well i hated this question- only cos i had to try and fit everything i knew into it..
legislation- OH&S and Food Act
i talked about HACCP.. food poisoning..
the equpiment i only discussed as examples for important aspects of safe work, hygiene and maintenance.. half way through i realised maybe i should of done it around the other way
i also talked about the 6 types of hazards- (ergonomic, biological, chemical, psychological, physical, radiation) and used equipment as examples
i used: a slicer, a sandwich toaster, knives, chopping boards.. saucepans, the oven, uniform being important in using the stove
etc etc etc . question was so random!
..i didnt really talk about maintenance 'procedures' as such.. i knew nothing. lol