Identify agencies that govern workplace safety in the food service environment.

Identification should include

• federal, state, and local government agencies, particularly OSHA
• federal, state, and local laws and regulations pertaining to workplace safety
• employer (teacher) safety guidelines, including cardiopulmonary resuscitation/automated external defibrillator (CPR/AED) and first aid training (e.g., using an EpiPen, handling bloodborne pathogens).

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 enforce?