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EACC Chapter 3 Test
Question | Answer |
---|---|
This is the legal responsibility that one person has to another | Liability |
This is the federal agency that creates and enforces safety-related standards and regulations in the workplace | OSHA |
Which Osha document summarazes occupational injuries and illnesses at an operation throughout the year? | Poster 3165 |
Which safety standard requires that all employees notify their employees about chemical hazards present on the job and train employees to use these materials safely? | Hazard Communication Standard (HAZCOM) |
What document describes the hazards of chemicals in a restaurant or foodservice operation? | MSDS |
What does MSDS stand for? | Material Safety Data Sheet |
Which area on a general safety audit covers such items as fire extinguishers and alarms? | Equipment |
This can be used to put out a small grease fire without using a fire extinguisher | Baking Soda |
This in an unplanned, undesirable envent that can cause property damage, injuries or fatalities, time lost from work, or disruption of work | accident |
A class A fire extinguisher is used for what type of flammable material? | Wood, paper, cloth, and cardboard |
A fire involving a cord or outlet would be classified as what class of fire | Class C (The "C" stands for current, like an electrical current) |
You have a fire in a trash can and need to put it out. Which extinguisher is suitable for this fire? | Class A (The "A" can stand for ash, as combustibles like paper, wood, and cardboard leave ash when they burn) |
All aisles in serving and dining areas should be at least how many feet wide to meet the fire code requirements? | 4 feet |
A foam style extinguisher is meant to use on what types of fires. | Class A and B |
Only B/C extinguishers containing the dry chemicals sodium bicarbonate or potassium bicarbonate should be used on what type of fire? | Deep Fat Fryer Fires or grease fires. |
This is a detector that uses an infrared abd ultraviolet sensors that respond to the movement of flame, or to its radiant energy. What is this detector called? | Flame detector |
This detector uses a small electric current to detect combustion particles from smoke, heat, or flames. What is this detector called? | Ionization detector |
This degree of burn is painless because damage to the nerves means the burned area does not have feeling? | Third-degree |
OSHA requires restaurant and foodservice operations to report any accident resulting in death or the hospitalization of three or more employees to be reported within how many hours of occurrence? | 8 Hours |
These areas have the highest numbers of slips trips and falls. Where are they? | Steps, floors, and pavement |
How often should floors be cleaned? | At least once a day |
Blocking the area and putting up a sign warning customers are proceedures that you must do when this happens in a restaurant or foodservice operation. | When liquid is spilled on the floor |
The top two rungs are important when it comes to using these as standing on them could be very dangerous. | Ladders |
When lifting a load, you should bend from the | knees and lift with the legs. |
You should remember to keep your stomach muscles firm and tuck in your lower back when you are doing what? | Carrying loads |
When a glass breaks near food, what must be done with the foo that was near the glass breaking? | Throw it out |
Part of doing this involves placing your fist just above the victims navel (navel means belly button) | The Heimlich maneuver |
To allow quick escapes, doors should open | from the inside without keys |
This is the deliberate burning of property. Deliberate means you meant to do it. | Arson |
Straight ladders should reach at least how many feet above where the ladder will rest? | 3 |
An event in which property damage or injury is narrowly avoided ia a | near miss |
If a chemical is called a carcinogen, what can it cause. | cancer |
The first step in CPR is to | check for breathing |
How often should hoods and ducts be cleaned by a professional contracter? | Every 6 months |
Conducting a general safety audit would be a good idea for a manger to determine what? | the level of safety in his or her operation. |