WorksheetsLO1.3
Total questions: 20
Worksheet time: 10mins
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
What should be done if a critical control point in HACCP is not under control?
Ignore the issue
Take corrective action to remove or reduce the risk
Continue as normal
Inform customers immediately
Which document is used to show that food safety procedures are being followed in HACCP?
Accident form
Staff rota
HACCP record
Menu plan
What does HACCP stand for?
Hazard Analysis and Critical Control Points
Health and Catering Control Procedures
Hazard and Accident Control Plan
Health and Catering Compliance Programme
Which of the following is an example of a hazard that might be identified in a kitchen risk assessment?
Staff uniforms
Wet floors
Menu prices
Customer feedback
Who is responsible for completing risk assessments in the workplace?
Only the customers
Only the suppliers
Employers and sometimes delegated employees
Only the local council
What is the main aim of the Control of Substances Hazardous to Health Regulations (COSHH)?
To ensure food is cooked properly
To protect people from the risks associated with hazardous substances
To monitor staff attendance
To regulate food prices
Which of the following is a responsibility of employees under health and safety law?
To provide training to others
To follow health and safety procedures and use equipment correctly
To write new regulations
To inspect other businesses
What should be included in a risk assessment?
Only the names of staff
Identification of hazards, who might be harmed, and how to control the risks
The menu for the day
The number of customers served
Which of the following is NOT a principle of HACCP?
Identifying critical control points
Deciding on corrective actions
Completing records to show procedures are working
Ignoring hazards if they seem minor
Why is it important to complete records as part of HACCP procedures?
To keep staff busy
To provide evidence that food safety procedures are being followed
To increase paperwork
To advertise the business
