Joint Health & Safety Committee Certification (JHSC) Part II - Restaurants

Course Length - 1.5 Days

Our JHSC Certification Part II - Restaurants program provides the training necessary to become a Certified Member of a Joint Health & Safety Committee in the food service industry.  

Effective committees help reduce the risk of injury and occupational illness in the workplace.

This interactive and engaging course provides participants with an understanding of the hazards pertaining to the food service industry and how to assess and control these hazards using methods taught in Part I. 

Participants should bring with them the Occupational Health and Safety Act & Regulations provided in the JHSC Part I Course.

The course is broken down into the following content modules:

• Recognizing Assessing and Controlling Hazards
• Safety Attitudes
• Workplace Violence and Harassment
• Ergonomics
• Knife Safety
• Handling Hot Objects and Liquids
• Burns and Working with Heat
• Preventing Chemical Injuries
• Electrical Hazards
• Slips Trips, Falls and Ladder Safety
• Emergency Response Planning
• Machine Guarding and Lockout
• Question and Answer

Course Material:

Participant Manual, workplace inspection and job hazard analysis forms, test, record of attendance and wallet card (issued by WSIB)

Legislative Reference:

Occupational Health and Safety Act s. 9(12)

9. (12)Unless otherwise prescribed, a constructor or employer shall ensure that at least one member of the committee representing the constructor or employer and at least one member representing workers are certified members