Kitchen Safety 1.2

Fire Hazards

100

Which Fire Hazard focuses on gas leaks?

Open Flames and Heat

200

Overloaded outlets, frayed appliance cords, and using equipment with wet hands can cause which fire hazard?

Electrical Wiring 

300

What does a smoke detector need? What activates a heat detector?

Good airflow; sudden rise in temperature

400

Which fire hazard would we be more concerned about in this class?

All of them 

500

List the four fire hazards

Open Flame and Heat; Grease; Electrical Wiring; Unsafe Storage Area

Kitchen Accidents

100

List the 2 types of falls

Slips and Trips 

200

What are 2 ways to prevent a Sprain, Strain or Fall?

• Lift with your legs (bend knees), keep heavy loads close to your chest, and use a 2-person lift for items over 40 lbs.
• Clean up spills immediately 
  • Do not walk on a wet floor
  • Spray cooking spray over the sink or trash
• Wear slip-resistant, closed-toe* shoes 
• Use a stepstool
• Close drawers and doors

300

What is an Electrical Shock?

When an electric current passes through the human body

400

What are the 4 types of cuts and an example

Avulsion: Fingertip cut off

Puncture: Skewer

Abrasion: Cheese grater

Laceration: Dull knife 

500

List off the burn degrees and their descriptions

First Degree - Skin turns red, feels sensitive, and may become swollen

Second Degree - Deeper and more painful, blisters begin to form and possibly ooze 

Third Degree - Skin may turn white and become soft. or it turns black and becomes leathery or hard. No feeling on burn as nerves are dead

Aiding

100

What is RICE

Rest

Ice 

Compression

Elevation

200

How do you aide a First and Third Degree Burn 

First - Rinse under cool water or covering with towel soaked in cool water. No Ice

Third - Cover burn with cool, moist, sterile gauze. Do not apply anything immediately seek medical attention 

300

List in order of importance how to aid a cut

• Stop Bleeding: Press firm gauze on the wound for 2–5 minutes.
• Clean: Rinse under cool water; wash around the cut with mild soap.
• Cover: Apply ointment and a sterile bandage.

400

What are 3 general safety rules that can prevent the kitchen accidents: Slips, trips, burns, strains and sprains

Prevent clutter - clean as you go 

Close doors and drawers

Store heavy or bulky items on low shelves 

Closed toe shoes

No loose clothing

Keep your mind on what you are doing

500

If you cut yourself in the lab, what should you get?

Put a single-use glove over your bandage before touching food.

Extinguishers & Classes

100

List the 5 fire classes

A, B, C, D,K

200

Which fire class(es) would we concern ourselves with most in this class?

A,B, or C

300

Where is our fire extinguisher?

Outside the door on the wall next to Mr. Rasser's room

400

List what each fire class stands for?

A =Ash, materials that burn to ash

B= Boil for flammable liquids

C = Current (electrical current)

D= Rare for home kitchens (metals)

K = Kitchen 

500

What fire extinguisher would be best for our class? Why?

Dry-chemical because it deals with class A, B, and C fires 

Bonus Round 3X the points

100

What is the acronym Pass?

Pull, Aim, Squeeze, Sweep

200

How do you control a grease fire?

• Turn heat off immediately & safely
• Smother pan with the lid OR pour salt OR baking soda over flames
• Use fire extinguisher, if necessary
• If fire is out of control, evacuate

300

How do you prevent a burn?

Turn handles inward over the stove. Always use dry oven mitts; Tilt pot lids away from your face so hot steam escapes toward the back; Gently slide food into hot oil using tongs

400

What are 4 ways to Prevent a fire? What are 4 ways to respond to a fire?

Prevent: 

• Keep flammables away from heat sources
• Keep exits clear
• Never leave active cooking processes unattended
• Know the location of alarms, extinguishers, and shutoffs

Respond:

• For a grease/oil fire: never use water
• Alert the teacher/emergency system
• If safe and trained, use the appropriate extinguisher
• Evacuate when the fire is not immediately controllable

500

What are the 6 extinguishers and the fire classes they put out?

Water based - A

Foam - A or B

Carbon Dioxide - B or C

Dry-chemical - A, B, or C

Wet-chemical - A or K

Clean agent - B or C