Health and food safety in the kitchen

The red chopping board is used for ___ ____?

The blue chopping board is used for ___ ____?

The yellow chopping board is used for ______ ____?

The green chopping board is used for _____ and _____?

The brown chopping board is used for __________?

The white chopping board is used for ______ and _____?

When using a combi oven on steam, safety precautions should be?

• Warn others

• Slightly open oven to release the steam

• Stand behind the door and use it as a shield

• Use a thick, clean, dry cloth

• Ensure there are no water spills and the floor is dry

What is the safest way to lift the oil drum?

• Bend your knees, keep your back straight

• Lift the oil container to waist height

• Support the base of the drum with free hand

• Ensure the lift is clean and as possible

• If too heavy as a team member for help

When kitchen utensils are left wet, what are the safety hazards?

• Moulds

• Cross-contamination

• Food contamination

• Slips and trips

• Chef will be annoyed

What are the safety hazards associated with poorly stored pots?

• Falling pots, causing injury

• Falling, causing damage to equipment and surfaces

• straining, potential personal injury

• Hygiene, if stored wet or dirty

• Slips and trips