I. Purpose
To provide safety guidelines for students and instructors in the Consumer Services, Hospitality, and Tourism (CSHT) Programs of Study (Cosmetology, Barbering, Food and Beverage Management (ProStart), and Culinary Arts) by detailing the proper handling and safe use of straight-edge razors and sharp trade tools/instruments.
II. Policy
The Prince George's County Board of Education (Board) firmly believes that the academic achievement of all students is paramount. Student academic achievement is supported by providing equitable access to high-quality education and resources to guarantee that every child graduating from Prince George's County Public Schools (PGCPS) is college and career ready. (Board Policy 0118)
III. Background
In order to meet the state licensure and certification requirements for the Consumer Services, Hospitality, and Tourism (CSHT) programs of study (i.e., Cosmetology, Barbering, Food and Beverage Management (ProStart), and Culinary Arts, students will be using sharp trade tools/instruments in compliance with industry health and safety guidelines for instructional purposes.
IV. Definitions
- Consumer Services, Hospitality, and Tourism (CSHT) - These programs of study prepare students for a variety of career options and areas of continued education in culinary arts, food and service management, cosmetology and barbering.
- Food and Beverage Management (ProStart) - The Maryland State Department of Education refers to programs designed to train students in the food and beverage industry as ProStart.
- Knife Kit - A set of instruments consisting of thin, sharp edged metal blades fitted with handles and secured in a compartmentalized carrying case.
- Razored instruments –Includes both haircutting shears, razor blades, and straight-edge razors.
- Sharp Trade Tools / Instruments - Include, but are not limited to:
- Boning knife – this is a long sharp instrument with a sharp point and narrow blade used for cutting meat off of the bone, disjointing bone joints, separating bones, and preparing meat for cooking;
- Chef's knife – a very sharp long-bladed instrument of high carbon stainless steel used to slice, dice, and chop ingredients with precision;
- Cleaver – a tool with a sharp, heavy, broad blade used by butchers for cutting thick cuts of meat;
- Paring knife – is a short sharp chef knife with a blade of 3-4 inches used for peeling and cutting small ingredients;
- Serrated slicer – the sharp blade is 7 inches long with serrated cutting edge used to slice through delicate skinned food. i.e. tomatoes;
- Tourné knife – a 2–3-inch sharp blade with a bulge in the center portion used to cut food into precise slices;
- Utility knives – any type of sharp knife used for general manual work purposes with durable fixed blades.
- Student Kits - Kits that include the hair care tools and instruments that Cosmetology and Barbering students will need in order to successfully participate in the program. These kits will also be used by students on their Maryland State Board Assessments.
V. Procedures
- General Procedures
- Instructors will follow the curriculum framework for the program of study and develop lessons that teach the proper use, maintenance, storage, and the handling of sharp trade tools and instruments within the classroom. This information is shared with students at the beginning of the school year (see Attachment A) and is currently embedded in the existing curriculum documents as safety & equipment is the first unit of study.
- Instructors will provide students with a competency sheet (see Attachment C) that includes learner indicators. This document will serve as an assessment tool to document student proficiency, and will be retained by the instructor for the duration of the student's enrollment in the program, and remain in the student's cumulative file.
- Students may not, under any circumstances, use sharp tools/instruments without the supervision of the instructor or long term substitute. In the event the instructor of record is absent (excluding extended leave), classroom labs and the handling of sharp tools and instruments will be suspended until the instructor's return to work. When not in use, kits containing sharp trade tools and instruments will be properly stored in the lockers, or designated closet within the classroom.
- Barbering and Cosmetology
- Razored instruments are required to complete the program and will be used by students who sit for the Maryland State Board Assessment certification exam.
- The instructor of the program shall order razored/sharp instruments for student use, and number and label each. Instructors will assign each student a number which will be used to maintain an inventoried log of this equipment that will ensure instructors will be able to track its distribution and collection at the end of the course (see Attachment B). The inventory sheets will be kept on file by the teacher. Students are responsible for replacing any equipment that is lost due to neglect during use.
- Culinary Arts and Food and Beverage Management (ProStart)
- The instructor will be responsible for securing the knife kits in the designated storage area at all times when not in use.
- The instructor will be responsible for distributing, collecting, and inventorying knives at the end of every kitchen lab.
- The instructor is responsible for transporting the knife kits to and from competitions and other approved events. In the event air travel is required for a competition, the sponsor of the event will provide the necessary sharp trade tools.
- Storage and Transportation
- All CSHT instructors shall store sharp trade tools/instruments when not in use in a secured locker or storage closet. If these secured storage areas are not available, instructors should submit a quote from an approved vendor to the designated Career and Technical Education Program Coordinator and request a payment requisition be entered to purchase the needed items. The instructor should work with the Career and Technical Education Administrator to locate a secure area in the building prior to distributing sharp trade tools for student use.
- Culinary Arts students will be issued classroom kits that will remain stored in the classroom at all times. Therefore, these sharp trade tools will not be transported between home and school. The tools/instruments from the cosmetology and barbering student kits are to remain safely secured inside the kit during daily transport between home and school at all times. Removal of such items from the kit during transport to school is a safety hazard and not permitted under any circumstances. Students found to have violated these safety procedures during transport will face disciplinary measures as set forth in the Student Rights and Responsibilities Handbook.
- First Aid
Administrative Procedure 5162 (Emergency Care in Schools) must be followed for students who need first aid performed by the school nurse following a cut or wound. The program instructor/designee and school administration will be responsible for monitoring of and compliance with Administrative Procedure 5162. The teacher will maintain the safety assessments on file and shall be able to provide a copy upon request.
VI. Monitoring and Compliance
The Career and Technical Education CSHT Program Coordinator will be monitoring and ensuring the compliance of this administrative procedure.
VII. Related Administrative Procedures
VIII. Legal References
- COMAR 15.03.15 Food Equipment and Utensils
- COMAR 15.03.16 Cleaning and Sanitizing Equipment and Utensils
- COMAR 15.03.17 Storage and Handling of Cleaned Equipment and Utensils.
IX. Maintenance and Update of This Administrative Procedure
The Department of Curriculum and Instruction and the Career and Technical Education Office will maintain and update this administrative procedure.
X. Cancellations and Supersedures
This administrative procedure cancels and supersedes Administrative Procedure 6138, dated July 1, 2022.
XI. Effective Date
October 3, 2024
Effective Date
Last Revised: October 3, 2024
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