LO1.3

Which law requires employers to control exposure to hazardous substances in the workplace?

• Health and Safety at Work Act 1974

• Control of Substances Hazardous to Health Regulations (COSHH) 2002

• Manual Handling Operations Regulations 1992

• Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 2013

What is the main purpose of the Health and Safety at Work Act 1974?

• To regulate food hygiene standards

• To ensure the health, safety, and welfare of employees at work

• To report workplace injuries

• To provide personal protective equipment

Which regulation specifically addresses the safe manual handling of loads in the workplace?

• Personal Protective Equipment at Work Regulations (PPER) 1992

• Manual Handling Operations Regulations 1992

• COSHH 2002

• RIDDOR 2013

What does PPER stand for in the context of workplace safety?

• Personal Protective Equipment at Work Regulations

• Public Protection and Emergency Response

• Personal Performance Evaluation Report

• Professional Protective Equipment Register

Which regulation requires the reporting of certain workplace injuries, diseases, and dangerous occurrences?

• COSHH 2002

• Health and Safety at Work Act 1974

• RIDDOR 2013

• Manual Handling Operations Regulations 1992

Who is responsible for providing health and safety training to all staff in a hospitality and catering environment?

• Employees

• Employers

• Customers

• Suppliers

Which of the following is NOT a group whose health and security risks must be considered in hospitality and catering?

• Employers

• Employees

• Suppliers

• Neighbours

What is the purpose of completing an accident form in the workplace?

• To order new equipment

• To record details of workplace accidents and injuries

• To schedule staff shifts

• To monitor food temperatures

What is a risk assessment used for in hospitality and catering?

• To assess food quality

• To identify and evaluate potential hazards and risks

• To calculate staff wages

• To design menus

Which of the following best describes a critical control point in HACCP?

• A point where food is served to customers

• A step where a hazard can be prevented, eliminated, or reduced to a safe level

• A location where staff take breaks

• A point where food is stored