What does OSHA (pg.308) mean? Please explain how OSHA can make the restaurant safer.

OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION (OSHA) The Occupational Safety and Health Administration (OSHA) is an agency within the U.S. Department of Labor that enforces the Occupational Safety and Health Act (OSH Act). The purpose of the OSH Act is to ensure safe working conditions and prevent workplace injuries. Many states have created their own occupational safety and health laws and agencies. Federal and state regulations affect many aspects of running a restaurant or foodservice operation. They cover nearly every potential danger an employee might encounter, and they require preventive and protective measures. Managers should know that safety for employees and customers is a key priority. Failure to provide a safe environment can result in fines, penalties, lawsuits, and imprisonment. Bloodborne Pathogens Standard Many restaurant and foodservice employees work in kitchens with sharp knives and equipment (Exhibit 10.4), and sometimes they cut themselves. Numerous diseases can be caused by bloodborne pathogens. These include, but are not limited to, hepatitis B (from the hepatitis B virus [HBV]); hepatitis C (from the hepatitis C virus [HCV]); acquired immunodeficiency syndrome (AIDS) (from the human immunodeficiency virus [HIV]); HTLV-I-associated myelopathy (from the human T-lymphotrophic virus Type 1 [HTLV-I]); diseases associated with HTLV-II; and malaria, syphilis, babesiosis, brucellosis, leptospirosis, arboviral infections, relapsing fever, CreutzfeldtJakob (known as mad-cow) disease, and viral hemorrhagic fever. In response, OSHA has developed a process called the bloodborne pathogens standard. Its requirements state what employers must do to protect workers who can reasonably be anticipated to come into contact with blood or other potentially infectious materials (OPIM) as a result of loing their job. While this standard is intended primarily for people who rork in healthcare, other organizations must also comply if they have a esignated first-aid provider. designated first-aid provider is an employee trained and appointed to ovide first aid. This responsibility should be included in the job description is not part of the employee's main work. For example, a sous chef could be esignated first aider, but a company nurse could not be. A designated first r is sometimes required by local law or if certain severe injuries or isses can be anticipated. If an establishment is required to have a Inated first-aid provider, the establishment must follow the bloodborne gens standard. However, even if the operation is