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Mechanical Engineering
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Apr 3, 2024
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1. Take a stroll into your kitchen and briefly examine it, specifically
focusing on the safety and health of the kitchen. Assess the health
and safety of your kitchen based on what you learned in the unit,
keeping in mind that your kitchen is not designed for commercial use
so some of the standards will be different.
My kitchen is very clean
and has no flammable products lying randomly around. I have sponges
near my sink which isnt sanitary.
2. Identify the standard procedures that should be followed for each of
the following: physical, chemical, and biological hazard control.
Provide an example of each hazard different from those mentioned
in the unit and how each example can be managed or prevented.
hair
in somebody's food is an example of a
direct hazard.
It can be
handled by binding your hair up and
securing
it with a hairnet in the
kitchen
at any time.
3. What is the Hazard Communication Standard? Briefly explain this law
and how it pertains to working in a kitchen. How might working in a
kitchen environment be different without this law? Explain.
Working in
a culinary setting would be riskier without the Hazard Communication
Standard. The likelihood of accidents, injuries, or health problems may
increase if workers are unaware of the potential risks posed by the
chemicals they are utilizing.
4. Give an example of a potential kitchen contaminant and explain how
the seven principl
es of the HACCP (Hazard Analysis Critical Control
Point) procedure would help to eliminate this contaminant from your
kitchen.
People's hair has many invisible substances that could be
dangerous when preparing the ingredients for the food. So a more strict
control and application of the principles of the HACCP would create a
culture of prevention.
5. You are working the grill at a restaurant and are having trouble
getting the grill lit through electrical means. You light a match and
create a small gas explosion. Explain the steps you would take to put
out this type of fire, including which type of fire extinguisher you
would use, how the hood suppression system would come into play,
and how to make sure you and other people in the kitchen are not
injured.
Once the fire has calmed down more you need to turn off
the heat and close the hood of the grill. Shut the gas tank off if the
fire is in the hose itself. If you are unable to reach the knob, use
the fire extinguisher and call 911.
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