Preventing Cuts and Burns for
Restaurant Managers and Teams
Restaurant managers, servers, bartenders, hosts, cooks, expediters,
and all front of house and back of house team members.
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.
Video Coaches, Animations
SCORM, xAPI, Closed Captions