Julian Vassar

To grasp understanding of OSHA and the laws of fifo. (first and first out) To analyze the quantity for poutry and food products that come in off the truck. Look for no broken seals no signs of ice crystals or damaged goods by rodents to look for any wet sticky or dry produce to ingrain proper temperatures for safe and healthy food handling.

* learn to operate and identify the standards of OSHA all while keeping the workspace safe by mitigating slips, falls, foodborne illnesses, cross contamination by staying in OSHA's guidelines and regulations for a healthy food service.

*To scrape all traces of soiled food off dishware while keeping a sharp eye for any cracks and chips,broken glass any unsafe hazards or potential hazards that will affect the company and the mission and direction of the company's owner.

* Using the correct format for sanitizing dishware make sure the temperature is 180° Fahrenheit 7° Celsius.

• Performed planting, watering, mulching, and edging of lawns
• Trimmed greenery, shrubs, and hedges to maintain uniform appearance.
• Installed stonework according to landscape design plan and client specifications.
• Removed weeds, hazards, and debris from common pathways to improve usability.
• Maintained grounds by trimming, weeding, and general clean-up.
• Cut trees and shrubs to shape and maintain landscape.
• Removed debris and waste from outdoor areas.
• Utilized power tools and landscaping machines to maintain outdoor areas.
• Applied fertilizers and pesticides to outdoor areas according to safety standards.

* learn to operate and identify the standards of OSHA all while keeping the workspace safe by mitigating slips, falls, foodborne illnesses, cross contamination by staying in OSHA's guidelines and regulations for a healthy food service.

*To scrape all traces of soiled food off dishware while keeping a sharp eye for any cracks and chips,broken glass any unsafe hazards or potential hazards that will affect the company and the mission and direction of the company's owner.

* Using the correct format for sanitizing dishware make sure the temperature is 180° Fahrenheit 7° Celsius.

• Applied various teaching aids to minimize learning gaps and instruct and motivate students
• Tracked student progress, frequently checking in with struggling students and identifying root causes of problems.
• Optimized learning plans based on student performance and feedback.
• Adapted teaching methods and techniques to meet students' various needs.
• Go through sanitizing the gym before and after class activity setting time for rags and cleaning equipment to be evaluated and cleaned on a regular basis.

*To maintain sanitization and cleanliness within the workspace sanitizing countertops chairs floors.

*To encourage feasible resources like anger management, team building,to be a opening ear to help with problem solving if in duration it should occur

* To provide meals and hygiene products with access to shower

• Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
• Operated electronic backpack vacuums and floor sweepers.
• Adhered to professional house cleaning checklist.
• Engaged with guests on room requirements and amenities to promote overall satisfaction.
• Dusted picture frames and wall hangings with cloth.
• Disposed of trash and recyclables each day to avoid waste buildup.
• Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.