3.2 Preventing Accidents and Injuries

Multiple Choice

Which of the following is the best way to safeguard guests and coworkers from slips, trips, and falls in a restaurant?

• Hurry to provide prompt service.

• Anticipate potential hazards and remove obstacles.

• Leave spills to be cleaned up later.

• Allow tables and chairs to stick into aisles.

Open Ended

Why is it important for restaurant and foodservice managers to understand how to prevent accidents and injuries in the workplace?

Multiple Choice

Which of the following is a common cause of accidental fires in restaurants?

• Faulty electrical wiring and equipment

• Using plastic utensils

• Serving cold food

• Wearing gloves

Multiple Choice

Which class of fire usually involves flammable liquids and grease, and typically starts in kitchens and maintenance areas?

• Class A

• Class B

• Class C

• Class D

Multiple Select

Which of the following are ways to put out a fire according to the text?

• Remove the fire’s fuel supply

• Deny it oxygen

• Cool the fire’s fuel below its combustion point

• Add more fuel

Open Ended

Explain how closed-system deep fryers improve employee safety compared to regular fryers.

Multiple Choice

Which type of portable extinguisher should be used on deep-fat fryer fires?

• Water-Based Extinguishers

• Aqueous Film-Forming Foam Extinguishers

• Carbon Dioxide Extinguishers

• Dry Chemical Extinguishers

Multiple Choice

What does the 'S' stand for in the PASS system for using a fire extinguisher?

• Sweep from side to side

• Squeeze the trigger

• Stand back

• Spray continuously

Multiple Select

What are some reasons, according to the National Fire Protection Association (NFPA), that you should NOT attempt to fight a fire? Select all that apply.

• The fire is greater than 3 feet across.

• You do not have the correct type of fire extinguisher.

• The fire is in a trash can.

• The smoke is extremely thick.

Multiple Choice

Which of the following is NOT a recommended action if you cannot fight a fire alone in a restaurant setting?

• Call the fire department.

• Begin evacuating staff and guests.

• Turn off the gas valve to prevent escalation.

• Attempt to reenter the building to retrieve personal items.

Open Ended

How have workplace smoking bans impacted the restaurant and foodservice industry, and what uncertainties remain about their effects?

Open Ended

List three steps employees can take to prevent burns when working with deep-fat fryers.

Multiple Choice

Which of the following is NOT a recommended step when cleaning up a spill in a restaurant or foodservice operation?

• Verbally warn nearby guests and employees.

• Leave the sign in place until the area is safe.

• Direct people around the spill.

• Ignore the spill if it is small.

Multiple Select

Which of the following are important tips for using ladders safely in a restaurant or foodservice operation?

• Always work with someone who can hold the bottom of the ladder.

• Set the ladder away from overhead obstacles.

• Test the ladder’s balance before climbing.

• Stand on the top two rungs of a straight ladder.

Open Ended

Describe the proper steps for safely lifting a heavy object from the floor in a restaurant setting.

Multiple Choice

What is the correct way to carry a tray to keep your body and load in balance while moving?

• With both hands on one side of the tray

• With one hand in front and one hand in the middle under a balanced load

• With one hand only, holding the tray at your side

• With both hands behind your back

Multiple Select

Which of the following are recommended practices to prevent cuts in a kitchen environment?

• Use gloves or a towel to protect hands while removing lids from glass bottles or jars.

• Use proper openers on bottles or jars.

• Wash sharp utensils separately and do not leave in a sink.

• Throw broken glass in the trash can.

Multiple Select

Which of the following are correct steps to take when passing or storing a knife in a kitchen?

• Place the knife down on a sanitized surface for someone else to pick up by the handle.

• Hand the knife directly to another person by the blade.

• Store knives in racks, scabbards, or sheaths.

• Leave knives on the edge of a counter.

Multiple Choice

Which of the following is NOT a safe knife handling practice in a professional kitchen?

• Keep knives sharpened.

• Never touch sharp edges of knife blades.

• Use a knife only for its intended purpose.

• Leave knives soaking under water.

Open Ended

Describe two ways to prevent slips, trips, and falls in a restaurant or food-service establishment.

Open Ended

Reflecting on this lesson, what is one area of workplace safety in restaurants that you would like to learn more about or still have questions on?

Multiple Choice

After learning about preventing accidents and injuries in foodservice operations, what is one key action you can take to help prevent accidental fires?

• Schedule regular cleaning of equipment and work surfaces

• Ignore electrical hazards

• Use as many plugs as possible in one outlet

• Leave grease buildup in hoods and ducts