(For Employee) Initial training in the field of occupational health and safety training, general instruction

1.1 A Brief History

1.2 What Does BHP Mean?

1.3 Why BHP Exists

1.4 Sources of BHP Law in Poland

2.1 What the Law Requires

2.2 Basic Duties of the Employer

2.3 The Employer's Duty to Inform

2.4 Basic Duties of Managers and Supervisors

2.5 Basic Duties of the Employee

2.6 Employee Rights

2.7 Disciplinary Consequences for Employees

3.1 The Three Categories of Hazard

3.2 Four Types of Harmful and Burdensome Factors

3.3 Basic Accident Hazards

3.4 What Is a Workplace Accident?

4.1 Why Manual Handling Matters

4.2 Maximum Weight Limits

4.3 Special Limits for Pregnant and Breastfeeding Employees

4.4 Safe Lifting Technique — Step by Step

4.5 Using Wheeled Trolleys

5.1 Principle of Machine Guards

5.2 The Emergency Stop Switch

5.3 General Rules for Machine Safety

6.1 Why Signs Matter

6.2 The Four Types of Safety Sign

6.3 Floor Markings

6.4 Prohibition Signs Specific to Restaurants

7.1 The Employer's Obligation

7.2 Required PPE for Restaurant Workers

7.3 Rules for Using PPE

8.1 What Is a Fire?

8.2 Classification of Fires

8.3 Extinguishing Agents and Extinguisher Types

8.4 How to Use a Fire Extinguisher — The PASS Method

8.5 What to Do When You Discover a Fire

8.6 Fire Prevention in the Restaurant

9.1 What Is First Aid?

9.2 Your Legal Duty to Help

9.3 Employer Obligations for First Aid

9.4 ABC of First Aid

9.5 Step-by-Step Response — Basic First Aid

9.6 First Aid for Specific Injuries

9.7 Emergency Contact Numbers

10.1 Overview

11.1 Types of Medical Examinations

Update One — The Deposit-Refund System

Update Two — Minimum Wage

Update Three — Maximum Workplace Temperature

Quick Reference Card

Top 10 Rules for Restaurant Workers

Emergency Numbers

Manual Handling Quick Reference

BHP Final Exam