Kitchen Safety and Best Practices

What are common hazards encountered in a kitchen environment?

• Sharp objects, hot objects, and heavy objects.

• Cold temperatures, slippery floors, and loud noises.

• Bright lights, strong smells, and crowded spaces.

• Dull knives, slow stoves, and light objects.

What advice is given to people who are new to the kitchen environment regarding safety?

• Rush to complete tasks quickly.

• Take a breath, slow down, and think before acting.

• Impress employers by working fast.

• Avoid asking questions to appear competent.

How is safety described by one of the chefs over the past 20 years in the business?

• A constant struggle.

• A learning experience.

• An inherited trait.

• A minor concern.

When first starting in the business, what might new employees prioritize over safety?

• Learning new recipes.

• Impressing their employers.

• Taking long breaks.

• Delegating tasks to others.

What is considered the most important aspect of kitchen safety?

• Relying solely on employer guidelines.

• Developing your own personal culture of safety.

• Avoiding all dangerous tasks.

• Working only with experienced colleagues.

What is the consequence of a cook being out with an injury for a small restaurant with six cooks?

• The restaurant closes temporarily.

• The remaining staff loses 20% of their workforce.

• New cooks are immediately hired.

• Production significantly decreases.

What should employees do if they notice something missing or overlooked regarding safety?

• Ignore it and continue working.

• Wait for a supervisor to notice.

• Speak up and communicate the concern.

• Handle it themselves without informing anyone.

What is emphasized as the most valuable asset an individual has for a long career in the kitchen?

• Their culinary skills.

• Their health.

• Their network of contacts.

• Their speed in the kitchen.