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WorksheetsSafety
Total questions: 23
Worksheet time: 18mins
Name
Class
Date
1.
What is a safe procedure for preventing cuts?
a)
Keep using chipped or cracked glass and dishes
b)
Discard open cans and their lids after your shift
c)
Sweep up broken glass or dishes immediately
d)
Pick up broken glass or dishes with your hands
2.
A bench mixer has exposed electrical wires. What potential accident may this cause?
a)
Cuts
b)
Falls
c)
Shocks
d)
Strains
3.
Which guideline is best to follow to prevent burns?
a)
Keep oven doors open
b)
Step aside while opening oven doors to avoid the rush of steam
c)
Clean the oven immediately after use
d)
Use side towels as pot holders when moving hot pans
4.
Which guideline will assist in preventing kitchen accidents?
a)
Lift heavy objects with the back, not the legs
b)
Clean ovens, ventilation hoods, and change filters often
c)
Store chemicals in food storage containers to prevent spillage
d)
Wear long hair down and large pieces of jewelry
5.
Maria spilled tea on the floor. What should she do to prevent an accident?
a)
Clean up the spill immediately and display a "Wet Floor" sign
b)
Cover the spill with a paper towel
c)
Leave the spill until it can be cleaned later and display a "Wet Floor" sign
d)
Leave alone until a supervisor is notified
6.
Jane was putting a large bag of flour on a high shelf and turned while reaching causing sudden pain and swelling in her back. Jane most likely experienced what type of accident?
a)
Burn
b)
Cut
c)
Shock
d)
Strain
7.
What is the purpose of OSHA?
a)
Be sure sanitation standards are met
b)
Ensure chemicals are made safely
c)
Ensure safe working conditions
d)
Guarantee insurance to all employees
8.
OSHA requires chemical manufacturers to supply what forms with the sales of their products?
a)
EPA
b)
IPM
c)
MSDS
d)
USDA
9.
What is a procedure for preventing burns during food preparation?
a)
Be sure foods put into hot grease are wet and cold
b)
Get help to carry heavy, hot containers
c)
Turn pan handles toward the front of the range
d)
Wear loose-fitting clothes
10.
Which procedure will not help prevent grease fires?
a)
Keeping ranges, ovens, and hoods free from grease
b)
Throwing water on hot grease
c)
Watching hot fat at all times
d)
Wiping up spilled oil and fat with a paper towel and detergent
11.
What is a safe procedure when connecting or disconnecting an electrical appliance to prevent electrical shock?
a)
Use dry hands and hold onto the cord
b)
Use dry hands and hold onto the plug
c)
Wear an apron and closed-toed shoes
d)
Wear an apron and open-toed shoes
12.
Flooring materials in the kitchen and service areas should have what characteristic?
a)
Carpeted
b)
Shiny and attractive
c)
slip-resistant and porous
d)
slip-resistant and nonporous
13.
What is appropriate first aid for a person with a burn?
a)
Break open blisters
b)
Apply ointment
c)
Place under gently running cool water
d)
Place under gently running warm water
14.
A restaurant's emergency preparedness plan should include procedures for responding to:
a)
weather-related emergencies
b)
foodborne illness outbreaks
c)
afternoon rain showers
d)
an employee calling in sick to work
15.
Which describes a third-degree burn?
a)
Skin partly destroyed, blisters forming
b)
Skin partly destroyed, charring present
c)
Skin reddened, blisters formed
d)
Skin reddened, but unbroken
16.
When using a fire extinguisher, think of the word PASS and follow what steps?
a)
Point, act, store, squeeze
b)
Point, aim, squeeze, sweep
c)
Pull, act, sweep, and store
d)
Pull, aim, squeeze, and sweep
17.
What would be the class of a fire consisting of live electrical equipment?
a)
A
b)
B
c)
C
d)
D
18.
The three things necessary for a fire to burn are:
a)
Fuel, oil, and heat
b)
oxygen, fuel, and heat
c)
Oxygen, fuel, and oil
d)
oxygen, water, and fuel
19.
Which describes a second-degree burn?
a)
Skin partly destroyed, blisters forming
b)
Skin partly destroyed, charring present
c)
Skin reddened, blisters formed
d)
Skin reddened, but unbroken
20.
What would be the class of a fire consisting of wood, paper, or rubbish?
a)
A
b)
B
c)
C
d)
D
21.
What is appropriate first aid for a person with a severe cut?
a)
Have injured person lie down with feet elevated
b)
Place pressure over wound with clean cloth
c)
Report to OSHA
d)
Run under cold water
22.
Which describes a first-degree burn?
a)
Skin partly destroyed, blisters forming
b)
Skin partly destroyed, charring present
c)
Skin reddened, blisters formed
d)
Skin reddened, but unbroken
23.
What is appropriate first aid for a person with chemical poisoning from a commercial kitchen cleaner?
a)
Call a Poison Control Center and have the cleaner's information with you
b)
Induce vomiting immediately
c)
Administer activated charcoal immediately
d)
Perform cardiopulmonary resuscitation
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