Workplace Safety in the Foodservice Industry

Workplace Safety in the

Foodservice Industry

BC Cook Articulation Committee

Unless otherwise noted, this book is released under a Creative Commons Attribution
4.0 Unported License also known as a CC-BY license. This means you are free to copy,
redistribute, modify or adapt this book. Under this license, anyone who redistributes or
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attribute the book as follows:

Workplace Safety in the Food Industry by the BC Cook Articulation

Committee used under a CC-BY 4.0 international license.

For questions regarding this licensing, please contact [email protected]. To learn

more about BCcampus Open Textbook project, visit http://open.bccampus.ca

Workplace Safety in the Foodservice Industry by go2HR is licensed under a Creative

Commons Attribution 4.0 International License, except where otherwise noted.
Contents

About the book 1

Preface ii
Introduction 3
WorkSafeBC Regulations in the Workplace 5
Orientation and Training for Safety: An Essential Step 7
Roles and Responsibilities 8
Compensation and Benefits 14
Workplace Hazards 18
Labels 23
Warning Symbols (WHMIS 1988) 26
Precautions When Using Hazardous Materials 32
Emergency Procedures 34
Workplace Safety Procedures 45
Key Takeaways and Activities 62

Key Terms 63
References 65
About the Authors 66

iv
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Textbook Project is administered by BCcampus and funded by the British
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1
ii • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Preface
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts
open textbooks developed to support the training of students and apprentices in
British Columbia’s foodservice and hospitality industry. Although created with
the Professional Cook, Baker and Meatcutter programs in mind, these have been
designed as a modular series, and therefore can be used to support a wide variety
of programs that offer training in foodservice skills.
Workplace Safety covers British Columbia legislation and regulations for
workplace safety, as well as an overview of general safety practices in commercial
kitchens and other workplaces in the foodservice industry.
Other books in the series include:
• Food Safety, Sanitation, and Personal Hygiene
• Working in the Food Service Industry
• Basic Kitchen and Food Service Management
• Meat Cutting and Processing
• Human Resources in the Food Service and Hospitality Industry
• Understanding Ingredients for the Canadian Baker
• Nutrition and Labelling for the Canadian Baker
• Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and
private post-secondary institutions.

ii
Introduction

Learning Objectives

• Describe WorkSafeBC regulations in the workplace

• Identify and describe workplace hazards
• Describe basic emergency procedures
• Describe fire safety procedures and regulations
• Apply workplace safety procedures

Your health and well-being are your most valuable possessions. Many laws and
regulations exist to ensure employee safety, yet every year thousands of serious
injuries occur. In many cases, these injuries have serious long-term consequences
for both employees and employers. For those new to the workforce or working
in the food service industry for the first time, having a solid understanding of
both the rights and responsibilities of the employer and employee and training
in how to operate safely in the workplace are the keys to minimizing the risk of
a workplace injury.
Both employees and employers must take responsibility for making the
workplace safe!
• WorkSafeBC dedicates a section of its website to the professional cook
apprenticeship program and its learning outcomes. It can be found here
on the Apprenticeship Website, http://www2.worksafebc.com/Topics/
Apprenticeships/App-ProCook.asp
• go2HR is the WorkSafeBC-designated health and safety association for
the tourism and hospitality sector, and it has a number of health and

3
4 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

safety resources available, including useful tools, templates, and other

information. Visit the website at https://www.go2hr.ca/health-safety
The regulations related to workplace occupational health and safety in British
Columbia are found on the WorkSafeBC website. It is very important that you
know how and where to access the information and that you refer to the website
for any updates or to ensure that you are complying with all the rules and
regulations governing your industry.
The following five documents are essential to understanding and meeting
the minimum requirements for occupational health and safety in B.C. These
documents cover the legal obligations and regulations, and offer tools to help
people understand how the regulations are applied and enforced.
1
1. Workers Compensation Act (B.C.) excerpts and summaries (WCA)
2
2. Hazardous Products Act (Canada) summaries (HPA)
3
3. Occupational Health and Safety Regulation (OHS Regulation)
4
4. Prevention Manual (policies)
5. Guidelines to help interpret and apply the OHS Regulation and
5
Workers Compensation Act

Occupational Health and Safety Programs

Almost all businesses must be registered with WorkSafeBC and are required
to have an occupational health and safety (OHS) program. Larger businesses
require a formal program, while smaller businesses can have a less formal

1. http://www2.worksafebc.com/Publications/OHSRegulation/
Introduction.asp#AboutWorkersCompensationAct
2. http://www2.worksafebc.com/Publications/OHSRegulation/
Introduction.asp#AboutHazardousProductsAct
3. http://www2.worksafebc.com/Publications/OHSRegulation/
Introduction.asp#AboutOccupationalHealthSafetyRegulation
4. http://www2.worksafebc.com/Publications/OHSRegulation/
Introduction.asp#AboutPreventionManual
5. http://www2.worksafebc.com/Publications/OHSRegulation/Introduction.asp#AboutGuidelines

5
6 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

program. Regardless of the level of formality, the purpose of the program is the
same in any organization.
An effective OHS program will:
• Identify hazards in the workplace
• Eliminate or minimize the potential for injuries, disease, or loss of life
• Limit financial losses resulting from injuries and disease
• Be monitored to ensure that it meets its goals and WorkSafeBC
requirements
6
Details on OHS programs are available on the WorkSafeBC website. All
businesses must comply with WorkSafeBC requirements.
The most effective OHS programs are developed jointly by management
and staff. There are different levels of responsibility in the organization of OHS.
Everyone must understand both their own roles and the roles of others so they
can work toward common health and safety goals.

6. http://www.worksafebc.com
Orientation and Training for Safety: An Essential Step

Did you know that more than half of workplace accidents involving young and
new workers occur during their first six months on the job? Effective orientation
and training is the best way to prevent accidents from happening. Employers are
responsible for ensuring that their workers are prepared for the job before they
start working.
The training must be specific to the workplace and should be ongoing. Even
an experienced worker will require a new orientation if circumstances change
or new hazards develop. For example, there may be a new work process or new
equipment, or the worker may be moved to a new work location or assigned to a
different task.
It is management’s responsibility to ensure that everyone is trained to
follow safe work procedures. As an employee, your manager or supervisor
should explain to you the safety rules and policies concerning the following:
• Job-specific hazards
• Your rights and responsibilities as a worker
• Your right to refuse unsafe work
• Violence in the workplace
• Bullying and harassment
• Working alone or in isolation
• Accident investigations
• Workplace Hazardous Materials Information System (WHMIS)
• Personal protective equipment (PPE)
• How to report potential hazards and unsafe work conditions
• First aid policies and procedures
• How to report injuries, accidents, and close calls
• Emergency and evacuation procedures

7
Roles and Responsibilities

Ensuring workplace safety is the shared responsibility of WorkSafeBC,

employers, and employees. All three have different roles to play in ensuring
workplace safety is a priority.

WorkSafeBC Responsibilities

WorkSafeBC is a provincial body set up to maintain a safe, healthful working

environment at job sites throughout the province. In addition to providing
employers and workers with guidance and assistance when they are setting
up health and safety programs, WorkSafeBC, has specific workplace
responsibilities.
Under the Workers Compensation Act, WorkSafeBC is responsible for:
• Inspecting places of employment
• Investigating accidents and the causes of industrial diseases
• Issuing orders and directions specifying means of preventing injuries and
industrial disease
• Assisting and advising employers and workers in developing health and
safety programs
• Educating workers about industrial health and safety
• Providing living allowances, rehabilitation, and retraining for workers
injured on the job
• Collecting contributions to an accident fund from employers and
distributing money from the fund to injured workers

WorkSafeBC is a regulatory body and can order unsafe job sites closed until they
are made safe. It is also responsible for issuing fines and penalties to employers
as a result of workplace accidents.

8
 ROLES AND RESPONSIBILITIES • 9

The Occupational Health and Safety Regulation (OHS

1
Regulation), contains all the rules, regulations, and responsibilities relating to
WorkSafeBC, employers, and workers.
WorkSafeBC dictates that every employer must make a copy of the
Regulation readily available at each place of employment so workers can refer
to it. This may be done either by including a hard copy version with other
safety information that is provided to employees as a part of their training, or by
providing instructions on how to access the Regulation online. The Regulation
begins with a general explanation of terms, the procedure for notification of
injury, and first aid requirements.

