415C Kitchen Safety 2 — Questions and Answers
Question 1: What does the acronym PASS stand for when using a fire extinguisher?
- Push, Aim, Spray, Sweep
- Pull the pin, Aim at the base, Squeeze the handle, Sweep side to side (Correct answer)
- Prepare, Assess, Spray, Stop
- Point, Activate, Spray, Stand back
Correct answer: Pull the pin, Aim at the base, Squeeze the handle, Sweep side to side
PASS stands for: Pull the pin, Aim the nozzle at the base of the fire, Squeeze the handle to release the extinguishing agent, and Sweep the nozzle side to side across the base of the fire.
Question 2: What is the maximum temperature for hot water in a handwashing sink in a Canadian commercial kitchen?
- 38°C (100°F)
- 43°C (110°F) (Correct answer)
- 49°C (120°F)
- 54°C (130°F)
Correct answer: 43°C (110°F)
Hot water in handwashing sinks should be between 38°C and 43°C (100°F to 110°F) — warm enough to be effective for handwashing but not so hot as to cause scalding. Water that is too hot discourages proper 20-second handwashing.
Question 3: When using a commercial meat slicer, what safety practice must always be followed?
- Always use bare hands for better grip
- Use the guard and food holder/pusher, never place hands near the blade (Correct answer)
- Only operate the slicer at maximum speed
- Clean the slicer while it is still running
Correct answer: Use the guard and food holder/pusher, never place hands near the blade
When using a meat slicer, always use the food holder (pusher) and guard to keep hands away from the blade. Never reach near the blade while it's moving, always turn off and unplug before cleaning, and use cut-resistant gloves during cleaning.
Question 4: What is the most common cause of slips and falls in a commercial kitchen?
- Uneven flooring
- Wet and greasy floors (Correct answer)
- Poor lighting
- Cluttered walkways
Correct answer: Wet and greasy floors
Wet and greasy floors are the leading cause of slips and falls in commercial kitchens. Prevention includes immediate cleanup of spills, use of wet floor signs, regular floor cleaning with degreaser, non-slip floor mats, and mandatory non-slip footwear.
Question 5: Under Canadian health and safety regulations, what must an employer provide regarding hazardous chemicals used in a kitchen (cleaning agents)?
- A list of chemical names only
- Safety Data Sheets (SDS) for all hazardous products, proper labels, and WHMIS training (Correct answer)
- Verbal instructions on how to use each product
- A locked cabinet to store all chemicals
Correct answer: Safety Data Sheets (SDS) for all hazardous products, proper labels, and WHMIS training
Under WHMIS 2015, employers must provide Safety Data Sheets for all hazardous products (including cleaning chemicals), ensure products are properly labelled, and provide worker training on the hazards, safe use, and emergency procedures for each product.
Question 6: What is the proper way to alert others when walking behind someone in a busy kitchen?
- Tap them on the shoulder
- Yell 'move!'
- Clearly say 'behind' or 'behind you' in a calm, firm voice (Correct answer)
- Wait until they notice you
Correct answer: Clearly say 'behind' or 'behind you' in a calm, firm voice
In a professional kitchen, workers must verbally announce their presence by calmly and clearly saying 'behind,' 'behind you,' or 'coming behind' when walking behind colleagues. Additional calls include 'sharp' when carrying knives and 'hot' when carrying hot items.
415C Kitchen Safety 2
What does the acronym PASS stand for when using a fire extinguisher?