Chapter 2.2: Fire and Safety Hazards Flashcards
What are the three types of burns?
First degree, second degree, third degree,
Describe a first degree burn
Red, sensitive, slightly swollen
Describe a second degree burn
More painful than first degree, blisters
Describe a third degree burn
White and soft or black, leathery, and hard, does not have feeling
What are the types of cuts?
Abrasion, laceration, avulsion, puncture
Describe abrasion
A minor cut caused by rubbing (ex: carpet burn)
Describe laceration
A cut or tear in the skin, deep lacerations may require stitches (ex: knife cut)
Describe avulsion
A cut that removes a piece of skin or part of the body (ex: cut off fingertip)
Describe puncture
A wound resulting from a sharp object piercing the skin
What are the causes of strains, sprains, and falls?
Twisting or wrenching your body out of its normal position, often by tripping or falling
What are the six protective articles of chef’s clothing?
Toque, scarf, jacket, apron, pants, close-toed shoes
What is some additional safety gear? (not necessary most of the time)
Goggles, mask, rubber gloves
Keep your knives ___.
Sharp
Keep your knives ___ and safely ___.
Organized, stored
If a knife falls, ___ ___ ___ ___ ___.
Move out of the way
Pass the knife by ___ on the ___.
Placing, counter
When carrying a knife, walk with the blade ___ ___ and at your ___.
Pointed down, side
Wear ___ ___ ___ when using a knife.
Mesh cutting gloves
Keep your hands and knives ___ and ___.
Clean, dry
Do not let your work area become ___. (knife handling)
Cluttered
Always use ___ ___ when using cutting machines.
Guards properly
Keep your hands away from ___ and ___ ___.
Sharp, jagged edges
Clean up broken glass ___ ___ with a ___.
Right away, broom
When cleaning broken glass, ask people nearby to ___ where they are.
Stay
