Chapter 9 Safety in the Kitchen 151 Copyright Goodheart-Willcox Co., Inc. injuries, calculate the estimated total cost of nonfatal injuries and illnesses for employees of food services and drinking places. 17. Speaking. Prepare an in-service on basic kitchen safety. Assume the in-service will be viewed by newly hired restaurant employees. Adjust the style of delivery, vocabulary, and length of presentation based on your audi- ence. Use visual aids and demonstrations to enhance your presentation and add interest. 18. Writing. Create a kitchen safety checklist based on what you read in this chapter. Obtain permission to use the checklist to assess the school’s kitchen for safety hazards and workplace conditions. Include corrective action for any problems you note. 19. CTE Career Readiness Practice. Act as a responsible and contributing citizen and employee. Locate the instructional video on either the American Heart Association or the American Red Cross websites and learn how to perform Hands-Only CPR in the event of an emergency. Critical Thinking 20. Evaluate. Suppose you work in a commercial kitchen. Safe actions are important to prevent employee injuries. In an effort to promote employee safety and health, the company strictly follows a random drug testing policy. One of your coworkers often brags to you about his off-hours alcohol and drug use—the effects of which showed in his near-accident recently. You question whether his actions are responsible, especially in light of the type of work and equipment used on the job. What is the responsible way to handle such situations? 21. Debate. Form small groups and debate the following topic: A foodservice employee shares equal responsibility with the employer for workplace safety. 22. Identify. 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? What are the potential consequences of your action or inaction? 23. Evaluate. A fire in the broiler has set off the fire suppression system in the hood and appears to have extinguished the fire. The owner does not want to call 9-1-1 or the health department because it will cause a loss of business. Evaluate the owner’s reasoning. 24. Assess. You are the catering manager responsible for organizing an outdoor catering event in August. Consider the inju- ries to staff or guests that might occur. Make a list of first aid supplies to have on hand for each possible injury. What preventive measures could you take to avoid as many injuries as possible? Technology Research AEDs and write a procedure outlining their use on a victim of cardiac arrest. Find out if your school or place of work supplies an AED. What is the policy regarding its use? Teamwork Form a small team to create a fire evacuation plan. Select a leader and assign responsibilities to each member. The team will need to locate all fire exits, types and locations of fire extin- guishers, alarm pulls, and hood fire suppression system manual pull (if applicable). Use this infor- mation to create and label a map of the kitchen. Write a procedure for your plan. The leader is responsible to coordinate the final report and ensure it is complete and accurate. Chef’s E-portfolio Dress for Safety Find a photo of a chef in uniform. Use callouts to label the safety features of his or her uniform. Upload the image to your e-portfolio. Ask your instructor where to save your file. This could be on the school’s network or a flash drive of your own. Name your portfolio document FirstnameLastname_Portfolio Ch#.docx (i.e., JohnSmith_PortfolioCh09.docx).