Employer’s Responsibilities

The Act lists many, but not all, of the responsibilities of all employers. A few
of these responsibilities are noted below. Additional conditions are noted in the
OHS Regulation.
The employer must ensure that:
• All work is carried out without undue risk of injury or industrial disease
• Machinery and equipment are capable of safely performing the functions
for which they are used
• All permanent and temporary buildings and structures are capable of
withstanding any stresses likely to be imposed on them
• All buildings, excavation structures, machinery, equipment, tools, and
places of employment are maintained in good condition so workers will
not be endangered
• Regular inspections are made to prevent structures, grounds, excavations,
tools, equipment, machinery, and work from becoming unsafe
• Any unsafe conditions are corrected without delay
• Each worker is supplied, at no cost, with all protective safety equipment
required by WorkSafeBC regulations
1. http://www2.worksafebc.com/Publications/OHSRegulation/
Introduction.asp#AboutOccupationalHealthSafetyRegulation
10 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

• All workers are instructed in the safe performance of their duties

• An accident prevention program is set up
• There is a safe means of entry to and exit from the work area
• Firefighting equipment is provided and maintained
• Workers with physical or mental impairment are not assigned to work
where their impairment endangers themselves or others
• No one enters or remains, or is permitted to remain, on the premises of
any place of employment while that person’s ability to work is so affected
by alcohol, drugs, or other substances as to endanger his or her health or
safety, or that of any other person

Employee’s Responsibilities

Workers are responsible for their own safety on the job. This means that you
have the right to refuse to do any act or operate any tool, appliance, or equipment
when you have reasonable cause to believe that to do so would put you in danger.
It is your responsibility to wear proper clothing for the job site and to use
the PPE provided by your employer or required for your job.
As a worker, you should keep the following personal responsibilities in
mind:
• You must not remove any safety equipment from machines or equipment.
This includes shields from grinders, mixers, etc.
• You must have had adequate instruction about a piece of machinery or
equipment before you use it.
• You must make sure that no machine, equipment, or tool is used in a way
that would cause injury to someone else.
• You must make sure that there are safe entrances to and exits from the
workplace.
• You must make sure that the work area is safe for the movement of
workers, equipment, and materials.
 ROLES AND RESPONSIBILITIES • 11

• You must wear protective eyewear when using grinders and other
equipment that may be hazardous to the eyes.

Health and Safety Committees

The employer is responsible for setting up an accident prevention program. As

part of the program, a health and safety committee must be established for any
employer with more than 20 full-time employees. Employers with fewer than
20 full-time employees are not required to have a safety committee, but it is an
industry best practice to do so.
This committee is required to have at least four members who are
experienced in the workplace. The membership of the committee must represent
both employers and workers, and the number of employer representatives must
never outnumber the number of worker representatives.
It is the committee’s responsibility to help create a safe place to work,
recommend actions that will improve the effectiveness of the health and safety
program, and promote enforcement of WorkSafeBC regulations.

Contravention of Regulations

The OHS Regulation clearly defines contravention as well as the liability of

2
contravening the Regulation.
1. A contravention of this Regulation will be deemed to be a
contravention by the employer and will make that employer liable for any
penalty prescribed by the Workers Compensation Act.
2. A contravention of this Regulation by a supervisor or a worker will be
deemed to be a contravention by the supervisor and will make that
supervisor liable for any penalty prescribed by the Workers Compensation
Act

2. Worker Compensation Act, Occupational Health and Safety Regulation Section 2.8.
http://www.bclaws.ca/Recon/document/ID/freeside/296_97_01
12 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

3. A contravention of this Regulation by a worker will make that worker

liable for any penalty prescribed by the Workers Compensation Act.
4. A contravention of this Regulation by a person working in or
contributing to the production of an industry within the scope of the
Workers Compensation Act will make that person liable for any penalty
prescribed by the Act.

Reporting Accidents

According to the OHS Regulation, an employer must immediately notify

WorkSafeBC whenever an accident occurs that:
• Results in serious injury to or the death of a worker
• Involves a major structural failure or collapse of a building, bridge, tower,
crane, hoist, temporary construction support system, or excavation
• Involves the major release of a hazardous substance
• Is an incident required by regulation to be reported

Note that “near misses” occur more often than accidents. Near misses are
incidents in which there is no visible injury or damage but that could have
resulted in serious injury, in death, or property damage. They are generally
more reflective of a business’s operating guideline than are actual accidents or
3
injuries, and they should also be reported to WorkSafeBC. Reporting near misses
is a good way to prevent their recurrence. They should be seen as a learning
opportunity and not as a reason to question the ability of the people involved.

Investigating incidents
4
Prompt investigation of incidents should be conducted so that other employees

3. http://www.worksafebc.com/claims/report_injury/default.asp
4. http://www.worksafebc.com/workers/improving_health_and_safety_at_work/
reporting_accidents_and_incidents/default.asp
 ROLES AND RESPONSIBILITIES • 13

will not get injured in the same way. Everyone in the business has a role to play,
and you must report accidents and incidents to your supervisor.
According to the Regulation, an employer must immediately undertake an
investigation into the cause of any accident or other incident that:
• Is required to be reported under the Act
• Results in injury to a worker requiring medical treatment
• Does not involve injury to a worker, or involves only minor injury not
requiring medical treatment, but has a potential for causing serious
injury to a worker
• Is an incident required by regulation to be investigated

This list does not apply in the case of a vehicle accident occurring on a public
street or highway.
Compensation and Benefits

WorkSafeBC, through its board of directors, is responsible for inspecting places

of employment and subsequently with issuing orders and directions as needed
to employers on how to prevent injuries and industrial diseases. Officers of the
board are also responsible for investigating accidents and the causes of industrial
diseases, for assisting and advising employers and employees to develop
industrial health and safety programs, and for educating employees about
industrial health and safety.
WorkSafeBC ensures that compensation is paid to a worker, or the
worker’s dependants, if he or she is injured, disabled, or killed in the course of
employment.

WorkSafeBC Registration and Workers’ Compensation Coverage

Most employers are required by law to register their business with WorkSafeBC
and pay premiums. Registration of employers is legislated by the Workers
1
Compensation Act, but obtaining coverage is more than just a legislated
requirement. An employer who is covered by WorkSafeBC insurance is
protected against lawsuits from injured workers.
Generally, registration is mandatory for anyone who:
2
• Employs and pay people on a regular, casual, or contract basis
3
• Hires someone to work in or around their home
4
• Comes from another province or country to work in B.C.
5
• Works as a commercial fisherman

1. http://www.bclaws.ca/Recon/document/freeside/--%20w%20--
/workers%20compensation%20act%20rsbc%201996%20c.%20492/00_act/96492_00.htm
2. http://www.worksafebc.com/insurance/need_coverage/emp_10_10_10.asp
3. http://www.worksafebc.com/insurance/need_coverage/emp_05.asp
4. http://www.worksafebc.com/insurance/need_coverage/emp_10_10_30.asp

14
 COMPENSATION AND BENEFITS • 15

6
• Works in the trucking industry

Workers cannot register for WorkSafeBC insurance coverage. Almost all

workers are automatically protected under the Act. If a worker is injured or
contracts an occupational disease while on the job during the course of
employment, WorkSafeBC covers the worker’s medical and wage-loss costs.
There are some workers in B.C. who are not automatically covered by the
legislation, including the following:
• Volunteers
• Professional athletes
• Self-employed individuals who work for two or more employers in a day
• Babysitters who work less than 15 hours per week

Personal Optional Protection

Personal Optional Protection (POP) is optional workplace disability insurance

for individuals who are not automatically covered under the Workers
Compensation Act. This includes people who are self-employed as well as
partners, proprietors, and proprietors’ spouses in a non-limited company. POP
protects you against wage loss and may provide medical and rehabilitation
services if you are injured while on the job or if you contract a disease as a result
of your work. For example, if you are doing work outside of your regular job,
such as catering or freelance work as a self-employed individual, POP would
provide coverage in the case of a workplace injury.
Remember: Coverage is the employer’s responsibility, and with very few
exceptions all workers in British Columbia are covered by WorkSafeBC.

What Injuries and Job-related Illnesses are Covered?

