; (v) offer newly available hours to qualified existing staff before making new hires; and (vi) ensure that employees not be penalized or retaliated against for lawful absences under no-fault attendance policies; (4) the right to a safe and dignified work environment will be implemented by— (A) taking steps to ensure workplace health and safety in the restaurant industry, including by— (i) requiring employers, with input from employees, to develop, adopt, and distribute plans, which must at a minimum follow guidelines from the CDC and OSHA, to protect employees' health and safety at work that must be activated when a Federal or State pandemic state of emergency is declared; (ii) requiring employers to train all workers on hazards and the measures the employer has implemented in the workplace to protect workers from dangers including working with sharp knives, electrical hazards, slippery and cluttered floors, fire hazards and burns from cooking equipment and hot food, musculoskeletal disorders, dangerous cleaning and other chemicals, workplace violence, and COVID–19; (iii) requiring employers to permit employees at a worksite to establish a joint labor-management workplace safety committee where employee members can raise health and safety concerns, hazards, complaints, and violations to the employer to which the employer must respond; (iv) improving enforcement of existing workplace safety laws and better funding the Federal agencies tasked with enforcing those laws; and (v) re-examining existing anti-retaliation protections, lack of a worker's private right of action, current standards, and penalties and sanctions for workplace safety violations and, if necessary, updating them to make sure they are effective