Businessowners and community groups involved with food and catering will be interested in Restaurant & Catering Australia’s updated ‘Guide to Food Safety & Hygiene’. Covering the latest health, safety and hygiene issues, the chart is divided into two parts.
CHART A looks at four main topics surrounding food safety:
1)receiving and storing food;
2)food borne illness;
3)personal hygiene for food handlers;
CHART B deals with occupational health and safety issues facing the workforce, with practical information for some of the most common hazards such as:
1)slips, trips and falls, stress and strain injuries;
2)fire and emergency procedures.
This workplace chart promotes industry specific practices in front of company owners, managers and employees in order to reduce the incidence of work related injury and illness. More than 4,900 copies of the guide have been distributed to all Restaurant & Catering Australia members throughout Australia. Additional copies are available.
TO RECEIVE A COPY OR ADDITIONAL COPIES CALL: Pro-Visual Publishing on 02 8272 2611 or email firstname.lastname@example.org.