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Found 95 from your keywords: subject="Person"
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Line A: Safe Work Practices, Competency A-3, Handle Hazardous Materials Safety
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COLLEGE, Camosun

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…

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331.25 COL l
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Line A: Safe Work Practices, Competency A-2, Describe WorkSafeBC Regulations
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COLLEGE, Camosun

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,…

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331.25 COL l
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Line A: Safe Work Practices, Competency A-1, Control Workplace Hazards
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COLLEGE, Camosun

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…

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331.25 COL l
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Human Resources in the Food Service and Hospitality Industry
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The B.C. Cook Articulation Committee

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…

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338.19 BRI h
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Food Safety, Sanitation and Personal Hygiene
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The B.C. Cook Articulation Committee

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…

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363.192 BRI f
First Page Previous 6 7 8 9 10