WorksheetsFoodservice Safety and First Aid Quiz
Total questions: 30
Worksheet time: 15mins
What is the primary purpose of Personal Protective Equipment (PPE) in foodservice operations?
To enhance the appearance of employees
To minimize exposure to workplace hazards that cause injuries and illnesses
To make employees more comfortable while working
To increase productivity and efficiency
What is an acceptable type of footwear for foodservice employees?
Skid-resistant shoes with low, sturdy heels
Comfortable sandals
Open-heeled clogs
Flip-flops
When should employees replace their protective clothing and equipment?
Only when they feel uncomfortable
When they notice wear, defects, or damage that may reduce effectiveness
Once a year during safety training
After a single use to ensure hygiene
What is a recommended safety measure for preventing slips, trips, and falls in exterior areas?
Clean the parking lot once a month.
Replace burned-out bulbs in outdoor lighting immediately.
Avoid removing debris after storms to prevent waste disposal.
Leave potholes in the pavement as they can be good for drainage.
What should be done when a spill occurs on an interior floor to prevent slips and falls?
Ignore the spill and wait for the next scheduled cleaning.
Leave the spill until the end of the workday.
Only clean the spill if a guest or employee complains about it.
Clean the spill immediately, post a “Caution: Wet Floor” sign, and warn employees and guests.
To prevent trips and falls in areas with floor coverings like rugs or mats, what is a key safety practice?
Ensure rug edges are securely bound and free of holes, tears, and fraying.
Make sure rugs and mats are loose to allow for ventilation.
Use floor coverings only in dry areas, avoiding wet zones entirely.
Only use mats in high-traffic areas and not in food preparation zones.
Which area has the highest number of slips, trips, and falls?
Ramps and sidewalks
Carpeted hallways
Steps, floors, and pavement
Straight, step, and stool ladders
When should floors be cleaned?
Once a day
Every 2 days
Once a week
Every 2 weeks
When standing on a straight ladder, never stand on the
top half.
middle rungs.
top two rungs.
bottom two rungs.
Straight ladders should reach at least how many feet above the spot where the top of the ladder will rest?
1
3
2
4
Step ladders and step stools
should be tall enough so that the user does not have to stand on the top step.
should be placed on a box or other object before use.
can only be used when standing on the top step.
do not need to have nonskid feet.
When lifting a load, bend from the
waist and lift with the back.
knees and lift with the legs.
waist and lift to the shoulders.
waist and lift with the strongest arm.
When carrying loads, remember to
twist at the waist when turning.
keep hands close together on the load.
move as quickly as possible to the destination.
keep stomach muscles firm and tuck in the lower back.
When carrying hot food, food handlers should
warn others that they are coming through.
move quickly because the food will cool off.
move extremely slowly because the food is so hot.
always have the right-of-way and move at their own pace.
A good first-aid program requires equipment, training, a concerned attitude for the injured, and
a doctor.
a detailed first-aid program manual.
a thorough follow-up.
a paramedic.
A person who is not breathing or whose heartbeat has stopped may be helped by the use of
CPR.
first aid.
the Heimlich maneuver.
a cold compress.
A technique for trying to remove food and other objects from the airway of a choking person is
first aid.
CPR.
RICE.
the abdominal thrust maneuver.
Common minor injuries include
a heart that has stopped beating.
choking.
cuts and scrapes.
breathing that has stopped.
Massaging muscles, applying a cold compress or heat therapy, and taking an over-the-counter pain reliever are first aid steps for
muscle cramps.
cuts and scrapes.
sprains.
strains.
Heat detectors are activated by a significant
increase in oxygen.
increase in temperature.
decrease in oxygen.
decrease in temperature.
Smoke detectors sound an alarm when smoke is detected and to work well require
high temperatures.
a decrease in oxygen.
an increase in oxygen.
a flow of air.
Flame detectors are devices that use infrared and ultraviolet sensors that respond to
a decrease in temperature.
the movement of flame or its radiant energy.
an increase in temperature.
an increase in oxygen.
To prevent grease fires, schedule regular cleaning of
pots and pans.
dishware and utensils.
hoods and filters.
cold- and dry-storage areas.
How often should hoods and ducts be cleaned by a professional company that specializes in cleaning foodservice environments?
Once a month
Once a week
A minimum of twice per year
Once a year
Fires involving combustible cooking oils and fats are classified as what class of fire?
A
B
C
K
Which class of fire occurs mostly in food storage rooms and restrooms?
A
B
C
K
Which type of fire extinguisher should be used on a fire involving the deep-fat fryer?
APW
CO2
Dry
Class K wet chemical
Carbon dioxide extinguishers should be used on which types of fire?
A and B only
A and C only
B and C only
A/B/C only
If there is a fire in the kitchen and it is uncertain whether it’s safe to fight it, what action should be taken?
Attempt to fight the fire, even if it’s large.
Immediately call 911 and evacuate the staff and guests.
Wait for the fire to burn out on its own.
Call the fire department and re-enter the building to check for hazards.
What steps should be taken if the fire is too large or dangerous to fight?
Try to put out the fire using water.
Continue working and ignore the fire.
Evacuate the building, turn off the gas valve, and meet at a preassigned location.
Wait until the fire burns itself out.
