Food & Beverage
Form I: Supervisor’s Communication Log
Form I: Supervisor’s Communication Log This form is for documenting supervisor’s communication with injured employees regarding return to work planning. go2HR is BC’s tourism & hospitality, human resources and health & safety association driving strong workforces and safe workplaces that deliver world class tourism and hospitality experiences in BC. Follow us on LinkedIn or reach… Continue reading Form I: Supervisor’s Communication Log
Form G: No Time Loss and No Medical Aid Checklist – Non-Reportable Incidents (Accommodation)
Form G: No Time Loss and No Medical Aid Checklist – Non-Reportable Incidents (Accommodation) This form G checklist describes steps to follow for incidents that don’t require care from a health-care provider or time away from work. go2HR is BC’s tourism & hospitality, human resources and health & safety association driving strong workforces and safe… Continue reading Form G: No Time Loss and No Medical Aid Checklist – Non-Reportable Incidents (Accommodation)
Form A (alt): Employee Injury Management/Return to Work Checklist
Form A (alt): Employee Injury Management/Return to Work Checklist This alternative Form A describes an injured employee’s responsibilities under the company’s RTW program. go2HR is BC’s tourism & hospitality, human resources and health & safety association driving strong workforces and safe workplaces that deliver world class tourism and hospitality experiences in BC. Follow us on… Continue reading Form A (alt): Employee Injury Management/Return to Work Checklist
Form A: Early and Safe Return to Work Letter to Employee
This is a letter for the employer to send to an injured employee. It explains that there is an injury management/RTW program and modified work is available. It also describes which forms the employee should bring to their physician.
Workplace Safety in the Foodservice Industry
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Job Description (Line Cook, Entrée)
Job Description (Line Cook, Entrée) This job description document describes responsibilities, qualifications, and physical demands for entrée line cooks. go2HR is BC’s tourism & hospitality, human resources and health & safety association driving strong workforces and safe workplaces that deliver world class tourism and hospitality experiences in BC. Follow us on LinkedIn or reach out… Continue reading Job Description (Line Cook, Entrée)
Physical Demands Job Analysis (Cook)
Kitchen managers and supervisors can customize this form to document the physical demands their cooks face while working.
WorkSafeBC Form 55B23: First Aid Record
This official WorkSafeBC form is for documenting an injury that required first aid.
WorkSafeBC Form 52E40: Employer Incident Investigation Report
This official WorkSafeBC form is for documenting the details of incident investigations.
Form K: Employee Orientation Checklist for Return-to-Work Programs
Form K: Employee Orientation Checklist for Return-to-Work Programs This Employee Orientation checklist describes what a supervisor needs to tell employees about the RTW program. go2HR is BC’s tourism & hospitality, human resources and health & safety association driving strong workforces and safe workplaces that deliver world class tourism and hospitality experiences in BC. Follow us… Continue reading Form K: Employee Orientation Checklist for Return-to-Work Programs