Safety and Sanitation In-Service Education

Lesson Title: Be Aware, Take Care! Target Audience: Food Service Associates
General Objective or Goal of Lesson: Food service associates will learn how to identify work safety hazards and apply appropriate
preventative actions and management.
Date and Duration: 5/5/22, 12-15 minutes
Specific Objectives Procedure Learning Evaluation
Activity
(Use SMART criteria) (State how each specific objective will be met) Method

Introduction

Participants state current actions they take to stay safe from Verbal group Participant
hazards in the workplace. discussion verbal
feedback

Pre-test
Evaluate participants’ knowledge

Body of Lesson

1. By the end of the What is an accident? Display board Verbal Q&A

session, participants
will be able to identify
at least 1 example of
an unsafe act and 1
example of an unsafe
condition.
1. Definition of accident
2. Define and discuss examples of the classifications of
accidental causes
a. Unsafe Acts Verbal
a. Any activity that does not align with
discussion
prescribed safety rules and procedures
b. Unsafe Conditions

2. By the end of the
session, participants
will be able to identify
at least 2 ways to
reduce accidents.
3. By the end of the
session, participants
will be able to
understand the
process of accident
management.
By the end of the session, participants will become familiar
with common unsafe acts and conditions that can lead to
a. Any situation which increases risk for injury or Post test
accidents
1. Correcting/preventing unsafe acts Handout Post test
a. Proper attire
i. Clothing- prevent burns and blood borne
pathogens on the floors
ii. Shoes- slip resistant, closed-toe for fall
prevention
b. Proper lifting technique for strain prevention
c. Proper handling/storage/cleaning of equipment
d. Proper use of cleaning agents
i. Discuss SDS book and location
2. Correcting/preventing unsafe conditions
a. Clear aisles/pathways
b. Reporting broken equipment/machinery/lighting
c. Proper care/removal of broken dishware
d. Locating fire extinguisher
i. Discuss P.A.S.S.
1. Discuss time period allowed to report injury/faulty Verbal Verbal Q&A
equipment discussion
2. Discuss process of filling out incident report
Post Test
Conclusion
accidents and how to prevent and manage them.
Materials List (attached page): i.e.: audio-visual equipment, food models, video, flip chart, specific foods for food demo, pencils,
paper, attendance sheet, pre/post tests, handouts (specified), other visuals, etc.

1. Display board
2. Pre/post tests
3. Handout
4. Pencils

References:

1. Facility sanitation and safety. In: Payne-Palacio J, Theis M. Foodservice Management. 13th ed. Pearson Education; 2016: 107-
114.