Answer:

• Knife Cuts – Keep knives well maintained and sharp, do not leave knives in washing water and return immediately to storage holders after use, and avoid holding conversations while cutting.
• Chemical Hazards – All chemicals are stored in a secure and dry location, all bottles are clearly marked, and eye protection and gloves are worn.
• Burn Hazards – Avoid overcrowding in the kitchen area, wear heat-resistant clothing, and keep all equipments well maintained.
• Electric Shock – Keep power leads off the floor area to avoid damage, do not plug in equipment with wet hands, and don't use faulty equipments (with frayed or damages cords).
• Slips, Trips, and Falls – Take immediate steps to clean spills immediately, and wear non-slip footwear.