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About the BCcampus Open Education
Preface
1. Introduction
2. WorkSafeBC Regulations in the Workplace
3. Orientation and Training for Safety: An Essential Step
4. Roles and Responsibilities
5. Compensation and Benefits
6. Workplace Hazards
7. Labels
8. Warning Symbols (WHMIS 1988)
9. Precautions When Using Hazardous Materials
10. Emergency Procedures
11. Workplace Safety Procedures
12. Key Takeaways and Activities
Key Terms
References
About the Authors
Versioning History
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Workplace Safety in the Foodservice Industry Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.