Which of the following is considered a common kitchen safety hazard?

The option stating that all of the provided hazards—burns, food borne illnesses, and cuts—are common kitchen safety hazards is accurate because each of these safety concerns frequently occurs in kitchen environments due to various activities involving food preparation and cooking.

Burns are prevalent due to the frequent use of hot surfaces, boiling liquids, and hot oils, which can lead to serious injuries if proper precautions are not taken. Food borne illnesses arise from improper handling, cooking, or storage of food, leading to contamination and affecting health. Cuts can easily occur when handling knives and other sharp utensils, highlighting the need for safe practices when preparing food.

Recognizing that all these risks coexist in the kitchen reinforces the importance of comprehensive safety training and awareness to mitigate these hazards effectively.