Occupational Health and Safety Training for Students of the Department of Gastronomy and Culinary Arts at the Faculty of Tourism

The Occupational Health and Safety Coordinatorship at Balıkesir University (BAÜN) conducted a detailed Basic Occupational Health and Safety (OHS) Training for students in the Department of Gastronomy and Culinary Arts at the Faculty of Tourism, covering specific risks in the kitchen and food and beverage sector.

The training, organized to enable students who will become future chefs and kitchen managers to learn safe working methods and protect themselves against occupational diseases and work accidents before starting their professional lives, attracted great interest in the faculty classrooms.

Sector-Specific Risk Analysis by Experts

The training program was designed considering the specific hazards (cuts, burns, slips, hot surfaces, and ergonomic difficulties) inherent in the Department of Gastronomy and Culinary Arts; prepared by Occupational Physician Dr. Conducted by Özgür GÖRGÜLÜ and Dilara ÖZESMER, Deputy Coordinator and Occupational Safety Specialist, together.

During the training, students were particularly focused on the following topics:

Fire and Burn Prevention: Risks associated with kitchen oils, stovetops, and ovens, and emergency procedures.

Cuts and Injuries: Proper use, maintenance, and safe storage of knives and sharp tools.

Slip and Fall Hazards: Workplace rules on wet surfaces, proper footwear selection, and cleaning procedures.

Ergonomics and Musculoskeletal System: Correct posture and working techniques in kitchen operations requiring standing for long periods and heavy lifting.

Emphasis on Safe Kitchen Culture

Workplace Physician Dr.  Özgür GÖRGÜLÜ drew attention to occupational diseases that can be caused by long working hours and repetitive movements, emphasizing the importance of early prevention measures and ergonomic adjustments in preventing these diseases. Dilara ÖZESMER, Assistant Coordinator and Occupational Safety Specialist, emphasized that disciplined and rule-compliant work in the kitchen environment is the most critical factor in preventing accidents or injuries.

Balıkesir University continues to prepare its students for the industry not only by providing them with professional knowledge but also by instilling in them a healthy and safe work ethic.