Title: Demonstrate sanitation methods in all areas of the hospitality industry.
Course: Hospitality, Tourism, and Recreation II (16999-II) > Section: Demonstrating Health, Safety, and Environmental Awareness

Demonstration should be based on

- local and state regulations of the health department
- Occupational Safety and Health Administration (OSHA) regulations
- standard operating procedures (SOP) and basic cleanliness principles
  - wearing appropriate clothing
  - maintaining personal hygiene
  - preventing infectious diseases
- bloodborne pathogens training.

Process/Skill Questions:

Thinking

- What is the importance of preventive measures taken against bloodborne pathogens?
- Why must employees follow local and state guidelines regarding sanitation?

Communication

- How can employers remind employees to maintain sanitary conditions in the kitchen and dining areas?
- What kind of training in food poisoning prevention should employees have?

Leadership

- How can leaders emphasize the importance of kitchen cleanliness?
- How can leaders keep abreast of new methods of preventing food poisoning?

Management

- What plans should management have in place to ensure cleanliness in the kitchen and dining areas?
- How should employees be trained to prevent food poisoning?