Culinary Workplace Safety 2

A

1

In cases where first aid is required, it be given by

Trained staff member

2

The legal responsibility that one person has to another is referred to as

Liability

3

What is our kitchen rule on the proper way to wash and sanitized knives?

It never leaves you as you wash and sanitize it

4

When dealing with broken glass or china, how do we dispose of it?

Place it in a SEPARATE container before disposing

5

To prevent burns in the kitchen

Use dry hot pads, communicate when moving something hot, treat all pots and pans as hot, etc. (need 2 correct answers)

B

1

Is the vent hood system (Ansul System) Heat Activated? 

Yes

2

Where should you stand when you open the steamer?

Off to the side

3

What PPE"s do we use in the kitchen?

non-slip shoes, apron, gloves, etc. (need 2 correct answers)

4

OSHA stands for

Occupational Safety and Health Administration

5

The federal agency that creates and enforces safety-related standards and regulations in the workplace is called

OSHA

C

1

Besides providing a non-slip foundation your shoes should offer

Protection / Comfort

2

When a student says 'behind you' what do you do:

Freeze like a statue

3

How do I properly hold a knife when moving through the kitchen?

Down by my side, saying 'sharp!'

4

What is the vent hood system's (Ansul System) main job? 

Act as a fire extinguisher / put out fires

5

What types of chemicals do we use in the kitchen

Glass cleaner, butane, sanitizer, bleach, etc. (need 2 correct answers)

D

1

What should you do before you operate a piece of machinery that you have been trained to use?

Clean, plugs are correct, safety devices are in place (any of these are correct)

2

Major structural fires in the kitchen are commonly caused by

Ventilation systems (that are not properly maintained)

3

You inspect the cord on the mixer, and it is damaged. What do you do?

Alert chef and make sure no one uses it

4

The first thing you should do for any cooking fire is

Remove from heat

5

What document describes chemicals, their hazards, first aid procedures, and clean up methods in a restaurant or foodservice operation?

Safety Data Sheet (SDS)

E

1

When opening the oven what do you say?

Hot! or Oven! and wait for a reply

2

Why would we use a ladder in the kitchen?

Reach high items, clean vent hood, replace light bulbs (any of these are correct)

3

How do we properly use chemicals

Keep them away from food, do not mix, use only for intended purpose (any are correct)

4

Which safety standard requires that all employers notify their employees about all hazards present on the job and train employees to use these materials safely?

Hazard Communication (HAZCOM)

5

 What does SDS stand for

Safety Data Sheet