Worker Safety in Restaurants

The Worker Safety in Restaurants course from the American Institute of Safety Professionals addresses the concentrated hazards that restaurant and food service workers face: burns from hot surfaces, oil, and steam (the #1 restaurant injury), cuts and lacerations from knives and food processing equipment (the #2 injury), slips and falls on wet kitchen floors, musculoskeletal injuries from prolonged standing, lifting, and repetitive motion, chemical exposure from cleaning and sanitising agents, fire hazards from cooking equipment, workplace violence from customers, and the fast-paced, high-pressure environment that increases injury risk.

The curriculum covers burn prevention (hot surfaces, deep fryers, steam, ovens, microwaves), cut prevention (knife safety, food processor guarding, mandoline use, glass handling), slip/fall prevention (non-slip footwear, floor cleaning, mat management, spill response), kitchen fire prevention (hood suppression systems, extinguisher use, grease fire response), chemical safety (cleaning agents, sanitisers, SDS, PPE), ergonomics (prolonged standing, anti-fatigue mats, lifting, repetitive tasks), workplace violence awareness, young worker protections, and food safety awareness (temperature control, cross-contamination prevention) as it relates to worker safety. All training is delivered 100% online through the American Institute of Safety Professionals LMS. Upon completion, graduates receive a certificate, wallet card, and transcript, employer-verifiable at amiosp.com/student-verifications.

Upon completing this program, participants will be able to:

• Prevent burns: safe practices around hot surfaces, deep fryers (splash prevention, proper filling, oil temperature), steam equipment, oven use (mitts, positioning), and the burn prevention that addresses the #1 restaurant injury.
• Prevent cuts: knife safety (sharp knives, cutting technique, storage, handwashing station avoidance), food processor and slicer guarding, mandoline safety (guards, cut-resistant gloves), and broken glass handling.
• Prevent slips and falls: non-slip footwear, immediate spill cleanup, floor cleaning procedures (section-by-section, signage), mat management, and the kitchen floor management that prevents the #3 restaurant injury.
• Respond to kitchen fires: hood suppression system awareness, Class K fire extinguisher use for grease fires, never using water on grease fires, and the emergency response for kitchen fire scenarios.
• Handle chemicals safely: cleaning agents and sanitisers, reading labels, proper dilution, PPE (gloves, eye protection), never mixing chemicals (bleach + ammonia), and the chemical safety specific to food service.
• Manage ergonomic risks: anti-fatigue mats for prolonged standing, proper lifting technique for supply deliveries, workstation height adjustment, and the ergonomic awareness that prevents the chronic injuries affecting long-term food service workers.

Core Curriculum Topics

• Burn Prevention: hot surfaces, fryers, steam, ovens, microwaves, first aid
• Cut Prevention: knife safety, equipment guarding, mandolines, glass handling
• Slip/Fall Prevention: non-slip footwear, spill response, floor cleaning, mats
• Kitchen Fire Safety: hood suppression, Class K extinguishers, grease fire response
• Chemical Safety: cleaners, sanitisers, dilution, PPE, no mixing
• Ergonomics: standing, anti-fatigue mats, lifting, repetitive tasks
• Workplace Violence: customer confrontation, robbery prevention (late night), de-escalation
• Young Worker Protection: age restrictions, prohibited tasks, supervision requirements
• Food Safety Awareness: temperature, cross-contamination, personal hygiene as worker protection
• Emergency Response: burns, cuts, fires, chemical splash, evacuation

• No prior training required
• No academic degree required
• All instruction in English

Upon completion, graduates receive an American Institute of Safety Professionals certificate, wallet card, and transcript. Employer-verifiable at amiosp.com/student-verifications.

• Restaurant workers (cooks, servers, dishwashers, bussers)
• Restaurant managers and kitchen supervisors
• Food service workers in hotels, hospitals, schools, and catering
• Fast food workers
• Any food service employer providing safety training

• Worker Safety in Restaurants — YOU ARE HERE
• General Worker Safety (universal worker safety)
• Fire Prevention Plans and Fire Protection (fire safety depth)
• Hazard Communication (chemical labelling for cleaning products)