WorksheetsKitchen Safety
Total questions: 20
Worksheet time: 12mins
You get a minor CUT in the kitchen,
run around the room
don't tell anyone
leave it alone
clean the cut with soap and water, apply pressure to stop bleeding.
Someone is CHOKING,
(tell an adult)encourage coughing to dislodge the blockage
(tell an adult)Give up to 5 sharp blows between their shoulder blades with the heel of your hand.
(tell an adult)perform the Heimlich maneuver
do nothing
To manage/treat FOOD POISONING
drink plenty of fluids
seek medical assistance if sickness is lengthy
continue eating, like nothing is wrong
change nothing
If someone FALLS in the kitchen,
evaluate the injury and tell an adult
apply an ice pack
leave the fallen person alone
SCREAM!
When a FIRE starts in the kitchen
safely leave the area and tell an adult
cover the flames with a lid (if you are safely able to do so)
try to blow out the flames
throw water on the flames
If you get a kitchen BURN treat it by
doing nothing.
telling an adult
running the burn under cool water
yelling as loud as you can.
If someone experiences ELECTRIC SHOCK in the kitchen
run away
turn off the source of electricity
grab on to the person being shocked
call an adult for help
An easy way to become CUT in the kitchen is by
picking up broken glass with bare hands
cutting away from yourself when using knives
washing knives separately from other dishes
using sharp knives to cut foods
CHOKING is a hazard in the Foods room because
students take small bites
students chew with their mouths closed
students chew their food completely
students rush to eat, putting too much food in their mouths
FOOD POISONING can occur when
hands are washed for at least 20 seconds
food is under-cooked
dishes are washed in warm, soapy water
raw foods are not separated from cooked foods
Students can FALL in the Foods Lab when
they run in the classroom
they clean up spills
They leave items on the floor
tie their shoes
A FIRE can start in a kitchen
stove-top is clear from flammable items
items are left unattended while cooking
when sleeves are pushed up during food prep
when grease comes in contact with a flame
BURNS can be caused by
touching baking pans immediately after baking
opening lids away from your face
exposing skin to hot steam
placing hot items on a trivet
ELECTRIC SHOCK can be caused by
using 1-2 plugs in each outlet
keeping appliances away from water/wet surfaces
repairing worn/tattered cords
improperly pulling the plug from the outlet
To avoid being CUT in the kitchen
wash knives with all other kitchen tools
keep fingers tucked in while using knives
walk with knifes pointed outward
use old, dull knives
Avoid CHOKING by
seeing how much can fit in your mouth
talk while eating
taking small bites
walk/run while eating
One way to avoid FOOD POISONING is to
use 1 cutting board to prepare proteins and veggies
eat food that smells a little funky
eat as much cookie dough as you can
keep cleaning supplies and chemicals away from food
To avoid a FIRE in the kitchen
do not push sleeves above elbows while preparing food
keep paper and flammable items away from stove-top burners
don't worry about tying long hair up
allow food items to boil over on the stove-top or in oven.
To help prevent a BURN
keep face directly over items cooking on the stovetop
eat food immediately after its finished cooking
use oven mitts/pot holders
leave food items unattended while cooking
To help prevent ELECTRIC SHOCK
keep appliances close to water
never overload outlets
use worn/torn electric cords
be sure hands are dry when operating appliances
