Safety Test

The most common route of exposure to chemicals in industrial application is:

• Inhalation

• Absorption

• Ingestion

When operating a kitchen machine, why is it important to keep loose clothing and long hair tucked or tied close to the body?

• it isn't important

• so clothing and hair do not get caught in the machine

• so food does not taste funny

• so clothing and hair do not get dirty

Which of the following should be attached to kitchen machines to help protect workers?

• a warning sign

• machine guard

• instruction manual

• safety inspection sticker

When a knife falls, the worker should:

• reach out to catch it before it hits the floor

• stick out a foot to block it from falling to the floor

• step out of the way to let it fall to the floor

• throw something on the floor to keep it from getting dirty

Young workers are exposed to electrical hazards from:

• unsafe work practices

• using improperly wired or ungrounded outlets

• using worn or damaged electrical cords, and outlets

Which of the following is an example of personal protective equipment?

• apron

• closed toe shoes

• latex gloves while handling chemicals

When working with a chef's knife a worker might  often have this type of injury?

• Cut

• Burn

• Slip

• Sprains

What type of injury might you get when working with a fryer?

• Cut

• Burn

• Sprain

• Slips

When is it necessary to run in the kitchen area?

• When your team needs help

• When it is snowing outside

• a demanding customer wants their order

• no one should run in the kitchen area

A condition with symptoms of heavy sweating and rapid pulse as a result of your body overheating due to heat that causes a depletion of body fluids and electrolytes in a commercial kitchen?

• heat stroke

• heat exhaustion