Final answer:
A burn suffered by a sous chef while working is categorized as a physical hazard, which is common in kitchens due to the use of hot equipment and materials. Safety protocols are vital to prevent such injuries.
Step-by-step explanation:
When a sous chef experiences a burn injury while working, this is considered a physical hazard. Such injuries are prominent in kitchen environments due to the frequent use of hot surfaces, boiling liquids, and flammable materials. The potential for extreme physical danger underscores the importance of maintaining safety protocols, such as careful handling of boiling water and ensuring that flammable items are kept away from open flames.
Warnings about the usage of Bunsen burners or handling strong chemicals like hydrochloric acid highlight similar risks, emphasizing the need for proper safety measures to avoid burns.