1: Which of the following is a common kitchen safety hazard: A. Burns. B. Cuts. C. Food borne illness. D. All of the above. Question 2: Which of the following should a direct support professional examine in order to create a safe kitchen environment: A. Stoves and ovens. B. Appliances. C. Utensil drawers. D. All of the above. Question 3: A dull knife is much safer than a sharp knife and promotes kitchen safety. A. True B. False Question 4: The key to kitchen safety is prevention. A. True B. False Question 5: You should always stay in the kitchen when an appliance is being used. A. True B. False Question 6: E.coli and salmonella are examples of which of the following: A. Food additives. B. Food borne illnesses. C. Cleaning products. D. Knife covers