V Workplace Safety

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

A. Safety practices B. Regulations C. Enforcement

  • (7) The student uses concepts and skills related to safety in the workplace.
    • (A) identify and apply safe working practices
    • (B) solve problems related to unsafe work practices and attitudes
    • (C) interpret data from documents such as tables, charts, and graphs to estimate and find solutions to problems
    • (D) organize and compose workplace documents


  • Culinary essentials. (2002). Woodland Hills, CA: Gencoe/McGraw Hill.
  • Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.
  • ServSafe® Manager. 6th. Chicago, IL: National Restaurant Association, 2012. Print.
  • ServSafe Starters Employee Guide™, 5th. Chicago, IL: National Restaurant Association, 2010. Print.
  • FDIC Money Smart Curriculum http://www.fdic.gov/consumers/consumer/moneysmart/young.html
  • National Institute of Occupational Safety and Health (NIOSH)
    NIOSH is the federal agency responsible for conduction research and making recommendations for the prevention of work-related injury and illness. This agency is part of the Centers for Disease Control and Prevention.
  • How to Use a Fire Extinguisher
    Accidents happen. Be prepared to fight your own fire by learning how to use a fire extinguisher.
  • Kitchen Fire 411
    Susan Koeppen visits a fire testing facility to show you how to deal with a grease fire in your kitchen quickly and safely.
  • Put Your Hands Together
    CDC – Centers for Disease Control and Prevention
  • Sanitizing the Kitchen
    Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This video explains how to make sanitizing solution with ingredients most people already have around the house.

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