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Culinary Vocab
Kitchen Workplace Safety vocabulary
| Question | Answer |
|---|---|
| Proper way to lift | Lift with the legs/bend knees not your back |
| Safely Passing a Knife | Place it down on a sanitized surface and let other person pick it up |
| Electrical Hazards that contribute to fires | Frayed cords, plugs with same size prongs, too many plugs in an outlet, cracked switch plates |
| First Aid | The medical treatment given to an injured person |
| Treatment for minor burns | Cool the burn with running cold water for 5 minutes |
| Treatment for chemical burns | Flush chemical off the skin with cool running water for minutes and apply cool wet cloth |
| Treatment for cuts and scrapes | apply pressure, clean with water, antibiotic |
| CPR | used to restore breathing and heartbeat |
| Heimlich maneuver | Used to remove obstacles from a chocking person's airway |
| Arson | The deliberate and malicious burning of property |
| PPE | Personal protective equipment |
| Premises | Property around the restaurant |
| Liability | Legal responsibility that 1 person has to another |
| Reasonable care | Legal term means that an ordinary person would think that an operation used careful precautions |
| OSHA | Federal agency creates and enforces safety related standards and regulations in the workplace |
| General Safety Audit | Inspection to judge the level of safety in an operation |
| Facilities | Building (Inside and out) including electricity and plumbing |
| Employee Practices | Methods and techniques employees use to perform their jobs |
| Unsuitable Clothing | Lose/baggy shirts, jewelry, scarves, neckties |
| Suitable Footwear | Skid-resistant soles, low, sturdy heels, closed toed |
| Emergency Plan | Method of protecting people in case of an emergency or disaster |
| Accident | An unplanned, undesirable Event |
| Accident Investigation | A method of establishing the facts about any accident occurring in the workplace |
| Evacuation Route | Efficient path to the outside of building |
| MSDS | Describe hazards of chemicals in a restaurant |
| Cross Contamination | The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. |
| Class A Fire | Usually involves wood, paper, cloth or cardboard |
| Class B Fire | Usually involves flammable liquids or grease |
| Class C Fire | Usually involves live electrical quipment |
| Pass System | Pull the pin, aim at the base of fire, squeeze the trigger, sweep from side to side |
| When fighting a fire | Always leave a way to escape |
| First degree burn | Least serious degree. of burn. Skin turns red, feels sensitive |
| Second Degree Burn | Blisters form and may ooze intense and swelling |
| Third Degree Burn | Most serious burn, damage to the nerve |
| Most common slips, trips, and falls | occurs on steps, floors, pavement |
| Safest Way to use a ladder | 2 employees to work together so one can hold the ladder |
| Heard | A response given to instructions or information announced in the kitchen |
| Behind | Announcing to those around you of your proximity to them to avoid collisions |
| Corner | Announcing travel around a wall or through a doorway to prevent collisions |
| Sharp | Announcing to those around you that you are carrying an object which can cut yourself or others (Such as a knife) to avoid collision or accidents |
| Hot | Announcing travel or movement with something of high temperatures |
| Clear | Announcing to those around you that you are opening an oven or other large equipment that needs a clear path to avoid collision or accidents |
| Steps to clean and sanitize a surface | 1.Scrap or remove bit of food from the surface 2.Wash the surface with soap and water 3.Rinse the surface with water and clean towel 4.Sanitze the surface with sanitizing solution and clean paper towel |
| Steps to dishwashing in 3 compartment sinks | 1.Scrap and rinse all items before washing 3 compartment sinks 2.Wash items in hot soapy water 3.Rinse in hot clean water 4.Sanitze items in cool sanitizing water |
| Carry Kinfes | With the cutting edge angled downward, never directly pointing at anyone |
| Treatment for sprains and strains | Rest injured part, apply ice or a cold compress |
Created by:
Khloewebb