2In Section 3.1, you learned the following: Restaurants and foodservice operations are responsible for providing a safe environment and ensuring safe practices for their guests and employees.The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace.The Hazard Communication Standard (HCS) requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely.Material Safety Data Sheets (MSDSs) describe hazards of the chemicals in a restaurant or foodservice operation. Each product has its own MSDS.General safety audits give an overview of the levels of safety in a restaurant or foodservice operation. Safety audits cover facilities, equipment, employee practices, and management practices.Accident reports are important because they signal that the safety program may need improvement.An emergency plan in a restaurant or foodservice operation protects property, workers, and guests in the case of an emergency or disaster.Protective clothing and equipment protect employees from potential hazards on the job.
3In Section 3.2, you learned the following: Frayed cords, plugs with same-size prongs, too many plugs in an outlet, cracked switchplates, cracked receptacle plates, ungrounded plugs, and ungrounded outlets are electrical hazards that contribute to accidental fires.The different classifications of fires and fire extinguishers are class A (wood, paper, cloth), class B (flammable liquids, greases, gases), and class C (live electrical equipment) fires.Clean hoods and ducts at least every six months using a qualified cleaning contractor. Clean more often depending on use and grease buildup.In the event of a fire, remain calm and start evacuating people immediately, call the fire department, shut off the gas valve, meet at the designated assembly point, and inform a firefighter if someone is missing.When cleaning up spills on the floor, verbally warn guests and employees, block the area, post a "Caution-Wet Floor" sign, and direct people around the spill.The safest way to use a ladder is for two employees to work together. One person should hold the bottom of the ladder and the other should climb up and pass or receive items.Proper lifting steps include establishing a solid footing, aligning the body, making the lift, and setting down the load. Proper carrying procedures include looking for any hazards, using the whole hand to grip the load, keeping the load close to the body, keeping stomach muscles firm and tucking in the lower back, and moving the feet instead of twisting at the waist when turning.
4The correct and safe use of knives includes the following: Keep knives sharpened.Never touch the sharp edges of knife blades.Use the knife for its intended purpose.Place a damp cloth under a cutting board to prevent slipping.Stop cutting and place the knife on a flat, secure surface if interrupted.Never leave knives soaking under water.Never try to catch a falling knife.Carry knives with the cutting edge angled slightly away from the body.Store knives in proper racks, scabbards, or sheaths.
5In Section 3.3, you learned the following: First aid is medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency services.CPR stands for cardiopulmonary resuscitation. CPR restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.The Heimlich maneuver removes food or other obstacles from the airway of a choking person.External threats to an operation include arson, theft, and food tampering.
6What is the definition of liability? (156) The legal responsibility that one person has to another.
7What does the acronym OSHA stand for? (158) Occupational Safety and Health Administration
8What does OSHA do? (158)It is the federal agency that creates and enforces safety related standards and regulations in the workplace.
9Workers that are14-15 and 16-17 years of age are not allowed to do what? (158)
10Every restaurant and foodservice operation must display what? (159) OSHA poster No orNo. 3165, “Job Safety and Health Protection”
11What OSHA form is used a log to record injuries throughout the year OSHA Form No. 300
12What must employers do to meet the Hazard Communication Standard (HAZCOM) 160 This safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely.
13OSHA requires chemical manufacturers to provide documentation on their products. What is the name of the paperwork called? ( )Material Safety Data Sheets (MSDS)
14Which document describes the hazards of the chemicals in a restaurant or foodservice operation? (161)Material Safety Data Sheets (MSDS)
15List the 4 general areas that are covered in a safety audit. (163-164) FacilitiesEquipmentEmployee practicesManagement practices
16What is the purpose of an emergency plan? (167) To protect workers, guests and property in the case of an emergency or disaster.
19What does and emergency plan include? (167) Floor plans of the facility, noting first aid stations, alarms, sprinklers and fire extinguishersEvacuation routesEmergency telephone numbers for each type of emergency
20What steps need to be performed during an accident investigation? (168)
21Please tell me what kinds of items are involved in each of the following classes of fires. (176) Class A Fire Wood, paper, cloth or cardboardClass B Fire Flammable liquids and greaseClass C Fire- Electrical equipment
22The PASS system is used to tell people how to properly use a fire extinguisher. Please tell me what it means. (176)Pull the PinAim at the Base of the FireSqueeze the triggerSweep from side to side(Stand 6 to 8 feet back from the fire when spraying)
23Which type of detector uses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy? (181)Flame detector
24What is the first question you should ask yourself whenever there is a fire? (182) Am I in danger?
25What degree of burn is the most serious? (184) Third degree
26On which type of surface so the most common slips, trips and falls occur? (186) StepsFloorsPavement outside the building
27What should restaurant and foodservice operations do if liquid is spilled while customers are in the area of the spill? (188)Block the areaPut up a sign warning the customersClean it up
28Name the sharp hazards that are found in the professional kitchen Can lidsCutting strips on aluminum foil and plastic wrapBox openersKnivesBroken glassChoppersBlendersSlicers
29What is the proper way to pass a knife to another person? (195) Place the knife on a sanitized surface and let the person pick the knife up by the handle.
30Name the treatment given to an injured person for light injuries or until emergency service can provide more complete treatment. (199)First aid
31When you first get burnt, what do you need to put on the burn? (201) Cool the burn by running the burned area under cold running water for 5 minutes or until the pain subsides.
32Please identify the steps of what you should do when you get a sprain Rest the injured part of the bodyIce for 10 to 15 minutes at a time every few hours for the first 48 hoursCompression bandage for at least 48 hoursElevate above the level of the heart
33What does CPR stand for? (202) Cardiopulmonary Resuscitation
34What is CPR? (202)Restores the breathing and heartbeat to injured persons who show no signs of breathing or pulse.
35Please tell me about the Heimlich maneuver. (202) Removes food or other obstacles from the airway or a choking person
36The malicious and deliberate burning of property is called what? (204) Arson