Unit 113 Health and safety and food safety awareness in catering

Which one of the following is a legal responsibility for employees?

• Wearing latex gloves during food preparation.

• Follow employers’ guidance and training.

• Changing personal protective equipment daily.

• Reporting customer complaints.

Which one of the following is a legal responsibility for employers?

• Supply and issue uniforms for staff.

• Employ only appropriately qualified staff.

• Provide meals for staff during shifts

• Make sure that equipment is in working order.

Pick one of the following to identify the manual handling hazard?

• Lifting heavy objects incorrectly.

• Clearing ovens without goggles.

• Using the wrong knife for the job.

• Storing cardboard boxes in a kitchen.

Which one of the following is a slip hazard?

• Use of blunt knives.

• Water spillage on the floor.

• Broken electrical equipment.

• Chemicals stored above head height.

The most important reason to report hazards is to

• prevent damage to equipment

• comply with relevant legislation

• get service quickly back on track

• avoid negative customer feedback.

Which one of the following is the main reason for a risk assessment?

• To protect people from harm.

• To promote effective teamwork.

• To please customers.

• To please the supervisor.

Which one of the following is the most important reason to follow safe

working procedures relevant to the job?

• To maintain management team requirements.

• To keep the workplace clean and tidy.

• To prevent personal accidents and injuries.

• To present a positive image of organisation.

Safe working procedures must be followed by who ?

• employees under 18 years of age only

• employees over 18 years of age only

• supervisors only

• all employees.

Which two of the following are personal responsibilities under food safety

law?

1. To maintain excellent personal hygiene.

2. To provide a professional company image.

3. To prevent customers giving negative feedback.

4. To report food safety concerns.

• 1 and 2.

• 2 and 3.

• 3 and 4.

• 4 and 1.

Choose the definition of a hazard in a catering environment?

• Anything that may cause harm.

• Anything that stops injuries from occurring.

• A document that reports accidents.

• A report detailing cleaning processes.