Connellsville Canteen Connellsville Canteen 139 West Crawford Avenue Connellsville, Pennsylvania 15425 Restaurant/Server Training Program
Our Mission: To mentor young lives by equipping them with life skills, education and opportunities in the hospitality and culinary work force. We focus on creating environments for youth where they can gain self-confidence and learn marketable skills to ensure a more successful future.
Dress for Success Life Skills Clothing and Outerwear – Connellsville Canteen
Each workplace is unique in its dress code. Depending on the specific dress code for a company’s environment, employees will need to follow the code for business professional, business casual, or casual. Business professional dress is at the highest level of the dress code. It is conservative, usually a dark business suit, dress shirt with a tie, and dress shoes. For women, it is a suit with a skirt or pants, hose, and closed-toe shoes with a heel. A dress is also acceptable. Business casual is the most common dress code you will see. Clothing should be conservative and nice. Button-down shirts, pants, blouses, sport coats, and skirts are appropriate. Business casual shoes do not include athletic shoes or flip-flops. Casual wear is the most difficult dress code to understand. It should still be work appropriate, which means neat and conservative. Jeans are OK with polo shirts or button-downs. A T-shirt may be acceptable if it is in good condition and does not have a slogan or ad on it. Skirts should be knee-length or longer. Hats are not appropriate in the workplace. Note that clothing is not really good or bad, but people need to make good choices for professional settings. A short skirt might be perfect for a party and athletic shorts might be fine for a barbecue, but neither is appropriate for most places of business.
__________1. Personal Hygiene – Neatness, cleanliness and maintaining hygiene is expected in every hospitality establishment. Each person working with food must maintain a high degree of cleanliness and a tidy external appearance. Personal hygiene in restaurants is extremely important in order to maintain food health standards. Tie long hair back. Make sure you hair isn’t hanging around your face, dipping into food or falling out around the food premises. Even if you washed it this morning or have slicked it back, hair poses a constant food contamination hazard and so needs to be tied back and out of the way. Nails must be trimmed and cleaned. Avoid nail polish, perfume & aftershave. Nail polish (or fake nails) can easily chip off and flake into the food you are serving and strong fragrances can taint the food, especially if the food has a high fat content. __________2. The Connellsville Canteen requires “Casual wear” clothing while working. Clothing will be clean, neat and conservative. Work clothes must be of light color, clean and neat; shoes and hat must also be clean. Jeans are OK with polo shirts or button-downs. Shirts worn must have a collar and not contain a slogan or any language. Tennis shoes are OK, but they must be clean - no sandals or flip-flops will be worn. A hat must be put on before entering
the kitchen so as not to transfer microorganisms on food by combing or fixing hair in the kitchen. __________3. During work hours, it is not permitted to wear jewelry (rings, bracelets, necklaces, earrings), wrist watch, etc. These items can easily harbor dirt and bacteria and may even cause physical contamination if bits of precious stone, metal or watch strap happen to fall in a plate of food. __________4. While washing dishes protective aprons or chef jacket must be worn. Rubber gloves must be worn while dish washing. __________5. While working with easily perishable and high risk foods, disposable gloves must be worn. __________6. Injuries (cuts, calluses, wounds) must be properly protected and covered by water resistant bandages and gloves. __________7. Smoking is not permitted in any indoor areas of the Canteen. When you take a cigarette break, always make sure you take off your protective clothing first to avoid bringing any bacteria back inside on your return and always wash your hands before beginning to serve food again. __________8. Staff must not consume food in the kitchen, adjacent area hall and behind the front counter. __________9. Catch your sneezes. When you sneeze, thousands and thousands of bacteriaridden water droplets are released into the air around you. The same goes for coughing. If you don’t catch these droplets with a handkerchief or tissue then any food nearby is at great risk from contamination. If you do find yourself about to cough or sneeze and can’t get to a tissue quickly, direct it into your upper arm to prevent the droplets from spreading. Then, always wash your hands before continuing to serve food.
The Core Four Practices Food Safety Basics United States Department of Agriculture Food Safety and Inspection Service – Connellsville Canteen
All food handlers must have a high standard of personal cleanliness, wear protective clothing and follow hygiene rules. These things are not an option. You must be in compliance with personal hygiene standards. Clean __________1. Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food.
Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers and handling pets.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels wash them often in the hot cycle of your washing machine.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.
Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Separate
__________2. Don’t cross-contaminate. Cross-contamination is how bacteria can be spread. Improper handling of raw meat, poultry, seafood and eggs can create an inviting environment for cross-contamination. As a result harmful bacteria can spread to food and throughout the kitchen.
Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.
Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Cook
__________3. Cook to the safe internal temperature. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked foods.
Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.
Cook roasts and steaks to a minimum of 145°F. All poultry should reach a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.
Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of illness. Remember, color is not a reliable indicator of doneness Use a food thermometer to check the internal temperature of your burgers.
Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.
Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F. Chill
__________4. Refrigerate promptly. Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40°F or below. The freezer temperature should be 0°F or below.
Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store.
Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Always marinate food in the refrigerator.
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Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
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Use or discard refrigerated food on a regular basis.
Greeting, Seating, Presenting Menu to Guests How to be a great Host or Hostess – Connellsville Canteen “Your most unhappy customers are your greatest source of learning” -Bill Gates There are several moments that are crucial to the guest’s perception of the café. In order for us to deliver a great guest experience, we must understand these important aspects of the guest experience. Specifically these are when the guest is entering the building, being greeted by the server, checked on during their meal, asked for feedback and thanked before they leave. Every detail in the café is important. Never play a radio station with commercials or news or talking of any kind.
__________1. The host or hostess is the first and last person the guests see at a restaurant. Because of this you must always be alert, attentive and efficient. Keeping the café orderly, making sure guests are happy, and keeping track of what’s going on at each table are just some of the ways you can keep your guests happy. __________2. First impressions are lasting when greeting guests that come into the Connellsville Canteen. All guests should be welcomed within 1 minute of arrival. Guests should be greeted warmly with a smile and good eye-contact. Do not make a singleton feel bad by saying “Are you waiting for someone.” Tell guests they are welcome to sit anywhere in the Canteen, and present them with a menu upon being seated. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else. Do not curse, no matter how young or hip the guests are. Do not gossip about co-workers or guests with earshot of guests. __________3. If you are busy with another guest, acknowledge the guest by saying, “I will be right with you,” make eye contact, or a simple hand gesture also works. __________4. When the guest sits down, show them the proper menu for the time of day. Never throw menus on the table and leave without saying anything. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment. When guests order, never say “Good Choice,” implying that other choices are bad. Never say “No problem.” It has a tone of insincerity or sarcasm. Instead use the term “My pleasure” or “You’re welcome.” Do not call a guy “dude” and do not call a women “lady”. __________5. Make sure that there are complete place settings for each guest and that the table is clean. If not, get the napkins/silverware, or give the table a quick wipe down with a damp clean cloth. Make sure the glasses are clean. Inspect them before placing them on the table. Do not leave place settings that are not being used on the table. __________6. Know your menu inside and out. If you serve Balsam Farm candy-striped beets, know something about Balsam Farm and candy-striped beets. Let the guests know right away if
you’re out of something before the guests read the menu. Do not let guests double-order unintentionally; remind the guest who orders ratatouille that hamburgers come with chips with the entrée. Do not stand behind someone who is ordering. Make eye contact. Thank him or her. Bring condiments with the meal, don’t let guests ask for ketchup or pepper. __________7. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?” Never serve anything that looks creepy or runny or wrong. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order. Never deliver a hot plate without warning the guest. Never ask a guest to pass along that hot plate. Do not serve a salad on a freezing cold plate; it usually advertises the fact that it has not been freshly prepared. Do not bring out soup without a spoon. __________8. Be prepared to get some things for guests, water refills, utensils, napkins, or carryout boxes. