1.1- Safety Basics

3. wash knives separately & never leave knives in a ________
5. always carry a knife at your side with the tip pointed toward the _________
6. agency that writes workplace safety standards
8. a scrape
10. type of fire that occurs from combustible switches, wiring, metals, or iron
11. a ________ knife is safer to use than a dull knife
12. worn to protect your hands from injury or as a precaution against food contamination
13. use ____ pot holders or oven mitts
15. technique used to save the life of someone who is choking (two words)
16. don't ________ your body are you pick up or move an object
17. hold knives with a firm grip on the _____________
18. type of fire that occurs from electrical cords, switches, or wiring
22. cuts or tears in the skin that can be quite deep
23. store knives in a ______ for safety
24. type of fire that occurs from grease, oil, or chemicals
25. requires foodservice operations to track how they handle and dispose of hazardous materials
27. quick to burn
28. never ______ your hand when holding a knife
30. always _______ appliances before cleaning them

1. ____________ occurs when a portion of the skin is partially or completely torn off
2. the most common type of fire protection equipment used in foodservice operations
3. these must be closed-toe, sturdy, & slip-resistant
4. mixing ammonia with this can produce a toxic or explosive gas
7. remove lids by tilting them away from your body to let the _______ escape
9. always cut ________ from your body
10. apply this to a burn to stop the burning (two words)
11. the chemical name for baking soda (two words)
14. type of fire that occurs from wood, paper, cloth, or plastic
19. wipe these up immediately
20. type of fire that occurs in cooking appliances involving combustible vegetable or animal fats
21. when lifting heavy objects, keep your _______ straight
26. apply this to a cut to stop the bleeding
29. emergency care performed on a person who is unresponsive