WorksheetsWJEC Hospitality and Catering 1.3
Total questions: 28
Worksheet time: 14mins
What is the main purpose of the legislations in the hospitality and catering industry?
To increase profits for businesses
To protect employers, employees, and customers
To reduce the number of employees
To promote international trade
Who is responsible for enforcing the laws in the hospitality and catering industry?
The competitors
The suppliers
The government
The customers
What are the implications for a business that does not follow the laws?
They will have lower costs
They will receive a reward
They may face legal consequences
They will gain more customers
What is one of the employer's responsibilities in the hospitality and catering industry?
To increase working hours
To reduce employee wages
To provide a safe working environment
To ignore safety regulations
What should you know about risk assessments?
How to ignore them
How to carry out and complete them
How to delegate them to customers
How to avoid them
What is the purpose of safety symbols in the hospitality and catering industry?
To entertain customers
To confuse employees
To signpost hazards
To decorate the workplace
What does COSHH stand for?
Control of Substances and Health Hazards
Control of Safety and Health Hazards
Control of Safety and Hazardous Substances
Control of Substances Hazardous to Health
What is the first step in a risk assessment?
Evaluate the risk
Identify the personal hazard
Make suggestions for improvements
Record findings
What should be done after identifying who may be harmed in a risk assessment?
Increase the risk
Remove the risk
Evaluate the risk
Ignore the risk
What is a control measure in a risk assessment?
A method to ignore risk
A suggestion to reduce risk
A way to increase risk
A tool to measure risk
What should you be able to do with an accident and risk assessment form?
Ignore it
Complete it and apply risk levels
Delegate it to others
Use it for decoration
What is HACCP an acronym for?
Hazard and Critical Control Procedure
Hazard Analysis and Control Point
Hazard and Control Critical Point
Hazard Analysis Critical Control Point
What is the main focus of HACCP?
Financial management
Food safety
Employee training
Customer satisfaction
What should be done if something goes wrong at a critical control point?
Increase production
Reduce staff
Decide on actions to take
Ignore the issue
What is the purpose of completing a HACCP document?
To entertain customers
To reduce employee workload
To ensure food safety procedures are followed
To increase sales
What are the three types of food safety hazards covered by HACCP?
Financial, operational, and strategic
Technical, environmental, and social
Legal, ethical, and cultural
Biological, chemical, and physical
What is the first step in the HACCP process?
Identify hazards
Monitor CCPs
Identify critical control points
Set limits for CCPs
What should be done after identifying hazards in the HACCP process?
Increase them
Identify critical control points
Ignore them
Remove them
What is a critical control point (CCP) in HACCP?
A point where things can go wrong
A point to reduce costs
A point to entertain customers
A point to increase production
What should be set for each CCP in the HACCP process?
Customer satisfaction levels
Financial goals
Limits (e.g., cooking temperature)
Employee targets
What is the purpose of monitoring CCPs in the HACCP process?
To increase sales
To prevent problems from reoccurring
To reduce employee workload
To entertain customers
What should be done if there is a problem with a CCP?
Put an action in place
Ignore it
Increase production
Reduce staff
What is the final step in the HACCP process?
Identify hazards
Set limits for CCPs
Monitor CCPs
Keep monitoring and checking CCPs
What is the purpose of a robust HACCP assessment?
To ensure food safety
To reduce employee workload
To entertain customers
To increase profits
What is one of the food safety hazards covered by HACCP?
Financial
Biological
Technical
Legal
What is the purpose of setting limits for CCPs in the HACCP process?
To entertain customers
To reduce employee workload
To ensure safety standards are met
To increase sales
What should be done if a hazard is identified in the HACCP process?
Remove it
Increase it
Place appropriate control measures
Ignore it
What is the purpose of completing records in the HACCP process?
To show that procedures are working
To increase sales
To entertain customers
To reduce employee workload
