Commercial kitchens are some of the busiest workplaces around. Add to that sharp tools, extremes of heat and cold, slippery floors and tight spaces, and you have a recipe for many potential dangers. That's why you need to know and follow strict workplace health and safety procedures to prevent harm, illness and accidents occurring to both you and your customers. This program outlines the basic workplace health and safety guidelines for the typical commercial kitchen, including personal safety, working with heat, electricity and gas, the basics of safely using dangerous equipment, and how to maintain good food hygiene. With input from industry experts and examinations of real commercial kitchens, this is a practical and information-packed program.