EACC Chapter 3 Test
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| This is the legal responsibility that one person has to another | Liability
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| This is the federal agency that creates and enforces safety-related standards and regulations in the workplace | OSHA
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| Which Osha document summarazes occupational injuries and illnesses at an operation throughout the year? | Poster 3165
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| 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)
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| What document describes the hazards of chemicals in a restaurant or foodservice operation? | MSDS
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| What does MSDS stand for? | Material Safety Data Sheet
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| Which area on a general safety audit covers such items as fire extinguishers and alarms? | Equipment
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| This can be used to put out a small grease fire without using a fire extinguisher | Baking Soda
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| This in an unplanned, undesirable envent that can cause property damage, injuries or fatalities, time lost from work, or disruption of work | accident
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| A class A fire extinguisher is used for what type of flammable material? | Wood, paper, cloth, and cardboard
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| 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)
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| 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)
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| All aisles in serving and dining areas should be at least how many feet wide to meet the fire code requirements? | 4 feet
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| A foam style extinguisher is meant to use on what types of fires. | Class A and B
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| 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.
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| 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
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| This detector uses a small electric current to detect combustion particles from smoke, heat, or flames. What is this detector called? | Ionization detector
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| This degree of burn is painless because damage to the nerves means the burned area does not have feeling? | Third-degree
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| 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
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| These areas have the highest numbers of slips trips and falls. Where are they? | Steps, floors, and pavement
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| How often should floors be cleaned? | At least once a day
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| 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
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| The top two rungs are important when it comes to using these as standing on them could be very dangerous. | Ladders
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| When lifting a load, you should bend from the | knees and lift with the legs.
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| You should remember to keep your stomach muscles firm and tuck in your lower back when you are doing what? | Carrying loads
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| When a glass breaks near food, what must be done with the foo that was near the glass breaking? | Throw it out
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| Part of doing this involves placing your fist just above the victims navel (navel means belly button) | The Heimlich maneuver
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| To allow quick escapes, doors should open | from the inside without keys
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| This is the deliberate burning of property. Deliberate means you meant to do it. | Arson
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| Straight ladders should reach at least how many feet above where the ladder will rest? | 3
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| An event in which property damage or injury is narrowly avoided ia a | near miss
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| If a chemical is called a carcinogen, what can it cause. | cancer
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| The first step in CPR is to | check for breathing
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| How often should hoods and ducts be cleaned by a professional contracter? | Every 6 months
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| 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.
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