Kitchen Safety Orientation: Workplace Introduction

This course provides a comprehensive overview of the fundamental areas in a kitchen and the potential hazards associated with each. Topics covered include the line, prep station, walk-ins, expedite/wait station, and dishwashing station. Emphasis is placed on understanding the unique risks and safety measures required in each area, from open flames and sharp objects on the line to collisions and spills in the prep station. Learners will gain essential knowledge to navigate these spaces safely and reduce the likelihood of common incidents such as burns, cuts, slips, trips, and falls.