Kitchen Hazard Hunters Worksheet
Principles of Culinary & Hospitality
Kitchen Hazard Hunters
Identify hazards, recall safety standards, and armor up with proper PPE!
Name:
Date:
Period:
PART 1
Safety Vocabulary Recall
Match the term on the left with its correct definition on the right by writing the corresponding letter in the blank space.
Hazard
PPE
Flammable
Kitchen Standards
Abrasion
A. Personal Protective Equipment; safety gear worn to keep employees safe.
B. Practices & procedures designed to prevent accidents and injuries.
C. Any potential danger or risk present in the kitchen environment.
D. A scraping or wearing away of skin, often caused by minor slips or rough tools.
E. Easily ignited and capable of burning rapidly.
PART 2
Gear Check: Kitchen PPE
Identify the four common types of kitchen PPE from the slideshow. State the name and explain the primary hazard it prevents.
Body
1. Name:
Hazard Prevented:
Heat
2. Name:
Hazard Prevented:
Sanitary
3. Name:
Hazard Prevented:
Sole
4. Name:
Hazard Prevented:
PART 3
Grooming & Personal Accessories
Kitchen safety standards also apply to personal grooming and accessories. State the hazards associated with the following:
Long, Loose Hair State 2 safety/contamination risks:
Jewelry (Rings, Bracelets) State 2 equipment/hygiene risks:
Basic Kitchen Safety • Student Worksheet Page 1 of 2
Applying Culinary Safety Standards
Kitchen Hazard Analysis
Read each real-world culinary scenario, identify the physical hazards, and prescribe proper safe-practices or PPE gear.
Scenario A: Chef Marcus & The Danger Stew Multiple Violations
Marcus is boiling a large pot of beef stew on the back stovetop. The handle of the pot is pointing directly outward past the stove edge. He is wearing his favorite metal watch, his long hair is untied, and he has his comfortable mesh running shoes on. Hearing a timer, he runs quickly across the slick, wet floor by the dishwasher to grab a cutting board.
1. Identify 3 specific hazards in this scenario:
2. Prescribe 3 specific corrections/PPE needed:
Scenario B: Clara & The Dull Chop Prep Area Mistake
Clara needs to slice onions for salad prep. She chooses a very dull chef's knife because she believes sharp knives are too dangerous. She gets distracted chatting with another prep cook while chopping. Later, she grabs a wet dish towel to grab a sizzling baking sheet directly out of the hot 400°F oven.
1. Identify 2 severe safety hazards Clara made:
2. Explain why a dull knife is actually a higher risk:
Scenario C: The Pre-Shift Station Inspection Inspecting Conditions
Before starting lunch service, Cook Leo inspects his station. He sees a high-speed commercial blender has a frayed power cord with exposed copper wiring. Nearby on the cutting table, another cook has left a bottle of chemical degreaser sitting directly next to a raw chicken cutting station.
1. Identify 2 kitchen condition hazards present:
2. How should Leo fix each hazard safely?
Basic Kitchen Safety • Student Worksheet Page 2 of 2
Kitchen Hazard Hunters Answer Key
Principles of Culinary & Hospitality • Teacher Reference
Kitchen Hazard Hunters ANSWER KEY
Grading rubrics, correct terminology matching, and expected scenario responses.
Document Type Master Key
PART 1 ANSWERS
Safety Vocabulary Recall
Each match is worth 1 point. Exact matching letters are filled in below.
C
Hazard
A
PPE
E
Flammable
B
Kitchen Standards
D
Abrasion
A. Personal Protective Equipment; safety gear worn to keep employees safe.
B. Practices & procedures designed to prevent accidents and injuries.
C. Any potential danger or risk present in the kitchen environment.
D. A scraping or wearing away of skin, often caused by minor slips or rough tools.
E. Easily ignited and capable of burning rapidly.
PART 2 ANSWERS
Gear Check: Kitchen PPE
Award 1 point for correct name, 1 point for accurate safety function explanation.
Body
1. Name: Apron
Hazard Prevented: Protects skin & clothes from hot grease splatters, spills, and sanitation contamination.
Heat
2. Name: Oven Mitts
Hazard Prevented: Prevents severe contact burns from handling hot cookpots, sheet pans, and oven grates.
Sanitary
3. Name: Food-Safe Gloves
Hazard Prevented: Prevents cross-contamination of pathogens. Protects small cuts/sores from infection.
Sole
4. Name: Slip-Resistant Shoes
Hazard Prevented: Prevents dangerous slips, trips, and severe falls on slippery, wet, or greasy tile floors.
PART 3 ANSWERS
Grooming & Personal Accessories
Award 1 point per valid risk identified (expected examples shown below).
Long, Loose Hair State 2 safety/contamination risks:
- Food contamination (hair shedding into customer meals)
- Entanglement hazard (caught in active mixer blades)
- Fire hazard (combusts easily over open gas flames)
Jewelry (Rings, Bracelets) State 2 equipment/hygiene risks:
- Traps bacteria/dirt (severe biological food hazard)
