COURSE OVERVIEW:
Welcome to the Work Safely in Commercial Kitchens course. This course is designed to equip you with the knowledge and skills necessary to maintain a safe working environment in commercial kitchens. Commercial kitchens are high-pressure environments where the risk of injury and accidents is elevated. Understanding the importance of safety is crucial, as kitchen staff are required to follow strict procedures to ensure their well-being and the safety of others. This course will also outline the legal obligations under Australian Work Health and Safety (WHS) laws, which mandate compliance with safety standards in all workplaces, including commercial kitchens.
Hazard identification is a key aspect of kitchen safety. Commercial kitchens present various hazards, such as sharp tools, hot surfaces, and slippery floors, which can lead to injuries if not managed properly. In this section, you will learn how to recognise common hazards, report them appropriately, and conduct regular risk assessments to minimise the potential for accidents.
Personal protective equipment (PPE) plays an essential role in preventing injuries. You will be introduced to different types of PPE, including gloves, aprons, and non-slip shoes, and learn how to use and maintain this equipment correctly. You will also be guided on the legal requirements for PPE in Australian kitchens to ensure compliance with safety regulations.
Fire safety is a critical concern in commercial kitchens, where the risk of fire is heightened due to flammable oils and electrical equipment. This section will focus on fire prevention strategies, the safe use of fire extinguishers and fire blankets, and the importance of evacuation procedures and fire drills to ensure the safety of all staff in case of an emergency.
Food safety and hygiene are paramount in any kitchen environment. You will learn about the Australian Food Safety Standards (FSANZ), safe handling practices for raw and cooked foods, and methods to prevent cross-contamination. Following proper food safety procedures not only ensures the health of customers but also protects the reputation of the business.
Operating kitchen equipment safely is essential to avoid accidents and injuries. This section will cover the correct use of kitchen appliances such as ovens, mixers, and slicers, as well as the importance of regular equipment maintenance and inspections to prevent malfunctions and hazards in the workplace.
Knife safety is a fundamental skill in commercial cookery. You will be trained in safe techniques for using and handling knives, proper storage and sharpening practices, and how to avoid common knife-related injuries while working in the kitchen.
Manual handling and lifting are common tasks in commercial kitchens that can lead to musculoskeletal injuries if done incorrectly. You will learn safe lifting techniques, how to prevent strain and injury, and the use of mechanical aids to assist with heavy lifting tasks, ensuring a safer working environment.
Temperature control and food storage are vital for maintaining food safety. This section will provide guidelines on safe temperature ranges for food storage, how to monitor fridge and freezer temperatures, and the proper labelling and storage of ingredients to ensure compliance with food safety regulations.
Preventing slips, trips, and falls is crucial in busy kitchens. You will be trained to identify common slip hazards, such as wet floors and grease spills, and learn safe practices for navigating the kitchen during service, as well as proper cleaning and maintenance of floor surfaces to reduce the risk of accidents.
Chemical safety is also important in a commercial kitchen setting. This section will teach you how to handle and store cleaning chemicals safely, use Safety Data Sheets (SDS) for hazardous substances, and prevent chemical contamination in food preparation areas to protect both staff and customers.
Infection control in the kitchen is essential for maintaining hygiene and preventing the spread of diseases. You will learn about the importance of hand hygiene, proper cleaning and sanitising techniques for surfaces and equipment, and how to manage illness among staff to ensure a safe and sanitary kitchen environment.
Safe waste disposal and environmental sustainability are integral to running a responsible kitchen. You will explore safe practices for disposing of food waste, recycling in commercial kitchens, and strategies to reduce environmental impact in daily operations, promoting a cleaner and greener workplace.
Working safely under pressure is crucial in fast-paced kitchens. This section will provide strategies for managing stress and fatigue during high-demand periods, staying organised during service, and maintaining team communication to ensure a safe and efficient kitchen environment.
First aid and emergency response skills are vital for kitchen staff. You will be trained in basic first aid for common kitchen injuries such as burns, cuts, and slips, and learn procedures for handling medical emergencies and reporting workplace injuries to ensure quick and effective responses.
