Training for Students in Dining Centers
Food Safety Training for Students in
Dining Centers
Dining Centers
Environmental Health & Safety
Working in the one of the University’s Dining Centers carries significant health & safety responsibilities for all employees, including students whom may only work a few hours each week. Food borne illness continues to be a significant problem in the United States with millions of cases and an estimated five thousand deaths each year. Most outbreaks occur due to poor practices or improper food handling in commercial food service establishments. This means that you can directly affect a customer’s health while working in one of our kitchens. The good news is that following proper food handling practices and principles is not difficult, and is a matter of having some basic knowledge and then implementing that knowledge at work. That is why I ask you to take this on-line training program seriously and attempt to get the most out of it. Along with the presentation there is an “open book” exam for you to complete and send to me for correction. Passing grade is 90% but you will have the opportunity to look back at the slides and find the answers. However, please review all the slides first, as you will learn more and shorten your exam time. If you have any questions you can contact me through email at pcastronovo@safety.rochester.edu or by phone at 275-8405.
One last note about your personal safety: in a commercial kitchen you have the potential to be exposure to hot foods, sharp equipment and slippery surfaces. There are also cleaning chemicals that can pose a risk if used improperly. Please take the time to do your tasks correctly and safely, being aware of your surroundings at all times. Report unsafe conditions or practices to your supervisor and ask questions if you are unsure how to perform a job safely. Thank you for anticipated time, attention and effort in promoting health and safety on the job.
QUESTIONS? Contact the University Sanitarian's Office at (585) 275-3242 or email EH&S Questions.
This page last updated 6/4/2008. Disclaimer.
