Occupational Health and Safety

What is the safest way to handle a knife?

• Cut towards your body and keep the blade pointed up.

• Use the knife without a handle for better grip.

• Hold the knife by the blade while cutting.

• Cut away from your body and keep the blade pointed down.

Which of the following is a safe practice when using kitchen equipment?

• Ignore any unusual sounds from the equipment.

• Clean kitchen equipment only when it looks dirty.

• Always follow the manufacturer's instructions for safe use.

• Use kitchen equipment without any supervision.

What should you do if you spill water on the kitchen floor?

• Ignore the spill and continue cooking.

• Place a rug over the water to absorb it.

• Leave the water to dry on its own.

• Mop up the water immediately to prevent slipping.

How should food be stored to prevent contamination?

• Store food in open containers

• Mix raw and cooked foods together

• Keep food at room temperature for long periods

• Store food at proper temperatures, separate raw and cooked foods, cover food, and use clean containers.

What is the first step to take in case of a kitchen fire?

• Try to extinguish the fire with water.

• Call 911 or alert others in the area.

• Ignore the fire and continue cooking.

• Open all windows to let smoke out.

Which of the following is a common chemical hazard in the kitchen?

• Raw meat

• Cleaning agents

• Plastic utensils

• Wooden cutting boards

What type of personal protective equipment should be worn when handling hot pots?

• Safety goggles

• Dust mask

• Heat-resistant gloves or oven mitts

• Ear protection

How often should kitchen equipment be cleaned to ensure safety?

• Once a year for all equipment

• Only when visibly dirty

• Daily for high-touch surfaces; weekly or monthly for deep cleaning.

• After every meal preparation

What is the proper way to thaw frozen food?

• Leave frozen food out on the counter overnight.

• Use hot water to thaw frozen food quickly.

• Thaw frozen food in the refrigerator, cold water, or microwave.

• Thaw frozen food at room temperature for several hours.

Which of the following is NOT a safe food handling practice?

• Not washing hands before handling food

• Storing raw meat above vegetables

• Washing hands before handling food

• Using separate cutting boards for meat and vegetables