What assumption about food products, pots and pans, ranges, and ovens is considered SAFE practice?

The assumption that food products, pots and pans, ranges, and ovens are all hot is considered a safe practice because it emphasizes the need for caution when handling items commonly used in food preparation and cooking. When assuming that these items are hot, individuals are more likely to take necessary precautions to avoid burns or other injuries.

This practice aligns with kitchen safety protocols, which encourage chefs and cooks to treat any equipment or food item that has been heated as potentially dangerous. By refusing to assume that these items are safe to touch without verification, it minimizes the risk of accidents and promotes a more cautious approach in the kitchen environment.

In contrast, assuming that items are cold, safe to touch, or require no caution can lead to serious injuries, as it downplays the importance of constant vigilance and awareness while cooking or preparing food.