ProStart Level 1 Guided Reading
Name
Chapter 3.2 Preventing Accidents and Injuries
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL GUIDED READING ASSIGNMENTS ON TIME. You may turn the assignment
in early. Not completing the required chapter work will result in a lower class grade and may result in you being
removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
8 extra
credit points
On time
82 points
maximum
Late 1 day
66 points
maximum
Late 2 days
57 points
maximum
Late 3 days
49 points
maximum
Late 4 days
41 points
maximum
Late 5 days
1 point
maximum
Objectives: After reading Section 3.2, you should be able to answer the following questions:
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Identify electrical hazards that contribute to accidental fires.
Classify different types of fires and fire extinguishers.
Identify the cleaning frequency for equipment as a way to prevent fires.
Outline the actions to take in the event of a fire at a restaurant or foodservice operation.
Identify procedures for preventing slips, trips, and fall in a foodservice operation.
Outline the procedure for cleaning up spills on floors.
Demonstrate how to use ladders safely.
Demonstrate proper lifting and carrying procedures to avoid injury.
Demonstrate correct and safe use of knives.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
Fire Hazards
1. Name the four important aspects to fire safety.
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2. What electrical hazards contribute to accidental fires?
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3. What should you do if a small grease fire starts in the kitchen?
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(Continue on the next page)
4. How frequent should equipment be cleaned in order to help prevent fires?
3 pts.
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Classes of Fires and Fire Extinguishers
1. List the three classes of fires. What type of extinguisher should be used on each? What type of material
does each extinguish? 3 pts.
Class of fires
Type of
extinguisher
Material extinguished
2. List the four ways to put out a fire.
2 pts.
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3. . Match each hand portable extinguisher with it description. 3 pts.
Extinguishers
Descriptions
1. Carbon Dioxide
A
Reduces temperature and supply of oxygen to fire. Use on
class A or A/B fires
2. Water based
B
Interrupt chemical action that sustains fire. Available in
A/B/C and B/C. Use on B/C fires.
3. Aquenous Film - forming
Foam
C
Rechargeable from a clean water source (all recharging and
testing should be done by an approved fire extinguisher
servicing company) Use on class A fires only.
D
Gas-based mixture leaving no residue. Use on B or C fires.
4. Dry chemical
(Continue on the next page)
4. What is the PASS System?
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5. Define automatic systems;
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Fire Detection Devices
1. Match the detector with the description: 3 pts.
A)
Ionization detector
B)
Photoelectric detector
C)
Thermostats
D)
Rate of rise detector
E)
Flame detector
1.
Contains a metal strip or disk that closes against
an electric contact and starts the alarm when a
preset temperature is reached
2.
Uses infrared and ultraviolet sensors that
respond to the movement of flame, or to its
radiant energy.
3.
4.
5.
Trigger an alarm when the temperature rises
faster than a preset number of degrees per
minute.
Use a small electric current to attract
combustion particles from smoke, heat, or
flames.
Use a beam of light located inside the device to
react to smoke or flame.
2. Define smoke detector:
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3. Define heat detector:
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4. Define flame detector:
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(Continue on the next page)
Should you fight a fire?
1. What is the most important rule for fighting a fire?
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2. What is the best response, if you doubt you can safely fight a fire?
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3. Do not attempt to fight a fire if?
3 pts.
4. What are the steps if the fire cannot fight alone?
3 pts.
Preventing Burns
1. What is a burn?
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2. What are ways to prevent accidents from traffic pattern?
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(Continue on the next page)
3. Briefly describe the classification of burns, the description and the treatment?
Degree
Description
5 pts.
Treatment
First – Degree
Second – Degree
Three – Degree
4. List four ways burns can be prevented in a professional kitchen
2 pts.
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5. List the 10 steps to avoid burns
5 pts.
(Continue on the next page)
6. Create four scenarios in which a fire breaks out in a restaurant or foodservice establishment. For each,
determine the course of action and type of fire equipment to be used. How could you have prevented each
fire? 4 pts.
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Preventing Slips, Trips and Falls
1. Name three types of surfaces that most slips, trips, and falls occur:
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2. What hazards should the exterior areas be checked for?
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3. How often should floors be cleaned?
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4. List the ways to safeguard guest and staff from trips and falls
(Continue on the next page)
3 pts.
5. What are the steps to clean up spills?
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6. . How do you prevent slips and falls on stairs, and ramps?
2 pts.
Using Ladders Safely
1. Name the three common ladders are used in storage areas.
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2. How many feet above the spot should a straight ladder rest?
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3. What is the safest way to use a ladder:
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4. Name at least five important points to remember when you are about to use a ladder.
3 pts.
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(Continue on the next page)
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Lifting and Carrying Safely
1. What should you do to prepare your muscles for lifting?
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2. What precautions should be taken before lifting anything?
4 pts.
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3. Describe the proper way to lift heavy objects.
3 pts.
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(Continue on the next page)
Carrying Safely
1. In foodservice operations, who has the right of way?
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2. List the steps for carrying loads.
2 pts.
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Preventing Cuts
1. Name three sharp hazards you are likely to find in a kitchen.
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2. What are the safety tips to avoid cuts in the kitchen? 3 pts.
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Using Knives Safely
5. What are the 10 safe knife handling practices?
3 pts.
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(Continue on the next page)
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6. Flory Doyle of EcoSure notes that workplace safety helps employees to be more efficient in their workplace.
Do you think that this is true? Provide two examples that show how workplace safety helps employees to
be more efficient.
2 pts.
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7. If Chef Jean hires two novice chef’s assistants, what should he do to minimize the possibility of cuts in the
kitchen?
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