Hygiene and Safety

Question 0

What should a chef wear?

Answer 0

• Chef’s whites and a hat
• Loose fitting clothing
• Comfortable, non slip shows with protective toe caps for kitchen work
• Neckerchief to absorb sweat

Question 1

Give 5 points for staff hygiene in a restaurant:

Answer 1

1) Tie back long hair and keep covered
2) Cover cuts (blue plasters)
3) Wash hands regularly (hot water and soap)
4) Don’t go to work if you have sickness or diarrhoea
5) Wear clean chef whites and apron

Question 2

What should you do to keep the kitchen clean?

Answer 2

• Food surfaces must be kept clean (antibacterial spray)
• Use clean dishcloths and tea towels
• Clear the rubbish (use a food waste bin)

Question 3

Give some examples of knife safety:

Answer 3

• Store knives in a knife box, roll up bag or knife block
• Wash knives separately
• Keep knives sharp (cuts food easier)
• Use the knife suitable for the task
• Carry knife with blade pointing downwards

Question 4

What should you do if you discover a fire?

Answer 4

• Raise the alarm and press fire button
• Call fire brigade
• Turn off gas and electricity
• If a small fire, try to extinguish (fire blanket or extinguisher)

Question 5

What is a fire blanket used to put out?

Answer 5

Oil and fat fires

Question 6

What is a fire extinguisher used to put out?

Answer 6

Solid or liquid (oil and fat) or electrical fires