Safety and Sanitation Study Guide

Kitchen Safety: The correct way to carry a knife is to hold it by the handle with the blade pointing downwards and away from your body.

• Hold it by the blade with the sharp edge facing upwards.

• Hold it by the handle with the blade pointing downwards and away from your body.

• Hold it by the handle with the blade pointing upwards.

• Hold it by the blade with the sharp edge facing downwards.

Kitchen Safety: How to lift the lid from a pan to avoid a burn. What is the correct method?

• Lift the lid away from your face

• Lift the lid towards your face

• Lift the lid quickly

• Do not lift the lid at all

Kitchen First Aid: What is the first thing you do to treat a cut?

• Apply pressure to stop the bleeding

• Wash the cut with soap and water

• Cover the cut with a bandage

• Seek medical attention immediately

Kitchen First Aid: What do you do if someone is choking?

• Perform the Heimlich maneuver

• Give them water to drink

• Pat them on the back

• Call an ambulance immediately

Kitchen First Aid: What do you do if someone has an allergic reaction in your restaurant?

• Call emergency services and provide first aid if trained

• Ignore the situation and continue working

• Wait for the person to recover on their own

• Offer them a glass of water

Kitchen First Aid: Treating a minor burn involves which of the following steps?

• Apply ice directly to the burn

• Run cool (not cold) water over the burn

• Cover the burn with butter

• Pop any blisters that form

Fire Suppression and SDS: What class of fire extinguisher is used in the kitchen and why?

• Class A - For ordinary combustibles

• Class B - For flammable liquids and gases

• Class C - For electrical equipment

• Class K - For cooking oils and fats

Fire Suppression and SDS: What is the PASS system?

• A method for using a fire extinguisher

• A type of fire alarm system

• A safety protocol for chemical spills

• A training program for emergency responders

Fire Suppression and SDS: What is the SDS and what does it contain?

• A document that provides detailed information about a chemical substance

• A type of fire extinguisher

• A safety protocol for handling electrical fires

• A training manual for fire safety officers

Foodborne Illness: What are the sources of the following Foodborne Illnesses?

• Bacteria, viruses, and parasites

• Only bacteria

• Only viruses

• Only parasites