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Choctaw Culinary Academy > Kitchen Safety > Flashcards

Kitchen Safety Flashcards

1
Q

What are some dangers present in a kitchen?

A

Flames, steam, sharp objects, and power equipment.

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2
Q

Why is kitchen safety important?

A

The busy, frantic pace of a professional kitchen makes it important to work within the guidelines of safety.

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3
Q

What can help provide a safe workplace in a kitchen?

A

Prevention measures such as ensuring equipment is in good working condition and having adequate lighting.

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4
Q

What type of flooring and footwear should be used in the kitchen?

A

Utilization of non-slip flooring and shoes.

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5
Q

What safety features should be clearly marked in a kitchen?

A

Exits and safety devices on equipment.

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6
Q

What type of devices should be installed over cooking equipment?

A

Heat-activated devices, especially over fryers.

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7
Q

Where should safety equipment be located in a kitchen?

A

Convenient locations for fire extinguishers, fire blankets, and first aid kits.

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8
Q

What emergency procedures should be posted in the kitchen?

A

Emergency procedures such as the Heimlich maneuver, CPR, and fire exits.

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9
Q

What should be kept clear in the kitchen?

A

Walkways.

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10
Q

How can cuts be prevented when using knives?

A

Keep knives sharp, always use a cutting glove, and use the proper cutting board.

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11
Q

What is the proper way to cut with a knife?

A

Cut away from yourself and others.

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12
Q

What should you not do with a falling knife?

A

Do not try to catch a falling knife.

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13
Q

How should knives be cleaned and stored?

A

Clean and sanitize knives, then properly store them in a block, magnet strip, or knife roll.

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14
Q

What is the proper way to carry a knife?

A

Hold it beside you with the point down and the sharp edge away from you.

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15
Q

What should you do when passing behind someone with a knife?

A

Warn people when passing behind them or walking around corners.

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16
Q

What should not be placed in a pot sink?

A

Breakable items like glass or ceramic dishes.

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17
Q

How should broken glass be cleaned up?

A

Use a broom and dustpan to sweep up broken glass; do not pick it up with your hands.

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18
Q

What should you do with broken glass instead of throwing it in the trash?

A

Dispose of it in the designated container.

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19
Q

What should you do if there is broken glass in a sink?

A

Drain the sink first before removing the glass.

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20
Q

What should not be placed in the dish sink?

A

Anything with a blade, such as food processor blades, mandolin slicers, and food graters.

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21
Q

How should you assume a pan or pot is when cooking?

A

Always assume a pan or pot is hot.

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22
Q

What should you use to handle hot pans?

A

Use pads or towels to handle hot pans. Even a damp towel can turn to steam and burn you.

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23
Q

Where should pan handles be positioned?

A

Keep pan handles out of aisles and away from open flames.

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24
Q

What should you avoid when filling pots?

A

Don’t overfill pots - this will help prevent hot liquid from spilling out.

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25
Q

What should you do when moving heavy hot objects?

A

Get help when moving heavy hot objects.

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26
Q

How should you open lids on pots?

A

Open lids away from you.

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27
Q

What precautions should be taken when opening steamer and oven doors?

A

Open steamer and oven doors with care.

28
Q

What should you ensure before lighting ovens or pilot lights?

A

Make sure the kitchen is well-ventilated before lighting ovens or pilot lights.

29
Q

What type of clothing and footwear should be worn in the kitchen?

A

Wear proper clothing and footwear: long sleeves and closed-toe impermeable non-slip shoes.

30
Q

How should you add food to hot oil?

A

Be careful when adding food to hot oil. Add it away from you to prevent grease splatter.

31
Q

What should be kept away from fryers?

A

Keep liquids away from the fryers.

32
Q

What should you do when walking behind people with hot items?

A

Always warn people of hot items when walking behind and around them.

33
Q

What should you do when dishwashing with hot pans?

A

Always warn dishwashers of hot pans and other items.

34
Q

What should be done with spills immediately?

A

Clean up spills immediately.

35
Q

What type of shoes should be worn to prevent slipping?

A

Wear slip-resistant shoes.

36
Q

What can be used on a spill to prevent slipping?

A

Use salt on a spill to prevent slipping while you are retrieving a mop.

37
Q

What should be kept clear in the kitchen?

A

Keep walkways clear and free of obstacles.

38
Q

What should you avoid when carrying items?

A

Don’t carry too much at once. Make multiple trips, if necessary.

39
Q

How should you walk in the kitchen?

A

Walk - don’t run.

40
Q

What should be used instead of boxes or milk crates as steps?

A

Use a step ladder or safe steps.

41
Q

How should you lift items?

A

Lift with your legs, not your back.

42
Q

What should be used when moving large items?

A

Use a cart or dolly when moving large items.

43
Q

What should you ensure regarding your footing?

A

Make sure you have secure footing.

44
Q

When should equipment be unplugged?

A

Unplug equipment before cleaning.

45
Q

What should be used for equipment safety?

A

Use all safety guards provided for the equipment.

46
Q

What should not be done with food and machinery?

A

Do not remove food from moving or operating machinery.

47
Q

For what purpose should equipment be used?

A

Only use equipment for its intended purpose.

48
Q

What should be practiced regarding lifting?

A

Be sure to practice proper lifting techniques!

49
Q

What type of fire extinguisher is used for Class K fires?

A

Wet Chemical

Class K involves cooking appliances with combustible cooking products.

50
Q

What types of materials are involved in Class A fires?

A

Materials such as fabric, paper, and wood.

51
Q

What type of fire extinguisher is suitable for Class A fires?

A

Water, Foam Spray, ABC Powder

Class A fires involve ordinary combustibles.

52
Q

What type of fire extinguisher is suitable for Class B fires?

A

Foam Spray, ABC Powder, Carbon Dioxide

Class B fires involve combustible liquids.

53
Q

What type of fire extinguisher is suitable for Class C fires?

A

ABC Powder, Carbon Dioxide

Class C fires involve electrical equipment.

54
Q

What type of fire extinguisher is suitable for Class D fires?

A

Dry Powder

Class D fires involve combustible metals.

55
Q

What is the first step in using a fire extinguisher?

A

Pull the pin.

56
Q

What is the second step in using a fire extinguisher?

A

Aim at the base of the fire.

57
Q

What is the third step in using a fire extinguisher?

A

Squeeze the lever.

58
Q

What is the fourth step in using a fire extinguisher?

A

Sweep side to side.

59
Q

What should be done to keep vent hoods?

A

Keep vent hoods clean.

60
Q

What should you not do with hot fat on a stove?

A

Do not leave hot fat unattended on a stove.

61
Q

What can be used to put out fires on range tops?

A

Use salt or baking soda to put out fires on range tops.

62
Q

What should be ensured about the hood fire suppression unit?

A

Make sure your hood fire suppression unit system is up to date and inspected.

63
Q

What should be done with equipment in the kitchen?

A

Keep equipment clean and free of excess grease.

64
Q

Where should smoking be allowed?

A

Only smoke in designated areas.

65
Q

What should be done with deliveries?

A

All deliveries should be inspected.

66
Q

What should be done with frozen products?

A

Frozen products should be received at the correct temperature.

Choctaw Culinary Academy (4 decks)

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