Finally, continuous improvement of kitchen safety practices is essential for maintaining a safe working environment. You will learn how to conduct regular safety audits and inspections, review and update kitchen safety policies, and gather feedback from kitchen staff to continuously enhance safety measures.
By the end of this course, you will have a thorough understanding of how to work safely in commercial cookery kitchens, ensuring the well-being of yourself, your colleagues, and the customers you serve.
Each section is complemented with examples to illustrate the concepts and techniques discussed.
LEARNING OUTCOMES:
By the end of this course, you will be able to understand the following topics:
1. Introduction to Kitchen Safety
- Understanding Workplace Safety in Commercial Kitchens
- Importance of Safety in High-Pressure Environments
- Legal Obligations Under Australian Work Health and Safety (WHS) Laws
2. Hazard Identification in Commercial Kitchens
- Common Hazards
- Reporting and Managing Hazards
- Conducting Regular Risk Assessments
3. Personal Protective Equipment (PPE) in the Kitchen
- Types of PPE
- Correct Use and Maintenance of PPE
- Legal Requirements for PPE in Australian Kitchens
4. Fire Safety in Commercial Kitchens
- Fire Prevention Strategies
- Safe Use of Fire Extinguishers and Fire Blankets
- Evacuation Procedures and Fire Drills
5. Food Safety and Hygiene Practices
- Australian Food Safety Standards (FSANZ)
- Safe Handling of Raw and Cooked Foods
- Preventing Cross-Contamination
6. Safe Use of Kitchen Equipment
- Operating Kitchen Appliances Safely
- Equipment Maintenance and Inspection
- Managing Equipment Malfunctions
7. Knife Safety and Handling
- Safe Techniques for Using and Handling Knives
- Storing and Sharpening Knives Properly
- Avoiding Knife-Related Injuries
8. Manual Handling and Lifting Techniques
- Safe Lifting and Carrying of Heavy Loads
- Preventing Musculoskeletal Injuries
- Use of Mechanical Aids for Heavy Lifting
9. Temperature Control and Food Storage
- Safe Temperature Ranges for Food Storage
- Monitoring and Maintaining Fridge and Freezer Temperatures
- Proper Labelling and Storing of Ingredients
10. Preventing Slips, Trips, and Falls
- Identifying Common Slip Hazards
- Safe Practices for Walking in Busy Kitchens
- Proper Cleaning and Maintenance of Floor Surfaces
11. Chemical Safety in Commercial Kitchens
- Safe Handling and Storage of Cleaning Chemicals
- Using Safety Data Sheets (SDS) for Hazardous Substances
- Preventing Chemical Contamination in Food Preparation Areas
12. Infection Control in the Kitchen
- Importance of Hand Hygiene in Food Handling
- Cleaning and Sanitising Surfaces and Equipment
- Managing Illness and Preventing the Spread of Infectious Diseases
13. Safe Waste Disposal and Environmental Sustainability
- Safe Disposal of Food Waste and Kitchen Rubbish
- Recycling Practices in Commercial Kitchens
- Reducing Environmental Impact in Daily Operations
14. Working Safely Under Pressure
- Managing Stress and Fatigue in a Fast-Paced Kitchen
- Strategies for Staying Organised During Service
- Ensuring Team Communication and Safety During High-Demand Periods
15. First Aid and Emergency Response in the Kitchen
- Basic First Aid for Kitchen Injuries
- Procedures for Handling Medical Emergencies
- Reporting Workplace Injuries and Incidents
16. Continuous Improvement of Kitchen Safety Practices
- Conducting Regular Safety Audits and Inspections
- Reviewing and Updating Kitchen Safety Policies
- Gathering Feedback from Kitchen Staff to Improve Safety Measures
COURSE DURATION:
The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.
COURSE REQUIREMENTS:
You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.
COURSE DELIVERY:
Purchase and download course content.
ASSESSMENT:
A simple 10-question true or false quiz with Unlimited Submission Attempts.
CERTIFICATION:
Upon course completion, you will receive a customised digital “Certificate of Completion”.