Workers normally receive compensation if they are covered under the legislation
and if, in the course of employment, they:
5. http://www.worksafebc.com/insurance/need_coverage/fishing_industry/default.asp
6. http://www.worksafebc.com/insurance/need_coverage/emp_10_10_50.asp
16 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

• Are injured or die

• Have a mental breakdown or illness (this may be caused by a single
traumatic incident at the workplace, or repeated incidents over time,
such as bullying and harassment)
• Contract a job-related illness (e.g., mercury or lead poisoning, silicosis,
asbestosis and other lung ailments, heart attack, radiation sickness,
cancers of various kinds, asthma, tendinitis and heat stress)

Note that the phrase “in the course of employment” does not mean the worker
has to be at work at the time of the injury. It means the worker must be doing
something that is connected with his or her employment.
In deciding if an injured worker is eligible to receive compensation for
injury or illness, WorkSafeBC considers the following questions:
• Did the injury or illness occur on the employer’s premises?
• Did it occur in the process of the worker doing something for the
employer?
• Did it occur during an activity done in response to instructions from the
employer?
• Did it occur while using equipment or materials supplied by the
employer?
• Did it occur while receiving payment or other consideration from the
employer?
• Was the risk something a worker is normally exposed to?
• Did it occur during a time when the worker was being paid?
• Was it caused by some activity of the employer or a co-worker?

After considering these questions, WorkSafeBC may decide to allow a claim that
is not directly related to “work” but is related to “employment.”
 COMPENSATION AND BENEFITS • 17

Working in other Provinces

In most provinces, all workers, whether permanent or casual, are covered

by legislation specific to each province. (Casual workers are those not on
the regular payroll or in steady employment with a particular industry.) If
you plan to work outside of B.C., check the relevant provincial legislation to
determine exactly which occupations are covered.
Workplace Hazards

By recognizing and understanding the potential hazards in your work area, you
can help prevent accidents from occurring. All accidents are preventable. Both
employees and employers must take responsibility for making the workplace
safe. Causing injury by failing to follow known safety procedures or knowingly
allowing uncontrolled hazardous situations to develop are serious safety
violations.
Workplace hazards include things such as slippery floors, loose floor mats,
and sharp knives, as well as hazardous materials. It is important for all employees
to be aware of hazards, even if they seem obvious. Employers should provide
information and training on any safe work procedures related to the job site. Safe
work procedures are specific directions for doing a task or operating equipment
that may pose a risk or hazard to the worker. Workers should always ask their
supervisor if there are any safe work procedures they need to be aware of and/or
any written instructions they should be following.
One of the main hazards in any workplace are cleaning products, some of
which are everyday products that a person may not regard as hazardous, such
as sanitizers and household cleansers. Cleaning products and all other materials
that are potentially hazardous are governed by the Workplace Hazardous
Materials Information System (WHMIS)

Workplace Hazardous Materials Information System (WHMIS)

The Workplace Hazardous Materials Information System (WHMIS) is Canada’s

national system of classifying and communicating information about hazardous
materials in the workplace. The key components of the system are the
classification of materials, cautionary labels and symbols, material safety data
sheets (MSDS) and workplace education and training programs.
WHMIS was first introduced in 1988, and in 2015 it was changed to include

18
 WORKPLACE HAZARDS • 19

the Globally Harmonized System of Classification and Labelling for chemicals

(GHS). Currently there is a transition period, until 2018, to allow for suppliers,
employers, and workers, to adapt to the new requirements. During this
transition period, manufacturers, distributors, and employers will be allowed to
comply with either the former WHMIS 1988 requirements or the new WHMIS
1
2015 requirements to allow for a phased-in approach.
2
Federal legislation, the Hazardous Products Act HPA establishes which
products are regulated under WHMIS and have been traditionally categorized as
controlled products within the Controlled Product Regulation (CPR). Changes
in 2015 to align with the GHS include a change in terminology, classifying
substances as hazardous products, and replacing the CPR with a new
3
Hazardous Product Regulation (HPR).
Regardless of the changes in terminology, WHMIS covers the sale,
distribution, and use of hazardous materials in the workplace.
WorkSafeBC regulations cover the use of hazardous materials in the
workplace and identify employers’ responsibilities. Workers who work with
hazardous products must know how to handle them safely, which requires being
properly trained on their use.
WHMIS categorizes hazardous materials in six hazard classes. These classes
are depicted by eight symbols that identify the specific hazards of controlled
products. After a controlled product has been classified, the following three
WHMIS elements are used to communicate health and safety information:
• WHMIS label
• Material safety data sheets (MSDS)
• WHMIS education and training programs

Hazardous (Controlled) Products

WHMIS defines a hazardous or controlled product as a pure substance or

1. WHMIS 2015 changes: http://hc-sc.gc.ca/ewh-semt/occup-travail/whmis-simdut/index-eng.php

2. http://laws-lois.justice.gc.ca/eng/acts/H-3/index.html
3. http://laws-lois.justice.gc.ca/eng/regulations/SOR-2015-17/index.html
20 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

mixture that meets or exceeds criteria for inclusion in one or more of the
WHMIS hazard classes. The six classes and eight hazard symbols from WHIMS
1988 are shown in Figure 1, and the symbols from the WHMIS 2015 program,
which uses the GHS, are included in Figure 2. The appropriate symbol must
appear on the applicable supplier labels.

WHMIS Education and Training Programs

Everyone who uses hazardous materials must be trained to use them properly
and to use the personal protective equipment specified in the MSDS. It is the
responsibility of the employer to provide WHMIS training as a part of an
occupational health and safety program. If you have not received training in
WHMIS, ask your employer to schedule a session for you as soon as possible.
Training must:
• Address any WHMIS requirements
• Be reviewed at least annually (more frequently if work conditions or
hazards change)
• Provide for the periodic assessment of knowledge by testing or
observation
 WORKPLACE HAZARDS • 21

Figure 1. WHMIS 1988 classes and symbols (Used with permission of

CCOHS)
22 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Figure 2. WHMIS 2015 classes and symbols (Used with permission of

CCOHS)
Labels

Supplier Labels

When a supplier produces or imports a product for distribution and sale in

Canada, that supplier must prepare a label that provides the following seven
pieces of information:
1. Product identification
2. Supplier identification
3. Hazard symbols
4. Risk phrases
5. Precautionary statements
6. First aid measures
7. A statement advising that an MSDS is available

Figure 3 shows an acceptable format for a supplier label.

Figure 3. Sample supplier label (Used with

permission of CCHOS)

23
24 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Workplace Labels

Often, hazardous materials are transferred to smaller containers in the

workplace for use. An example is putting a cleaning solution into a spray bottle
to be taken into the kitchen. Unless you are using the product immediately, using
all of the amount you put in the smaller container, and no one else will be using
it, a workplace label is required.
A workplace label must contain the following information:
• The product identifier
• The hazard information
• A statement indicating that an MSDS is available in the workplace

Workplace labels are not required to have hazard symbols, but there is nothing
preventing the employer from including them.

Material Safety Data Sheets (MSDS)

An MSDS is a technical bulletin that provides detailed hazard, precautionary,

and emergency information on a controlled product. An acceptable format for a
data sheet is shown here: View the Sample Material Safety Data Sheet
The data sheet is meant to supplement the alert information provided on
labels. Any person or company that uses a controlled product may obtain an
MSDS from the supplier of the product. You should obtain an MSDS if you are
going to use a product with which you are not familiar.
Copies of supplier and employer MSDS must be accessible to employees.
The sheets must be posted close to work areas and made available during each
work shift. Workers must be taught what to look for in a data sheet, and they
must be given an opportunity to become familiar with the information on the
sheets.
The employer must ensure that there is an MSDS for each controlled
 LABELS • 25

product found in the workplace. The employer must get in touch with the
supplier for an updated sheet when the data sheet is three years old.
Warning Symbols (WHMIS 1988)

Listed below are symbols used to identify hazardous materials, which all workers
should be familiar with. The symbols in circles indicate hazard classes and
divisions set by WHMIS. These are generally found on products that are usually
sold in large quantities to manufacturers and contractors, and they must carry
the correct labels. The hazard symbols in triangles are set by Consumer and
Corporate Affairs. These are used on products that are usually sold to individual
consumers in small quantities.

Class A – Compressed Gas

Figure 4. Compressed gas

symbol (Used with permission
of WorkSafeBC)

This class includes compressed gases, dissolved gases, and gases liquefied by
compression or refrigeration (Figure 4).
Examples: Gas cylinders for barbeques, small blow torches, and butane
lighters all contain compressed gas.

Although not a part of the WHMIS 1988 program, this symbol (Figure 5) is a part
of the new WHMIS 2015 program and the GHS. The explosion symbol is often
found on small consumer containers of products stored under pressure. Bottles
of compressed gas, propane, and other gases must be handled with extreme care.
Protective caps should be kept on the tanks when they are not in use. Whether
the tank is full or empty, it still contains tremendous pressure.

