10-hour General Industry: Restaurant Safety Training Course
Comprehensive 10-hour Restaurant Safety training per OSHA covering worker safety, hygiene, ergonomic hazards, and compliance standards for restaurant staff.
Course Title
10-hour General Industry: Restaurant Safety
Course Duration
2 Days
Competency Assessment Criteria
Knowledge Assessment
Training Delivery Method
Classroom (Instructor-Led) or Online (Instructor-Led)
Service Coverage
In Tamkene Training Center or On-Site: Covering Saudi Arabia (Dammam - Khobar - Dhahran - Jubail - Riyadh - Jeddah - Tabuk - Madinah - NEOM - Qassim - Makkah - Any City in Saudi Arabia) - MENA Region
Course Average Passing Rate
96%
Post Training Reporting
Post Training Report(s) + Candidate(s) Training Evaluation Forms
Certificate of Successful Completion
Certification from OSHAcademy is provided upon successful completion. The certificate can be verified through a QR-Code system or by the following link: https://app.oshacademy-atp.com/verify/
Certification Provider
OSHAcademy - USA
Certificate Validity
No Expiration (Lifetime)
Instructors Languages
English / Arabic / Urdu / Hindi / Pashto
Training Services Design Methodology
ADDIE Training Design Methodology
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Course Overview
This comprehensive 10-Hour General Industry: Restaurant Safety training program provides participants with essential knowledge and practical skills required for maintaining safe and healthy work environments in restaurant operations. The program is intended to provide workers with a variety of safety training topics associated with workplace hazards in the restaurant industry.
Participants will learn to apply OSHA standards and industry best practices to recognize and prevent hazards specific to restaurant operations while understanding fundamental safety procedures. This program combines theoretical concepts with practical applications and real-world scenarios to ensure participants gain valuable knowledge applicable to their professional environment while emphasizing hazard identification, food safety, workplace hygiene, and injury prevention. In addition to OSHA's required topics for general industry, this program provides restaurant-specific training covering topics such as worker safety in restaurants, workplace hygiene and illness prevention, and ergonomic hazards in general industry. This program is designed to provide employees with general workplace safety and health knowledge and awareness and helps employers meet OSHA training requirements for their restaurant staff.
Key Learning Objectives
Understand OSHA policies, regulations, and procedures for general industry workplaces
Recognize workers' rights and employer responsibilities under OSHA standards
Identify common workplace hazards in restaurant operations
Apply walking and working surface safety principles including slip, trip, and fall prevention
Understand exit routes, emergency action plans, and fire prevention requirements
Apply electrical safety fundamentals and hazard recognition specific to restaurant equipment
Implement Personal Protective Equipment (PPE) selection and use for restaurant tasks
Understand hazard communication and chemical safety for cleaning and sanitizing products
Apply workplace hygiene and illness prevention procedures in food service
Recognize and control ergonomic hazards specific to restaurant work
Implement worker safety practices for restaurant operations
Apply proper procedures for filing OSHA complaints
Group Exercises
N/A by OSHAcademy
Knowledge Assessment
OSHAcademy Knowledge Assessment
Course Outline
Subcourses:
Mandatory Topics:
Introduction to OSHA
Walking and Working Surfaces including Fall Protection
Exit Routes, Emergency Action Plans, and Fire Prevention
Electrical Safety
Personal Protective Equipment
Hazard Communication
Restaurant-Specific Topics:
Worker Safety in Restaurants
Workplace Hygiene and Illness Prevention
Ergonomic Hazards in General Industry
Practical Assessment
OSHAcademy Practical Assessment
Gained Core Technical Skills
Implementing OSHA Hazard Communication Standard (29 CFR 1910.1200) requirements including Safety Data Sheet (SDS) interpretation, chemical labeling systems, and hazardous material identification for food service operations
Applying proper selection, use, and maintenance of personal protective equipment including cut-resistant gloves, slip-resistant footwear, heat-resistant protective gear, and eye protection for restaurant environments
Identifying and controlling restaurant-specific hazards including cuts and lacerations from knives and slicers, burns from cooking equipment, slips and falls on wet surfaces, and struck-by injuries from falling objects
Managing workplace hygiene and food safety protocols including hand hygiene practices, surface cleaning and sanitization procedures, and communicable disease prevention strategies in food service settings
Implementing emergency action and fire prevention plan requirements including evacuation procedures, fire extinguisher classifications, grease fire hazards, hot work operations, and emergency equipment locations
Applying ergonomic risk assessment and injury prevention techniques for restaurant tasks including repetitive motions, manual material handling, awkward postures, prolonged standing, and musculoskeletal disorder prevention
Implementing walking-working surface safety standards including slip, trip, and fall hazard identification, proper housekeeping practices, floor surface maintenance, and wet floor management protocols
Applying electrical safety fundamentals including recognition of electrical hazards in commercial kitchens, proper equipment grounding, extension cord safety, and safe work practices around electrical appliances
Understanding workers' rights and employer responsibilities under OSHA regulations including the right to a safe workplace, hazard reporting procedures, protection from retaliation, and complaint filing processes
Training Design Methodology
ADDIE Training Design Methodology
Targeted Audience
Restaurant Workers including servers, hosts, and food runners
Kitchen Staff including cooks, chefs, and food preparation workers
