Instructs staff on safety rules, sanitation and infection-control procedures, food preparation methods, portion control, prevention of cross-contamination, use of personal protective equipment, emergency procedures, and the safe operation, cleaning, and storage of food service equipment. According to the Centers for Disease Control and Prevention, healthcare workers are considered to be at significant risk for acquiring or transmitting hepatitis B, measles, mumps, rubella, varicella (chicken pox), tetanus, diphtheria, pertussis (whooping cough), and influenza.