Fire Safety & Extinguishers
This class of fire involves ordinary combustibles like paper, wood, cloth, and cardboard.
Class A
The type of footwear all kitchen staff must wear to prevent accidental slipping on wet or oily surfaces. ?
What are slip-resistant (non-skid) shoes
When walking through a busy kitchen while holding a knife, you should carry it in this position. ?
What is point down at your side, close to your leg
When picking up a heavy box from the floor, you should bend at these two joints rather than your waist.
What are the knees and hips?
The government agency responsible for enforcing safety standards and protecting workers in the workplace. )?
What is OSHA (Occupational Safety and Health Administration
The type of fire extinguisher that should be used on a deep-fat fryer or grease fire
What is a Class B (or Class K / wet chemical) fire extinguisher
The immediate action an employee should take as soon as something drops or spills on the floor. ?
What is clean it up immediately (or post a "Wet Floor" sign)
The hand formation used on the non-knife hand to hold food securely while chopping to protect your fingertips. ?
What is "The Claw"
To avoid straining your back, heavy loads should be held at this distance relative to your torso.
What is close to your body (at chest/waist level)?
This document, required for every chemical used in a restaurant, details hazards, handling, and cleanup instructions.
What is a Safety Data Sheet (SDS)?
This class of fire involves live electrical equipment, switches, motors, and frayed wires
What is a Class C fire?
The step on a ladder that you should never stand on to avoid losing balance.
What is the top step (or top rung)
You should never try to catch this item if it starts falling off a prep table.
What is a falling knife?
Instead of twisting your torso while lifting or carrying a heavy item, you should move this part of your body.
What are your feet?
The standard temperature range of hot oil in deep fryers that makes splash injuries so severe.
What is 350°F to 375°F?
The acronym "PASS" stands for these four steps when operating a fire extinguisher
What is Pull, Aim, Squeeze, and Sweep?
Hallways, aisles, and walkways in a restaurant kitchen must be kept free of these to prevent tripping hazards. ?
What are obstacles (boxes, power cords, trash cans)
To keep a cutting board from sliding around on a stainless steel workstation, place this beneath it. )?
What is a damp towel (or non-skid mat
The threshold or sign that an employee should ask a coworker for a "two-person lift."
What is when an item is too heavy, bulky, or oversized to carry safely alone?
This severe hazard occurs when water or ice comes into direct contact with hot oil in a deep fryer.
What is violent splattering or a boil-over grease fire?
The primary reason grease fires often start in kitchen ventilation hoods and ducts if regular maintenance is skipped.
What is the buildup of vaporized oil or grease particles?
The proper way to carry a large, tall stack of boxes so you do not cause a trip or fall. ?
What is keeping the load low enough so it does not block your line of sight
Before cleaning, disassembling, or performing maintenance on electrical machinery like meat slicers, you must do this first.
What is unplug it (or lock/tag it out)?
When carrying heavy pots of hot liquid across the kitchen, you should always give coworkers this verbal warning.
What is "Hot!" or "Hot behind!"?
OSHA requires employers to post this official document in an employee area detailing work-related injuries and illnesses.
What is the OSHA Job Safety Poster (or OSHA Form 300 / Summary)?