During this session, we discuss the common workplace hazards in a foodservice operation and how to minimize injuries to employees and customers, from burns and scalds, slips and falls, cutting accidents, and Norovirus transmission from vomit or diarrheal accidents in your facility.
Keeping Your Foodservice Workplace Safe for Employees and Guests
PRESENTER: Cindy Rice, RS, MSPH, CPFS
November 15, 2017
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