Part Five: Occupational Health and Safety in Human Resources

Learning Objectives

  • Describe the employer’s requirements under the OHS Regulation
  • Identify the importance of health and safety issues
  • Discuss the responsibilities of the manager to ensure employee safety, well-being, and employee assistance programs are in place

License

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Human Resources in the Food Service and Hospitality Industry by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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