Title: Develop strategies for minimizing safety hazards in the kitchen.
Course: Culinary Arts II (16052-II) > Section: Examining Safety

Development should include compliance with OSHA and U.S. Department of Labor regulations.

Process/Skill Questions:

Thinking

- What are a worker’s rights and responsibilities under OSHA?
- How can work guidelines and policies make work safer?

Communication

- How can one gather information about health and safety problems in a restaurant?
- Why is it important to report the first signs of injury?

Leadership

- What is workers’ compensation, and who pays for it?

Management

- Who is responsible for ensuring safety in the workplace?
- How can an employer ensure that employees are not discriminated against on the basis of race or ethnicity?