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Worksheets23. Safe Working Practices
Total questions: 35
Worksheet time: 18mins
Name
Class
Date
1.
1. While holding hot utensils always use:
a)
A) Wet duster
b)
B) Dry duster
c)
C) Bare hands
d)
D) Apron
2.
2. The cold room alarm must be checked:
a)
A) Once a month
b)
B) Once a year
c)
C) Once 2 year
d)
D) Once a week
3.
3. After using a knife, you will:
a)
A) Put it in the sink for washing
b)
B) Clean it and keep it back in place
c)
C) Sharpen it and keep it back
d)
D) Leave it on the work table for reuse
4.
4. While using a knife for cutting vegetables, you should:
a)
A) Clean your palm first
b)
B) Use gloves
c)
C) Sharpen it first
d)
D) Use a large cutting board
5.
5. While working in galley you should wear:
a)
A) Boiler suit
b)
B) Non-skid safety shoes
c)
C) Loose and comfortable clothes
d)
D) Proper slippers
6.
6. To prevent risk of fire in the galley you should:
a)
A) Keep the fire extinguisher ready for use.
b)
B) Use foam type of extinguisher
c)
C) Remove oil from the trays before transporting
d)
D) Use deeper pan for frying
7.
7. What is the primary purpose of safe working practices in the galley?
a)
a) Ensuring passenger comfort
b)
b) Preventing accidents and injuries
c)
c) Saving fuel costs
d)
d) Enhancing the taste of food
8.
8. Why is it important to maintain good personal hygiene in the galley?
a)
a) To impress the passengers
b)
b) To reduce water consumption
c)
c) To prevent contamination of food
d)
d) To save on cleaning supplies
9.
9. Which fire extinguisher is suitable for use in a galley?
a)
a) Type A (Water)
b)
b) Type B (CO2)
c)
c) Type C (Dry Chemical)
d)
d) Type D (Metal)
10.
10. When should you use oven mitts or gloves in the galley?
a)
a) Only during inspections
b)
b) When dealing with hot surfaces or objects
c)
c) When setting the table
d)
d) When washing dishes
11.
11. What should you do if you spill oil or grease on the galley floor?
a)
a) Ignore it and continue working
b)
b) Clean it up immediately to prevent slips and falls
c)
c) Wait for someone else to clean it up
d)
d) Cover it with a rug
12.
12. In the event of a grease fire in the galley, what should you do?
a)
a) Pour water on it
b)
b) Use a fire extinguisher suitable for grease fires
c)
c) Ignore it; it will burn out on its own
d)
d) Cover it with a cloth
13.
13. What should you wear in the galley to protect your feet?
a)
a) Sandals
b)
b) High heels
c)
c) Closed-toe, non-slip shoes
d)
d) Barefoot
14.
14. When should you use a cutting board in food preparation?
a)
a) Never, it's not necessary
b)
b) Only for vegetables
c)
c) Always when cutting or chopping food
d)
d) Only for meat
15.
15. How often should you check the expiration dates on food items in the galley?
a)
a) Every few months
b)
b) Only when you run out of a particular item
c)
c) Never, they don't expire
d)
d) Regularly and before use
16.
16. What is the proper way to lift heavy objects in the galley?
a)
a) Use your back to lift
b)
b) Bend your knees and keep your back straight
c)
c) Use your elbows to lift
d)
d) Lift with one hand to save time
17.
17. What should you do if you notice a leaking pipe in the galley?
a)
a) Ignore it; it's not your responsibility
b)
b) Report it to the appropriate personnel
c)
c) Try to fix it yourself
d)
d) Use duct tape to patch it up
18.
18. What is the first step in safely operating kitchen equipment in the galley?
a)
a) Plug it in
b)
b) Turn it on
c)
c) Read the user manual and follow instructions
d)
d) Ask a colleague for guidance
19.
19. When handling sharp knives in the galley, what should you do?
a)
a) Use them quickly to save time
b)
b) Always cut towards your body
c)
c) Use a cutting board and cut away from your body
d)
d) Wear gloves to protect your hands
20.