26
 WARNING SYMBOLS (WHMIS 1988) • 27

Figure 5. Explosion symbol

(Used with permission of
WorkSafeBC)

Class B – Flammable and Combustible Material

Figure 6. Flammable and

combustible material symbol
(Used with permission of
WorkSafeBC)

In this class are solids, liquids, and gases capable of catching fire or exploding in
the presence of a source of ignition (Figure 6).
There are six divisions within Class B:
• Division 1: flammable gases
• Division 2: flammable liquids
• Division 3: combustible liquids
• Division 4: flammable solids
• Division 5: flammable aerosols
• Division 6: reactive flammable materials

Examples: White phosphorus, acetone, and butane. Flammable liquids such

as sterno is more easily ignited than combustible liquids such as lamp oil for
fondues.
28 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

When concentrations of flammable liquids are present, there is a great risk

of these fumes being ignited by an open flame or spark. Fire extinguishers should
also be on hand and in operating order. Take the necessary precautions to ensure
using these flammable liquids safely.

Class C – Oxidizing Material

Figure 7. Oxidizing material

symbol (Used with permission
of WorkSafeBC)

In this class are unstable substances that combine with oxygen and increase the
risk of fire if they come in contact with flammable or combustible materials
(Figure 7).
Examples: Cleaning chemicals.

Class D – Poisonous and Infectious Materials

There are three divisions in Class D: Division 1, Division 2, and Division 3.

Division 1

Figure 8. Immediate and

serious toxic effects symbol
(Used with permission of
WorkSafeBC)
 WARNING SYMBOLS (WHMIS 1988) • 29

This division covers materials that cause immediate and serious toxic effects
(Figure 8). They can cause the death of a person exposed to small amounts.
Examples: Cleaning chemicals.

Division 2

Figure 9. Other toxic effects

symbol (Used with
permission of WorkSafeBC)

In this division are materials that cause other toxic effects (Figure 9). Some cause
immediate skin or eye irritation. Others can cause long-term effects in a person
who is repeatedly exposed to small amounts.
Examples: Pesticides and rodenticides.

Division 3

Figure 10. Biohazardous

infectious materials symbol
(Used with permission of
WorkSafeBC)

Biohazardous infectious materials are in this division (Figure 10). It applies to

materials that contain harmful micro-organisms.
Examples: Some foods that can support bacterial growth such as salmonella
bacteria or E. coli.
30 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Class E – Corrosive Material

Figure 11. Corrosive material

symbol (Used with permission
of WorkSafeBC)

This division covers caustic or acid materials, which can destroy the skin or eat
through metals (Figure 11).
Examples: cleaning agents and degreasing agents.

Chemical burn

Figure 12. Chemical burn

symbol. (Used with
permission of
WorkSafeBC)

Chemicals that cause burns are identified by the symbol shown in Figure 12 and
are also part of Class E, corrosive material.

Class F: Dangerously Reactive Material

These products may self-react dangerously (for example, they may explode) upon
standing or when exposed to physical shock or to increased pressure or
temperature, or they emit toxic gases when exposed to water (Figure 13).
 WARNING SYMBOLS (WHMIS 1988) • 31

Figure 13.
Dangerously
reactive
material
symbol (Used
with
permission of
WorkSafeBC)
Precautions When Using Hazardous Materials

Although the corrosive action of chemicals can vary, the safety precautions
required for each should be the same when they are handled. The following are
some important points to consider when working with any cleaning products or
chemicals in the workplace:
• Many substances are harmless enough by themselves, but when
combined, they release toxic fumes. For example, two common
household cleaning agents, ammonia and bleach, will produce toxic
chlorine gas when mixed together.
• Do not mix any chemicals found on the job site unless you are absolutely
certain that the combined mixture will not be harmful.
• Sometimes chemical changes are triggered by heat or radiation. For
example, many oven cleaners produce fumes that are toxic when heated.
• All chemicals should be stored in their original containers and the
containers should be labelled and sealed.
• If you do need to transfer a cleaning product into a smaller container for
use, ensure it has the appropriate workplace label.
• Whenever there is the slightest risk of being splashed by these substances,
wear safety glasses.
• Wear rubber gloves if your hands are likely to come in contact with a
chemical.
• Rinse off and neutralize any spills on your personal clothing. If the spill is
large, the clothing affected should be taken off to prevent any injury.
• Corrosive chemicals and flammable substances should be used only in
well-ventilated areas. Avoid breathing the fumes.
• Many cleaners and some food products come in aerosol cans that use
pressure to release their contents. These cans should not be kept near

32
 PRECAUTIONS WHEN USING HAZARDOUS MATERIALS • 33

heat or exposed to flames, as the containers are explosive and the residual
contents are often highly flammable. When the contents are finished, the
empty cans must be recycled appropriately.
Emergency Procedures

All employers are obligated to ensure staff are trained in workplace emergency
procedures. This may include what to do in case of a fire, earthquake, or other
emergency; identifying locations of emergency exits; and processes to follow to
evacuate the building in the case of an emergency. These procedures are site
specific and should be a part of the training for all new employees. In addition,
regular drills or reviews of procedures are important to ensure that if an actual
emergency occurs, everyone is able to react accordingly and safely.
Orientation to any new job site, even if temporary, should always include
the following information:
• Location of emergency exits
• Location of first aid supplies or the procedures to call for an attendant
• Location of fire extinguishers
• Evacuation procedures and muster stations
• Any hazards present on the site

First Aid Procedures

Providing access to first aid supplies or attendants is a requirement of employers

under the OHS Regulation, but the required vary according to the size of the
employer and many other factors. For example, in some cases it is required that a
designated first aid attendant be on duty, while in others it is enough to provide
a first aid kit stocked with a prescribed list of supplies. Many industrial settings
and B.C. training institutions are equipped with a first aid station with a trained
attendant. The person who staffs that station is able to perform a wide variety
of services from bandaging minor cuts to stopping major bleeding and splinting
broken bones.
All workers should know where the first aid station is, who staffs it, and
what services are available. If you sustain an injury, no matter how minor, ensure

34
 EMERGENCY PROCEDURES • 35

that the incident is reported in the first aid station log. Minor irritations often
develop into major problems, so report all injuries promptly.

Emergency Wash Station or Shower Locations

There may be times when you are working with acids or hazardous substances
such as cleaning solutions which may burn your flesh or splash into your eyes.
If you accidentally splash or spill a corrosive substance on your skin, you will
want to wash the affected area very quickly with large amounts of water to dilute
the acid and minimize burning. It is therefore necessary that you be aware of the
location of your emergency eyewash stations, sinks, or showers throughout your
work site.

Fire Safety Procedures and Regulations

Components that produce fire

Before a fire can occur, these three components must be present:

• Fuel (a combustible material such as wood, gasoline, paper, or cloth)
• Heat (sufficient to raise the fuel to its ignition temperature)
• Oxygen, usually in the form of air (to sustain combustion)

When these three components combine, as shown in the fire triangle (Figure 14),
the result is rapid combustion (fire). Keeping these three components separated
will prevent a fire from occurring. An existing fire can be extinguished by
removing any one of the three components:
• Remove the fuel (combustible material) from the vicinity of the fire. For
example, if you shut off the valve of a gas main, the result will be
starvation.
• Remove the heat. For example, by applying water, the result will be
cooling.
• Remove the oxygen. For example, if you cover the fire with a lid, a wet
36 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Figure 14. Fire triangle (By GustavB under CC

BY-SA 3.0.)

blanket, or some sand, or you use a carbon dioxide, foam, or dry chemical
extinguisher, the result is smothering.

Remember, keeping these three components separated will prevent a fire from
occurring. Likewise, an existing fire can be extinguished by removing any one of
the three components.

Combustion speed

Fire, or combustion, is a form of oxidation (the union of a substance with

oxygen). During the process of oxidation, energy is released in the form of heat —
sometimes accompanied by light. Oxidation takes place at varying rates of speed.
Table 1 shows examples of oxidation occurring at differing rates of speed.
 EMERGENCY PROCEDURES • 37

Speed Example

Very slow The rusting of iron

Slow The spontaneous heating of materials such as oil soaked rags

Fast The burning of paper or wood

Extremely fast The exploding of gunpowder upon ignition

Table 1. Combustion speeds

First aid firefighting

First aid firefighting is best described as extinguishing a fire in its initial stages
(before the fire can become too large) by using whatever is readily at hand.
First aid extinguishers are designed to deal with fires in their infancy. These
traditional fire extinguishers are still required on all work sites, even in areas
protected by sprinkler systems.

