Restaurant Kitchen Safety

Introduction

The Restaurant Kitchen Safety Course is designed to train kitchen staff, managers, and supervisors in preventing accidents and ensuring food safety in high-pressure restaurant environments, aligned with OSHA and FDA guidelines. This program covers fire prevention, slip/trip hazards, equipment safety, and sanitation practices. Through theoretical instruction, hands-on training, and scenario-based drills, participants will gain the expertise to create safer kitchens, reduce injuries, and comply with health and safety regulations.

Course Objectives

• Understand OSHA and FDA standards for restaurant kitchen safety and sanitation.
• Identify common kitchen hazards, such as burns, cuts, slips, and chemical exposures.
• Learn safe food handling and storage practices to prevent contamination.
• Develop skills to use kitchen equipment safely, including knives and ovens.
• Explore fire prevention and suppression techniques specific to kitchens.
• Gain knowledge of emergency response and first aid for kitchen injuries.
• Understand the importance of cleaning schedules and pest control in kitchens.
• Learn to conduct kitchen safety inspections and maintain compliance records.

Learning Outcomes

• Participants will demonstrate compliance with OSHA and FDA kitchen safety standards.
• Learners will identify and mitigate common kitchen hazards effectively.
• Attendees will apply safe food handling practices to prevent contamination.
• Graduates will operate kitchen equipment safely to avoid injuries.
• Participants will implement fire prevention and suppression measures.
• Learners will respond to kitchen emergencies and provide first aid.
• Attendees will maintain cleaning schedules and conduct safety inspections.

Assessment

A 30-minute multiple-choice question (MCQ) exam and a practical kitchen safety drill evaluation.

Certification

Restaurant Kitchen Safety Certificate issued by ACSGP upon successful completion.