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Ch. 9 Risk Management ProStart L1 2e

Total questions: 39

Worksheet time: 20mins

Name
Class
Date
1.

Which safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely?

a)

OSHA Poster 300

b)

Hazard Communication Standard

c)

Safety Data Sheet

d)

Health Hazard Standard

2.

What document describes the hazards of chemicals in a restaurant or foodservice operation?

a)

OSHA Poster 300

b)

Safety Data Sheet (SDS)

c)

Health Hazard Standard

d)

Hazard Communication Standard (HCS)

3.

Which area of a general safety audit covers such items as fire extinguishers and alarms?

a)

Management practices

b)

Facilities

c)

Equipment

d)

Employee practices

4.

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

a)

Immigration and Nationality Act (INA)

b)

Federal Employees Compensation Act (FECA)

c)

Fair Labor Standards Act (FLSA)

d)

Occupational Safety and Health Act (OSHA)

5.

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)

investigation.

c)

accident.

d)

evacuation.

6.

What up-to-date poster must every restaurant and foodservice operation display?

a)

Fall Prevention Poster

b)

Process Safety Management Depends on You

c)

Young Worker: I Have Rights

d)

Job Safety and Health: It's the Law!

7.

What do carcinogenic chemicals cause?

a)

Skin irritations

b)

Burns

c)

Toxicity

d)

Cancer

8.

To protect workers, guests, and property in the case of a crisis or disaster is the purpose of a(n)

a)

emergency plan.

b)

general safety audit.

c)

evacuation plan.

d)

safety program.

9.

When verbal or physical conduct related to a person's race, gender, color, ethnicity, religion, sexual orientation, or disability interferes with the person's work performance or creates an unhealthy work environment that is called

a)

prejudice.

b)

harassment.

c)

stereotyping.

d)

bias.

10.

In a workplace, who has the responsibility to prevent harassment?

a)

The manager

b)

Front-of-the-house staff

c)

The chef

d)

Everyone

11.

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.

12.

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

a)

Conduct a general safety audit.

b)

Ask chemical suppliers to provide SDSs.

c)

Develop a HACCP program.

d)

Document the operation's safety program.

13.

Which OSHA form must an operation maintain that lists all occupational injuries and illnesses?

a)

A. 300

b)

B. 300A

c)

C. 301

d)

D. 301A

14.

An employee slips and falls while working and has to be admitted to the hospital. The employer must notify OSHA within

a)

36 hours.

b)

24 hours.

c)

6 hours.

d)

12 hours.

15.

Which is not covered by the term harassment?

a)

A) Sexual orientation

b)

B) Gender expression

c)

C) Physical disability

d)

D) Request for time off

16.

Fourteen- and 15-year-old employees can work in food preparation but cannot perform which type of activity?

a)

Cleaning surfaces

b)

Serving beverages

c)

Running the dishwasher

d)

Baking and making pastry

17.

In relation to Safety Data Sheets, PPE stands for

a)

personal protective equipment.

b)

protective policy engagement.

c)

poison preparation emergency.

d)

personal physical emergency.

18.

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

a)

Employment contract

b)

Legal representation

c)

Don't ask, don't tell

d)

Open-door

19.

What term refers to all the property around the restaurant or foodservice operation?

a)

Facilities

b)

Premises

c)

Building

d)

Structure

20.

Which safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely?

a)

OSHA Poster 300

b)

Safety Data Sheet

c)

Hazard Communication Standard

d)

Health Hazard Standard

21.

What document describes the hazards of chemicals in a restaurant or foodservice operation?

a)

Hazard Communication Standard (HCS)

b)

Health Hazard Standard

c)

OSHA Poster 300

d)

Safety Data Sheet (SDS)

22.

Which area of a general safety audit covers such items as fire extinguishers and alarms?

a)

A. Equipment

b)

B. Employee practices

c)

C. Facilities

d)

D. Management practices

23.

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

a)

Federal Employees Compensation Act (FECA)

b)

Fair Labor Standards Act (FLSA)

c)

Occupational Safety and Health Act (OSHA)

d)

Immigration and Nationality Act (INA)

24.

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

a)

investigation.

b)

evacuation.

c)

accident.

d)

near miss.

25.

What up-to-date poster must every restaurant and foodservice operation display?

a)

Fall Prevention Poster

b)

Job Safety and Health: It's the Law!

c)

Process Safety Management Depends on You

d)

Young Worker: I Have Rights

26.

What do carcinogenic chemicals cause?

a)

Burns

b)

Skin irritations

c)

Cancer

d)

Toxicity

27.

To protect workers, guests, and property in the case of a crisis or disaster is the purpose of a(n)

a)

emergency plan.

b)

safety program.

c)

evacuation plan.

d)

general safety audit.

28.

When verbal or physical conduct related to a person's race, gender, color, ethnicity, religion, sexual orientation, or disability interferes with the person's work performance or creates an unhealthy work environment that is called

a)

stereotyping.

b)

prejudice.

c)

harassment.

d)

bias.

29.

In a workplace, who has the responsibility to prevent harassment?

a)

Everyone

b)

The manager

c)

The chef

d)

Front-of-the-house staff

30.

If a chemical is corrosive, it

a)

should be locked in a cabinet.

b)

is flammable.

c)

is stored under pressure.

d)

causes material to dissolve.

31.

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

a)

Document the operation's safety program.

b)

Conduct a general safety audit.

c)

Ask chemical suppliers to provide SDSs.

d)

Develop a HACCP program.

32.

Which OSHA form must an operation maintain that lists all occupational injuries and illnesses?

a)

301A

b)

300

c)

301

d)

300A

33.

An employee slips and falls while working and has to be admitted to the hospital. The employer must notify OHSA within

a)

6 hours.

b)

36 hours.

c)

24 hours.

d)

12 hours.

34.

Who is responsible for training employees in safe practices and then supervising them to make sure they use these practices on the job?

a)

Sous chef

b)

Owner

c)

Manager

d)

Executive chef

35.

Which is not covered by the term harassment?

a)

Sexual orientation

b)

Gender expression

c)

Physical disability

d)

Request for time off

36.

Fourteen- and 15-year-old employees can work in food preparation but cannot perform which type of activity?

a)

Serving beverages

b)

Cleaning surfaces

c)

Baking and making pastry

d)

Running the dishwasher

37.

In relation to Safety Data Sheets, PPE stands for

a)

personal physical emergency.

b)

poison preparation emergency.

c)

protective policy engagement.

d)

personal protective equipment.

38.

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

a)

Legal representation

b)

Open-door

c)

Don't ask, don't tell

d)

Employment contract

39.

What term refers to all the property around the restaurant or foodservice operation?

a)

Building

b)

Facilities

c)

Premises

d)

Structure