Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and
Consumer Sciences, Texas Tech University.
Professional Ethics and Legal Responsibilities
Workplace conditions and safety
(12) The student explains how employees, guests, and property are protected to minimize
losses or liabilities. The student is expected to:
(A) determine the basics of safety in culinary arts.
(B) assess workplace conditions and identify safety hazards.
FCS National Standards Addressed:
8.2.2 Employ food service management safety/sanitation program procedures, including
CPR and first aid.
8.2.9 Use Occupational Safety and Health Administration’s (OSHA) Right to Know Law
and Materials Safety Data Sheets (MSDS) and explain their requirements in safe
handling and storage of hazardous materials.
Key Word Instructional Strategies
Core Course Correlation
OSHA 1) INDIVIDUAL ACTIVITY/INTERNET SEARCH
Objective: The student will complete an OSHA internet
Explain to students that the mission of the Occupational Safety
and Hazard Administration (OSHA) is “To assure safe and
healthful working conditions for working men and women; by
authorizing enforcement of the standards developed under the
Act; by assisting and encouraging the States in their efforts to
assure safe and healthful working conditions; by providing for
research, information, education, and training in the field of
occupational safety and health; and for other purposes.”
Distribute the teaching aid OSHA Internet Search. Have
students go to the
website to gather information about
OSHA and the regulations affecting the culinary arts industry.