Classes of fires

Fires are divided into five main classes: A, B, C, D, and K. The classification of a
fire dictates the type of extinguisher required.
The symbols shown in Table 2 may be the only indication you have of the
best use for a fire extinguisher. Please make note of the class letter and symbols
for future reference.
38 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Class letter Extinguishing

Pictogram Description
and symbol requirements

Require the heat

Fires involving
absorbing (cooling)
ordinary
effects of liquids
combustibles (wood,
and certain
cloth, paper, rubber
chemicals that
and many plastics)
retard combustion

Require
extinguishers that
Fires involving
prevent these
flammable liquids
vapours from being
or combustible
released or that
vapours
interrupt the
combustion

Nonconductive
Fires involving extinguishing
energized (live) agents are required
electrical equipment to provide safety to
the operator

Fires involving
Require a heat
certain combustible
absorbing
metals, such as
extinguishing
none magnesium,
medium that is not
titanium, zirconium,
reactive with the
sodium or
burning material
potassium
 EMERGENCY PROCEDURES • 39

Fires involving
A wet potassium
commercial cooking
acetate, low pH-
appliances with oils
based agent is used
or fats at high
for this class of fire
temperatures.

Table 2. Classes of fires. (Fire class letter symbols by Andros 1337 is under CC
BY SA 3.0. Pictograms by Renata3 is under Public Domain.)

Types of fire extinguishers

All businesses must have portable fire extinguishers. These come in many sizes
and colours and have several markings on them. They may be divided into
several types:
• Water extinguishers
• Dry chemical extinguishers
• Wet chemical extinguishers
• CO2 extinguishers

Although most of these extinguishers can be used on more than one class of fire,
none can be successfully used for all types of fire situations.
Water-based extinguishers are to be used on Class A fires and may be either
the pressurized or pump type. Plain water extinguishers are rarely found in the
kitchen.
Dry chemical extinguishers are designed for Class B and C fires or Class A,
B, and C fires, depending on the type of agent contained in the cylinder. Three of
the most commonly used dry chemicals are:
• Triplex dry chemical, a multipurpose dry chemical agent effective in
extinguishing Class, A, B, and C fires, is generally considered the best all-
round fire extinguisher.
• Quick-aid dry chemical, a specially treated sodium bicarbonate dry
40 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

chemical agent that is moisture-resistant and free-flowing, is effective

and approved for use on Class B and C fires and offers the lowest cost per
kilo of the three dry chemical agents.
• Purple K dry chemical, a specially treated potassium bicarbonate dry
chemical agent, provides effective protection against Class B and C fires
and is approximately twice as effective as the standard sodium
bicarbonate dry chemical.

You can use dry chemical extinguishers to put out Class D fires. However, the
type of extinguisher depends on the type of metal that is burning. If you are
working with a particular combustible metal, ask your instructor for
information about the most effective extinguisher.
Wet chemical fire extinguishers became mandatory after discovering that
modern shortenings burn at a higher temperature than other frying oils making
the automatic fire suppression systems unable to extinguish larger fryer fires.
The extinguishers for Class K fires are grey in colour and contain a potassium
acetate based, low PH agent. The Class K extinguisher is also the ideal choice
for use on all cooking appliances including solid fuel charbroilers. The agent
discharges as a fine mist that helps prevent grease splash and fire reflash while
cooling the appliance.
Carbon dioxide (CO2) extinguishers should be used on Class B and C fires.
A CO2 extinguisher is recognized by its fibre horn. It is less effective than dry
chemical extinguishers but has the advantage of not leaving a residue that must
be cleaned.
It is important that you know the location of and how to operate each
extinguisher in your workplace. Because each manufacturer uses a slightly
different operating procedure, the best thing you can do is to look carefully at
the markings and instructions on the extinguisher. They will tell you how to use
the extinguisher and where it is most effective.
 EMERGENCY PROCEDURES • 41

Fire extinguishing systems for commercial cooking equipment

Commercial cooking equipment that produces grease-laden vapours is

considered to be a special fire hazard. To reduce the chance of fire, grease-
extracting ventilation systems are equipped with automatic fire extinguishing
equipment. A typical automatic extinguishing system fitted over a charbroiler
and deep fat fryer is shown in Figure 15.

Figure 15. Typical automatic extinguishing system (Used with permission

from Access Fire Protection Services: http://www.accessfireprotection.com/
pages/ul300kitchens.htm)

This automatic system may use a dry chemical, a wet chemical, carbon dioxide,
or water from sprinklers as an extinguishing agent.
A large number of the fires in ventilating equipment are caused by the
buildup of grease due to poor housekeeping. Keep the hood and other equipment
as clean as possible. Servicing should include a thorough inspection of all the
components and a test activation of the system without the extinguishing agent.
Servicing should include the following:
• Storage containers for stored-pressure dry chemical systems must be
weighed and checked for pressure. The expellant gas cartridge of non-
42 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

stored pressure systems should be checked for pressure or weight and the
dry chemical examined for moisture.
• Nozzles and lines should be cleaned and the protective covers checked.
Sprinkler heads and spray nozzles must be replaced annually.
• The hood, extraction equipment, and ducting should be cleaned and
maintained on a regular basis.

Fire Prevention Measures

As noted above, fire is only possible where there is a supply of combustible

materials, oxygen, and heat. However, lack of caution, equipment failure, or
simple human error can cause ignition. Here are some fire safety precautions for
working near, handling, or storing flammable materials.

Flammable liquids and related equipment

The nature of flammable liquids makes them very vulnerable to ignition.

Consequently, the following storage precautions are necessary:
• All containers of flammable liquids must be of an approved type and
clearly marked.
• All containers must have secure capping devices.
• Open flames or lit cigarettes must be prohibited within or near any
liquid-gas storage area.
• Where drums are used as containers, they must have taps and a drip tray.
• Transportation must only take place while containers are sealed.
• All empty containers must be stored on end.
• Spills must be cleaned up or covered with sand.

Any equipment that requires a flammable liquid needs the same basic
precautionary measures as stored liquids. All tank or equipment leaks must be
reported and then repaired immediately.
All waste liquids that are flammable must be placed in approved containers
 EMERGENCY PROCEDURES • 43

for disposal and taken to the appropriate location for disposal according to
municipal waste disposal regulations.

Paper and wood products

Dry paper and wood are susceptible to ignition quite easily. When damp or wet,
they do not ignite quickly. Keep all paper and wood products away from open
flames such as burners and pilot lights.

Oily cloths

All oily cloths must be placed in metal bins with sealed lids and sent to be
laundered professionally.

Oils and fats

All oils and fats have a predetermined flash point at which they will ignite. This is
considerably higher than the smoke point where the oil gives off large amounts
of smoke, which is a good indicator that the heat should be removed or turned
down. For safety considerations, allow oil to cool down before removing or
recycling.

Garbage and clutter

Garbage and clutter present a problem in fire prevention for two reasons.
Garbage may contain substances that are toxic when burned, and clutter in high
traffic areas may present an obstruction for fire fighters or for those trying to
evacuate a building. Always ensure that exit corridors are kept clear and that
garbage is disposed of regularly.

Fire Prevention Rules for the Kitchen

The following are important rules to remember while you work in the food
preparation and storage areas of a kitchen:
44 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

• Keep a supply of salt or baking soda handy to extinguish small fires on

range tops or under charbroilers.
• Don’t ever put water onto a fire containing oil or grease.
• Keep hoods and other equipment free from grease buildup.
• Do not leave hot fat unattended on the range.
• If a fire alarm sounds, turn off all gas and electrical appliances before
leaving the building.
• Remove all rubbish regularly.
• Store all dry goods neatly, and make sure they do not impede traffic flow
in the area.
• Do not leave grease rags around the kitchen, particularly near stoves.
• Keep fire doors closed at all times
• Keep fire stairs and fire exits clear of any obstruction.
• Keep all fire exits clearly marked and lighted.
• Check all automatic fire extinguishing systems on a regular basis.
Remember, full servicing is required every six months.
Workplace Safety Procedures

The most important concept to remember is that you are responsible for your
own safety and the safety of others. Most safety practices are common sense.
Unfortunately, they can be forgotten or overlooked unless you make safe
practices a habit or an instinct.

