Title: Describe safety hazards in food service operations.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Safety

Description should include

- listing safety hazards commonly found in food service areas (e.g., operating equipment, handling knives, using hot surfaces and fire, lifting heavy objects, using electricity)
- identifying common injuries to food service workers (e.g., burns, cuts, slips, falls, electric shock)
- identifying Occupational Safety and Health Administration (OSHA) regulations regarding these hazards
- explaining why many workplace accidents are the result of poor training and/or carelessness in performing everyday tasks.

Process/Skill Questions:

Thinking

- What are the steps to avoid burns?
- How can a proper uniform and shoes help prevent accidents?
- Why is it important to avoid clutter in work areas?
- What are proper lifting techniques?
- How many prongs does an ungrounded plug have?
- What precautions can be taken to avoid slips and falls?
- Why is knife-skill training important to safety?
- How does wearing jewelry pose a safety hazard in food service operations?

Communication

- Why should safety reminders be posted in the production area?
- How can employers ensure that safety procedures are clearly understood by everyone?
- How are accidents reported?
- What is an accident report?

Leadership

- What governmental agency oversees employees’ safety?
- When should an accident report be filled out?

Management

- What safety training should employers provide?
- What are the age requirements for employees to handle dangerous equipment?