Title: Demonstrate emergency procedures for injuries in the food service environment.
Course: Culinary Arts II (16052-II) > Section: Examining Safety

Demonstration should include

- notifying the supervisor
- identifying the type of injury
- using a first-aid kit, if appropriate, in accordance with manufacturer’s instructions
- following other established emergency procedures and/or crisis management plans.

Process/Skill Questions:

Thinking

- What constitutes an injury?
- When is it appropriate to administer cardiopulmonary resuscitation (CPR)?
- What part do personal ethics play in handling workplace emergencies?

Communication

- Where is the crisis management plan located?
- What is worker’s compensation?

Leadership

- Who should be involved in developing a crisis management plan?
- What should be done in the absence of a crisis management plan?

Management

- What legal and ethical responsibilities do employees have when dealing with an emergency?
- Why is it important to have a crisis management plan?
- What are the policies for handling emergencies in a food service establishment?
- What training should employees have regarding bloodborne pathogens?