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Basic Guidelines and Environmental Safety

Total questions: 15

Worksheet time: 30mins

Name
Class
Date
1.

Which of the following agencies is responsible for enforcing safety standards in the workplace?

a)

OSHA

b)

EPA

c)

FDA

d)

CMS

2.

____________________ is when a licensed professional fails to provide services per the standards set by the governing body, subsequently causing harm to the patient

a)

laziness

b)

malpractice

c)

negligence

d)

liability

3.

Which of the following agencies is responsible for protecting and advancing public health?

a)

FDA

b)

EPA

c)

OSHA

d)

CDC

4.

Which of the following agencies is responsible for protecting human health and the environment?

a)

EPA

b)

OSHA

c)

FDA

d)

CMS

5.

Being legally responsible for causing harm is

a)

laziness

b)

malpractice

c)

negligence

d)

liability

6.

What is a regulation?

a)

A rule maintained by the facility

b)

A rule maintained by by an authority

c)

A rule made up by your boss

7.

What is the study of promoting the safety of a person by adapting the environment and preventing injury?

a)

Cardiology

b)

Wellness

c)

Body mechanics

d)

Ergonomics

8.

Two major aspects of health care that employees are responsible for are: 1)keeping patients and themselves safe and 2)providing the proper quality of care.

a)

True

b)

False

9.

What is the purpose of safety data sheets?

a)

To list information such as precautions and possible hazards of a chemical

b)

To describe who can use the chemical

c)

To describe past accidents related to the chemical

d)

To list the ingredient concentrations in a chemical

10.

What is a sickness that results from eating a food that is infected with bacteria?

a)

Foodborne

b)

Bloodborne

c)

Vectorborne

d)

Airborne

11.

Where should evacuation plans be posted?

a)

In plain sight, on every floor in every wing of the facility

b)

In every room

c)

Only in the supervisors office

d)

In the stairwells

12.

Which of the following is NOT a safe way to prepare foods?

a)

Chill perishable foods promptly

b)

Wash your hands frequently

c)

Cook foods to the proper temperature

d)

Keep raw and cooked meat together to prolong freshness

13.

Which of the following acronyms can help you remember what steps to take if a fire should occur in your facility?

a)

FIRE

b)

TRACE

c)

RACE

d)

RAIN

14.

Symptoms of foodborne illness resemble ____.

a)

The flu

b)

The common cold

c)

Allergies

d)

Asthma

15.

There is a fire on the second floor of the Community Rehabilitation Center. Camilla is trying to lead her patients to safety, but the primary exit is blocked by fire. What should Camilla try next?

a)

Open the windows

b)

Use the secondary exit

c)

Panic and call for help

d)

Hide in the closet