Name two safety hazards in the Cane's kitchen and their precautions.

• A. Hot oil fryers—wear heat-resistant gloves and use tongs; Wet floors—mop immediately and wear non-slip shoes.
• B. Cold storage units—keep doors closed; fans for cooling.
• C. Electrical outlets—use water to cool; ladders on wet floors.
• D. Grease traps—ignore; sharp tools.

Answer: (A)

The main safety concerns in a Cane’s kitchen include hot oil and wet floors, and the best precautions directly address how to prevent burns and slips. Hot oil from fryers creates a serious burn or fire risk whenever oil splashes or spills. Using heat-resistant gloves protects your hands from the high temperature, and tongs keep your grip and arms away from the hot oil, reducing splash exposure and giving you better control when placing or retrieving items from the fryer. This combination of protective gear and proper tool use directly reduces the chance of contact with hot oil.

Wet floors pose a slip hazard that can lead to injuries. Promptly mopping up spills and wearing non-slip shoes are practical, immediate checks that keep floors safer. Non-slip footwear increases traction, so even if a small amount of liquid is present, your footing remains more secure. Keeping wet areas clearly signposted until the floor dries also helps prevent accidents.

Other options may mention safety practices that aren’t as directly effective or could be unsafe (for example, using water on electrical components or ignoring a grease trap). Focus on readily actionable protections like proper gloves and tongs for hot oil, and quick cleanup with non-slip footwear for spills.