Description should include

listing safety hazards commonly found in food service areas (e.g., operating equipment, handling knives, using hot surfaces and fire, lifting heavy objects, using electricity)
identifying common injuries to food service workers (e.g., burns, cuts, slips, falls, electric shock)
identifying Occupational Safety and Health Administration (OSHA) regulations regarding these hazards
explaining why many workplace accidents are the result of poor training and/or carelessness in performing everyday tasks.

Process/Skill Questions:

Thinking

Communication

Why should safety reminders be posted in the production area?
How can employers ensure that safety procedures are clearly understood by everyone?
How are accidents reported?
What is an accident report?

Leadership

Management

Teacher Resources: