Chapter 10 Objectives

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At the completion of this chapter a student shall be able to:

• enumerate the most common types of accidents in food service
• distinguish the various types of fire extinguishers
• differentiate between a fire alarm response plan and a fire escape plan
• define the term OSHA
• list the responsibilities inherent to both parties in the OSHA ACT of 1970
• list the basic requirements of OSHA
• define basic payroll requirements of the state

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