Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

CA1 Workplace Safety

Total questions: 51

Worksheet time: 26mins

Name
Class
Date
1.

Indicate whether the statement is true or false. 1. A 17-year-old employee can operate, set up, and clean hazardous equipment such as meat slicers.

a)

True

b)

False

2.

Indicate whether the statement is true or false. 2. Even if an actual injury did not occur, any event that makes guests or employees feel less safe should be investigated and reported.

a)

True

b)

False

3.

Indicate whether the statement is true or false. 3. The Fair Labor Standards Act established provisions for child labor.

a)

True

b)

False

4.

Indicate whether the statement is true or false. 4. Managers are legally liable for maintaining a harassment-free environment.

a)

True

b)

False

5.

Indicate whether the statement is true or false. 5. When a complaint is made, a manager should discuss the complaint with all employees.

a)

True

b)

False

6.

Indicate whether the statement is true or false. 6. Always fill cups with hot beverages, such as coffee or tea, to the rim.

a)

True

b)

False

7.

Indicate whether the statement is true or false. 7. CPR removes food or other obstacles from the airway of a choking person.

a)

True

b)

False

8.

Indicate whether the statement is true or false. 8. PASS stands for: pull the pin, aim at the base of the fire, squeeze the trigger, and sweep from side to side.

a)

True

b)

False

9.

Indicate whether the statement is true or false. 9. Store heavy loads out of the way on top shelves.

a)

True

b)

False

10.

Indicate whether the statement is true or false. 10. Employees should wear rubber or disposable plastic gloves when handling hot items.

a)

True

b)

False

11.

The legal responsibility that one person has to another is referred to as

a)

liability.

b)

insurance.

c)

legal concern.

d)

reasonable care.

12.

What federal law addresses the activities that young employees are allowed to do?

a)

Occupational Safety and Health Act (OSHA)

b)

Fair Labor Standards Act (FLSA)

c)

Federal Employees Compensation Act (FECA)

d)

Immigration and Nationality Act (INA)

13.

An unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruption of work is a(n)

a)

near miss.

b)

accident.

c)

evacuation.

d)

investigation.

14.

What type of hazard are chemicals that can cause damage to property and immediate injury?

a)

Physical

b)

Health

c)

Environmental

d)

Biological

15.

What type of hazard are chemicals that cause short- or long-term injuries or illnesses?

a)

Environmental

b)

Physical

c)

Health

d)

Biological

16.

Chemicals that are toxic, carcinogenic, irritating, or corrosive are part of which hazard?

a)

Environmental

b)

Physical

c)

Biological

d)

Health

17.

What document does OSHA require chemical manufacturers and suppliers to provide for each chemical they sell?

a)

Chemical Safety Data Sheet

b)

Health Hazard Standard

c)

Hazard Communication Standard

d)

Safety Data Sheet

18.

The question “Are chairs and other furniture in good condition?” would most likely be found on which document?

a)

Safety Data Sheet

b)

Safety Audit Checklist

c)

Chemical Safety Data Sheet

d)

Emergency Plan

19.

An event in which property damage or injury is narrowly avoided is a(n)

a)

hazard.

b)

accident.

c)

near miss.

d)

safety violation.

20.

If a chemical is corrosive, it

a)

is flammable.

b)

is stored under pressure.

c)

should be locked in a cabinet.

d)

causes material to dissolve.

21.

What can a manager do to determine the level of safety in his or her operation?

a)

Develop a HACCP program.

b)

Conduct a general safety audit.

c)

Ask chemical suppliers to provide SDSs.

d)

Document the operation’s safety program.

22.

A sous chef burns himself while working. What type of hazard is this?

a)

Environmental

b)

Physical

c)

Health

d)

Biological

23.

Who is qualified to repair equipment and determine that it is safe to use?

a)

General manager

b)

Chef

c)

Certified technician

d)

Health inspector

24.

What kind of policy should be put into place so that employees can voice concerns about harassment?

a)

Don’t ask, don’t tell

b)

Open-door

c)

Legal representation

d)

Employment contract

25.

Fires involving combustible cooking oils and fats are classified as what class of fire?

a)

A

b)

B

c)

C

d)

K

26.

Which class of fire occurs mostly in food storage rooms and restrooms?

a)

A

b)

B

c)

C

d)

K

27.

Which type of fire extinguisher should be used on a fire involving the deep-fat fryer?

a)

APW

b)

CO₂

c)

Dry

d)

Class K

28.

