Kitchen Safety Course for Cooks and Dishwashers: Knives, slicers and kitchen machines

1. Question 1 of 16

   Why is a sharp knife safer than a dull one?

   • AA sharp knife cuts more slowly
   • BA sharp knife never needs a cutting board, so it saves time
   • CA dull knife cannot cut skin
   • DA dull blade needs more force, so it is more likely to slip
   Show answer

   Answer: D. A dull blade needs more force, so it is more likely to slip

   CCOHS says dull blades need more force, which increases the chance of injury.

2. Question 2 of 16

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

   • ABlock it with your foot
   • BGrab it quickly before it hits the floor and dulls
   • CStep back and let it fall, then pick it up
   • DTry to catch it by the handle
   Show answer

   Answer: C. Step back and let it fall, then pick it up

   Never try to catch a falling knife. Move out of the way and let it land.

3. Question 3 of 16

   What is the safe way to carry a knife through the kitchen?

   • AIn your apron pocket
   • BOne at a time, point down at your side
   • CPoint forward so people can see it
   • DSeveral at once to save trips across the kitchen
   Show answer

   Answer: B. One at a time, point down at your side

   CCOHS says to carry one tool at a time with the blade pointed down at your side.

4. Question 4 of 16

   Why should you never leave a knife in a sink full of soapy water?

   • AThe soap makes the knife dull
   • BThe water makes the handle too slippery to hold
   • CKnives must only be washed in a machine
   • DSomeone could reach in and cut themselves on a blade they cannot see
   Show answer

   Answer: D. Someone could reach in and cut themselves on a blade they cannot see

   Wash knives right after use or put them in a marked container by the sink, never where they cannot be seen.

5. Question 5 of 16

   How should knives be stored?

   • ABlades up in a cup on the counter
   • BIn a knife rack or drawer, with the handles facing the front
   • COn the edge of the cutting board
   • DLoose in a drawer with other tools
   Show answer

   Answer: B. In a knife rack or drawer, with the handles facing the front

   CCOHS says to store knives securely, with handles facing the front, so nobody reaches for a blade.

6. Question 6 of 16

   Which direction should you cut?

   • AAway from your body, with no body parts in the cutting path
   • BToward your body for better control
   • CToward the person next to you
   • DIn whatever direction is fastest
   Show answer

   Answer: A. Away from your body, with no body parts in the cutting path

   Cut away from your body so the blade does not hit you if it slips.

7. Question 7 of 16

   On which hand should a cut-resistant glove be worn when cutting?

   • ANeither hand
   • BBoth hands must always have the same glove
   • CThe hand that holds the food
   • DThe hand that holds the knife only
   Show answer

   Answer: C. The hand that holds the food

   CCOHS recommends a cut-resistant or mesh glove especially on the hand holding the item being cut.

8. Question 8 of 16

   Your cutting board keeps sliding on the counter. What is a simple fix?

   • ACut faster so it has less time to move around the counter
   • BPut a damp cloth or non-slip mat under it
   • CHold it with your elbow while cutting
   • DHold it against your body
   Show answer

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

   A stable board stops the knife from slipping. A damp cloth or non-slip mat underneath keeps it in place.

9. Question 9 of 16

   What should you do before using a meat slicer for the first time?

   • AStart it and learn as you go
   • BRemove the guard to see the blade better
   • CWatch a coworker once from across the room
   • DGet trained on it and check it for defects
   Show answer

   Answer: D. Get trained on it and check it for defects

   CCOHS tells cooks to inspect equipment regularly for defects. Being trained first means you know how the machine should work.

10. Question 10 of 16

    You find that a mixer's safety guard is cracked. What should happen?

    • ATake it out of service and tell your supervisor until it is fixed
    • BUse it carefully until the end of the shift
    • CTape the guard and keep using it
    • DRemove the guard completely so it does not crack and fall in the food
    Show answer

    Answer: A. Take it out of service and tell your supervisor until it is fixed

    CCOHS says defective equipment should be removed from service until it is fixed or replaced.

11. Question 11 of 16

    What should you do before cleaning a meat slicer?

    • ATurn it off but leave the blade open
    • BSpray it with water while it is plugged in
    • CLeave it running so the blade spins clean
    • DTurn it off, unplug it or lock it out, and set the blade dial to zero
    Show answer

    Answer: D. Turn it off, unplug it or lock it out, and set the blade dial to zero

    Cleaning is a task where hazardous energy must be controlled. Shut the machine off and isolate the power first.

12. Question 12 of 16

    What does "lockout" mean?

    • ALocking knives in a drawer overnight
    • BPlacing a lock and tag on a machine's energy-isolating device, following a set procedure
    • CKeeping staff out of the walk-in cooler
    • DLocking the kitchen door at closing time
    Show answer

    Answer: B. Placing a lock and tag on a machine's energy-isolating device, following a set procedure

    CCOHS defines lockout as placing a lock and tag on an energy-isolating device according to an established procedure.

13. Question 13 of 16

    What is a "zero-energy state"?

    • AThe power is off but parts are still moving
    • BThe machine uses no electricity at night
    • CThe machine is set to its lowest speed
    • DNo hazardous energy is left in the machine, so the hazard is gone
    Show answer

    Answer: D. No hazardous energy is left in the machine, so the hazard is gone

    CCOHS says that when a system is in a zero-energy state, the hazard has been eliminated.

14. Question 14 of 16

    Why is it dangerous to remove or bypass a machine guard?

    • AThe machine will stop working
    • BIt voids the restaurant's food licence
    • CWorkers can come into contact with moving parts the guard was blocking
    • DIt makes the food taste different
    Show answer

    Answer: C. Workers can come into contact with moving parts the guard was blocking

    CCOHS lists contact with a hazard when guards are removed or bypassed as a key risk to control.

15. Question 15 of 16

    A mixer is running and you see a spoon in the bowl. What should you do?

    • AKeep mixing and remove it later
    • BReach in quickly to grab it
    • CUse your fingers to push it to the side
    • DTurn the mixer off and wait for it to stop before reaching in
    Show answer

    Answer: D. Turn the mixer off and wait for it to stop before reaching in

    Never reach into a moving machine. Stop it and wait until all parts have stopped.

16. Question 16 of 16

    Your hands are wet and you are standing on a wet floor. What should you avoid?

    • AWashing your hands
    • BWiping the counter
    • CPlugging in an electrical appliance
    • DPutting on gloves before you handle any food
    Show answer

    Answer: C. Plugging in an electrical appliance

    CCOHS advises cooks not to plug in electrical appliances while touching a wet surface.

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