Slide 1 What Would You Do? Practicum In Culinary …...Author Statewide Instructional Resources...

Presentation Notes What Would You Do? Ethical Behavior Standards

Practicum in Culinary Arts

What Would You Do? Ethical Behavior Standards – Practicum in Culinary Arts Copyright © Texas Education Agency, 2014. All rights reserved.

Page

1

Slide 1

What Would You Do?ETHICAL BEHAVIOR STANDARDS

Practicum In Culinary Arts




Page

2

Slide 2

CopyrightCopyright © Texas Education Agency, 2014. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:

1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA.

2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA.

3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way.

4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged.

Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty.For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: [email protected].

2Copyright © Texas Education Agency, 2014. All rights reserved.




Page

3

Slide 3

Regulations and Work Ethics

• Employment in foodservice requires training in:

• Laws and regulations

• Workplace ethics


An employee manual is a book given to employees by an employer and contains information about company policies and procedures.




Page

4

Slide 4

RegulationsFederal agencies:

• EEOC

• EPA

• FDA

• OSHA

• USDA

State and Local


The main goal of a foodservice industry is to provide good quality food and service to customers. All quality standards must be considered such as: • appearance • consistency • convenience • ease of handling • flavor • nutritional value • packaging • safety • storage • texture




Page

5

Slide 5

EEOC

Equal Employment Opportunity Commission investigates:

Employment laws

• Civil Rights Act

• Age Discrimination Act

• Older Workers Benefit Protection Act

• Immigration Reform and Control Act

• Americans with Disabilities Act

Worker’s rights

• Fair Labor Standards Act

• Workers’ compensation

Taxes

• National, state and local

• Payroll deduction

• Social Security

Copyright © Texas Education Agency, 2014. All rights reserved.

The Equal Employment Opportunity Commission investigates discrimination based on the following laws. Employment laws • Civil Rights Act – bans employment discrimination based on race, color, religion, sex or

national origin • Age Discrimination Act and Older Workers Benefit Protection Act – bans

discrimination against workers age 40 and older • Immigration Reform and Control Act – bans employment of noncitizens who are not

authorized to work in the United States • Americans with Disabilities Act – bans discrimination against individuals with

disabilities Worker’s rights • Fair Labor Standards Act – covers minimum wage, overtime pay, child labor and

record keeping • Workers’ compensation – employers must provide medical coverage for illnesses or

injury incurred on the job Taxes • National, state and local – collect taxes • Payroll deduction – a process in which the employer subtracts taxes from each

employee’s paycheck • Social security – ensures that all workers will receive income after they retire




Page

6

Slide 6

EPA

• Environmental Protection Agency (EPA)

• Decides how solid waste is managed

• Solid waste includes:

• Packaging material

• Containers

• Recyclables

• National Environmental Policy Act (NEPA)

• Protects the environment from damage caused by building development


The Environmental Protection Agency (EPA) decides how solid waste is managed in the United States. The EPA recommends that businesses reduce solid waste by eliminating packaging where possible. It also recommends that reusable food containers be cleaned and sanitized before reusing. The National Environmental Policy Act (NEPA) of 1969 protects the environment from damage caused by building development. Whenever a new restaurant is planned, an environmental impact statement (EIS) must be completed. This describes the impact of the proposed facility and any negative effects it might have on the environment.




Page

7

Slide 7

FDA

• Food and Drug Administration enforces:

• Labels

• Requires nutrition labels on food packages

• Shows percent of daily dietary value in food

• Menus

• Regulates health claims made by restaurants

• Must meet standards listed in the Nutrition Labeling and Education Act

• Food code

• Give guidelines for handing food safely

• Updated every two years


The Food and Drug Administration (FDA) is part of the U.S. Department of Health and Human Services. It enforces the Food, Drug and Cosmetic Act of 1938. This law covers food and the packaging of foods other than fish, poultry, and meat.




Page

8

Slide 8

OSHA

• Occupational Safety and Health Administration

• Sets standards and inspects workplaces for safety

• Oversee record keeping of job-related illness or injury


The Occupational Safety and Health Administration (OSHA) has two main responsibilities: • sets standards and inspects workplaces to make sure that employers provide safe and healthful environments • oversees record keeping of job-related illness and injury

• an accident report log shows the details of any accident that happens in business




Page

9

Slide 9

USDA

• United States Department of Agriculture oversees:

• Food Grading

• Involves applying specific quality standards to products

• Grade is based on quality at time of packaging

• Food Inspections

• A test of a business’s practices against standards

• Conducted by the Food Safety and Inspection Service (FSIS)


The U.S. Department of Agriculture grades and inspects: • poultry and poultry products • eggs and egg products • meat and meat products It also controls: • food grading • processing plant inspections • the use of pesticides, preservatives and food additives




Page

10

Slide 10

State and Local

• Health regulations that affect foodservice are written by the state

• Local health departments enforce state regulations

• County health department enforces regulations in rural areas and small cities


Many of the health regulations that affect foodservice operations are written by the state. Local health departments then enforce state regulations. The county health department enforces regulations in rural areas and small cities.




