Introduction
PDF & Original Certificate
Original Certificate
PDF Certificate
Restaurants and other eating and drinking businesses employ 11.6 million people in the United States.
Workers deal with high injury hazards in workplaces, such as restaurant settings with slippery floors and the use of knives and cooking equipment. A lack of safety training and inexperience both play a role in the increasing injury risks for workers.
This course will help restaurant workers stay safe and healthy on the job.
Course Objectives
At the end of this course, you should be able to:
| ID | Objective |
|---|---|
| TO 1.0 | Achieve a minimum score of 70% on the final course assessment. |
| LO 1.1.1 | Describe hazards and safe work practices while working in the serving area. |
| LO 1.2.1 | Describe the hazards and safe practices associated with cleaning spills and working in wet environments. |
| LO 1.3.1 | Discuss the hazards and safe practices while working in drive-thru areas. |
| LO 1.4.1 | Describe the hazards and safe practices when working in the cooking area. |
| LO 1.5.1 | Discuss the hazards and safe work practices in the food preparation area. |
| LO 1.6.1 | Describe the hazards and safe work practices when delivering food and other items. |
Key: Terminal Objective (TO), Learning Objective (LO)