Food service managers are responsible for the daily operations of restaurants and establishments that prepare and serve meals and beverages to customers. Managers generally are responsible for all of the administrative and human-resource functions, including recruiting new employees, monitoring employee performance and safety training.
Workers may experience typical minor injuries such as cuts, or burns. They might suffer muscle aches from moving tables or chairs to accommodate large parties, or from receiving and storing daily supplies from vendors. Kitchens contain many safety hazards and care must be taken to ensure employees are ready to handle all emergencies, including self-inflicted injuries.
These Outlines focus specifically on KITCHEN SAFETY.
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