SUPERVISORS - Conducting Hazard Assessments for Restricted Spaces

Restricted spaces in food facilities can expose workers to hazards such as moving equipment, poor air quality, chemical residues, stored energy, and changing conditions. As a supervisor, you play an important role in ensuring these hazards are identified, assessed, and controlled before work begins. In this course, you will learn when hazard assessments are required, how to identify and assess restricted-space hazards, and how to apply the Hierarchy of Controls to reduce risk. Through realistic food-facility examples, you will explore how tasks, equipment, conditions, and worker factors can affect safe restricted-space entry.