The main duties of cooks in restaurants, hotels, healthcare facilities and schools include the following:

• Plan and prepare menus, and determine food portions and quantities needed.
• Pay attention to special dietary needs, if applicable.
• Monitor and order supplies.
• Clean up kitchen or work area.
• Supervise kitchen staff.

Working with food presents its own unique set of potential hazards. Some of the main ones are:

• Handling raw meat and poultry.
• Exposure to cleaning products, pest control products, or other chemicals.
• Working in awkward positions or performing repetitive manual tasks.
• Lifting or carrying heavy trays.
• Risk of accidental radiation leaks from microwave ovens.
• Working in extreme temperatures.
• Working with knives, mincers, and other dangerous tools or equipment.
• Risk of burns or fire from ovens, deep-fat fryers, and steam from pots.
• Slips, trips and falls.
• Stress.
• Working alone.

• Wash hands frequently.
• Learn safe lifting techniques.
• Know how to work with all equipment and tools required for the job.
• Wear appropriate personal protective equipment, including safety shoes with non-skid soles, and eye protection.
• Know how to report hazards.

• Practice safe lifting techniques.
• Exercise caution when working with knives and other sharp equipment.
• Use, maintain and store personal protective equipment according to manufacturers' recommendations.
• Follow company safety rules.
• Follow good housekeeping procedures.
• Read the material safety data sheet (MSDS) for any hazardous product that you use and follow recommended safety precautions.

General information is available in OSH Answers or through the CCOHS person-to-person Inquiries Service.