NUTRITION
KITCHEN SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Safe
|
|
|
Unsafe
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -A prompt clean-up is necessary for either scenario. You do not want to let the spill sit. When you wait, it soaks in and contaminates the surface, while increasing the risk of people slipping over. The impact of a spill at work becomes even riskier as hazardous liquid can cause fire, contamination and illness.
Detailed explanation-2: -Use dish soap or laundry detergent and warm water to wash the area 3 times-soap then water, soap then water, soap then water. Between each soap and water cycle, wipe the area dry with disposable rags, pads, or paper towel. Put everything used to wash the spill area into the first garbage bag.
Detailed explanation-3: -Spills should be wiped up, cleaned, and dried before the area is considered safe for work-related activities. Mopping the area will clean the spill, but it may create a more dangerous area for slip and falls.
Detailed explanation-4: -Prevent the spread of dusts and vapors. Neutralize acids and bases, if possible. Control the spread of the liquid. Absorb the liquid. Collect and contain the cleanup residues. Dispose of the wastes. Decontaminate the area and affected equipment.