CULINARY ARTS SAFETY

2. / it is important to make sure machine _______________ is in place to protect employees
5. / you should keep knife handles clean and _______
8. / if you have a 1st or 2nd degree burn-run it under ___________ water
9. / never try to ___________ a falling knife
11. / the size of a fire that you should not try to fight (larger than ________ feet)
12. / lifting technique: bend at the __________ , not the back
13. / a food worker can _____________ food with poor personal hygiene
14. / what to do to treat a sprain
15. / the "right to know" for employees from employers: _________ communication standard
17. / fire extinguisher to use on a paper fire
18. / communication word used when carrying a knife

1. / the posting that shows what to do: emergency ______________ plan
3. / apron-pants-gloves are all chef PPE (personal _______________ equipment)
4. / if you spill in the kitchen-clean it immediately and _________ the area
6. / you should scrub your hands for j________ seconds
7. / never leave knives in the ___________
8. / an SDS or MSDS is to communicate ________________ hazards to employees
9. / the best choice fire extinguisher for kitchens
10. / lifting technique: do not ________ but move your feet to be parallel with counter
15. / osha is the occupational safety and ____________ act
16. / the government agency that ensure employees have a safe working environment