Copyright Goodheart-Willcox Co., Inc. 150 Unit Two Culinary Fundamentals Summary 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 fire to prepare food every day. Foodservice professionals must know how to prevent fires and respond to a fire emergency. • Emergency readiness plans serve as a guide for actions to take in the event of various emergencies that may disrupt a foodservice operation. In Review 1. Explain OSHA’s role in workplace safety. 2. Why is it important for employees to fill out an incident report? 3. List three safety features of the traditional 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 five 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 fire. 10. What are the four steps of the PASS tech- nique for using a fire extinguisher? 11. List four elements that an emergency readi- ness plan should address. Core Skills 12. Writing. Many different types of emergen- cies can affect a foodservice operation’s ability to function. Emergencies can range from a brief interruption in power to flooding from a hurricane. Select an emergency and write a readiness plan for a fictional food- service operation. Be sure to include a brief description of the operation (for example, “fast-food restaurant”). 13. Math. Use the graph below to answer the following questions: How many injuries were logged in June? Is the number of injuries trending up or down? 14. Speaking. Tom, the kitchen supervisor, is convinced he trains his employees well in all areas of safety regarding use of kitchen chemicals. This training consists of a rigorous full-day in-service for each employee at the beginning of employment. Tom does not believe any further training is necessary. Prepare and present an argument either supporting or refuting Tom’s opinion. Support your position using credible sources. 15. Writing. Write a brief paper summarizing the history of OSHA, important milestones, who is covered under this law, and any new initiatives. 16. Math. Search online to learn the average annual employment and the incidence rate of nonfatal occupational injuries and illnesses for food services and drinking places. If the average cost is $22,417 for these types of Sept Work Injuries Year-to-Date 20XX 0 1 2 3 4 5 6 7 8 Month Feb Mar Apr May June July Aug Jan Assess Number of injuries