culinary

pdf

School

Kutztown University Of Pennsylvania *

*We aren’t endorsed by this school

Course

593

Subject

Mechanical Engineering

Date

Apr 3, 2024

Type

pdf

Pages

3

Uploaded by GrandElephant1724

Report
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.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help