CULINARY ARTS SAFETY

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Across
  1. 2. / it is important to make sure machine _______________ is in place to protect employees
  2. 5. / you should keep knife handles clean and _______
  3. 8. / if you have a 1st or 2nd degree burn-run it under ___________ water
  4. 9. / never try to ___________ a falling knife
  5. 11. / the size of a fire that you should not try to fight (larger than ________ feet)
  6. 12. / lifting technique: bend at the __________ , not the back
  7. 13. / a food worker can _____________ food with poor personal hygiene
  8. 14. / what to do to treat a sprain
  9. 15. / the "right to know" for employees from employers: _________ communication standard
  10. 17. / fire extinguisher to use on a paper fire
  11. 18. / communication word used when carrying a knife
Down
  1. 1. / the posting that shows what to do: emergency ______________ plan
  2. 3. / apron-pants-gloves are all chef PPE (personal _______________ equipment)
  3. 4. / if you spill in the kitchen-clean it immediately and _________ the area
  4. 6. / you should scrub your hands for j________ seconds
  5. 7. / never leave knives in the ___________
  6. 8. / an SDS or MSDS is to communicate ________________ hazards to employees
  7. 9. / the best choice fire extinguisher for kitchens
  8. 10. / lifting technique: do not ________ but move your feet to be parallel with counter
  9. 15. / osha is the occupational safety and ____________ act
  10. 16. / the government agency that ensure employees have a safe working environment