Health and Safety in Kitchens and Canteens - PSC/COU-1055

This course will offer participants a detailed understanding in various segments, which are not limited to:

1. Introduction: Overview of the hazards and risks associated with working in kitchens and canteens, the importance of proper training and safety measures to protect workers in these environments.
2. Kitchen Safety Standards and Regulations: Overview of OSHA regulations and industry standards for kitchen safety, how to ensure compliance with safety regulations and standards.
3. Kitchen Risk Assessment and Management: Techniques for identifying and assessing hazards in kitchens and canteens, how to conduct a risk assessment and evaluate the level of risk associated with working in kitchens and canteens, strategies for reducing and controlling risks in kitchens and canteens.
4. Kitchen Equipment Inspection and Maintenance: Proper procedures for inspecting and maintaining kitchen equipment, how to conduct regular inspections and maintenance on kitchen equipment, The role of inspection and maintenance in preventing incidents.
5. Personal Protective Equipment (PPE): The importance of proper PPE when working in kitchens and canteens, how to properly select and use PPE for specific tasks and hazards in kitchens and canteens, the role of PPE in protecting workers from hazards in kitchens and canteens.
6. Fire Prevention and Emergency Response: Fire prevention and emergency response procedures in kitchens and canteens, how to properly extinguish and evacuate in case of an emergency, first aid procedures for injuries that may occur in kitchens and canteens.
7. Food Safety and Sanitation: Proper procedures for handling, storing, and preparing food in kitchens and canteens, How to prevent cross-contamination and food-borne illnesses, the importance of regular cleaning and sanitation in kitchens and canteens.
8. Knife Safety and Cut-Resistant Gloves:Proper procedures for using and handling knives in kitchens and canteens, How to properly sharpen and maintain knives, the importance of wearing cut-resistant gloves when using knives.
9. Ergonomics and Material Handling: The importance of proper ergonomics and material handling in kitchens and canteens, how to properly set up and adjust equipment and workstations, the role of ergonomics and material handling in preventing injuries in kitchens and canteens
11. Chemical Safety: Proper procedures for handling and storing chemicals in kitchens and canteens, how to properly use and dispose of chemicals in kitchens and canteens, the importance of employee training on chemical safety.

Training will be conducted via Microsoft Team Meeting, online. Meeting invites will be shared on the day before the first day of training.

Successful candidates will be awarded with completion certificate awarded by Phoenix Safety Consultants UK

This course will be useful for a wide range of professionals including but not limited to:

• Safety managers and coordinators having major responsibilities of occupational safety and health.
• Supervisors and team leaders
• Environmental health and safety specialists
• Construction workers and site managers
• Manufacturing and industrial plant workers
• Human resources personnel for better understanding of occupational safety and health to support business continuity
• Facility managers
• Risk and insurance managers
• Health and safety consultants
• Office and administrative workers
• Anyone who wants to develop a deeper understanding of the principles and practices of occupational health and safety, and how to minimize workplace hazards and ensure the well-being of employees.
• Anyone carrying out work In kitchens And canteens, including employees and the self-employed; and safety consultants and advisers.

For group discounts please contact +92 348 3992423

All students must achieve a minimum 70% score to successfully pass the examination.