THE Lockout-Tagout Program for Your Company! Lockout-Tagout is a vital safety procedure which is used in industry and research environments to ensure that potentially dangerous machines and equipment are properly shut off and de-energized prior to maintenance, set-up or service.
Through someone’s carelessness, microorganisms were allowed to get on food, which can occur with chicken, beef, pork, and a variety of other foods.
Stresses cleanliness, personal hygiene for in plant cafeterias. Provides training in important areas of bacteria and insect/rodent control, temperatures and more.
The program will touch on how food becomes contaminated, cleanliness, sanitizing, and food temperatures.
Employees working in food services must have training in sanitation, bacterial growth, temperature control, personal hygiene, food handling and insect/rodent control.
Associates are the key to any company’s success. Each associate makes a difference, no matter what part of the facility you work. Treating customers with respect is expected. This program discusses the general accepted customer service standards.A fresh approach to quality customer service in the hospitality industry. This program is appropriate to all employees.
Emergency preparedness should be done in the workplace and at home. This program covers evacuation procedures in emergency situations with emphasis on safety.
Do your employees know how to properly evacuate in case of emergency? Proper evacuation can be the difference between life and death in some instances.
This program is only a guide in knowing what to do if there is a bomb threat. It’s important that you follow the organization’s policy and procedures.
Combine this with your emergency evacuation procedure as complimentary training and your employees will know what to do in case of a major incident or emergency!
Companies train employees on using knives – but it’s up to each employee to be aware and comply with company procedures. This program focuses on the use of knives with emphasis on safety.
Proper personal protective equipment is discussed as well as information on how to care, store and maintain knives.
Fire extinguishers are common to all workplace settings but most employees have only a vague knowledge of how to safely operate them. This program demonstrates step by step procedures for safely extinguishing a fire including the PASS system.
Many employees in the kitchen and food service industry are injured every year: Food handlers, cooks, waiters and waitresses, beverage servers and more. This program covers many aspects of safety in the restaurant kitchen. It’s a “must see” for any employees that work with knives, cooking utensils, slicers, cutters or any kitchen equipment. Program stresses the importance of proper handling & usage of kitchen equipment.
If you are traveling for business or pleasure, it means you will be staying overnight in a hotel or motel. There are potential risks when you travel. This program takes you through the process of making your trip pleasant and safe.
Promotes safety and security for all travelers.
Do not put yourself and others in a dangerous situation in case of a fire. Exit the building if the fire gets out of hand. This program explains the different types and uses of fire extinguishers and fire prevention, and covers the basics of general fire prevention, conditions and requirements specific to the hospitality industry.
Maintenance persons are expected to do the impossible in the shortest time and at least expense. They are an extremely important part of any organization. This program will cover Safety Data Sheets, machine guarding, protective equipment, lockout-tagout and working safely in this environment.
This program meets basic OSHA requirements for training maintenance personnel.
A safety orientation is required by OSHA to train in the “general hazards” an employee may be exposed to. This program includes the basic requirements of reporting to work as well as an overview of electrical safety, safe lifting, fire protection and much more!
A safety orientation is required by OSHA to train in the “general hazards” an employee may be exposed to. This program includes the basic requirements of reporting to work as well as an overview of electrical safety, safe lifting, fire protection and much more!
This video is for training all employees who work with chemicals or hazardous materials in a hospitality work environment. With a focus on Material Safety Data Sheets (MSDS), chemical labeling and all the basic safety necessary for handling chemicals on the job. Hazard Communications because it’s not just your need to know, it’s your right to know!
THE Lockout-Tagout Program for Your Company! Lockout-Tagout is a vital safety procedure which is used in industry and research environments to ensure that potentially dangerous machines and equipment are properly shut off and de-energized prior to maintenance, set-up or service.
Through someone’s carelessness, microorganisms were allowed to get on food, which can occur with chicken, beef, pork, and a variety of other foods.
Stresses cleanliness, personal hygiene for in plant cafeterias. Provides training in important areas of bacteria and insect/rodent control, temperatures and more.
The program will touch on how food becomes contaminated, cleanliness, sanitizing, and food temperatures.
Employees working in food services must have training in sanitation, bacterial growth, temperature control, personal hygiene, food handling and insect/rodent control.
Associates are the key to any company’s success. Each associate makes a difference, no matter what part of the facility you work. Treating customers with respect is expected. This program discusses the general accepted customer service standards.A fresh approach to quality customer service in the hospitality industry. This program is appropriate to all employees.
Emergency preparedness should be done in the workplace and at home. This program covers evacuation procedures in emergency situations with emphasis on safety.
Do your employees know how to properly evacuate in case of emergency? Proper evacuation can be the difference between life and death in some instances.
This program is only a guide in knowing what to do if there is a bomb threat. It’s important that you follow the organization’s policy and procedures.
Combine this with your emergency evacuation procedure as complimentary training and your employees will know what to do in case of a major incident or emergency!
Companies train employees on using knives – but it’s up to each employee to be aware and comply with company procedures. This program focuses on the use of knives with emphasis on safety.
Proper personal protective equipment is discussed as well as information on how to care, store and maintain knives.
Fire extinguishers are common to all workplace settings but most employees have only a vague knowledge of how to safely operate them. This program demonstrates step by step procedures for safely extinguishing a fire including the PASS system.
Many employees in the kitchen and food service industry are injured every year: Food handlers, cooks, waiters and waitresses, beverage servers and more. This program covers many aspects of safety in the restaurant kitchen. It’s a “must see” for any employees that work with knives, cooking utensils, slicers, cutters or any kitchen equipment. Program stresses the importance of proper handling & usage of kitchen equipment.
If you are traveling for business or pleasure, it means you will be staying overnight in a hotel or motel. There are potential risks when you travel. This program takes you through the process of making your trip pleasant and safe.
Promotes safety and security for all travelers.
Do not put yourself and others in a dangerous situation in case of a fire. Exit the building if the fire gets out of hand. This program explains the different types and uses of fire extinguishers and fire prevention, and covers the basics of general fire prevention, conditions and requirements specific to the hospitality industry.
Maintenance persons are expected to do the impossible in the shortest time and at least expense. They are an extremely important part of any organization. This program will cover Safety Data Sheets, machine guarding, protective equipment, lockout-tagout and working safely in this environment.
This program meets basic OSHA requirements for training maintenance personnel.
A safety orientation is required by OSHA to train in the “general hazards” an employee may be exposed to. This program includes the basic requirements of reporting to work as well as an overview of electrical safety, safe lifting, fire protection and much more!
A safety orientation is required by OSHA to train in the “general hazards” an employee may be exposed to. This program includes the basic requirements of reporting to work as well as an overview of electrical safety, safe lifting, fire protection and much more!
This video is for training all employees who work with chemicals or hazardous materials in a hospitality work environment. With a focus on Material Safety Data Sheets (MSDS), chemical labeling and all the basic safety necessary for handling chemicals on the job. Hazard Communications because it’s not just your need to know, it’s your right to know!
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