Question

we are going to identify 6 categories of kitchen hazards or dangers. cross contamination: cross contamination is the main cause of food borne illnesses. when raw foods such as meat come into contact with ready to eat foods, bacteria can be transferred and people can get very sick. it is important to keep raw meat separate from foods and to wash surfaces and hands that have been in contact with raw meat very well. falls: the kitchen is the number one place that people fall. spills and reaching for high items on shelves can cause accidents that can be dangerous. keep floor clear of clutter, always clean up spills right away and do not climb on furniture to reach out of reach items. burns/fires: there are many ways that a fire or burn can occur in a kitchen. make sure to not wear loose sleeves, do not keep oven mitts or towels on stove top, do not leave cooking food on stove top unattended, turn pot handles inward, keep hair tied back, keep a fire extinguisher nearby, etc. electrical shock: electric shock can happen in a kitchen just as easily as a burn. never put electric items near water, dont touch cords with wet hands, no metal or aluminum foil in microwave, etc. cuts and knife safety: cuts are another common kitchen injury. it is important to wash knives separately, keep knives sharp, dont try to catch a falling knife, clean up broken glass with broom and dust pan immediately. k

Explanation:

The text lists six categories of kitchen hazards - cross - contamination (food safety), falls (slips and trips), burns/fires (thermal hazards), electrical shock (electrical risks), cuts and knife safety (sharp object risks). These are common safety concerns in a kitchen environment.

Answer:

Cross Contamination, Falls, Burns/Fires, Electrical Shock, Cuts and Knife Safety