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves. Do not touch the rim of a water glass. Never use the same glass for a second drink. Only pick up silverware by the handles. Do not ignore a table because it is not our table. Stop, look, listen, lend a hand. Do not return to the guest anything that falls on the floor – be it a napkin, spoon, menu or anything else. Do not show frustration. Your only mission is to serve. Be patient. __________9. Serve guests in such a way so as to not obstruct the guest, and in a polite way. Ask if they are finished first, even if it is obvious to you. Usually remove from the right but if this appears to be obstructed, use common sense and remove from the best position available. If removing entails reaching over another guest’s food, then wait. Do not take an empty plate from one guest while others are still eating the same course. Do not bang into tables or chairs when passing by. __________10. Checking on the meal is equally crucial for the Café. At the end of the day, people are coming for the food. People buy the experience, but the food is the big part of it. One the several functions of checking back with a guest is just to show hospitality. An important function o checking on a guest is to show empathy and concern. After demonstrating hospitality, the next function of the check back is quality control. The server must make sure that the orders are correct, complete, and satisfying. Orders usually arrive at the table correct, but sometimes the expediter in the kitchen may miss something. A correct order is also correctly prepared. If something is over or undercooked, you want to find out as soon as possible. Never blame the chef or the busboy or the hostess or the weather for anything that goes wrong. Just make it right. Sometimes orders arrive incomplete. Someone could be missing sides or one person at the table could be missing a meal. This is especially possible if a food runner or server assistant delivered the dinners and not the server. There is also the possibility that people may be missing condiments, napkins, or silverware. Should a guest need any of those, they must be delivered promptly. If someone waits four minutes for a soup spoon the soup will be cold. The
same goes for mayo and mustard for a hamburger; the food gets cold and they are waiting that long to start their meal. Along with demonstrating hospitality, checking also provides the opportunity to enhance the guest experience. For instance, if a guest labored over a choice, you want to take the time to specifically ask that person if they are happy with their choice. If they enjoy it, you can play up a great decision and celebrate a great product. Taking this action can impact future sales. By contrast, if the choice is unsatisfactory, you are allowed the opportunity to fix it. Never say “I don’t know” to any question without following with, “I’ll find out.” Never remove a full plate of food without asking what went wrong. Do not ask, “Are you still working on that?” Dining is not working. Do not have a personal conversation with another server within earshot of customers. Do not eat or drink in plain view of guests. If a few people signal for the check, find a neutral place on the table to leave it, or give the check to the person that asked for it. Do not ask if the guest needs change, bring it to them. __________12. Bussing tables. Do not stack the plates on the table. Keep the noise down when cleaning tables. Do not drop or spill something without cleaning it up right away. __________13. Asking for feedback. This is a crucial step for servers. To do this, the server has to actually stop and take the time to get feedback. Rushing through check backs and table visits does not work. If you are moving so quickly that it looks like you don’t care, they will assume that you do not care. There is also an intangible quality about getting the right feedback. __________14. Thanking the guest. More than one person should thank the guest. Ideally, the server thanks them, sincerely. These words are crucial. Otherwise the guest can leave without feeling appreciated. Never touch a customer. No excuses. Do not brush them off or move them. Never mention the tip, unless asked. Do not turn on the charm when it’s tip time. Be consistent throughout. __________15. All details in the Café must meet protocol. The above items are about specific moments that can greatly impact sales.
Youth Worker Safety in Restaurants -Connellsville Canteen Potential Hazard:
Exposure to potentially hazardous chemicals such as oven cleaners, floor cleans, pesticides, disinfectants, drain cleaners, soaps, detergents, and latex.
__________1. Soaps and detergents may cause allergic reactions and skin irritation. __________2. Broken skin from soap or detergent irritation may provide an avenue for infection or injury if exposed to chemical hazards. __________3. Drain cleaners, oven cleaners, and grill cleaners solutions and sprays can be caustic and can cause skin burns and eye and skin irritations. __________4. Ammonia, used as a cleaning agent, and chlorine solutions, used as a disinfectant in dishwashing, can cause skin, eye, and nose irritations. Caution: Mixing chlorine and ammonia solutions will result in a chemical reaction and may release deadly chlorine gas. __________5. Latex gloves, worn to protect the hands from chemicals, may cause skin irritation or allergic reactions in some young workers. The Connellsville Canteen has the primary responsibility for protecting the safety and health of
their workers. Employees are responsible for following the safe work practices of their employers. __________1. Read the product label and follow instructions and recommendations listed on the label. __________2. Use the least toxic cleaning products possible. __________3. Use any personal protective equipment provided by your employer such as gloves, eye goggles, and special aprons. __________4. Be sure you are properly trained in the need for and use of personal protective equipment. __________5. Use appropriate gloves to protect your hands from chemicals and sharp objects. __________6. After removing gloves, wash your hands with mild soap and water, and dry thoroughly. __________7. Avoid latex gloves if you have been diagnosed with latex allergy.
