Kitchen Equipment Safety

HSP-7.2

Working in a commercial kitchen can be fast-paced, exciting and rewarding. Unfortunately, much of the equipment used in kitchens can be hazardous to workers if not used properly. In addition to expected hazards such as cuts and burns, there are also hazards that workers often overlook, such as the risks of carbon monoxide poisoning. It is important for kitchen workers to be able to recognize the hazards in their kitchen and identify proper techniques for protecting against them. After successfully completing this course, the learner should be able to recognize common hazards presented by the various types of equipment found in commercial kitchens including knives, powered cutting and mixing equipment, and heated cooking and cleaning equipment. This course is intended for all employees who work in commercial kitchens. Employers may also be interested in our Food Safety course, which covers safe food handling and the FDA’s Food Code.