S048
·
Unterweisung

Working in Kitchens and Canteens

In commercial kitchens, knives, slicers, hot fat, steam, wet floors, and time pressure during service all come together. You learn to avoid cuts, burns, and falls and to work hygienically.

Cook pulls a tray from the combi steamer with heat-resistant gloves while a colleague holds the trolley ready
Duration

25 min

Format

Multimodal

Languages

Über 30 Sprachen

Proof

Teilnahmebescheinigung

Challenge

Commercial kitchens are among the most accident-prone work areas: knives, slicers, hot fat, steam, wet floors, and time pressure during service all come together. DGUV Rule 110-003 and the LMHV require instruction that covers occupational safety and hygiene equally. Burns, cuts, and falls are the most frequent types of accident here.

Learning objectives
  • Your employees handle knives, slicers, and kitchen machines safely and use protective devices.
  • Your employees avoid scalds and burns at stoves, deep fryers, combi steamers, and dishwashers.
  • Your employees recognize slip and trip hazards and wear suitable work shoes.
  • Your employees comply with hygiene rules, the cold chain, and cleaning schedules and handle cleaning agents safely.
  • Your employees respond correctly to fat fires, injuries, and emergencies.
Agenda
00 Fundamentals and hazards in the kitchen
01 Knives, machines, and equipment
02 Heat, steam, and fat
03 Slipping, falls, and hygiene
04 Fire safety and emergencies
05 Summary
06 Knowledge check incl. certificate of completion
Target group

Employees working in kitchens, canteens, and catering businesses, and their managers, suitable as initial instruction and as an annual refresher in accordance with Section 12 of the Occupational Health and Safety Act (ArbSchG) and DGUV Regulation 1.

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FAQ

Frequently Asked Questions

Here you will find the most important answers.

How often must occupational health and safety instruction be provided?
What content must fire safety instruction cover?
What are the consequences of missing instruction in the event of an occupational accident?
Is online instruction in occupational health and safety permissible?
Does instruction have to differ according to activity and role?
Which topics does the Safety & Occupational Health area at Bridgly cover?
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Eine Hand blättert in einem grauen Ringordner mit Tabellen, dahinter ein aufgeklappter Laptop

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All content is for informational purposes and has been carefully reviewed from a journalistic perspective, but does not claim to be exhaustive or legally binding.