Answer:
2. Knife cuts: practice proper hand position or Kevlar gloves
3. fryer burns: avoid splashing, or wear long rubber gioves
4. Mandolins cuts: use the safety guide
5.oven burns: use "ove glove" or onen mitts
6.cross contaminatuon: use new utensils only on new cintainers
7.food poinoning: practice waste times and holding temps
8.food allergies: practice co.pitent storage and labelling
9.scrambling of eggs: do not add eggs directly to hot sauces, temper them
10.eye impact with champagne corks:place a thumb over the cork when stripping foil and point away.
