XII Safety and Emergency Procedures

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Safety regulations B. Accident prevention C. Emergency planning D. Types of emergencies

  • (8) The student reviews the importance of health, safety, and environmental management systems in organizations and their importance to organization performance and regulatory compliance.
    • (A) determine local safety and sanitation requirements
    • (B) determine solutions to emergency situations
    • (F) outline safety and security issues for individuals and groups in multiple environments to minimize risks
    • (G) recognize potential, real, and perceived natural, social, or terrorism emergency situations in order to respond appropriately
    • (J) determine sources of assistance to use in emergency situations, including self, coworkers, customers, and guests
    • (K) examine safety and security information relevant to the venue


  • Hospitality Services, High School Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Hospitality Services Curriculum Guide, Reference Book, Student Activity, and Tests, Curriculum Center for FCS, 2003 – Ch. 11
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004 – Ch.20
  • Federal Emergency Management Agency http://www.fema.gov
  • Occupational Safety and Health Administration http://www.osha.gov

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