The purpose of this resource booklet is to assist supervisors, managers and Joint Health and Safety Committees (JHSC) in the management of an effective safety program for the educational facility that has Food Service facilities. This booklet will review:
What Is Covered In This Manual?
- Legislation that applies to the workplace
- Requirements for an effective safety program
- Identification and assessment of risks and hazards
- Controls and prevention techniques that apply in the workplace
- Education and training required for these workplaces
- Need for incident reporting and investigation and periodic program review
7 Steps to Program Development
- Developing a Policy
- Risk Assessment
- Prevention
- General Safety
- Musculoskeletal Injuries (MSIs)
- Workplace Health and Hygiene
- Burns
- Safe Equipment Operation
- Open Wound Injuries
- Education and Training
- Incident Reporting and Investigation
- Incident Follow-up
- Program Review
Appendix
| Appendix A |
- Sample Health and Safety Policy |
| Appendix B |
- Infection Prevention & Precautions |
| Appendix C |
- Health and Hygiene Information Sheet |
| Appendix D |
- Manual and Mechanical Dishwashing |
| Appendix E |
- Bakery Safety Checklist |
| Appendix F |
- Food Storage Information Sheet |
| Appendix G |
- Burn Prevention/Precaution |
| Appendix H |
- Sample Accident Reporting Form |
| Appendix I |
- Three Steps to Control Ergonomic Hazards |
| Appendix J |
- Safe Lifting Information Sheet |
| ESAO Client Group |
$10.00 Plus shipping/GST/PST |
| Non-Members |
$20.00 Plus shipping/GST/PST |
Downloadable Order Forms
Les bons des commande éléctroniques
