Retail Store Safety

Everyday hazards of store work for frontline workers and supervisors, following one invented grocery and general merchandise store: the retail injury profile and why new and young workers are hurt most, injury rates and leading measures, the rights to know, participate and refuse, joint committees, orientation for new and young workers and hazard and injury reporting under provincial rules, stocking and shelf heights, carts, team lifts and the NIOSH lifting equation, checkout layout, handheld scanning, standing and seating, step stools and rolling ladders, safety cutters and cut-resistant gloves, broken glass and needles, walk-in coolers and freezers with inside releases, cold protection, refrigerant alarms and dry ice, deli slicers, mixers, knives, ovens, fryers and flour dust with age rules for young workers, floor walks and five-step spill response, stable displays, cart collection, automatic doors and crowd management for big sales, store emergencies and blocked exits, and a first-shift orientation and store safety walk.

HSE-340 12 lessons · 4 h 50 min

Offered by HSM University · Safety Training

This is the Canadian version of this course. See the American version.

What you'll learn

Describe the injury profile of retail work, explain why new and young workers are at higher risk, and calculate and interpret basic injury rates alongside leading measures.
Explain retail workers' rights to know, participate and refuse unsafe work, the roles of employers, supervisors, workers and joint committees, and how to report hazards and injuries in a Canadian store.
Reduce stocking injuries by matching shelf heights to product weights, using carts and team lifts, and applying the NIOSH lifting equation to compare lifts.
Set up and use checkouts to reduce repetitive strain and the effects of standing, including handheld scanning of heavy items, rotation and early reporting.
Select and use step stools, rolling ladders and other climbing equipment safely, and remove the reasons people climb shelving and carts.
Prevent cuts by choosing safety cutters, using safe cutting technique, matching cut-resistant gloves to tasks and handling broken glass and needles safely.
Work safely in walk-in coolers and freezers, including inside releases, cold protection, time limits, refrigerant alarms and dry ice.
Control slicer, mixer, knife, burn, flour dust and chemical hazards in food areas and apply age rules for young workers.
Run a spill program with documented floor walks and five-step spill response, and control entrance, weather, trip and floor cleaning hazards.
Build stable displays, collect carts safely, check automatic doors and plan crowd management for big sales using crowd density.
Keep exits and fire equipment clear, take part in evacuation, shelter and medical emergency procedures, and plan for regional natural hazards.
Deliver a first-shift orientation with follow-up for new workers and run a store safety walk that turns findings into prioritized fixes.

Course content

12 lessons · 4 h 50 min total · final exam

1 Hazards in retail work 25 min · quiz
2 Rights, roles and reporting in a store 23 min · quiz
3 Stocking, shelving and manual handling 25 min · quiz
4 Checkouts, cashiers and repetitive work 23 min · quiz
5 Ladders, step stools and working at height in stores 23 min · quiz
6 Box cutters, knives and sharp objects 24 min · quiz
7 Coolers, freezers and cold work 25 min · quiz
8 Food areas: deli, bakery and slicers 23 min · quiz
9 Customer areas: spills, slips and trips 25 min · quiz
10 Displays, carts, doors and crowds 24 min · quiz
11 Store emergencies 24 min · quiz
12 Capstone: new-worker orientation and a store safety walk 26 min · quiz
E Final exam 20 questions

Requirements

HSE-101 Workplace Safety Orientation

Recommended background. You can start any course at any time.