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

Course Length - 2 Days

Provincial employers in Ontario employing 20 or more regularly employed workers must have a Joint Health and Safety Committee consisting of at least two certified members.

Many hazards exist in the restaurant industry and effective committees can assist the employer in reducing the risk of occupational illness and injury.

Completion of OSG’s JHSC Certification Part 1 training program is the first step in becoming a Certified Member of your JHSC. This course is geared towards employers in the Food Service Industry. OSG is authorized by the WSIB as an approved provider of Part I Certification training.

The course is broken down into the following content modules:

• IRS
• The Occupational Health and Safety Act
• Due Diligence
• JHSC Responsibilities
• Recognizing, Assessing and Control Restaurant and Food Prep Hazards
• Workplace Inspections
• Accident Investigations
• Question and Answer

Course Material:

Participant manual, Occupational Health and Safety Act, A Guide to the Act, A Guide for Joint Health and Safety Committees and Representatives in the Workplace, WHMIS A Guide to the Legislation.

Many resources and additional forms are provided in the participant manual, test and record of attendance

Legislative Reference:

Occupational Health and Safety Act ss. 9(2)(a), 9(12)                          

9. (2)A joint health and safety committee is required,

(a) at a workplace at which twenty or more workers are regularly employed;

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