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 be used to ensure safety procedures are followed?
Leadership
- How can leaders demonstrate proper use of hand tools and equipment, as well as fire extinguishers?
- 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
- How do accidents affect the cost of culinary operations?
- What skills should a manager possess to eliminate physical hazards in a food-service establishment?