EHSS TFJ3C1 – Unit 1: Safety and Sanitation

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Questions and Answers

Why is it important to wear aprons in the kitchen?

They make you look professional.

They prevent food from becoming cold.

They help keep food safe to eat. (correct)

They replace the need for gloves.

What is a primary function of gloves when working with food?

To keep your hands warm.

To make your hands look neat.

To prevent food contamination. (correct)

To allow for a better grip.

What type of shoes should be worn in the kitchen for safety?

Open-toed sandals for breathability.

Any comfortable shoes.

High heels for style.

Closed-toe shoes with slip-resistant soles. (correct)

How can slips and falls be effectively prevented in the kitchen?

Keeping walking areas clear of clutter. Signup and view all the answers

What is a key way to ensure safety when lifting heavy objects?

Using a back brace. Signup and view all the answers

What should you do instead of standing on a chair to reach high shelves?

Use a ladder or stool. Signup and view all the answers

Which of the following is a proper method to avoid injuries from sharp tools?

Handling sharp tools with care and focus. Signup and view all the answers

What should be done when cleaning floors to prevent slips?

Make sure to dry the floors immediately. Signup and view all the answers

What is the correct way to carry a knife to prevent accidents?

Carry it with the blade tip pointed towards the floor. Signup and view all the answers

Why should knives be kept sharp instead of dull?

Sharp knives reduce the risk of accidental cuts. Signup and view all the answers

Which of the following is a safe practice when handling hot items?

Tilt pot lids away from your body. Signup and view all the answers

What is one of the most common types of workplace injuries?

Back injuries from improper lifting Signup and view all the answers

What is the correct action if a knife falls?

Wait for it to stop moving on the floor before retrieving it. Signup and view all the answers

What should be used to protect hands when cleaning commercial slicers?

A pair of gloves and a safety apron. Signup and view all the answers

What should you do before attempting to use unfamiliar equipment?

Get training and ask a teacher if needed Signup and view all the answers

What is a recommended practice for preventing kitchen fires?

Keep cooking areas grease-free. Signup and view all the answers

Which action is important for preventing burns in the workplace?

Check that ashtrays are completely emptied Signup and view all the answers

How should you store oily rags to prevent a fire hazard?

In a metal container Signup and view all the answers

Which of the following is NOT a correct technique for using a knife safely?

Waving your hand while holding a knife. Signup and view all the answers

What is a proper way to store knives?

Store them in a knife rack or kit. Signup and view all the answers

What is essential to ensure regarding smoke alarms?

They should be regularly checked and functional Signup and view all the answers

What is a crucial factor when using fire extinguishers?

Regular inspections and knowing the right type for the fire Signup and view all the answers

Which of these is NOT a recommended method to prevent fires in the kitchen?

Store flammable materials near heat sources Signup and view all the answers

What is the correct way to lift heavy objects?

Keep the back straight and lift with legs Signup and view all the answers

What is the first step you should take when using a fire extinguisher?

Remove the safety pin Signup and view all the answers

Which of the following types of fire extinguishers is suitable for grease and oil fires?

Class K Signup and view all the answers

If you discover a fire, what should you do immediately?

Call the fire department Signup and view all the answers

How should fire exit signs be displayed?

In plain view above exits Signup and view all the answers

What characteristic is true of a first degree burn?

The skin becomes red, sensitive, and swollen Signup and view all the answers

When should you fill out emergency procedures at a foodservice business?

Before an emergency occurs Signup and view all the answers

Why is it important to know where to meet outside a business during a fire?

To conduct a head count Signup and view all the answers

What type of materials does a Class C fire involve?

Electrical materials Signup and view all the answers

What characterizes a third-degree burn?

The skin may be charred and is often painless. Signup and view all the answers

What is the first step to take in treating a minor burn?

Remove the source of heat. Signup and view all the answers

Which of the following describes an avulsion?

