Commercial Cooking 10, 20, 30
COOK3B
Module 3B: Kitchen Safety and Sanitation (Core)
Outcome
Apply kitchen safety and sanitation practices.
Indicators
| (a) | Discuss the importance of safety in a commercial kitchen. |
| (b) | Explain the purpose of food safety standards and regulations, including the role of public health inspectors. |
| (c) | Identify potential worker safety hazards in a commercial kitchen. |
| (d) | Research injuries (e.g., strained muscles, cuts and lacerations, slips, falls and pepper burns) common among workers in commercial kitchens. |
| (e) |
Discuss the hierarchy of controls as a system for preventing hazards and reducing risk of injury in the workplace, including:
|
| (f) | Identify industry standard personal protective equipment (PPE) such as safety goggles, gloves, footwear, masks, headwear and protective clothing. |
| (g) | Describe ways to reduce and prevent injury to self and others from unsafe work acts or environments. |
| (h) | Demonstrate personal hygiene (e.g., hand washing and hair restraint) and safe dress (e.g., closed-toe shoes, apron and gloves) when working in a commercial kitchen. |
| (i) | Explain the importance of sanitation in a commercial kitchen. |
| (j) | Discuss practices to maintain a safe and sanitary kitchen, including prevention of pest infestation. |
| (k) | Maintain a clean and sanitary work area, including surfaces (e.g., floors, walls and tables) tools and equipment. |
| (l) | Practise safe and hygienic washing of dishes, tools and cookware, either manually or using a dishwasher. |
| (m) | Discuss the importance of reporting workplace incidents or injuries immediately and the proper procedure to do so. |
| (n) | Identify common causes of commercial kitchen fires. |
| (o) | Examine procedures for preventing and dealing with commercial kitchen fires. |
| (p) | Review the fire evacuation plan for the work area and building. |
| (q) | Research Workplace Hazardous Materials Information System (WHMIS) standards that apply to a commercial kitchen. |
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