7 1 Safety

7.1 Safety Pgs 155-165 Name: ______________ Hour: ______________ 1

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6. Cuts or tears in the skin that can be deep. 7. Enforces workplace standards. 9. The best way to extinguish a grease fire is to use __________-__________ 12. Requires food service operations to track how they handle and dispose of hazardous materials. 14. All necessary switches on electrical equipment are prevented from being used when malfunctioning. 16. I addition to fire extinguishers food service operations also have a ____________ and sprinkler system. 17. Wipe all ___________ up immediately to avoid injury. 18. Used on someone who is conscious but choking. ______-______

1. You should change your disposable gloves after __________ raw food. 2. When cleaning electrical equipment it should first be ____________. 3. Store ________ in racks or kits to avoid injury. 4. Quick to burn 5. Gloves are used in food service for protection and as a precaution against food _____________. 8. AbrasionA scrape or minor cut. 10. AwayAlways cut _________ from yourself when using a knife. 11. A portion of the skin is partially or completely torn off. 13. Sharp knifes are safer because they require less ________ in order to cut something. 15. CPREmergency care that is preformed on people who are unresponsive.