Dishwashers and Kitchen Utility Personnel
Bartenders and Beverage Service Staff
Restaurant Managers and Shift Supervisors
Food Service Workers in cafeterias and dining facilities
Fast Food Employees in quick-service restaurants
Catering Staff working in event and banquet services
Bussers and Dining Room Attendants
Food Handlers in institutional food service
Restaurant Maintenance Personnel
New Hires in food service and restaurant positions
Why Choose This Course
Specialized training combining general industry safety with restaurant-specific hazards
Comprehensive coverage of mandatory OSHA topics plus restaurant safety procedures
Designed specifically for restaurant staff and food service workers
Helps employers meet OSHA training requirements for restaurant personnel
Qualifies for up to 1.0 Continuing Education Units (CEUs) for professional development
Includes critical ergonomics training addressing repetitive motion and lifting hazards
Flexible learning options supporting self-paced online completion accessible from any device
Emphasizes workplace hygiene, illness prevention, and food safety practices
Comprehensive coverage of slip, trip, and fall hazards common in restaurant environments
Access to extensive training resources including study guides, knowledge checks, and interactive scenarios
Industry-respected certification demonstrating restaurant safety competence
Affordable training solution providing exceptional value for restaurant safety education
Exceeds standard training with knowledge checks, activities, and open book exams
Lifetime access to course materials supporting ongoing reference and continuous learning
Note
Course Outline
Subcourses:
Mandatory Topics:
Introduction to OSHA
Walking and Working Surfaces including Fall Protection
Exit Routes, Emergency Action Plans, and Fire Prevention
Electrical Safety
Personal Protective Equipment
Hazard Communication
Restaurant-Specific Topics:
Worker Safety in Restaurants
Workplace Hygiene and Illness Prevention
Ergonomic Hazards in General Industry
Why Choose This Course?
Specialized training combining general industry safety with restaurant-specific hazards
Comprehensive coverage of mandatory OSHA topics plus restaurant safety procedures
Designed specifically for restaurant staff and food service workers
Helps employers meet OSHA training requirements for restaurant personnel
Qualifies for up to 1.0 Continuing Education Units (CEUs) for professional development
Includes critical ergonomics training addressing repetitive motion and lifting hazards
Flexible learning options supporting self-paced online completion accessible from any device
Emphasizes workplace hygiene, illness prevention, and food safety practices
Comprehensive coverage of slip, trip, and fall hazards common in restaurant environments
Access to extensive training resources including study guides, knowledge checks, and interactive scenarios
Industry-respected certification demonstrating restaurant safety competence
Affordable training solution providing exceptional value for restaurant safety education
Exceeds standard training with knowledge checks, activities, and open book exams
Lifetime access to course materials supporting ongoing reference and continuous learning
Practical Assessment
OSHAcademy Practical Assessment
Course Overview
This comprehensive 10-Hour General Industry: Restaurant Safety training program provides participants with essential knowledge and practical skills required for maintaining safe and healthy work environments in restaurant operations. The program is intended to provide workers with a variety of safety training topics associated with workplace hazards in the restaurant industry.
Participants will learn to apply OSHA standards and industry best practices to recognize and prevent hazards specific to restaurant operations while understanding fundamental safety procedures. This program combines theoretical concepts with practical applications and real-world scenarios to ensure participants gain valuable knowledge applicable to their professional environment while emphasizing hazard identification, food safety, workplace hygiene, and injury prevention. In addition to OSHA's required topics for general industry, this program provides restaurant-specific training covering topics such as worker safety in restaurants, workplace hygiene and illness prevention, and ergonomic hazards in general industry. This program is designed to provide employees with general workplace safety and health knowledge and awareness and helps employers meet OSHA training requirements for their restaurant staff.
Key Learning Objectives
Understand OSHA policies, regulations, and procedures for general industry workplaces
Recognize workers' rights and employer responsibilities under OSHA standards
Identify common workplace hazards in restaurant operations
Apply walking and working surface safety principles including slip, trip, and fall prevention
Understand exit routes, emergency action plans, and fire prevention requirements
Apply electrical safety fundamentals and hazard recognition specific to restaurant equipment
Implement Personal Protective Equipment (PPE) selection and use for restaurant tasks
Understand hazard communication and chemical safety for cleaning and sanitizing products
Apply workplace hygiene and illness prevention procedures in food service
Recognize and control ergonomic hazards specific to restaurant work
Implement worker safety practices for restaurant operations
Apply proper procedures for filing OSHA complaints
Knowledge Assessment
OSHAcademy Knowledge Assessment
Targeted Audience
Restaurant Workers including servers, hosts, and food runners
Kitchen Staff including cooks, chefs, and food preparation workers
Dishwashers and Kitchen Utility Personnel
Bartenders and Beverage Service Staff
Restaurant Managers and Shift Supervisors
Food Service Workers in cafeterias and dining facilities
Fast Food Employees in quick-service restaurants
Catering Staff working in event and banquet services
Bussers and Dining Room Attendants
Food Handlers in institutional food service
Restaurant Maintenance Personnel
New Hires in food service and restaurant positions