Kitchen Safety for Cooks and Dishwashers (Australia): Knives and kitchen equipment

1. Question 1 of 17

   Which knife is safest to use?

   • AA small knife for every job
   • BA sharp knife that suits the task
   • CAny knife, as long as you work quickly
   • DA blunt knife, because it cannot cut you
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   Answer: B. A sharp knife that suits the task

   A sharp knife needs less force, so it is less likely to slip. Using the right knife for the job also gives you more control.

2. Question 2 of 17

   How can you stop a chopping board sliding on the bench?

   • APut a damp cloth or non-slip mat under it
   • BCut faster so it has no time to move around
   • CHold it down with your elbow
   • DPut it on a stack of plates
   Show answer

   Answer: A. Put a damp cloth or non-slip mat under it

   A stable board keeps the knife on the food and away from your hand.

3. Question 3 of 17

   How should you carry a knife through a busy kitchen?

   • APoint forward so people can see it
   • BPoint down, close to your side, and call out "knife behind" as you pass people
   • CIn your apron pocket
   • DOn top of a pile of plates
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   Answer: B. Point down, close to your side, and call out "knife behind" as you pass people

   Carrying a knife point down by your side, and warning others, protects you and the people around you.

4. Question 4 of 17

   A knife slips off the bench. What should you do?

   • ATry to catch it
   • BPut your foot out to stop it
   • CKick it away
   • DStep back and let it fall
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   Answer: D. Step back and let it fall

   Trying to catch a falling knife is a common cause of serious hand cuts. Let it fall, then pick it up by the handle.

5. Question 5 of 17

   What should you do with a dirty knife?

   • AWash it and put it away straight away, not in a sink full of soapy water
   • BWipe it on your apron
   • CLeave it on the bench for the dishwasher to find
   • DDrop it in the sink with the other dishes
   Show answer

   Answer: A. Wash it and put it away straight away, not in a sink full of soapy water

   A knife hidden under soapy water can cut the next person who reaches in. Wash knives separately and put them away.

6. Question 6 of 17

   Where should knives be stored?

   • ALoose in a drawer
   • BUnder the chopping board so they are close to hand
   • CIn the sink
   • DIn a knife rack, block or magnetic strip
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   Answer: D. In a knife rack, block or magnetic strip

   Proper storage protects the blade and keeps people from grabbing a blade by accident.

7. Question 7 of 17

   According to WorkSafe Victoria, what personal protective equipment can protect hands when using knives or cleaning sharp equipment?

   • AOven mitts
   • BThin plastic gloves
   • CLatex finger cots
   • DSteel mesh gloves
   Show answer

   Answer: D. Steel mesh gloves

   WorkSafe Victoria lists steel mesh gloves as protective equipment for using knives or cleaning sharp equipment.

8. Question 8 of 17

   The guard on a meat slicer seems to slow you down. What should you do?

   • AKeep the guard in place and working
   • BAsk a coworker to hold the guard up
   • CRemove the guard when you are busy
   • DTape the guard open
   Show answer

   Answer: A. Keep the guard in place and working

   WorkSafe Victoria says to keep machine guards in place and working. Guards are there to stop your hands reaching moving parts.

9. Question 9 of 17

   What must you do before cleaning a slicer or mixer?

   • ATurn it to the slowest speed
   • BClean it while it runs so it is quicker
   • CSwitch it off and de-energise it (for example, unplug or isolate it)
   • DClean only the parts you can reach
   Show answer

   Answer: C. Switch it off and de-energise it (for example, unplug or isolate it)

   WorkSafe Victoria says to de-energise equipment before cleaning or maintenance, so it cannot start while your hands are near the blade.

10. Question 10 of 17

    According to SafeWork NSW, what do safe isolation procedures for machinery include?

    • AThe use of locks and tags
    • BTurning the lights off
    • CAsking customers to stay away
    • DPutting a cloth over the machine
    Show answer

    Answer: A. The use of locks and tags

    SafeWork NSW says safe isolation procedures, including locks and tags, should be developed with workers and used for cleaning, maintenance and repair.

11. Question 11 of 17

    A guard must be removed to clean a machine. What does SafeWork NSW say about restarting it?

    • AThe machine should not be able to restart until the guard is back in place
    • BIt should be restarted to test it before the guard goes back
    • CIt can run without the guard for the rest of the shift
    • DOnly the owner can decide
    Show answer

    Answer: A. The machine should not be able to restart until the guard is back in place

    SafeWork NSW says that when guards must come off for cleaning or maintenance, the plant should not be able to restart until they are replaced.

12. Question 12 of 17

    FSANZ cleaning advice says to do what with parts like slicer blades and stab mixer sticks?

    • ANever touch them
    • BOnly wipe them with a dry cloth
    • CRemove them so they can be sanitised properly
    • DSoak the whole machine in a sink of water overnight
    Show answer

    Answer: C. Remove them so they can be sanitised properly

    FSANZ advises removing parts like stab mixer sticks and slicer blades to sanitise them, following the manufacturer's instructions.

13. Question 13 of 17

    Which of these does WorkSafe Victoria suggest to reduce cutting injuries?

    • AGiving new staff the sharpest jobs first
    • BUsing one knife for every task
    • CBuying pre-sliced, pre-peeled or pre-cut food where possible
    • DCutting faster to finish sooner
    Show answer

    Answer: C. Buying pre-sliced, pre-peeled or pre-cut food where possible

    Removing some cutting tasks altogether is one of the controls WorkSafe Victoria lists for powered equipment and sharp objects.

14. Question 14 of 17

    How does WorkSafe Victoria suggest moving glassware?

    • ASliding glass racks along the floor
    • BUsing trolleys and racks, and lightweight non-slip trays
    • CStacking glasses inside each other
    • DCarrying stacks of glasses by hand
    Show answer

    Answer: B. Using trolleys and racks, and lightweight non-slip trays

    Trolleys, racks and non-slip trays reduce broken glass and cuts.

15. Question 15 of 17

    A glass breaks near the dish area. What is the safest way to clean it up?

    • APush them under the bench with your foot
    • BPick the pieces up by hand
    • CUse a brush and pan, and put the pieces in a marked container, not loose in the bin
    • DRinse them down the floor drain
    Show answer

    Answer: C. Use a brush and pan, and put the pieces in a marked container, not loose in the bin

    Never pick up broken glass with bare hands. Bag or box it so the person emptying the bin is not cut.

16. Question 16 of 17

    You have never been shown how to use the dough mixer, and your supervisor asks you to use it. What should you do?

    • AWatch a video on your phone and start
    • BAsk to be trained and shown how to use it safely first
    • CUse it on the highest speed so you can finish the job quickly
    • DWork it out yourself during service
    Show answer

    Answer: B. Ask to be trained and shown how to use it safely first

    SafeWork NSW says employers must train workers for all their tasks. Ask for training before using equipment you do not know.

17. Question 17 of 17

    Why should you tie back long hair and avoid loose sleeves and jewellery near mixers?

    • AThey slow the mixer down
    • BThey can be caught in moving parts and pull you in
    • CThey are only a uniform rule with no safety reason
    • DThey make the food taste different
    Show answer

    Answer: B. They can be caught in moving parts and pull you in

    Moving parts can catch hair, sleeves or jewellery. Keep them clear of machines.

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