WorksheetsITCA | Unit 02 | Comprehensive Safety & Sanitation
Total questions: 15
Worksheet time: 30mins
What is the primary goal of workplace safety?
To enhance customer satisfaction
To minimize risks of injury or illness
To increase productivity
To reduce employee turnover
Which of the following is a common workplace hazard?
Properly stored chemicals
Well-lit areas
Slippery or cluttered floors
Organized storage
What should be done with chemicals to ensure safety?
Leave them open for easy access
Store them in labeled containers away from food
Mix them freely to save space
Store them in unlabeled containers
What is the purpose of Safety Data Sheets (SDS)?
To provide recipes for food preparation
To explain hazards and proper use of chemicals
To outline emergency evacuation routes
To list employee contact information
Which practice helps prevent foodborne illness?
Using the same cutting board for all foods
Storing foods at room temperature
Cooking foods to safe temperatures
Washing hands only once a day
What does HACCP stand for?
Health and Cleanliness Control Plan
Health and Chemical Control Procedures
Hazardous and Critical Chemical Processes
Hazard Analysis and Critical Control Points
What is the first principle of HACCP?
Establish critical limits
Verify the system works
Conduct a hazard analysis
Monitor CCPs
What is a critical control point (CCP) in HACCP?
A step where hazards can be prevented or reduced
A location for storing chemicals
A type of personal protective equipment
A method for cleaning surfaces
Which first aid skill is used for treating cuts and wounds?
Cooling the area with ice
Performing the Heimlich maneuver
Cleaning and bandaging to prevent infection
Applying pressure to stop bleeding
What should be done when someone is choking?
Give them water to drink
Perform the Heimlich maneuver
Ask them to lie down
Call their family
Why are organizational policies important?
They ensure consistency and legal compliance
They increase the workload of employees
They are only for management
They are optional guidelines
What is an example of professional conduct?
Ignoring safety standards
Reporting problems or unsafe conditions promptly
Taking extended breaks without notice
Avoiding communication with coworkers
What is the benefit of food sanitation certification?
It demonstrates knowledge of safe food handling
It allows you to cook without supervision
It guarantees a promotion
It is only required for managers
What should be done to prepare for food sanitation certification exams?
Memorize recipes
Study topics like foodborne pathogens and safety regulations
Ignore legal requirements
Focus only on cooking techniques
What is the shared responsibility in maintaining a safe workplace?
Only management is responsible
Only the safety officer is responsible
Only employees are responsible
Everyone is responsible
