Workplaces where food is prepared or served contain a range of hazards that require particular care and attention to maintain good health and safety, not only for the public but also for the staff.

Some of these hazards are similar to those found in other workplaces,
whereas others are specific to food-related workplaces.

This program covers:
• General Safety Hazards
• Hygiene Hazards
• Control Measures
• Working with Heat
• Hygiene Solutions

The food industry features a wide range of unique hazards, but the risks that
these hazards present can be minimized when proper attention is paid to
health and safety in the workplace. The likelihood of accidents and injuries can be greatly reduced by ensuring the implementation of, and continuing commitment to, safe work practices and procedures.

RUNNING TIME: 22 Minutes

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