Food Safety

You're starting your culinary arts class and notice your classmate's hair isn't properly restrained. What should you do?

• Ignore it since it's just class

• Remind them to put on a hair net

• Tell the teacher immediately

• Offer them your hair tie

During knife skills practice, a student cuts their finger. What's the first step?

• Continue working carefully

• Alert the instructor immediately

• Run it under cold water

• Apply pressure yourself

Your cooking partner is wearing loose sleeves while working at the stove station. What's the correct action?

• Roll up their sleeves for them

• Tell them to change or secure sleeves

• Wait for the teacher to notice

• Move them to a different station

You notice the digital thermometer wasn't sanitized between temperature checks. What should you do?

• Sanitize it and continue checking

• Start temperature checks over

• Inform the instructor

• Use a different thermometer

During mise en place, you see raw chicken juices drip onto your cutting board with vegetables. What's the proper response?

• Wipe the board clean

• Get a new board and fresh vegetables

• Wash the vegetables thoroughly

• Continue if barely touched

Your station partner suggests tasting the sauce with their finger. How should you respond?

• Allow it just once

• Demonstrate proper tasting technique

• Get disposable spoons

• Tell them to use a metal spoon

The kitchen floor is getting slippery during practical exam. What's your first action?

• Walk more carefully

• Alert instructor and classmates

• Put up wet floor signs

• Clean it between tasks

You notice your classmate's knife is dull during vegetable prep. What should you do?

• Let them continue slowly

• Suggest they get it sharpened

A small grease fire starts in another student's pan. What's the correct first response?

• Pour water on it

• Cover with lid and turn off heat

• Use flour to smother it

• Fan the flames away

Your partner isn't using the claw grip during knife skills. How should you respond?

• Mind your own work

• Demonstrate proper technique

• Take over their cutting

• Report to instructor