Intro CA 07

(7) The student understands the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance. The student is expected to:
(A) assess workplace conditions with regard to safety and health;
(B) analyze potential effects caused by common chemicals and hazardous materials;
(C) demonstrate first aid and cardiopulmonary resuscitation skills;
(D) apply safety and sanitation standards common to the workplace;
(E) research sources of food-borne illness and determine ways to prevent them;
(F) determine professional attire and personal hygiene for restaurant employees; and
(G) prepare for a state or national food sanitation certification or other appropriate certifications.