Facilities, Equipment, and Safety Management
Core concepts
Know equipment safety: lockout/tagout, guards, and proper cleaning of slicers, mixers, and fryers. Understand fire safety (Class K extinguishers for cooking oils, hood suppression systems), gas and electrical hazards, and slip/trip prevention. Facility management covers preventive maintenance schedules, refrigeration monitoring, ventilation, and pest control. OSHA-style principles-hazard communication, PPE, and incident reporting-apply to kitchens.
Traps
Questions test extinguisher class: water on a grease fire is wrong; Class K is correct for commercial cooking oil. Watch for confusion between cleaning and maintenance, and for answers that skip lockout/tagout before servicing equipment. Also note the difference between a near-miss and an injury report.
Worked example
A fryer catches fire. Correct action: cut the heat/gas, cover with the hood suppression system or Class K extinguisher, never water. Rule of thumb: match the extinguisher to the fuel-grease and oil need Class K.