Page

11

Slide 11

AGREEMENT

May include:

• Client Information

• Credit reports

• Medical history

• Trade secrets

CONSEQUENCES

If breached:

• Written warning

• Termination

• Criminal charges

• Loss of reputation

Confidentiality Laws


Confidentiality agreements protect the interests of employers and are strongly recommended in a number of occupations that require employees to maintain the confidentiality of sensitive information and data to which they have access. An agreement may include: • Client information – may be sensitive • Credit reports for clients and employee • Medical histories for employees (may pertain to insurance) • Trade secrets – family recipes, secret ingredients, custom equipment The consequences of breaching confidentiality laws may include: • Written warnings • Immediate termination • Criminal charges and lawsuits • Loss of reputation




Page

12

Slide 12

Work EthicsInfluences

Work Ethics Qualities

Code of Ethic

Decisions to Keep in Mind

12


A work ethic is a personal commitment to doing your very best as part of the team. Employees who have a good work ethic are often successful in their careers.




Page

13

Slide 13

Influences

• Cultural backgrounds

• Religious beliefs

• Personal codes of conduct

• Individual experiences


Ethics can be influenced by cultural backgrounds, religious beliefs, personal codes of conduct and individual experiences. These all help guide the decisions people make.




Page

14

Slide 14

Work Ethic Qualities

14

• Your ability to be aware of what a particular situation demands of youResponsibility

• The ability to adapt willingly to changing circumstancesFlexibility

• You are truthful in your words and actionsHonesty

• Other people can count you to do what you say you will doReliability• Effectively communicate, resolve conflicts and develop

negotiation skillsTeamwork

• The dedication you show to doing somethingCommitment

• You always do work you are proud ofQuality• You strive to do your best at all times, no matter what you

are doingExcellence


Many employers expect the following qualities from employees: Responsible - employees show up for work on time and work diligently to become familiar with job duties and do them correctly Flexible - employees can adjust to changes without complaining Honest - employees admit their mistakes and learn how to prevent from making them again A reliable employee: • arrives to work on time • keeps personal matters separate from business matters • works a full shift • carries out a variety of assigned tasks without constant prompting • takes on extra work when necessary without complaint • gets enough rest to work effectively • maintains good personal physical and mental health Teamwork – as a foodservice employee, you will work with a large team. Commitment - the quality that supports all your abilities and skills to build a strong work ethic. Quality in foodservice - means that you use quality ingredients, prepare and serve them in the most pleasing way and you serve customers to the best of your ability. Excellence – employees make the most of opportunities to improve their abilities and learn new skills.




Page

15

Slide 15

Code of Ethics


Employee treatment

Wages Benefits

Working conditions

Behavior of

employees

Acceptance of gifts

Workplace ethics serve as guiding principles that effective leaders use in setting the professional tone and behavior. Many establishments have created written codes of ethics, which are designed to remove the guesswork about what is acceptable and unacceptable behavior in the workplace. These codes of ethics may include: • employee treatment • wages, benefits • working conditions • behavior of employees • acceptance of gifts from guests/vendors/suppliers • any other issues that may impact operations




Page

16

Slide 16

Decisions to Keep in Mind

• Is it legal?

• Will it hurt anyone?

• Does it represent the company?

• Does it make anyone uncomfortable?

• Does it convey respect for others?

• Have I involved others by asking their viewpoint?

• Is it fair?

• Does it uphold the values of the organization?

• Can I tell my decisions to employer, family, and others?

• How would others regard details if public?

• Am I confident my decision will be valid for years?


To determine whether a decision or action is based on sound workplace ethics, managers and employees should ask these questions.




Page

17

Slide 17

Questions?





Page

18

Slide 18

References and Resources

Article:• Employee Consequences for Breach of Confidentiality

Confidentiality in employment is important regardless of whether you have signed a written confidentiality agreement.http://smallbusiness.chron.com/employee-consequences-breach-confidentiality-15476.html

Images:• Microsoft Office Clip Art: Used with permission from Microsoft.Textbooks:• Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill.• Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.Website:• Ethics Resource Center

ERC is a nonprofit, nonpartisan research organization, dedicated to independent research that advances high ethical standards and practices in public and private institutions.http://www.ethics.org/


Slide 1 What Would You Do? Practicum In Culinary …...Author Statewide Instructional Resources...

Documents

Transcript of Slide 1 What Would You Do? Practicum In Culinary …...Author Statewide Instructional Resources...