Course 613 - Worker Safety in Restaurants

Safety guides and audits to make your job as a safety professional easier
Course 613 Certificate
Frame not included.
Modules: 6
Hours: 2
Sectors: General Industry

Certificate Options

  • $ PDF & Original
  • $ Original
  • $ PDF

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Course 613 - Young Worker Safety in Restaurants

Key Topics

  • Serving Safety
  • Strains and Sprains
  • Burns and Scalds
  • Workplace Violence
  • Knives and Cuts
  • Clean-up Safety
  • Electrical Hazards
  • Hazardous Chemicals
  • Drive-thru Safety
  • Car Exhaust
  • Noise Hazards
  • Prolonged Standing
  • Cooking Safety
  • Deep Fat Fryers
  • Food Preparation Safety
  • Fire and Heat Hazards
  • Machine Guarding
  • Delivery Safety
  • Heat and Cold Exposure
  • Freezer Safety
  • Mincers, Choppers, Dicers, and Slicers

Target Audience

  • Employee

Frequently Asked Questions (FAQs)


Course Introduction


Restaurants and other eating and drinking businesses employ 11.6 million people in the United States. About 30% of these employees are less than 20 years of age. Many young workers' first work experiences are in the restaurant industry.

Restaurant workers have high occupational injury rates. Many workers deal with high injury hazards in workplaces where they typically work, such as restaurant settings with slippery floors and the use of knives and cooking equipment. A lack of safety training and inexperience both play a role in the increasing injury risks for workers.

This course will help workers in the restaurant industry be safe and healthy on the job.


To begin your training, click on the module links below. If you are just starting this course, you should start with module 1.

  1. Serving Safety
  2. Clean-up Safety
  3. Drive-Thru Safety
  4. Cooking Safety
  5. Food Preparation Safety
  6. Delivery Safety

Please login to your student dashboard to access and download this FREE course PDF studyguide. You can save this study guide to your computer for offline studying, or print the study guide if you prefer.

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Course 613 Final Exam

Exam score sheet

After studying the course material and answering the quiz questions, it is time to take the final exam. We highly recommend answering the module quiz questions to check your understanding of the course material. The final exam questions are typically developed from these quiz questions.

OSHAcademy course final exams are designed to make sure students have gained a sufficient understanding of the content covered within each course. To help demonstrate this understanding, students must achieve a passing score on course final exams. It is OSHAcademy's policy to protect the integrity of our exams: as a result, we do not provide missed questions to students.

This is an open book exam. Students are permitted to use a separate browser window to review course content while taking the exam. If you do not pass a final exam, you will see a "Retake Exam" button next to the course on your student dashboard.

If you have already paid for your certificate

If you have already paid for certificates, your exam score will be displayed on your student dashboard after successfully passing the final exam. If you chose PDF certificates, you can view and print your certificate and personal transcript from your student dashboard. If you chose original printed documents, they will be prepared and mailed to the address in your student account.

If you only want free training

OSHAcademy provides free access to all training materials, including course modules, practice quizzes, exercises, and final exams. However, exam scores, certificates, and transcripts are provided only if you purchase a certificate package to document your training. If you do not require official training documentation, we will archive your exam results should you decide to purchase official certificates later.

Take the Final Exam


1. Occupational Safety and Health Administration. Retrieved from:

2. Occupational Safety and Health Administration (2014a). Retrieved from:

3. National Institute of Occupational Safety and Health. (2014). Retrieved from: