FOOD AND KITCHEN SAFETY

Question 1

anyone who eats food prepared in your _________ or in a ____________ establishment has the right to expect safe food in a safe environment (physical safety and food safety)

Answer 1

Home
Foodservice

Question 2

An accident

Answer 2

Something preventable
Take a couple sec of potential dangers and there should be no accident

Question 3

If you are questioning the safety of something… __________ and _________ the situation. Ask teacher

Answer 3

STOP
ASSESSS

Question 4

hazards in the kitchen:

Answer 4

Knife
Stove/oven
Fire
Chemical safety
Slips and trips
Lifting
Electrical safety

Question 5

Knife safety

Answer 5

The position of your hand in a claw (curl fingers and tuck thumb) - prevents cuts

Sharp knifes better than dull; you exert less force and more control.

Sharp knifes slice and heal quicker
Dull knifes rip and take long to heal

Question 6

Anchored cuter boards

Answer 6

Damp towel to prevent slipping

Question 7

Wash knifes ____________

Answer 7

Separately

Question 8

Do not let knifes _________ while soaking in soapy water

Answer 8

Hide

Question 9

How to carry a knife

Answer 9

Point down - slightly away from body
Only use for intended purpose

Question 10

T/F when a knife falls, try to catch

Answer 10

No don’t catch it

Question 11

Preventing cuts

Answer 11

Use equipment with blades carefully
Do not put anything into a blender to stir ingridents/scrap sides

HANDS OUT OF THE MIXING BOWL

Question 12

CAUSES OF CUTS

Answer 12

edges of tin/aluminum cans “sneaky cuts”

Sweat up large princes of broken glass in clearly markers containers
— use a wet paper towel to wipe counter and floors for small fragments (ask for assistance)

Question 13

CHEMICAL HAZARDS:
physical

Answer 13

Flammable
Explosive
Reactive to air and water
Stored under pressure - burns

Question 14

CHEMICAL HAZARDS:
health

Answer 14

Short or long term injuries/illnesses
May be toxic
Posionous
Carcinogenic (cancer)
Corrosive (dissolved material/eat away)

Question 15

each chemical in a foodservice opp must have a

Answer 15

Material Safety data sheet
- first aid
- procedures for handling
- manufacture info
ex. Ammonia (windex), chorine bleach (javex), disinfectants (Lysol) - NEVER MIX TWO TOGETHER BC IT CAN CAUSE TOXIC LETHAL GASES

Question 16

FIRE HAZARDS: classes

Answer 16

Class A: wood/paper/fabric
Class B: flammable liquids/gasses/grease
Class C: electrical equipment and circuits

Question 17

Portable fire extinguishers are marked…

Answer 17

A/B/C or a combination

Question 18

All cooking fats have a

Answer 18

Smoke point
Flash point

If oil is smoking u cannot add something with moisture, MUST SMOTHER WITH CLASSB FIRE EXTINGUISHER DO NOT ADD WATER

cover pan with lid or add salt/baking Soda to cut off oxygen

Question 19

AVOID BURNS

Answer 19

• use caution when opening oven door and burst of heat comes out
• Wrap a dry folded kitchen towel around pot handles before removing them from a stove
• be aware of adding things to hot pan bc hot fat can splash
• reaching over pot or kettle can cause brim from steam

DONT PUT HANDS IN OVENS OR HOT EQUIPMENT TO CHECK IF FOOD IS READY

Question 20

FIRST AID
burns

Answer 20

1st degree: redness and tenderness - sunburn

2nd degree: burns go deeper into skin and will form blisters

To treat both - submerge in cold water for 10-15 min to limit skin damage

Question 21

Why should I not break blisters

Answer 21

They form to pretext damaged skinn underneath. The water inside is a saline solution to help prevent infection

Aloe plant can sooth damaged skin
Loosely badage area but allow air to help heal
DO NOT APPLY OINTMENTS

allow minor cuts to bleed to wash germs out of wound
Rise cold water or apply pressure to stop bleeding (antiseptic/bandage)

Stitches may be needed for further bleeding

Question 22

SLIPS/TRIPS/FALLS

Answer 22

Keep area clear
Be aware of weather implications
BE AURE TO WIPE SPILLS OR GREASE ON FLOOR- number 1 cause of slips

Or peelings bc they are slippery
Use step ladder for over the head unreachable items