibilities and expectations when working in the kitchen.
At the completion of this course learners will:
- Learn how to apply the Safety Hierarchy of Controls to address workplace hazards.
- Learn how to safely handle and store sharp knives.
- Learn how to safely lift materials and use the correct manual handling lifting techniques.
- Learn about slip and trip hazards and how to clean up spills and wear slip-resistant footwear to prevent a fall.
- Learn about working with exposed flames when cooking to avoid burn injuries.
- Understand the hazards of working around steamers and appliances that produce steam.
- Learn how to safely stack heavy pots and pans to prevent falling from above.
- Understand the importance of regular housekeeping to keep travel ways clear.
- Understand how to safely store chemicals.
- Understand how to dispose of waste to keep the kitchen clean and free from pests.
- Recognise fatigue hazards and learn fatigue management skills.
- Learn about the safe handling of food and cross-contamination hazards.
- Learn about the importance of using machinery and appliances with the guards intact and in place.
Course length: 30 mins (10 x 1-minute animated and subtitled videos + short answer assessments)
- Includes a panoramic scene and hazard spotting game
- Certificate of completion
- In-depth Reporting
- Facilitator’s Guide including video transcript and Assessment Q&A’s
- Optional pass rate
- All content can be customised
- Pause and resume function
Available in English.