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Unit 101 Maintain a Safe, Hygienic and Secure Working Environment Flashcards | StudBud
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Unit 101 Maintain a Safe, Hygienic and Secure Working Environment
Unit 101 Maintain a Safe, Hygienic and Secure Working Environment
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Questions
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Answers
1
Why do we comply with fire safety legislation? (most important reason)
To prevent injury and/or death
To prevent loss of earnings
To avoid prosecution
To protect the business
2
Why do we warn others of hazards?
To save money
To prevent accidents
To look like a hero
To prolong the life of equipment
3
Why do we wear a clean and well kept uniform?
To keep up with fashion
To prevent cross-contamination
To please the management
to save our own clothes from getting dirty
4
Who do you go to if you need information on health and safety at work
The Health and Safety Executive (HSE)
Trade union representative
Environmental Health Officer (EHO)
Your line manager/supervisor/head chef
5
Which of these hazards can be dealt with by anyone without specialist involvement?
Wet floor
Chopped off finger
Damaged floors and walls
broken electrical equipment
6
What is the most common type of hazard in the kitchen?
Explosions
Uneven flooring
Electric shock
Wet floor
7
What is the correct lifting technique?
Knees bent, Back Bent
Knee bent, Back straight
Knees bent, Arms stretched rah rah rah!
Knees straight, Back straight
8
Why do we comply with Health and Safety law?
To keep management happy
To maintain profits
to keep the team happy
To prevent accidents to self and others
9
What is the main reason to prevent unauthorised access?
To prevent spillage
To prevent theft
To prevent wasting police time
To prevent untidiness
10
Why do we follow procedures when dealing with customer's property?
To prevent loss
To save time
To keep areas tidy
To save money
11
You can tackle a small fire if you are trained to do so
False
True
12
How do we treat cuts and grazes in the kitchen?
Hold your finger and spin round in a blind panic
Clean your section with soapy water first
Wave the cut around your head
Cover the cut with a bright blue or green plaster
13
What is your responsibility under the Health and Safety at Work act?
Tell customers when the food has gone off
To turn up to work on time
To inform the authorities if unhappy at work
To maintain the safety and well-being of yourself and others
14
Who should you report accidents to?
Your supervisor/Line manager/Head chef
The customer
The police
Your local MP
15
What is the best way to prevent fires?
Make sure that fire doors are propped open.
Ensure staff are trained in fire safety.
Clear rubbish away.
Have fire extinguishers in place.
16
Why do we have accident procedures in place?
For the emergency service's records
To maintain a professional image
To ensure accidents are dealt with quickly
To prevent complaints from the customer
