Worksheets1.3.1 Health and Safety in Hospitality Quiz
Total questions: 32
Worksheet time: 16mins
What is the main purpose of health and safety in hospitality and catering?
To prevent accidents and illness
To speed up service
To increase profit
To reduce customer numbers
What is a hazard?
Something that could cause harm
A rule or law
A piece of equipment
A type of cleaning product
What is a risk?
The chance of a hazard causing harm
A hazard itself
A type of food poisoning
A training course
Which of these is a kitchen hazard?
Wet floor
Clean hands
Hair tied back
First aid kit
Which of these is a food service hazard?
Hot drinks being carried
Clean uniform
Menu display
Customer feedback
What is the purpose of a risk assessment?
To identify and reduce hazards
To check staff attendance
To order stock
To plan menus
What is the main law covering health and safety at work?
Health and Safety at Work Act 1974
Food Safety Act 1990
COSHH Regulations
RIDDOR
What must employers do under the Health and Safety at Work Act?
Provide safe working conditions
Ignore minor injuries
Rely on staff to check equipment
Only protect managers
What must employees do under the Health and Safety at Work Act?
Follow safety procedures
Set company budgets
Design menus
Supervise customers
What is the purpose of the Food Safety Act 1990?
To ensure food is safe to eat
To promote sales
To reduce staff numbers
To create new recipes
What do the COSHH Regulations cover?
Control of hazardous substances
Customer complaints
Kitchen layout
Cooking times
What does RIDDOR stand for?
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations
Regular Inspection of Dangerous Drinks and Orders Regulations
Restaurant Injuries and Delivery Data Office Report
Registered Incidents and Dangerous Orders Report
When must an accident be reported under RIDDOR?
When it causes serious injury or absence
Only if no one saw it
Only if it involves customers
When equipment breaks
What do the Manual Handling Regulations cover?
Lifting and moving objects safely
Cooking techniques
Temperature control
Knife storage
Who enforces food hygiene and safety laws?
Environmental Health Officers
Customers
Restaurant managers
Suppliers
What colour are warning safety signs?
Yellow
Blue
Red
Green
What colour are mandatory safety signs?
Blue
Yellow
Green
White
What colour are prohibition safety signs?
Red
Yellow
Green
Blue
What should you do if you discover a fire?
Raise the alarm and evacuate
Run to the kitchen
Finish cooking first
Use any extinguisher immediately
Why should floors be kept dry and clear?
To prevent slips and trips
To make cleaning easier
To reduce noise
To look tidy
Why should staff wear non-slip shoes?
To reduce the risk of falling
To look professional
To meet fashion trends
To walk quietly
Why should chemicals be stored separately from food?
To prevent contamination
To save space
To make cleaning quicker
To hide them
What should be checked before using electrical equipment?
Damaged wires or plugs
Colour of casing
Label design
Brand name
What does PAT testing check?
Electrical safety of appliances
Food temperatures
Staff training
Hygiene standards
Why should knives be kept sharp?
They are safer and easier to control
They look better
They cut faster
They are cheaper
What is the safest way to carry a knife?
By your side, point down
In your pocket
Point up in front of you
In a towel
Why should fire exits be kept clear?
To allow safe evacuation
To store cleaning equipment
To reduce draughts
To block noise
What protective clothing should be worn in the kitchen?
Clean apron and hair covering
Trainers and jeans
Loose clothing
Jewellery
Why is jewellery not allowed in food preparation areas?
It can harbour bacteria
It looks unprofessional
It is expensive
It may melt
What should you do if you cut yourself when preparing food?
Cover it and report it
Ignore it
Rinse and keep cooking
Ask someone else to finish
Why should long hair be tied back?
To prevent contamination
To look smart
To match uniform rules
To stay cool
Why must staff report illnesses like vomiting or diarrhoea?
To prevent spreading illness
To get a day off
To update training
To order new uniforms