General Safety

By doing things right, you and your co-workers will commit yourselves to safety
on the job and everyone will benefit. Accidents occur in many ways but most
often can be traced back to one of two basic factors: ignorance or carelessness.
You must always be concerned with your own safety and with the safety of others
around you.
The following is a general list of safety precautions you must observe in any
work area:
• Don’t fool around. “Horseplay” is one of the biggest causes of injuries on
the job and it may be grounds for dismissal.
• Never work while under the influence of drugs or alcohol, as you are a
hazard to yourself and your co-workers.
• Pay particular attention to moving objects, such as equipment, dollies,
mixers, and slicers.
• Walk, do not run, in the work areas.
• Stay completely alert on the job.
• Avoid back strain by lifting properly.

Kitchen Accidents and Their Causes

Over 90% of all accidents are preventable, and three basic rules of kitchen safety,
if enforced, will significantly reduce the likelihood of kitchen mishaps.

45
46 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

1. Do not run: People who rush around in the kitchen tend to take
chances that increase the likelihood of an accident.
2. Keep your mind on your work: People who let their attention wander
are a hazard to themselves and others around them. Lack of interest,
personal problems, and distraction by others can all lead to serious
accidents in the kitchen.
3. Observe all the rules for operating kitchen equipment. Never operate
kitchen equipment until instructed in the correct procedures.

In a commercial kitchen, safety is everyone’s job. It is a responsibility that must

be accepted throughout the working day. As stated many times before, accidents
are caused — they do not just happen. They are the result of not knowing the
proper way to do a task, carelessly performing an operation or job, or not being
consciously aware during the performance of a task. It is wise to remember that
careless workers not only jeopardize their own health and well-being, but also
jeopardize those around them.
Cooking is considered a fairly safe occupation, but hazards certainly do
exist, not only in food preparation but in other related tasks as well. The most
common accidents in the kitchen are cuts, burns, falls, and strains. All of these
accidents happen when extreme carelessness or general horseplay is present.
Carelessness and horseplay can be neither justified nor allowed in the
commercial kitchen.

Cuts

Cuts are all too common in commercial kitchens because knives and other
cutting implements are constantly in use. These cuts, and the seriousness of the
cuts, however, can be held to a minimum by using ordinary good sense, by paying
attention to the proper safety rules, and by practising proper cutting procedures.
Once the skill of using a knife is developed, accidental cuts should not occur very
often. However, when and if they do occur, they should be treated properly and
without delay. If infection sets in, it can result in more serious consequences and
 WORKPLACE SAFETY PROCEDURES • 47

the loss of many working hours. Remember: preventive care is always cheaper
than injury treatment!

Burns

Two types of burns occur in the commercial kitchen: minor and serious. Minor
burns are usually a result of wet or damp towels used to handle hot pots and
pans, or from bumping an exposed area of your arm against a hot surface like
and oven rack. More serious burns occur when grease is splashed, when steam
escapes or is released too quickly, or when gas is turned on or released
unknowingly. Burns are generally more painful than cuts, and they certainly
take more time to heal. If the burn is severe enough to cause a blister, it should
be treated promptly by trained medical personnel.

Falls

Falls can cause some of the most serious injuries in the commercial kitchen.
They may disable or incapacitate a person for life. Falls are caused by extreme
carelessness, wet floors and aisles, spilled food or grease, and by torn mats or
warped floor boards.

Strains

Strains may not be as serious as other types of injuries, but they are painful and
can result in the loss of many working hours. They are caused by carrying loads
that are too heavy and by improper lifting practices. Most strains do not require
medical attention, but they do require time and care to heal properly.

Safety Practices for the Kitchen

A kitchen has many safety hazards. It contains hot stoves, electrical equipment,
and sharp tools. These hazards, combined with the busy, often frantic pace in a
kitchen, make it very important that you work carefully while giving constant
attention to the safety practices described below.
48 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Lock-out procedures

WorkSafeBC regulations require that all powered machinery or equipment shut

down for maintenance or repair must be secured against the possibility of the
equipment being accidentally turned on while being worked on. To safeguard
the person working on such equipment, lock-out procedures must be posted
near the equipment, and the procedures listed must be followed before repairs or
maintenance can start.
Locking out a machine usually means the power feeding the machine is
disconnected either by pulling a plug, placing a switch in the off position, or
turning a circuit breaker to the off position. The disconnected circuit is then
secured in the inoperative position by the use of a padlock. The person doing the
maintenance or repair keeps the key to this lock until the work on the machine
has been completed. The worker then removes the lock and the machine is again
operable.
Depending on the situation, the lock might be used to secure the power
switch of the machine or it might be used to lock shut the door to a circuit
breaker panel where the thrown breaker is located.
If the machine is not wired into its own power circuit but simply plugs
into the wall, the lock-out procedure may require that the machine be turned off
with its power switch and unplugged from the power receptacle. The plug end
of the machine must be kept in plain view of the repair person so no one can
inadvertently restore power without the repair person’s knowledge.
Kitchen machines that must be locked out before repairs or maintenance
can commence include, but are not limited to, meat saws, dough mixers, meat
grinders, garbage disposal systems and meat slicers.
You must be aware of the lock-out procedures that are to be followed before
repairing or cleaning any machine. Lock-out procedures must be clearly posted
by management near each machine.
A sample lock-out procedure notice is shown in Figure 16. As has been
stated, this notice would be posted near the machine that must be locked out.
 WORKPLACE SAFETY PROCEDURES • 49

DOUGH MIXER LOCK-OUT PROCEDURE

1. SHUT OFF MIXER AT STOP/START SWITCH.
2. SHUT OFF AT DISCONNECT BEHIND MIXER.
3. APPLY LOCK TO DISCONNECT. PUT KEY IN POCKET. DO
NOT LEAVE KEY IN LOCK!
4. ATTEMPT TO START MIXER, RESET OR RETURN SWITCH TO
“OFF” POSITION.
5. COMPLETE WORK ON MIXER.
6. ENSURE BOWL AND MIXER ARE CLEAR OF LOOSE PIECES,
TOOLS, ETC
7. REMOVE LOCK.
8. RESTART MIXER AND RUN UP TO OPERATING SPEED.

Figure 16. Lock-out procedure notice

Procedures for equipment

1. Never use any machine you have not been trained to use.
2. Pull plug or throw switch to off position before cleaning or adjusting
any machine. Keep fingers, hands, spoons, etc., away from moving parts.
Wait until machine stops before moving food.
3. Check all switches to see that they are off before plugging into the
outlet.
4. Particular care must be taken when cleaning the slicing machine.
4.1 First pull the plug.
4.2 Turn the gauge to zero in order to cover the edge of the blade
4.3 Do not touch the edge of the blade
4.4 Clean the blade from the centre out.
4.5 Clean the inside edge of the blade with a stick that has a cloth
wrapped around one end.
50 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

5. Do not start a mixer until the bowl is locked in place and the
attachments are securely fastened.
6. When using a mixer, turn off motor before you scrape down the sides
of the bowl.
7. Use a wooden or plastic plunger rather than your hands or spoons to
push meat down into a meat grinder.
8. Keep your hands to the front of the revolving bowl when operating the
food cutter. This is one of the most dangerous pieces of equipment in the
commercial kitchen.
9. Never start a machine until you are sure all parts are in their proper
places. If it is a machine that operates with gears, check the gear position.
10. You must be aware of the lock-out procedures that are to be followed
before repairing or cleaning any machine. Lock-out procedures must be
clearly posted by management near each machine.
11. When using electrical power equipment, always follow the
manufacturer’s instructions and recommendations. Do not wear rings, a
wristwatch, or a tie when operating electrical power equipment.

Procedures for sharp utensils

1. Use the right knife for the job.

2. Do not grab for falling knives. When a knife starts to fall, jump
backward to get out of the way.
3. Always carry a knife with the tip pointing downward and with the
cutting edge turned away from your body.
4. Never talk while holding a knife in your hand. Should you start to
gesture with the knife, there could be serious consequences.
5. When cutting with any knife, always cut away from your body. This
also applies to potato peelers or any implement with a cutting edge.
6. Never place a knife in hot water as it will cause cracks in the wooden
handle. Never reach into soapy water in search of a knife.
 WORKPLACE SAFETY PROCEDURES • 51

7. Use a cutting board at all times. Never cut on metal.

8. Place knives in designated knife drawers. Preferably, knives should be
placed in knife racks for proper storage.
9. When cleaning or wiping a knife, keep the sharp edge turned away
from your body.
10. Always use a sharp knife; it is much safer than a dull one. Less
pressure is required on a sharp knife, and the chances of a sharp knife
slipping are much less.
11. Always cut with a back and forth sweeping motion, not with
downward force.
12. Use knives for the purpose for which they are designed, not as levers
or wedges or as bottle or can openers.
13. Pick up knives by the handle only.
14. Take a firm grip on a knife handle and always make sure the handle is
free of grease or any other slippery substance.
15. When slicing round objects such as onions or carrots, cut a flat base
so the object will sit firmly and not shift when being cut.
16. Never force a meat band saw; it may jump from the bone.
17. When using a cleaver, be sure the item to be chopped is sitting solidly.
Note: Avoid chopping large, hard, or brittle bones with a cleaver as the bones
may splinter and become as dangerous as flying glass.
18. When grating foods, never work the foods too close to the cutting
surface.

