HURRYYYYYYYYYYYYYY!!!!!!!!!!!!!

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.

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.

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.

4. Give an example of a potential kitchen contaminant and explain how the seven principles of the HACCP (Hazard Analysis Critical Control Point) procedure would help to eliminate this contaminant from your kitchen.

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.