Kitchen Safety Flashcards

What type of fire extinguisher is required for a commercial kitchen in Canada where cooking oils and fats are used?

Answer: Class K (kitchen cooking media)

Class K fire extinguishers are specifically designed for fires involving cooking oils, fats, and greases common in commercial kitchens. They use a wet chemical agent that creates a foam blanket to suppress the fire and prevent re-ignition.

What should a cook do first if a grease fire starts in a pan on the stove?

Answer: Cover the pan with a tight-fitting lid to smother the fire

The first response to a grease fire is to cover the pan with a tight-fitting lid or baking sheet to cut off the oxygen supply, then turn off the heat. NEVER use water on a grease fire — water causes the burning oil to splatter violently, spreading the fire.

When carrying a knife in a commercial kitchen, what is the correct and safest method?

Answer: Carry the knife at your side with the blade pointing down and the edge facing behind you

A knife should be carried at your side with the blade pointing straight down, the sharp edge facing behind you, and your arm held slightly away from your body. Verbally alert others by saying 'sharp behind' or 'knife behind' when moving through the kitchen.

What is the safe way to lift a heavy stockpot of hot liquid?

Answer: Bend at the knees, keep the back straight, grip both handles firmly, and lift with your legs

When lifting heavy kitchen items, bend at the knees, keep your back straight, grip both handles firmly (using dry towels or oven mitts if hot), and lift with your legs. Ensure a clear path before moving and communicate with colleagues.

What type of footwear is required in a professional kitchen in Canada?

Answer: Non-slip, closed-toe shoes with liquid-resistant uppers

Professional kitchen workers must wear non-slip, closed-toe shoes with liquid-resistant uppers to prevent burns from hot liquids, cuts from fallen knives, and slips on wet floors. CSA-approved slip-resistant soles are recommended.

What is the correct procedure when a co-worker receives a burn from hot oil in the kitchen?

Answer: Immediately cool the burn under cool running water for at least 10 minutes, then cover with a sterile dressing

The correct first aid for a burn is to immediately cool it under cool (not cold) running water for at least 10 minutes to reduce tissue damage. Cover with a sterile, non-adhesive dressing. Never apply butter, oil, ice, or pop blisters, as these can worsen the injury.