OSHA, which stands for Occupational Safety and Health Administration, requires that employers and employees take universal precautions, in other words a "better-safe-than-sorry" approach to these threats, by treating human blood and OPIM as if they're already infected with pathogens.

OSHA Bloodborne Pathogens (BBP)

American Red Cross

Certification

OSHA-required training on preventing exposure to bloodborne diseases like Hepatitis B, C, and HIV.

Format

Hybrid

Eligibility Calculator

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Skills & Competencies

Skills developed through this program

Engineering controls that isolate or remove potential hazards, including sharps disposal containers, self-sheathing needles and/or needleless systems
Cleaning/disinfecting equipment and supplies
Safe handling and disposal of bloodborne pathogens
Recognizing, reporting and following up on employee exposures

Career Pathways

Occupations this program prepares you for

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certification)

Customer complaints regarding food service — resolve routine issues independently using established service-recovery scripts in a full-service restaurant.
New hire training sessions — conduct structured onboarding covering food preparation, sanitation, and safety procedures with reduced supervisor oversight.
Employee work station assignments — coordinate daily scheduling and duty allocation to match workflow demands across a full shift.
Cash handling and deposit preparation — complete end-of-day reconciliation and prepare bank deposits following standard accounting procedures.
Kitchen and dining area sanitation — supervise cleaning crews and verify compliance with health department standards during routine inspections.
Service quality improvement suggestions — identify recurring workflow gaps and recommend procedural adjustments to shift managers during team briefings.
Production and time sequences — specify food course timing and workstation arrangements to maintain kitchen output during moderate-volume service periods.
Human resources software — enter employee hours, update attendance records, and generate basic payroll reports in a restaurant back-office system.
Social perceptiveness — read customer and coworker cues to anticipate service disruptions and adjust team response in a dining environment.
Inventory management software — monitor stock levels, flag discrepancies, and coordinate reorder requests with the purchasing manager on a routine basis.

Program Details

Detailed information about this program

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.