You recently started your new job as a food service worker for a large high school. This week, the ovens and ranges are scheduled for a deep cleaning, but the supervisor who's been training you is out sick. The students will be back from spring break next week, so the director of food service asks you to get it done. You've never cleaned commercial kitchen equipment before, but you know from cleaning your oven at home that those chemicals can be noxious, and commercial grade ones might be even stronger. You don't want to say no to the director, but you also don't want to get injured. What can you do