Connellsville Canteen – Serving Quiz 1. Repetitive reaching and lifting may cause which of the following: a. back, neck or shoulder strain b. hip strain c. knee strain d. ankle strain
2. When carrying a load of plates or other heavy objects, elbows should be: a. spread wide away from the body b. extended in front of the body c. raised above the body d. kept close into the body
3. When serving, which of the following in NOT a potential burn hazard? a. plates b. the espresso machine c. salt and pepper shakers d. table candles
4. Which of the following can be used to prevent burns when serving? a. rubber gloves b. waiter’s cloth or towel c. wet rag d. plastic sheet
5. Which of the following is the best type of shoe to wear to reduce the risk of slipping? a. canvas shoes b. high heels c. sneakers d. sandals
6. Which of the following is the best way to prevent collisions and falls when walking between the kitchen and service areas? a. shouting for others to get out of the way b. looking through windows provided on the doors c. restricting who is allowed to enter the kitchen d. walking backwards to push doors open
7. What is the leading cause of death among Teen workers in retail/service jobs? a. homicides b. automobile collisions c. severe burn injuries d. serious cuts/lacerations
8. The best way to help discourage robbery attempts is: a. counting cash in well-lit, open settings that are in visible sight of all b. establishing and following strict lock-up procedures c. refusing service to suspicious-looking customers d. spreading out staff so that all workers are alone
Connellsville Canteen – Food Prep Quiz 1. Hand-intensive tasks (chopping, stirring, or scooping) can cause repetitive motion injuries to the wrist if done with: a. the non-dominant hand b. a straight wrist c. the dominant hand d. a bent wrist
2. Which of the following describes cooking utensils (e.g., knives, scoops) that are designed to prevent stress and strain injuries: a. safety-designed b. ergonomically-designed c. injury free-designed d. hand friendly-designed
3. When a knife falls, the worker should: a. reach out to catch it before it hits the floor b. stick out a foot to block it from falling to the floor c. step out of the way to let it fall to the floor d. throw something on the floor to keep it from getting dirty
4. When operating a kitchen machine, why is it important to keep loose clothing and long hair tucked or tied close to the body? a. it isn’t important b. so clothing and hair do not get dirty c. so food does not taste funny d. so clothing and hair do not get caught in the machine
5. Which of the following should be attached to kitchen machines to help protect workers? a. a warning sign b. machine guarding c. instruction manual d. safety inspection sticker
6. What type of person should be alerted to leave the area where a microwave oven is going to be used? a. person under the age of 16 b. person who just had eye surgery c. person with a pacemaker d. person who is elderly
7. If the microwave starts sparking inside, the worker should: a. unplug it b. report it to the supervisor c. turn it off immediately and don’t use it d. all of the above
8. When using meat slicers: (Check the incorrect answer) a. use a tamp or push stick when feeding the food into or removing food out of these machines. b. use machine guarding, do not bypass c. do not put hands near the moving blade d. don’t consider the age restrictions
9. When using steamers or pressure cookers: a. get properly trained prior to handling b. follow all safety procedures c. shut off the steam supply and wait for the pressure to equalize before opening the lid d. all of the above
10. What can young workers do to avoid burns and other injuries while operating coffee making equipment? a. do not place hot coffee makers close to the edge of counters b. make sure the coffee filter is in place before making any coffee c. do not remove the filter before coffee has stopped dripping d. all of the above
Cooking Safety Quiz – Connellsville Canteen 1. Fry cooks and workers who work around hot grease often have this type of injury a. cuts b. burns c. sprains d. slips
2. Grease traps that are left unemptied are dangerous because: a. they can end up stinking up the restaurant b. they can be the source for a grease fire c. they will need to be replaced d. they can harden and be difficult to clean
3. Adding water or ice to hot oil will cause the oil to: a. splatter and cause burns b. cool quickly to a safe temperature c. stay hot for a longer time d. not splatter and be safe
4. In what amount should fries be poured into a deep fat fryer? a. small amounts b. the whole bag at once c. large amounts d. it doesn’t matter
5. When is it necessary to run in the kitchen area? a. a demanding customer wants their order b. the chef/cook needs some ingredients in a hurry c. a co-worker is calling for some assistance d. no one should run in the kitchen area
6. Which of the following can help prevent workers from being shocked or electrocuted? a. pulling on cord to unplug equipment b. using receptacles that have ground fault circuit interrupters c. using wet hands to unplug machinery d. mopping near an outlet in use
