Safety and Sanitation Quiz New

What is the first step in ensuring safety in a commercial kitchen?

• Wearing gloves

• Identifying hazards

• Sanitizing surfaces

• Preheating equipment

Which hazard is chemical in nature?

• Hot oil splash

• Wet floor

• Bleach fumes

• Sharp knife

Proper ventilation is part of safety management in a kitchen.

• True

• False

Which practice helps prevent slips and falls?

• Leaving spills to dry naturally

• Carrying many items at once

• Wearing non-slip shoes

• Walking quickly through wet areas

What should you do if you find a frayed electrical cord?

• Tape it up and continue working

• Notify the supervisor and unplug it

• Work around it carefully

• Ignore it—it's not a safety issue

Why is it important to store heavier items low on shelves?

• To make cleaning easier

• To prevent lifting injuries

• To keep them hidden

• Because it looks organized

Wearing jewelry is acceptable in the kitchen if you are careful.

• True

• False

Which is the safest way to pass a knife to another person?

• Hand the blade directly

• Place it on the counter

• Hand it handle-first

• Toss it carefully

CPR in a kitchen environment is especially important when:

• A) A co-worker faints or collapses

• B) Equipment overheats

• C) There’s a fire alarm

• D) Food is undercooked

Burns are one of the most common injuries in professional kitchens.

• True

• False