Kitchen Safety
This session covers common hazards and safe practices for working in commercial, institutional, and industrial kitchens, including restaurants, hotels, bakeries, office buildings, schools, healthcare facilities, and event venues.
Industry: Food Service and Hospitality
Food Service Storage
Food storage affects both quality and safety.
Food stored improperly will lose its quality, spoil more rapidly, and can cause a foodborne illness when harmful bacteria are allowed to grow.
Sometimes two different kinds of food stored together can result in cross-contamination, with one food contaminating others in storage.
Improperly stored food can also come in contact with other harmful substances such as toxic chemicals—for example, cleaning supplies and pesticides.
Today, you’ll learn how to store food properly to preserve quality and prevent contamination that can lead to food poisoning.
Kitchen Safety (Spanish)
This session covers common hazards and safe practices for working in commercial, institutional, and industrial kitchens, including restaurants, hotels, bakeries, office buildings, schools, healthcare facilities, and event venues.
Esta sesión abarca los riesgos comunes y las prácticas de seguridad para trabajar en cocinas comerciales, institucionales e industriales, incluyendo restaurantes, hoteles, panaderías, edificios de oficinas, escuelas, centros de salud y recintos para eventos.
Front Desk Operations
The main objective of this session is to help you maintain high quality front desk operations. By the time the session is over, you will be able to interact efficiently and effectively with guests; provide the highest quality service; handle all your duties professionally and successfully; resolve any problems or complaints quickly and cordially; and encourage guest satisfaction and loyalty..
Laundry Safety
People who work in laundry areas are exposed to potentially infectious materials, repetitive motions, excess heat, and other hazards that can cause injury and illness. This training course is for workers at commercial and institutional laundry services who collect, sort, wash, dry, press, and fold laundry, to help them identify the hazards that can cause injuries and illnesses, and adopt safe practices to prevent and control exposure to the hazards in laundry areas.
Avoiding Exposure to Bloodborne Pathogens
This session is intended for any employee who is likely to be exposed to blood or other potentially infectious materials, commonly abbreviated as OPIM, in their workplace.
Employees most likely to be exposed to bloodborne pathogens include first-aid responders, janitorial and maintenance personnel, and workers assigned to clean up after an industrial accident.
Even if your job does not normally expose you to blood or OPIM, this session is helpful to raise your awareness of bloodborne pathogens, including how to prevent harmful exposures.
Guest Management
The main objective of this session is to help you improve your guest management skills. By the time the session is over, you will be able to understand the importance of guest management; identify requirements for effective guest management; integrate guest management responsibilities into your job; and assist the organization in managing guests well to assure satisfaction and loyalty.
Laundry Safety (Spanish)
The main objective of this session is to make sure you understand the hazards involved in your job and the precautions you need to take to keep safe and healthy. By the time the session is over, you will be able to identify laundry hazards; prevent exposure to infectious materials; avoid musculoskeletal disorders, or MSDs; prevent heat stress; take precautions against slips, trips, and falls; and avoid harmful exposures to other safety and health hazards.
El objetivo principal de esta sesión es asegurar que usted comprenda los peligros inherentes a su trabajo y las precauciones que debe tomar para mantenerse seguro y saludable. Al finalizar la sesión, usted será capaz de identificar los peligros asociados a las labores de lavandería; prevenir la exposición a materiales infecciosos; evitar los trastornos musculoesqueléticos (TME); prevenir el estrés térmico; tomar precauciones contra resbalones, tropiezos y caídas; y evitar exposiciones nocivas a otros peligros para la seguridad y la salud.
Avoiding Exposure to Bloodborne Pathogens (Refresher)
This refresher session is intended for any employee who is likely to be exposed to blood or other potentially infectious materials, commonly abbreviated as OPIM, in their workplace.
Handling Customer Complaints
Effective complaint handling is one of the most important aspects of providing excellent service. The objective of this online training course is to help trainees handle customer complaints successfully. At the end of this training session trainees will be able to view customer complaints as opportunities and identify problems that prompt complaints.