7. Which of the following conditions can workers suffer if exposed to very hot temperatures in kitchen areas? a. heat intuition b. heat suggestion c. heat exhaustion d. heat stroke
8. Which of the following is NOT a good way to prevent heat exhaustion or heat stroke when working in hot kitchen areas? a. drinking plenty of soda during the shift b. drinking plenty of water during the shift c. wearing loose cotton clothing d. using fans and ventilation systems
9. Which of the following is NOT a good way to help prevent slips/trips/falls in the kitchen area? a. wearing high heels b. eliminating cluttered or obstructed work areas c. providing adequate lighting d. cleaning up spills immediately
General Safety Quiz – Connellsville Canteen 1. Young workers are exposed to electrical hazards from: a. using worn or damaged electrical cords, and outlets b. unsafe work practices c. using improperly wired or ungrounded outlets d. all of the above
2. To help avoid electrical hazards and accidents: a. do not plug in electrical equipment with wet hands or while touching a wet surface b. use outlets that have a ground fault circuit interrupter (GFCI) c. use exposed receptacle boxes that are made of nonconductive material so that contact with the box will not constitute “a ground� d. use plugs and receptacles that have been designed to prevent energization until plug insertion is complete
3. Safe fire prevention practices include: a. knowing and following the fire safety procedures in the workforce b. knowing how to safely use fire extinguishers if a worker is expected to use them c. knowing fire alarm locations d. storing paper products by the grill area
4. Restaurant workers can help prevent slips/trips/falls by: a. cleaning up spills immediately b. wearing high heels c. wearing slip-resistant shoes d. using random boxes or containers to stand on when they need to reach something high
5. Young workers may be more susceptible to work injuries because of: a. lack of experience b. feelings of invulnerability c. fear or failure to ask questions d. doing tasks for which they are either unprepared or incapable of performing safely
6. Coming to work under the influence of drugs or alcohol could lead to? a. increased potential for workplace accident b. being fired or sent home c. being incapable of doing his/her job well d. getting a promotion
7. Workers can help reduce the risks of workplace injury by: a. asking questions if they don’t understand b. reporting safety problems to their supervisor c. refusing to work if they feel it puts them in imminent danger d. remembering they do have rights
8. Restaurant workers can reduce the risk of slips/trips/falls by wearing shoes that: a. are laced and tied snugly b. don’t have smooth soles c. are non-slip and waterproof d. are fashionable with high heels
Clean-up Safety Quiz – Connellsville Canteen 1. Which of the following can be caused by overfilling bussing containers with dirty dishes? a. cuts and scrapes b. strains and sprains c. slips and trips d. all of the above
2. Which of the following can workers be provided with to help prevent strains and sprains when bussing tables? a. larger container b. deeper container c. smaller container d. decorative container
3. Which of the following can cause burns when working with a continuous feed dishwasher? a. steam b. rollers c. conveyors d. dirty plates
4. Whenever a pot or pan is on a stove, the worker should assume that it is: a. clean b. hot c. dirty d. cool
5. Which of the following is NOT a hazardous chemical? a. oven cleaner b. floor cleaner c. degreaser d. water
6. Which of the following is NOT required for workers using hazardous chemicals? a. training workers to handle hazardous chemicals safely b. labeling of all chemicals c. allowing all workers the chance to use hazardous chemicals d. providing access to material safety data sheets for all workers
7. Slips, trips, and falls can best be avoided when spills are cleaned up: a. when the supervisor says so b. immediately c. after the customers leave d. before busy customer times (e.g., lunch or dinner rush)
8. At what level should items be carried so that slips, trips, and falls can be prevented? a. below your waist level b. below your line of vision, waist level and close to the body c. above your head d. above your shoulder height
9. Why is it dangerous to leave dirty knives in a sink? a. knives sometimes cannot be seen under the water level, and employees may be cut b. knives can scratch or break other dirty dishes and glasses c. knives can easily rust if left in water d. knives are expensive and hard to replace
10. Which of the following is the best way to clean-up broken glass? a. immediately pick it up with his/her fingers b. kick it to the side so no one walks over it c. sweep it up with a broom and dust pan d. crush it into smaller pieces with his/her foot
11. Why is it dangerous to mop floors around electrical outlets? a. workers can be shocked or electrocuted b. workers can block and crowd the areas around electrical appliances c. workers can damage the wiring d. workers can trip someone into the outlet
