These Learning Tasks describe the clothing and protective equipment workers must wear on the job site and the safety precautions they must take to protect themselves and others from injury. Special personal protective equipment (P.P.E.) is required on the job site. The equipment used will depend on the hazards anticipated. When working at elevations, significant hazards are present and fall pro…
Workers exposed to hazardous materials may be at risk for many serious health problems, such as kidney or lung damage, sterility, cancer, allergic reactions or burns. Some hazardous materials can also cause fires or explosions. Legislation and regulations are in place to reduce injuries or diseases caused by exposure to hazardous materials used in the workplace. Every person working with or nea…
In most provinces, one or more agencies are responsible for safe, healthful working environments at job sites. These organizations normally have names such as the Workers’ Compensation Board (W.C.B.) or the Occupational Health and Safety Department. WorkSafeBC is the provincial organization that promotes workplace health and safety for workers and employers in B.C. When a work-related injury,…
Safety is a part of the job. When you take a job, you have a safety obligation to your employer, co-workers, family and yourself. By recognizing and understanding the hazards in your work area, you can prevent the occurrence of many accidents. Most accidents are preventable. Both employees and employers must take responsibility for making the workplace safe. The following list of lines and comp…
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to s…
Food Safety, Sanitation and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide var…
This handbook is written for patients and members of the public who want to understand more about the approaches, methods and language used by health-services researchers. Patient and public involvement (PPI) in research is now a requirement of most major health-research programmes, and this book is designed to equip these individuals with the knowledge and skills necessary for meaningful parti…
"The multifarious and sometimes contested concept of “shamanism” has aroused intense popular and scholarly interest since its initial coinage by the Russian scholar V. M. Mikhailovsky in the late 19th century. In this book, three leading scholars, representing different branches of the humanities, dwell on the current status of shamanic practices and conceptions of the soul, both as ‘etic…
Books on Southeast Asian nationalist movements make very little — if any — mention of women in their ranks. Biographical studies of politically active women in Southeast Asia are also rare. This book makes a strong case for the significance of women's involvement in nationalist movements. The authors show women negotiating their own subjectivity and agency at the confluence of col…
Through Dr Lal’s refreshingly clear and powerful prose and sharply observed stories, we enter the inner world of Indo-Fijian feeling and aspiration. One universal that emerges with particular clarity in the Indo-Fijian experience is the ceaseless struggle to find community in a changing world, balancing the beauty of ritual and tradition against the transcendent value of education and modern …