20. What should you do before using electrical appliances in the galley?
a)
a) Use them as is
b)
b) Check the plug for damage and ensure proper grounding
c)
c) Plug in as many appliances as possible to save time
d)
d) Skip the safety checks
21.
21. Which of the following is NOT a safe practice for storing food in the galley?
a)
a) Labeling and dating all containers
b)
b) Storing raw meat above ready-to-eat food
c)
c) Keeping food covered and protected
d)
d) Monitoring and maintaining proper temperatures
22.
22. What is the most appropriate way to store cleaning chemicals in the galley?
a)
a) In food storage areas to save space
b)
b) In their original containers, away from food
c)
c) Mixed together in one container for efficiency
d)
d) With personal hygiene products
23.
23.What should you do if you encounter a fire in the galley that cannot be controlled with a fire extinguisher?
a)
a) Run away and abandon the galley
b)
b) Use water to extinguish it
c)
c) Activate the fire alarm and evacuate the area
d)
d) Try to smother it with a blanket
24.
24. What should you do if you cut yourself while working in the galley?
a)
a) Continue working and ignore the injury
b)
b) Wash it with soap and water, apply an antiseptic, and cover with a bandage
c)
c) Wait for someone else to notice and help
d)
d) Hide the injury to avoid trouble
25.
25. When lifting heavy loads in the galley, what is the appropriate stance?
a)
a) Keep your feet close together
b)
b) Keep your back straight and bend at the waist
c)
c) Keep your feet shoulder-width apart, bend your knees, and lift with your legs
d)
d) Keep your feet together and bend forward
26.
26. How often should you inspect and test fire alarms and smoke detectors in the galley?
a)
a) Monthly
b)
b) Once a year
c)
c) Never, they are self-maintaining
d)
d) Only when you smell smoke
27.
27. What should you do if you find a malfunctioning piece of kitchen equipment in the galley?
a)
a) Continue using it; it's not a big deal
b)
b) Attempt to repair it yourself
c)
c) Report it to the appropriate personnel and avoid using it until it's fixed
d)
d) Wait for someone else to notice
28.
28. How should you handle a fire involving electrical equipment in the galley?
a)
a) Use a water-based fire extinguisher
b)
b) Pull the plug out of the socket
c)
c) Use a fire extinguisher rated for electrical fires
d)
d) Try to blow it out
29.
29. What is the safest way to transport hot liquids or pots in the galley?
a)
a) Use your hands to carry them
b)
b) Balance them on your head
c)
c) Use proper handles and pot holders or trolleys
d)
d) Have a colleague carry them for you
30.
30. How should you handle raw and cooked food in the galley to prevent cross-contamination?
a)
a) Use the same cutting board for both
b)
b) Store them in the same containers
c)
c) Keep them separate and use different cutting boards and utensils
d)
d) Mix them together to save space
31.
31. What should you do if you suspect that food in the galley is spoiled or contaminated?
a)
a) Serve it to passengers; they won't notice
b)
b) Consume it yourself to avoid wasting food
c)
c) Discard it properly and report the issue
d)
d) Store it in the freezer to preserve it
32.
32. How often should you wash your hands in the galley?
a)
a) Only before and after meals
b)
b) Every few hours
c)
c) After handling raw food, using the restroom, and before meal preparation
d)
d) Never, if you wear gloves
33.
33. What is the purpose of safety drills in the galley?
a)
a) To disrupt work routines
b)
b) To test fire alarms
c)
c) To prepare the crew for emergencies and ensure they know what to do
d)
d) To socialize with colleagues
34.
34. How should you handle a can of food that appears damaged or swollen in the galley?
a)
a) Open it and use the contents anyway
b)
b) Throw it overboard
c)
c) Report it and discard it properly
d)
d) Store it in the pantry for later use
35.
35. What should you do if you notice a pest infestation in the galley?
a)
a) Ignore it; it's not a big deal
b)
b) Set up traps and try to handle it yourself
c)
c) Report it to the appropriate personnel for professional pest control
d)
d) Leave the area and find another place to work
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