There are countless opportunities for improving the safety of employees in the kitchen including safer equipment use, kitchen design improvements and easily sourced tools that can reduce the risk of injury. Discover win-win strategies to keeping employees safe from harm while controlling or mitigating the cost of worker compensation claims.
Target Audience: Managers, Directors, Major City Directors, State Agency
SNA CEUs: 1.00
Key Area 3000: Administration
Key Topic 3400: Human Resources & Staff Training
Subtopic 3450: Compensation Claims
CPEUs for RDNs and NDTRs
Activity Number: 152226
Suggested Performance Indicators
- 7.1.1 Advocates for, interprets and adheres to workplace safety legislation, regulations, and organization policies.
- 7.1.2 Advocates for and maintains awareness of safety policies and procedures.
- 7.1.3 Investigates and analyzes the work environment to identify safety issues and risks to self, staff, customers, public and organization.
- 8110: School Foodservice
CPE Level: 1 , 2 & 3
SNA CDR Provider Number: AM007