Safety Basics
Kitchen Safety: Preventing Lifting Injuries
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Using Deep Fryers Safely
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Preventing Burns and Scalds
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Preventing Cuts from Meat Slicers
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Preventing Slips, Trips, and Falls
Well-known executive B.C. chefs share their real-life perspectives on the importance of kitchen safety and offer lessons from their own experiences.
Kitchen Safety: Focusing on Safety
More than 60 percent of injuries in the food service industry involve kitchen workers. This video introduces our kitchen safety series, which demonstrates proper techniques for using equipment and performing common tasks. It features well-known B.C. chefs who offer safety tips and lessons from their own experiences.
Supervisor Series – Spotlight on Safety
This interactive web book series uses text, video, and quizzes to provide information on four different aspects of safety supervision.
Useful Tips for Young Workers to Address Workplace Safety Concerns
This WorkSafeBC brochure provides young and new workers with useful tips on addressing concerns about safety in the workplace.
Tools for Training Young and New Workers
WorkSafeBC has developed these tools for employers to meet regulatory requirements for new and young worker orientation and training.
WHMIS 2015: The Basics
This book explains the basics of the Workplace Hazardous Materials Information System (WHMIS). It is also available in seven other languages: French, Korean, Punjabi, Simplified Chinese, Spanish, Traditional Chinese, and Vietnamese.