Carbon dioxide extinguishers should be used on which type of fires?

a)

A and B only

b)

A and C only

c)

B and C only

d)

A/B/C only

29.

A fire involving a cord or outlet would be classified as what class of fire?

a)

A

b)

B

c)

C

d)

K

30.

Which extinguishers are filled with a fire-retardant powder that interrupts the chemical action that sustains fire?

a)

APW

b)

Multipurpose dry chemical

c)

Carbon dioxide

d)

Class K chemical

31.

What detector uses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy?

a)

Flame detector

b)

Ionization detector

c)

Thermostat

d)

Photoelectric detector

32.

When carrying hot food, food handlers should

a)

warn others that they are coming through.

b)

move quickly because the food will cool off.

c)

move extremely slowly because the food is so hot.

d)

always have the right-of-way and move at their own pace.

33.

Which area has the highest number of slips, trips, and falls?

a)

Ramps and sidewalks

b)

Carpeted hallways

c)

Steps, floors, and pavement

d)

Straight, step, and stool ladders

34.

When should floors be cleaned?

a)

Once a day

b)

Every 2 days

c)

Once a week

d)

Every 2 weeks

35.

Where should you NEVER stand on a straight ladder?

a)

Top half

b)

Middle rungs

c)

Top two rungs

d)

Bottom two rungs

36.

When lifting a load, bend from the

a)

waist and lift with the back.

b)

knees and lift with the legs.

c)

waist and lift to the shoulders.

d)

waist and lift with the strongest arm.

37.

When carrying loads, remember to

a)

twist at the waist when turning.

b)

keep hands close together on the load.

c)

move as quickly as possible to your destination.

d)

keep stomach muscles firm and tuck in the lower back.

38.

Managers should schedule at least one person on every shift who is trained and certified in

a)

fighting fires.

b)

treating burns.

c)

CPR and the Heimlich maneuver.

d)

lifting and ladder usage.

39.

Who is responsible for creating a safe environment?

a)

Everyone

b)

Manager

c)

Chef

d)

Busers

40.

A(n) ____________________ is conducted to judge the level of safety in the operation.

a)

safety audit

b)

fire drill

c)

maintenance check

d)

risk assessment

41.

____________________ are based on existing safety practices and the insurance carrier’s requirements.

a)

Safety programs

b)

Financial reports

c)

Marketing strategies

d)

Customer surveys

42.

A(n) ____________________ is designed to protect workers, guests, and property in the case of an emergency or disaster.

a)

emergency plan

b)

maintenance schedule

c)

training manual

d)

safety inspection

43.

An unplanned event that can cause property damage or injury is called a(n) ____________________.

a)

accident

b)

routine

c)

plan

d)

schedule

44.

____________________ describe the hazards of the chemicals in a restaurant or foodservice operation.

a)

Safety Data Sheet

b)

Employee Handbooks

c)

Menu Descriptions

d)

Cleaning Schedules

45.

____________________ refers to medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health-care providers.

a)

First aid

b)

Surgery

c)

Vaccination

d)

Diagnosis

46.

The ____________________ removes food or other obstacles from the airway of a choking person.

a)

Heimlich maneuver

b)

Cardiopulmonary resuscitation (CPR)

c)

Tracheotomy

d)

Defibrillation

47.

____________________ is the deliberate and malicious burning of property.

a)

Arson

b)

Burglary

c)

Vandalism

d)

Embezzlement

48.

____________________ require a flow of air in order to work well, so they should not be located in “dead” spaces, such as the end of a hall or between ceiling beams, and placement should be in accordance with your local regulatory requirements.

a)

Smoke detectors

b)

Fire extinguishers

c)

Sprinkler heads

d)

Emergency exit signs

49.

____________________ contain a metal strip or disk that closes against an electric contact and starts the alarm when a preset temperature is reached.

a)

Thermostats

b)

Smoke detectors

c)

Manual call points

d)

Sprinkler heads

50.

RICE is a method used for treating sprains or strains. What does RICE stand for and how should it be used?

a)

Rest, Ice, Compression, Elevation; it should be used immediately after a sprain or strain to reduce swelling and pain.

b)

Run, Inhale, Compress, Exhale; it should be used to increase blood flow to the injured area.

c)

Relax, Immobilize, Cool, Exercise; it should be used to strengthen the injured muscle.

d)

Rehydrate, Insulate, Cover, Elevate; it should be used to keep the injury warm.

51.

This picture contains something unusual. What is it?

(a)