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Food service safety

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Developing a safety program for food service

Whether you're a restaurateur or your facility serves snacks behind a counter, there are dangers associated with food preparation and service. It's up to you to manage the risks your employees face while at work. Hazards for this industry may include slips, trips and falls; cuts and burns; materials handling and chemical exposure. Pinnacol Assurance has created some valuable tools to assist employers with preventing these hazards.

Get a head start on your training program with the food service safety modules below. Use one or use them all to educate your employees on how to stay safe on the job. Each module includes guidelines, corresponding visuals and a quiz. In the Pinnacol resources section, you can access our printable forms and templates, including sample safety rules and checklists.

Don't forget to use a training roster to document your employee safety training.

Module 1: Kitchen and Cooking Staff
Module 2: Food Preparation Staff
Module 3: Stockroom Staff
Module 4: Dishwashers and Service Staff
Module 5: Servers and Servers' Assistants, Hostesses and Cashiers
Module 6: Bartending Staff
Module 7: Banquet Managers and Staff
Module 8: Delivery Staff
Module 9: Security Staff
Module 10: General Safety and Security in the Workplace

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