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Workplace Hazardous Materials Information System (WHMIS) Safety Basics

Most restaurants and food service businesses rely on a number of controlled products (chemicals) for use in dishwashing equipment, cleaning and disinfectants. An employer has a duty to assess all information that is practicably available respecting a chemical or biological substance present in the workplace to determine if the substance creates or may create a risk to the safety or health of a worker. The employer must also ensure that a worker who works with or near a controlled product or performs work involving the manufacture of a controlled product receives training in WHMIS.

In this workshop you will:

  • Gain the basic knowledge on the safe use, storage, and handling of controlled products in the workplace.
  • Learn the 3 major elements of WHMIS.
  • Understand the legal requirements of WHMIS.
  • Learn about the 6 hazard classes fo controlled substances and their corresponding symbols.

This workshop is geared to everybody who works directly with or around controlled products in the workplace.

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