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. Author manuscript; available in PMC: 2011 Mar 21.
Published in final edited form as: AAOHN J. 2010 Feb;58(2):57–67. doi: 10.3928/08910162-20100127-01

Table. ProSafety Curriculum.

Lesson Content Selection Criteria Met
1 Introduction to injuries in the workplace and effects on teens Teens, food service
2 Identifying hazards Underdeveloped skill, severity
3 Labor laws Underdeveloped skill, severity
4 Prevention strategies
 Sharps safety Teens, food service
 Burns Teens, food service, severity
 Fryer safety Food service, severity
 Slips and falls Food service
 Lifting Food service
 Ergonomics Teens, underdeveloped skill
 Personal protective equipment Underdeveloped skill
 Fire safety Severity
5 Talking to supervisors Underdeveloped skill, teens, food service
 Problem solving Underdeveloped skill
 Conflict resolution Underdeveloped skill
6 Workplace violence Food service, severity
Sexual harassment Severity

Note. Teens = prevalent occurrence among teen workers; food service = prevalent occurrence in the food service industry; severity = high relative severity or duration of consequences; underdeveloped skill = underdeveloped skill for addressing occupational safety needs.