7
132
Key Points
❧ The employer is responsible for creating
and maintaining a safe workplace. It is
each employee’s responsibility to practice
safe working habits.
❧ The professional cook’s uniform is
designed to promote personal safety.
❧ Kitchen injuries such as cuts, falls, and
burns are not uncommon. Employees
must work safely to prevent these injuries
and know how to respond to accidents
when they occur.
❧ Cooks use fi re to prepare food every day.
Foodservice professionals must know
how to prevent fi res and respond to a fi re
emergency.
In Review
Write your answers on a separate sheet of paper.
1. Explain OSHA’s role in workplace safety.
2. Why is it important for employees to fi ll
out an accident report?
3. List three safety features of the tradi-
tional chef jacket.
4. True or false. Open-heeled clogs can be
dangerous in the kitchen.
5. True or false. If your knife is falling, you
should try to catch it so the blade is not
damaged.
6. List fi ve ways to prevent kitchen falls.
7. In the event of a burn, place the affected
area in _____ water immediately.
8. Describe how to care for a person experi-
encing symptoms of heat exhaustion.
9. List the three ingredients necessary to
produce fi re.
10. What are the four steps of the PASS
nique for using a fi re extinguisher?
Thinking like a Chef
1. Debate. Form small groups and
debate the following topic: A foodservice
employee shares equal responsibility
with the employer for workplace safety.
2. Consider. You observe another
employee’s workplace accident. The
employee does not want to report the
accident because it is his or her third this
month. Should you report the accident to
your supervisor?
3. Weigh. A fi re in the broiler has set off
the fi re suppression system in the hood
and appears to have extinguished the
fi re. The owner does not want to call 9-1-1
or the health department because it will
cause a loss of business. As the chef, what
should you do?
13
❧ Workplace Skills ❧
❧ Chef’s Math ❧
You and your staff are catering an outdoor event in August.
Consider the injuries that might occur. Make a list of fi rst aid
supplies to have on hand for each possible injury. What preventive
measures could you take to avoid as many injuries as possible?
Use the graph below to answer the following questions:
1. How many injuries were logged in June?
2. Is the number of injuries trending up or down?
Tour the school or work kitchen to determine the location of fi re
exits, types and locations of fi re extinguishers, alarm pulls, and
hood fi re suppression system manual pull (if applicable). Draw a
map of the kitchen. Label the map to show those items you located
on your tour.
❧ Chef’s Lab ❧
Work Injuries Year-to-Date 20XX
0
1
2
3
4
5
6
7
8
Jan Feb Mar Apr May June July Aug Sept
Month
Number
of
injuries
Review and Reinforce Learning
Key Points
summarize
the chapter
content
y to
S ttech- ech-
In Review challenges your
recall of content
Thinking
like a Chef
requires
higher-level
thinking
skills
Workplace Skills apply
chapter content to the work
setting
Chef’s Math applies
math skills commonly
used in foodservice
Chef’s Lab
suggests ways to
explore chapter
content further