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

Communication

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, National Institute for Occupational Safety and Health (NIOSH), Centers for Disease Control and Prevention (CDC)