Preventing Cuts and Burns for
Restaurant Managers and Teams

Audience

Restaurant managers, servers, bartenders, hosts, cooks, expediters,
and all front of house and back of house team members.

Course Duration

9 minutes

Course Overview

The Preventing Cuts and Burns course is based on the OSHA guidelines. The course explores the causes of most cuts and burns in a restaurant. You will learn how to be aware of factors that cause cut and burn accidents, and ways to minimize the risk of injury due to these factors.

Course Objectives

List the factors that cause most cut and burn injuries

Describe ways to minimize the risks of cuts and burn injuries

Explain steps to deal with injuries

Course Features

Designed For
Mobile

Bite-Sized
Microlearning

Bloom’s Levels
1-2-3

Video Coaches, Animations

SCORM, xAPI, Closed Captions

RETURN TO RESTAURANT SAFETY PAGE

Restaurant Playbooks

Preventing Cuts and Burns for Restaurant Managers and Teams