A complete tear of skin that leaves a flap. Signup and view all the answers

How should a minor wound be initially treated?

Clean the wound with soap and water. Signup and view all the answers

What is a common misconception about treating serious wounds?

Washing the wound is always necessary. Signup and view all the answers

What are blisters most commonly associated with?

Second-degree burns. Signup and view all the answers

What is the purpose of wearing disposable gloves when treating wounds?

To protect yourself and the victim from infection. Signup and view all the answers

What is characteristic of a puncture wound?

It is deep and typically caused by a sharp object. Signup and view all the answers

Study Notes

Personal Protective Clothing

Aprons: Essential for maintaining cleanliness and ensuring food safety during preparation.
Gloves: Provide bacterial protection; available in various thicknesses for different tasks.
Shoes: Closed-toe, sturdy, and slip-resistant footwear is crucial for safety in kitchens.
Back Braces: Important for supporting the lower back while lifting heavy objects to prevent injuries.

Prevention of Slips and Falls

Walking instead of running in the kitchen to prevent accidents.
Immediate cleaning of grease spills to avoid slippery surfaces.
Using slip-resistant mats and maintaining well-repaired floors.
Keeping traffic areas clear of clutter around exits and stairs to ensure safe movement.
Utilizing safe ladders instead of standing on chairs to reach high places.
Closing cabinets and drawers to prevent tripping hazards.

Working Safely with Sharp Tools

Use knives only for their intended purposes to avoid accidents.
Always cut away from the body to reduce injury risk.
Carry knives downwards with the blade facing behind to prevent accidental cuts.
Avoid hand movements when holding a knife to maintain control.
Keep knives sharp, as dull blades can slip and cause injuries.
Wash sharp tools separately and avoid soaking them in water to maintain safety.

Burn Prevention

Tilt pot lids away from the body to safely release steam.
Use dry pot holders as wet ones can cause steam burns.
Keep cooking handles turned away from the edge of the stove to prevent spills.
Always use gloves and aprons when dealing with hot oil or chemical burns.
Keep flammable materials away from heat sources to reduce fire hazards.

Proper Lifting Techniques

Bend knees while keeping the back straight when lifting.
Position feet close to the object and center body weight over the load.
Avoid twisting the body while moving heavy items.

Fire Prevention Strategies

Ensure all cigarette butts are fully extinguished before disposal.
Store oily rags in metal containers to prevent fire risks.
Keep flammable materials away from heat and maintain clean cooking surfaces.
Regularly check that smoke alarms are functional and all exits are easily accessible.

Fire Extinguishers

Types: Class A (wood, paper), Class B (grease, oil), Class C (electrical), Class D (flammable metals), and Class K (cooking oils).
Extinguishers must be inspected regularly and suited to the specific risks in the kitchen.

Types of Burns

First Degree Burn: Causes redness and sensitivity; least severe.
Second Degree Burn: Affects deeper layers, causes blisters and pain.
Third Degree Burn: May destroy nerves; skin appears white, charred, or leathery requiring immediate medical attention.

Treating Burns

Remove the heat source and cool the area with cold water for at least five minutes.
Avoid applying ointments to minimize infection risk.
Bandage the burn appropriately and reduce shock risk.

Types of Open Wounds

Abrasion: Minor scrape (e.g., rug burn).
Laceration: Deep cut or tear in the skin (e.g., knife wound).
Avulsion: Partial or complete tearing off of skin (e.g., severed finger).
Puncture: A wound caused by a pointed object, requiring careful cleaning to avoid infection.

Treatment for Wounds

Minor Wound: Clean with soap and water, apply sterile gauze, and protect with gloves.
Serious Wound: Control bleeding immediately with pressure; do not wash the wound first to prevent complications.

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Description

This quiz focuses on the importance of personal protective clothing in workplace safety and sanitation. Students will explain why items like aprons and gloves are crucial for maintaining hygiene and safety while handling food. Understanding these concepts is vital for anyone entering the food service industry.