Avoid burns

1. Use dry towels when handling hot skillets, pots, or roasting pans as wet
cloth conducts heat more readily than dry cloth.
2. Avoid splashing grease on top of the range. Grease will ignite quickly,
causing a fire. Do not throw water on a grease or fat fire: smother it. Use
a foam extinguisher or a wet towel.
52 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

3. Remove the lids of pots slowly. Lift the side of the lid that is away from
you so the steam does not rush out too quickly, causing burns to your
hands or face.
4. Always give notice of “hot stuff” when moving a hot container from
one place to the other.
5. Keep towels used for handling hot foods off the range. Too often, the
end of the towel is dangled into or drawn across the fire.
6. Avoid overfilling hot food containers.
7. Never let the long handles of saucepans or skillets extend into aisles. If
they are brushed, hit, or bumped the pot may fall off the range.
8. Never turn the handle of any pot over an open flame.
9. Place a lighted match to gas jets before turning on the gas. Ventilate gas
ovens for a few minutes before lighting by leaving the oven door open so
any gas pockets that might be present can escape.
10. Know the location of fire extinguishers; know how and when to
operate them.When placing food in hot grease, always let the item slide
away from you so the grease will not splash toward you and cause a
serious burn.

Keep floors safe

1. Wet floors are dangerous. Keep them dry.

2. Pick up or wipe up any spilled item immediately, particularly water or
other similar liquids.
3. When liquid or fat is spilled, have one person watch the area and warn
others of the danger while another goes for a mop. Small areas may be
sprinkled with salt to provide traction until the spill is cleaned up.
4. Walk. Do not run or slide across the floor.
5. Never leave utensils on the floor. Someone is sure to trip over them,
and it may be you.
 WORKPLACE SAFETY PROCEDURES • 53

6. Keep all traffic areas clear of boxes, garbage cans, portable equipment,
mops and brooms, etc.
7. When mopping kitchen floors, do only a small area at a time.
8. Using rubber mats behind the range is a good practice. However, mats
must be kept in first-class condition by daily cleaning and by replacement
when they begin to wear.

Handle glassware and china safely

1. Use care in handling glasses and dishes.

2. When carrying china and glassware from one place to another, be alert
and move cautiously. Keep complete control of the load at all times.
3. Discard all glass or other china items that are chipped or cracked.
4. Keep glasses and china out of the pot sink.
5. Never place glassware in soapy water. Wash glassware in a dishwasher,
using a compound recommended for glasses.
6. If you suspect there is broken glass in soapy water, drain the water,
then remove the pieces carefully with a paper towel.
7. Never use glassware in forming or preparing food. For example, do not
cut biscuits or ladle liquids with a glass item.
8. Do not use a glass as an ice-cream scoop. It may break in your hand.
9. Use a pan and broom to sweep up large pieces of broken glass or china.
Use a dampened paper towel to pick up the slivers. Put broken glass in a
special container. Do not place broken glass in wastebaskets.

Store supplies safely

1. When opening boxes, crates, etc. remove the nails. Do not bend them
down.
2. Always store heavy materials on bottom shelves, medium-weight
materials next, and light-weight items on top shelves.
54 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

3. Get rid of all dirt, grease, and trash promptly to reduce fire hazards
and to eliminate breeding places for rats and cockroaches.
4. Be sure light bulbs are guarded. As a precaution against fire, do not
store any materials within 45 cm (18 in.) of any bulb.
5. Use ladders, not boxes or chairs, to get things from high shelves.
Always have three points of contact when moving up and down the
ladder. Do not over reach, and never stand on the top two rungs of the
ladder.

Dispose of refuse properly

1. Place food scraps in proper containers.

2. Do not allow containers to overflow. Empty them before they are
completely full.
3. Do not stack full refuse containers.
4. Report broken or defective containers.
5. If wearing gloves while disposing of refuse, you should remove the
soiled gloves once the job is done and, when returning to work, wash and
sanitize hands properly
6. Push garbage down using a tamper or other tool. Do not push it down
with your hand or foot!

Lifting practices

1. Keep your back straight, but not necessarily vertical. Have a sure grip
on the object.
2. Keep the object close to your body.
3. Bend your knees before lifting.
4. Lift with your legs, not with your back.
5. Call for help to lift or move heavy pots or containers.
 WORKPLACE SAFETY PROCEDURES • 55

Housekeeping

Good housekeeping is an important part of safety and accident prevention.

Many unsafe conditions can be corrected before they result in injury. Good
housekeeping is a necessity for a safe and sanitary kitchen. A clean work
environment leads to pride in workmanship and a safe operation.
Good housekeeping procedures include the following:
• Do not block exits.
• Change burned-out light fixtures in work areas, walkways, and exits.
• Keep floors and work areas clean, dry, and grease-free.
• Keep steps and ladders in serviceable condition.
• Keep emergency equipment clean and unobstructed.
• Ensure that all signs and caution labels are in good condition and visible.

Personal Protective Equipment

In addition to being aware of the mechanical hazards in the kitchen, it is

important that you use the correct protective clothing and equipment. Wearing
personal protective equipment (PPE) can prevent accidents from happening. As
a worker, you are responsible for the following:
• Making sure your uniform is well fitted.
• Keeping all uniforms clean and in good condition, not frayed or badly
worn.
• Making sure sleeves are kept buttoned at the wrist, cuffs on overalls and
trousers are be eliminated, and trouser legs are long enough to hang
outside boots.
• Wearing specific personal safety equipment such as goggles, hearing
protection, gloves, and aprons when required.

To ensure that you are protecting yourself, your personal protective equipment
(PPE) list should include the following items.
56 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Clothing

This includes well-fitted pants and jackets with all buttons fastened. Sleeves
should be close fitting because sleeves that are loose and flowing are potential
fire hazards when working over open gas burners. Health regulations require
that all food handlers wear hair nets or use other approved methods for keeping
hair under control. Aprons should be made of non-combustible and flame-
resistant materials that do not melt under heat.

Footwear

The OHS Regulation requires that approved footwear must be worn by

employees in all industrial occupations. Ensure your footwear is sturdy and
provides enough back support to not cause future back problems. Footwear
suitable for commercial foodservice establishments must have a non-slip sole
and a closed toe and closed back.
Your footwear should be sturdy and comfortable, and if the environment
you work requires steeled toes, such footwear should be worn. High leather tops
on shoes are a good idea as they will protect your feet from hot grease or liquids.

Hand protection

The most common type of gloves used in food service establishments are natural
rubber latex gloves, synthetic rubber gloves, and vinyl gloves. As it is impossible
to distinguish between natural and synthetic rubber gloves simply by looking at
them, you should read the label on the box to determine what they are made
of. Some people may have an allergic reaction (known as dermatitis) or a more
serious reaction known as anaphylaxis to the natural latex glove, and for this
reason natural latex gloves are not recommended for use when preparing food.
Mesh gloves should be used when cleaning the meat slicer. Thick plastic,
gloves should be used when handling cleaning products.

Eye protection

Eye protection in the form of safety goggles or masks should be worn whenever
 WORKPLACE SAFETY PROCEDURES • 57

there is a chance of eye injury. Particles flying through the air can easily land
in your eye and possibly do permanent damage. Eye protection is important,
for example, when working with the band saw cutting through bone or when
working with corrosive cleansers that could splash into your face.

Hearing protection

Approved hearing protection must be worn when high-level noise conditions

exist. These conditions are not common in commercial kitchens but may be
present in food manufacturing operations.

Respirators

Respirators should be used to protect yourself from inhaling harmful fumes

or vapours such as those that often come from concentrated kitchen cleaning
liquids. The respirator unit should be properly fitted to provide the best
protection. Check the components to ensure they are not broken, cracked, or
torn and that they do not have holes. Replace faulty components before use. Each
unit will have a filter that should be checked regularly and replaced before the
expiration date.

