Identify physical hazards in the kitchen and procedures for avoiding them.

Identification should include

• listing the common physical hazards and injuries they cause
• summarizing the use of tools, equipment, and fire extinguishers to prevent injury
• explaining ways to guard against slips, trips, falls, burns, cuts, and poisons.

Process/Skill Questions:

Thinking

• What is the definition of the term physical hazard?
• How does an injury to an employee affect the operation of the facility?
• Why is it important to know the types of fire extinguishers?

Communication

• How can good communication skills prevent accidents in the kitchen?
• What resources can help ensure safety procedures are followed?

Leadership

• How can leaders ensure that employees are minimizing the risks of physical hazards?
• What are the benefits to a food service establishment of safety training and emergency drills?

Management

• What skills should a manager possess to eliminate physical hazards in a food service establishment?

Teacher Resource:

Culinary Arts Related Services Safety Checklists Links to an external site., National Institute for Occupational Safety and Health (NIOSH), Centers for Disease Control and Prevention (CDC)