1. Culinary Arts Safety Manual By: Kennavia King Tan Powe Patrice Murray Jamar Williams

2. INTRODUCTION Tells the main ideas of the culinary arts food manual. It gives the safety procedures, employee responsibilities, roles that OSHA and EPA play, etc.

3. Role of OSHA & EPA OSHA enforces the workplace standards. EPA deals with the food service operations to track how they handle and disposes of hazardous materials.

4. Responsibilities for Employers & Employees Clean all product. Have good hygiene. Cover cuts and bruises. Always wash your hands.

5. Protective Clothing Gloves: Protect hands from injury. Always wash your hands even when wearing gloves. Change your gloves after handling any raw food. Shoes: Should be sturdy and slip resistant for safety. MUST BE closed-toe! Back braces: Should be worn lifting heavy objects. Design to support the lower back.

6. FIRST AID Two pairs of disposable gloves Sterile dressings to stop bleeding Antibiotic Ointment Burn Ointment Adhesive bandages in a variety of sizes

7. EMERGENCY NUMBERS NEEDED Providence Hospital USA Medical Center USA Children’s and Women Mobile Fire & Rescue Dept

8. PERSONAL HYGIENE TIPS Use proper hand-washing techniques Practice good grooming and cleanliness techniques Wear gloves and protective clothing Maintain good health Immediately report any illnesses or injuries to the supervisor

9. CROSS-CONTAMINATION GUIDELINES The movement of chemicals or microorganisms from one place to another. People are the most common mode of cross-contamination