Chapter 4 Occupational Safety Hazards

Which of the following statements best defines the moral responsibility of an establishment regarding occupational safety?

• Employees should adapt to any working condition regardless of its risks.

• Only employees working in high-risk areas deserve safety precautions.

• No one should risk their health for work, and hazards should be minimized.

OSH stands for what?

• Occupational Standard Hygiene

• Occupational Standard Hazards

• Occupational Safety Hazards

Which of the following workplace hazards is commonly overlooked but still poses significant risks to employees?

• Working in extreme temperatures

• Standing for long hours without rest

• Using heavy machinery

An establishment prohibits cashiers from sitting during their shift despite long working hours. This is a violation of which occupational safety principle?

• Administrative control

• Lack of engineering control

• Employee negligence

What is one of the main financial risks for an establishment that fails to implement occupational safety measures?

• Higher employee wages

• Increased hospitalization costs and legal liabilities

• Higher cost of raw materials

Mashalla Hotel offers performance-based bonuses to its employees who maintain an accident-free record. What safety approach does this represent?

• Administrative control
  

• Engineering control

• Legal compliance

What is the best method to prevent occupational hazards in food service operations?

• Completely eliminating all risks in the workplace

• Allowing employees to decide which safety measures to follow

• Providing proper training, safety equipment, and adherence to protocols

Which of the following is an example of an engineering control in occupational safety?

• Providing safety training to employees

• Requiring employees to wear gloves while cooking

• Installing anti-slip flooring in the kitchen

A food service worker is mopping the floor but fails to put up a warning sign. What is the primary cause of the potential accident?

• Lack of administrative control

• Employer negligence

• Poor engineering design

• Employee negligence

Which of the following statements about PPE in food service operations is TRUE?

• PPE is only necessary for construction workers, not food service workers.

• PPE has minimal impact on preventing workplace injuries.

• Employers must provide PPE such as gloves, aprons, and slip-resistant footwear.