Title: List the regulatory agencies, laws, and regulations that govern safety in the food service environment.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Safety

Listing should include

- federal, state, and local government agencies, particularly OSHA
- federal, state, and local laws and regulations
- employer (teacher) safety guidelines, including cardiopulmonary resuscitation (CPR) and first aid training.

Process/Skill Questions:

Thinking

- Why is it important to follow sanitation and health codes?

Communication

- What does NSF stand for?
- What does UL stand for?

Leadership

- What resources are available for learning about new government codes?
- Where does one apply for an operating license?

Management

- What type of license does a food service operator have to maintain?
- How can employees be made aware of essential sanitation and safety codes?
- What additional policies might the employer impose on employees?