General Safety · 2–5 min toolbox talk
Food Service Safety Basics
A safety talk covering basic hazards in kitchens, cafeterias, and food service environments.
Use this printed script for your tailgate or toolbox talk. Read through the hazards, script, and questions with your crew.
Scan to open online
“Food Service Safety Basics”
Key Hazards
- Cuts from knives or slicers
- Burns from hot surfaces and liquids
- Slippery floors from spills
2–3 Minute Talk Script
Food service safety basics are essential for restaurant staff, cafeteria workers, and catering teams. Kitchens combine heat, sharp tools, and fast-paced work, increasing the chance of injuries.
Workers should handle knives with care, store blades securely, and use cut gloves when prepping dense or slippery foods. Burns can be prevented by using oven mitts, keeping pot handles inward, and avoiding steam exposure when lifting lids.
Different service environments present different risks—restaurants handle fast-paced prep, cafeterias serve large crowds, and catering teams work in temporary or unfamiliar kitchens.
Good housekeeping reduces injuries. Spills should be cleaned immediately, and floors should remain dry and unobstructed.
Safety Reminders
- Use knives carefully and store them properly.
- Avoid steam exposure when opening lids.
- Clean spills immediately.
- Wear appropriate footwear.
Ask the Crew
- Are there any slippery areas in the kitchen?
- Do we need additional PPE for prep work today?