Training for the Food Application Lab - Draft
People using the lab should know how to use the equipment and work areas. Training and appropriate
equipment care can help users keep the work environment safe and the equipment in good operating
condition. Appropriately using and cleaning the work space and equipment can help us avoid the costly
processes of obtaining reimbursement for damaged equipment and equipment repair.
FAL Manager – should be knowledgeable about food safety so that they can counsel instructors and groups
that use the space. This information could come from Servsafe certification or other appropriate training and
should also include passing the quiz given during the UW Chemistry safety training class. They should know
how to operate, maintain, and clean all the equipment and workspaces in the FAL. They are expected to
control and schedule use so that people using the space are safe and equipment is not damaged. They should
know about MSDS's and hazards specific to the work areas including open flame and chemicals. This person is
responsible for oversight of the training program and should train other users.
A student hourly employee should know how to clean and maintain equipment and work areas in the FAL and
the instructional chemistry lab. They have passed the quiz given by the UW Safety department when taking
the Chemistry safety training class. They know about MSDS's and hazards specific to the work areas including
open flame, solvents, acids/bases, and other chemicals. They have been trained to use and clean individual
pieces of equipment. The FAL Manager will train them how to work. They will be able to practice skills
needed and then they will be able to show the FAL Manager that they can use and clean the equipment. The
FAL Manager can track their progress by keeping a check - off sheet signed by both parties showing the
specific equipment skills they have demonstrated.
Instructors or Teaching assistants should know how to safely operate and clean the lab equipment needed for
their lab classes. They should read appropriate sections in the online manuals and then meet with the FAL
Manager to review procedures. They should then demonstrate to the FAL Manager that they have learned
how to use the equipment. If they choose to pay the FAL 136 account, the FAL Manager or another suitably
trained person could assist them. They should know about MSDS's and hazards specific to the Food
Application Lab work areas including open flame and chemicals they are using like cleaning agents.
Other users of FAL including people renting the space – should know how to operate and clean the equipment
and workspaces they are planning to use. They should read the appropriate sections in the online manuals
and then meet with the FAL Manager to review procedures. They should be able to show the FAL Manager
that they can use and clean the equipment. The FAL Manager can track their progress by keeping a check - off
sheet both parties sign showing the specific equipment skills they have demonstrated. They should know
about MSDS's and hazards specific to the Food Application Lab work areas including open flame and chemicals
they are using like cleaning agents. A trained user may be required to be present and will need to be paid for
by the people using the space at the discretion of the FAL Manager.
B. Button Sept 2010
Training for the Food Application Lab.docx