12. How can workers prevent getting shocked or electrocuted when cleaning electrical appliances? a. using slow, careful movements b. only using water-based cleaning solutions c. marking electrical plugs with warning signs d. unplugging the electrical appliances
13. Which of the following ways is the safest way to store pesticides? a. in an open, visible area b. in its original, labeled container, in a locked storage area away from food areas c. in an unbreakable, plastic container d. in a closed cupboard
14. Employers must provide which of the following for workers that handle pesticides? a. extra pay b. personal protective equipment (e.g., mask, gloves) c. break period afterwards d. extra work hours
Resource Safety Quiz – Connellsville Canteen 1. What is the federal law that includes rules about child labor? a. occupational Safety and Health Act b. Fair Labor Standards Act c. School-To-Work Opportunities Act d. Elementary and Secondary Education Act
2. Young workers have the right to which of the following? a. the right to a safe and healthy workplace b. the right to join or organize a union c. the right to dress in fashionable uniforms d. the right to refuse work if the job is hazardous to life or health
3. Which laws enforced by the Department of Labor protect adolescent workers? a. the Fair Labor Standards Act (FLSA) b. state child labor laws c. the Adolescent Workers Act d. the Occupational Safety and Health Act (OSH) Act
4. The FLSA and state laws provide child labor provisions that were designed to protect minors in nonagricultrual and agricultural employment by restricting the types of jobs and the number of hours they may work. a. true b. false c. never d. all of the above
5. Which law is in effect if state law and federal laws are different? a. federal law b. state law c. whichever law provides the young workers with more protection d. both are void
6. Which of the following is legal for a 14-15 year old to do? a. cooking at the grill b. cleaning, oiling, or repairing power-driven food slicers, or grinders c. working with the meat freezers or coolers d. working in kitchens preparing and serving food and drinks
7. Youth employment laws prohibit young workers younger than 18 years of age working in hazardous occupations. Which of the following jobs are not permitted? a. driving a forklift b. using power-driven meat slicers c. using power-driven bakery equipment, including mixers d. using cardboard compactors
8. When a young worker turns 18: a. the child labor laws still apply to them b. they may work any job eve n those considered hazardous c. they may work for as many hours as they choose d. they may work with power-driven bakery and meat-slicing equipment
9. The federal law limits the hours 14-15 year olds can work (in non-agricultural areas): a. they are not permitted to work during school hours, or before 7 am or after 7 pm between Labor Day and June 1 b. they must follow state laws if they are more stringent than federal law c. when school is in session, young workers aren’t allowed to work more than 18 hours each week d. no more than three hours on a school day, or more than eight hours on a weekend day or holiday
10. What can employers do to keep young workers safer on the job? a. follow all laws pertaining to the employment of young workers b. place stickers on equipment that young workers younger than 18 are not permitted to operate c. only allow young workers to work at the jobs and hours permitted d. review their worksite and eliminate identified hazards to help ensure jobs are as safe as possible
Connellsville Canteen 139 West Crawford Avenue Connellsville, Pennsylvania 15425 Restaurant/Server Training Checklist Employee/ Student
Age:
Activity
Date:
Trainer Initials
Employee Initials
(First day of training) Date Activity Completed Observed*
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Dress & Appearance Orientation Initial Guest Greeting – (If applicable) Table Waiting
Housekeeping Main Restaurant Area Sweeping – Interior/Exterior Mopping – Restaurant/Bathrooms Cleaning Tables/Busing Dishes Cleaning Bathrooms Cleaning Windows Watering Outdoor Plants Teamwork POS System – Point of Sale Training (If applicable) Kitchen Housekeeping Kitchen Area Sweeping Mopping - Kitchen Dishwasher Training (Moyer Diebel) Teamwork
Culinary TrainingXXXXXX XXXXXXX XXXXXXXX XXXXXXXX Clean Separate Cook Chill *Activity Observed is dated when trainer observes employee performing activity in a satisfactory manner. Signed by Fayette County Cultural Trust Executive Director and Primary Trainer when training is completed.
Fayette County Cultural Trust Representative Signature
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Trainer’s Signature
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Connellsville Canteen Food Safety Quiz Answers Serving 1 2 3 4 5 6 7 8
A D C B C B A B
Food Prep 1 2 3 4 5 6 7 8 9 10
D B C D B C D D D D
Cooking 1 2 3 4 5 6 7 8 9
B B A A D B C D A A
General 1 2 3 4 5 6 7 8
D ABCD ABC AC ABCE ABC ABCD ABC
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Clean Up D C A B A C B B A C A D B B
Resources 1 2 3 4 5 6 7 8 9 10
B AD AD A C D ABCD BCD ABCD ABCD