Equipment Safety

Extreme care should be taken when operating equipment. Before you attempt
to operate any tool or piece of equipment, you must be fully trained by an
experienced operator. Make sure that all guards are in place and function
properly and that all electrical connections are properly made. You should
observe the following precautions when using equipment:
• Understand the correct operating procedures and safety precautions
before operating a piece of equipment.
• Ensure that all guards are in place and functioning before any machine is
started.
58 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

• Report defective or unsafe equipment to a responsible individual to

prevent serious injury.
• Do not distract or interfere with the equipment operator.
• Make sure that the cords to electrically powered tools are in good
condition, with no frayed parts or bare wires showing and make sure that
the tools are properly grounded.
• Keep edge-cutting tools properly sharpened so that they do the job well
and do not have to be forced because of dull edges.
• Use tools only for their intended use and make sure the size of the tool is
right for the job.
• Report to your immediate supervisor any tool or piece of equipment that
is broken or does not function properly.

Ventilation systems

The environment in which you work is very important. The air around you may
be filled with smoke and steam.
Kitchens have some type of ventilation equipment usually housed in the
same units as the fire suppression systems. Many other types of ventilation
equipment may be found in workplaces. It is important, regardless of where you
are working, to become familiar with the ventilation equipment or systems and
use them.

Emergency shutdown systems

Many kitchens have emergency shutdown systems or “panic buttons.” These are
installed so that only one switch has to be thrown to kill the power to a large
amount of equipment. These systems are to be used when a person is being
electrocuted or is caught in a piece of machinery. Under these circumstances,
you do not have time to hunt for and throw the correct switch. Fast action is
necessary. Hit the panic button.
When you enter a kitchen for the first time, locate and learn how to use the
emergency shutdown.
 WORKPLACE SAFETY PROCEDURES • 59

Guards and barriers

Guards and barriers are used as safety devices on many pieces of equipment used
in a modern kitchen. Always use them to ensure you are operating the machinery
in the safest way possible. Never operate a piece of equipment unless all guards
and barriers are in position.

Utilities

Each time you have a new work location, check the location of the shutoffs for
all of the utilities. That way you will be prepared for an emergency.

Electrical

You should make yourself aware of the location of the main panel or sub-panels
being used, and you should learn how to shut them off in case of an emergency.
If you must shut the power off, notify your supervisor right away. Obtain
permission from the electrician before using a new service.
Electrical extension cords, if they need to be used, should be orderly and
not allowed to become tangled. Such cords should be taped to the floor whenever
possible as this will reduce the chance of someone tripping over them

Electrical safety

Even though you may normally deal with low voltages and current, the values
are never far away from lethal levels. You can receive a shock or burn from any
common electrical circuit. The severity of the electrical shock depends on four
factors:
• The amount of current that passes through the body
• The path that the current takes through the body
• The frequency of the current
• The length of time that the current flows within the body.

Normal household current (plugs and light circuits) is generally limited by a

60 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

circuit breaker to a value of 15 amps. This device has been designed to trip and
open a circuit if the 15 amp value is exceeded. It is possible to cause fatal injury
with a current flow of only 50 milliamperes (mA). One milliampere (1 mA) is one
one-thousandth of an amp.
It is easy to see that the body is sensitive to relatively small values of current.
In comparison, a 100 watt light bulb draws approximately 0.85 amp (850 mA)
of current when connected to a 120 volt source. Remember, there are 15 amps
available in each standard house circuit. Industrial circuits may have a required
flow of several hundred amps. In both cases, these are dangerous amounts!
In order for you to get an electrical shock, you must become part of the
electrical circuit. You have to contact a live portion of a circuit while in contact
with a lower potential such as a ground. Such an arrangement will complete an
electrical circuit through your body to the ground, causing current to flow.

Water supply

Find out where the water shutoff is located in your kitchen. If a pipe breaks or
bursts, the water may damage material, tools, and equipment or work already
done. In addition, water may create an electrical hazard if it comes in contact
with electrical panels or outlets. If you must shut the water off, notify your
supervisor at once.

Gas supply

Locate the gas shutoff in the kitchen. Escaping gas can cause an explosion that
could injure someone or do great damage. When the valve handle is running
parallel with the gas line, the supply of gas is flowing and on. By turning the
valve handle 90 degrees (that is, perpendicular to the gas line), you can shut off
the gas supply. If you must shut off the gas, notify your supervisor immediately.
Remember, you must have the gas flowing in order to light the pilot lights on
equipment.
 WORKPLACE SAFETY PROCEDURES • 61

Other services

Other services, such as telephone, cable, and Internet, do not usually present any
danger to people, and there is no way you can shut them off. If the lines for these
services are broken or cut and if they must be located and repaired or moved, get
in touch with the company that supplies the service.
Key Takeaways and Activities

Key Takeaways

• Safety is a joint responsibility of the employer and employees.

• Always ask if you are unsure of how to complete a task safely.
• Always communicate to those working with you and a supervisor if
you notice a safety hazard.

Activities

1. Identify the different types of fire extinguishers and their

appropriate uses.
2. Review the safety and emergency procedures for your workplace
or school.
3. Make a list of any personal protective equipment you use at work
or school.

62
 Key Terms

combustible
Capable of catching fire and burning
compensation
Something given or received as an equivalent for services, debt,
loss, injury, suffering, etc.
contravention
To come into conflict with or infringe on rules, laws, etc.
controlled products
Products that are potentially harmful and that fall under WHMIS
regulation, also known as hazardous products under WHMIS 2015
flammable
Easily set on fire
GHS
Globally Harmonized System of classification and labelling for
chemicals
hazardous products
Products that are potentially harmful and that fall under WHMIS
regulation, also known as controlled products under WHMIS 1988
MSDS
Material safety data sheet, which outlines the handling of
hazardous materials as required by WHMIS 1988
PPE
Personal protective equipment: clothing, gloves, footwear, or other
equipment used to protect indivudals against hazards
regulations
Laws, rules, or other orders prescribed by authority

63
64 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

SDS
Safety data sheet, which outlines the handling of hazardous
materials as required by WHMIS 2015 and the GHS
WHMIS
Workplace Hazardous Materials Information System; a system of
site-specific information about hazardous materials that are present and
how to use and handle them safely
WorkSafeBC
Provincial agency responsible for workplace safety regulations and
enforcement in British Columbia
References

Canadian Centre for Occupational Health and Safety CCOHS. (n.d.). Retrieved
April 30, 2015, from http://www.ccohs.ca/
Health Canada. (2014, October 31). Retrieved April 30, 2015, from
http://www.hc-sc.gc.ca/ewh-semt/occup-travail/index-eng.php
Tourism Industry Health & Safety. (n.d.). Retrieved April 30, 2015, from
https://www.go2hr.ca/health-safety
WHMIS.org | Canada’s National WHMIS Portal. (n.d.). Retrieved April 30,
2015, from http://whmis.org/
WorkSafeBC. (n.d.). Retrieved April 30, 2015, from
http://www2.worksafebc.com/Safety/
Home.asp?_ga=1.43739559.380994179.1403041082

65
About the Authors

This series of Open Textbooks has been developed collaboratively on behalf of

the BC Provincial Cook Articulation Committee and go2HR. The committee
would like to thank the following individuals for their contributions to
developing, editing and reviewing these texts:

66
 ABOUT THE AUTHORS • 67

Wendy Anderson Selkirk College

Martin Barnett Vancouver Island University

David Bensmiller University of the Fraser Valley

Fionna Chong Vancouver Community College

Ron Christian College of New Caledonia

Darren Clay Pacific Institute of Culinary Arts

Tim Curnow College of the Rockies

Corey Davison Thompson Rivers University

Michael French Northern Lights College

Rita Gower Vancouver Island University

Dennis Green go2HR

Linda Halingten go2HR

Ken Harper Vancouver Island University

Ken Jakes Jakes and Associates Meat Industry Consultants

Kimberly Johnstone Thompson Rivers University

Zito Kare go2HR

Stuart Klassen Okanagan College

Philip Lie Vancouver Community College

68 • WORKPLACE SAFETY IN THE FOODSERVICE INDUSTRY

Christine Lilyholm North Island College

Tobias Macdonald Vancouver Community College

Robyn Mitz Selkirk College

Gilbert Noussitou Camosun College

Harry Pringle Selkirk College

Tony Rechsteiner College of New Caledonia

Debbie Shore Vancouver Island University

Ysabel Sukic Vancouver Community College

Brad Vennard Northwest Community College

Luzia Zemp Vancouver Community College