Restaurant Industry Training Videos

In today’s environment of health issues, communicable diseases, and other health related topics it’s important to understand potential hazards we all have on a daily basis. These potential hazards exist at work, at home, and everywhere you go so you need to know how to protect yourself from these hazards. In this program we will concentrate on what is called Blood Borne Pathogens.

Bus Person, Dishwasher, And Janitor Safety - Perhaps the most demanding and important jobs in any restaurant are bus persons, dishwashers, and maintenance persons. The work is fast paced and it requires attention to the job at all times. Safety is an extremely important part of your job, as there are potential hazards associated with your many job responsibilities.

Your employer wants you to be informed of all chemical products being used in the restaurant and to be trained in the safe use of these products. When applicable, employees must have proper protective equipment for use with hazardous chemicals and this equipment is provided by your employer. 

There has been so much information about slips, trips, and falls that many people are no longer paying attention. Slips and falls used to be the major causes of injuries. There are cases where people were deliberately pushed down stairs. There have been a wide range of accidents in the workplace from every conceivable cause. Even includes running into doors or doors running into people. Jumping from elevated surfaces has caused quite a few injuries in restaurants also.

The food service industry experiences the highest number of burns of any employment sector, about 12,000 each year. This industry also comprises of one of the largest groups of workers injured on the job in the United States. Potential hazards are discussed in this program with an emphasis on safety.

According to OSHA, workplaces must be free of all recognized hazards. Certainly, knives fall into this category. Companies provide the appropriate training. It’s up to the employee to be aware and comply with company procedures. This program focuses on the use of knives with emphasis on safety.