Kitchen Safety Flashcards

What does the acronym PASS stand for when using a fire extinguisher?

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.

What is the maximum temperature for hot water in a handwashing sink in a Canadian commercial kitchen?

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.

When using a commercial meat slicer, what safety practice must always be followed?

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.

What is the most common cause of slips and falls in a commercial kitchen?

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.

Under Canadian health and safety regulations, what must an employer provide regarding hazardous chemicals used in a kitchen (cleaning agents)?

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.

What is the proper way to alert others when walking behind someone in a busy kitchen?

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.