Demonstrate emergency procedures for injuries in the food service environment.

Demonstration should include

• notifying the supervisor
• identifying the type of injury
• using a first-aid kit, if appropriate, in accordance with manufacturer 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?