Kitchen Safety for Cooks and Dishwashers (Australia): Burns, hot oil and kitchen fires

1. Question 1 of 17

   What does WorkSafe Victoria suggest placing around deep fryers?

   • ASplatter guards
   • BWet tea towels
   • CPaper towels
   • DPlastic containers of oil
   Show answer

   Answer: A. Splatter guards

   WorkSafe Victoria lists splatter guards around deep fryers and guards around hot surfaces as controls for burns.

2. Question 2 of 17

   What should you let happen before you remove fried food from the fryer basket?

   • AShake the basket over the floor
   • BAdd cold water to the basket
   • CLet the oil drain
   • DLet the food cool to room temperature
   Show answer

   Answer: C. Let the oil drain

   WorkSafe Victoria says to let oil drain before removing fried food, to reduce splashes and drips.

3. Question 3 of 17

   When is it safe to change the oil in a deep fryer?

   • AWhile it is at full temperature
   • BDuring the lunch rush
   • CAfter the oil has cooled
   • DWhile the fryer is switched on
   Show answer

   Answer: C. After the oil has cooled

   WorkSafe Victoria says to let oil cool before changing it. Hot oil can cause severe burns.

4. Question 4 of 17

   What protective clothing does WorkSafe Victoria suggest when working near flames or hot oil?

   • AFire-resistant long sleeves, aprons and gloves
   • BNo special clothing
   • CShort sleeves so you can stay cool near the heat of the line
   • DSynthetic clothing that dries quickly
   Show answer

   Answer: A. Fire-resistant long sleeves, aprons and gloves

   WorkSafe Victoria lists protective clothing such as fire-resistant long sleeves, aprons and gloves near flames or oil.

5. Question 5 of 17

   According to Fire and Rescue NSW, what causes the most common restaurant fires?

   • AFaulty light bulbs
   • BOverheating of cooking oil or fat
   • CCustomers smoking cigarettes at outdoor tables
   • DCandles on tables
   Show answer

   Answer: B. Overheating of cooking oil or fat

   Fire and Rescue NSW says unattended cooking and overheating of cooking oil or fat are the most common causes of restaurant fires.

6. Question 6 of 17

   What does Fire and Rescue NSW say cookers and fryers should have?

   • AWater containers placed right beside them in case of a fire
   • BThermostats fitted, and regular servicing and cleaning
   • CNo lids, so you can see the oil
   • DA wet towel kept on top
   Show answer

   Answer: B. Thermostats fitted, and regular servicing and cleaning

   Fire and Rescue NSW says to ensure all cookers and fryers have thermostats fitted and are serviced and cleaned as the manufacturer recommends.

7. Question 7 of 17

   Where should combustible liquids NOT be stored?

   • AWhere your employer's procedure says
   • BIn the original labelled containers
   • CIn a proper storage cupboard away from heat and flames
   • DUnder or near cookers and fryers, or blocking exits
   Show answer

   Answer: D. Under or near cookers and fryers, or blocking exits

   Fire and Rescue NSW warns against storing combustible liquids under or near cookers or fryers, or blocking exits.

8. Question 8 of 17

   What should happen with kitchen range hoods, ducting and grease fans?

   • ARoutine cleaning and inspection
   • BPainting them once a year
   • CCleaning only after a fire has happened
   • DNothing, they clean themselves
   Show answer

   Answer: A. Routine cleaning and inspection

   Grease build-up in hoods and ducts can catch fire. Fire and Rescue NSW says to maintain routine cleaning and inspection.

9. Question 9 of 17

   In Australia, what kind of fire is a Class F fire?

   • AA paper and cardboard fire
   • BA fire involving cooking oils and fats
   • CA gas fire
   • DAn electrical fire in a cooking appliance
   Show answer

   Answer: B. A fire involving cooking oils and fats

   Fire and Rescue NSW's extinguisher chart lists Class F as cooking oils and fats.

10. Question 10 of 17

    Which extinguisher type does the Fire and Rescue NSW chart list for Class F (cooking oil and fat) fires?

    • ADry paper towel
    • BWater
    • CSand
    • DWet chemical
    Show answer

    Answer: D. Wet chemical

    For Class F fires the chart lists wet chemical, BE powder and a fire blanket. Water is listed only for Class A fires.

11. Question 11 of 17

    A pan of oil catches fire. Should you use water?

    • AYes, a small cup of water
    • BYes, from the sink spray
    • CNever use water on a fat or oil fire
    • DYes, if the fire is small and in a pan
    Show answer

    Answer: C. Never use water on a fat or oil fire

    Fire and Rescue NSW says never use water on a fat or oil fire. It can make burning oil spread violently.

12. Question 12 of 17

    A small pan fire starts on the stove. What should you do first, if it is safe?

    • AThrow flour on it
    • BTurn off the heat and cover the pan with a lid or fire blanket
    • CCarry the pan outside
    • DFan the flames to blow them out
    Show answer

    Answer: B. Turn off the heat and cover the pan with a lid or fire blanket

    Turn off the heat if safe and smother the flames. If it is not out within seconds, leave, close the door and call 000.

13. Question 13 of 17

    A gas burner is on fire. What does Fire and Rescue NSW say?

    • ADo not put out a gas fire unless the gas supply has been shut off first
    • BBlow the flame out
    • CAlways put it out with water
    • DCover the burner with a wet towel and leave the gas on
    Show answer

    Answer: A. Do not put out a gas fire unless the gas supply has been shut off first

    Fire and Rescue NSW says gas fires are not to be extinguished unless the gas supply has been shut down first.

14. Question 14 of 17

    What does RACE stand for in a workplace fire?

    • ARemove, Avoid, Cool, Escape
    • BRun, Alert, Call, Exit
    • CRescue, Alarm, Contain, Extinguish
    • DRescue, Assess, Clean, Evacuate the building
    Show answer

    Answer: C. Rescue, Alarm, Contain, Extinguish

    Fire and Rescue NSW's RACE steps: rescue people in danger if safe, raise the alarm and call 000, contain the fire, and extinguish only if trained and safe.

15. Question 15 of 17

    A cook burns their hand on a hot tray. What is the right first aid?

    • ACover it in butter
    • BPop any blisters and leave it open
    • CPut ice on it straight away
    • DHold it under cool running water for at least 20 minutes
    Show answer

    Answer: D. Hold it under cool running water for at least 20 minutes

    healthdirect says to cool a burn under cool, running water for at least 20 minutes, as soon as possible.

16. Question 16 of 17

    After cooling a burn on the arm, how should it be covered?

    • AWith a light, loose, non-stick dressing or cling film
    • BWith a tight bandage
    • CWith cotton wool stuck on the burn
    • DWith a thick layer of cream
    Show answer

    Answer: A. With a light, loose, non-stick dressing or cling film

    healthdirect says to cover the burn with a light, loose, non-stick dressing; cling film is a good choice, but not on the face.

17. Question 17 of 17

    Which burn needs urgent medical help at an emergency department?

    • AA sunburn from the walk to work
    • BWarm skin after holding a cup of tea
    • CA small red mark that stops hurting quickly after cooling
    • DA chemical burn, or a burn to the face or hands
    Show answer

    Answer: D. A chemical burn, or a burn to the face or hands

    healthdirect says to go straight to an emergency department for deep burns, burns to the face, hands or genitals, chemical or electrical burns, or burns affecting the airway.

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