Title: Identify physical hazards in the kitchen and procedures for avoiding them.
Course: Introduction to Culinary Arts (16051-36) > Section: Investigating Kitchen Safety

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?