Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Safety_Set 2


Slips, trips, and falls account for many foodservice accidents. True or False? True
What is the most effective wardrobe item to help prevent slips and falls? The right type of shoe: skid-resistant soles with low heels
If an employee’s shoes are worn only at work and the employer requires them for safety protection, who is responsible for providing the shoes? The employer
Name 4 qualities that are recommended for slip-resistant shoes to protect worker's safety. 1. Soft and easy-to-clean material with a padded ankle for support. 2. Laces that can be tightened. 3. A sturdy heel. 4. A tread that channels liquid out from under the shoe.
Never allow employees or guests to run in a food service operation. True or False? True.
The following five flashcards address good Housekeeping Practices for foodservice operations. Name the task that does not qualify as a good Housekeeping Practice that will help to prevent slips and falls.
Keep the following out of the aisles and away from traffice areas: food, supplies, trash, the hostess. The hostess.
Stack boxes so they don't stick out into the aisles and rotate stock in the dry storage so that it is easy to reach. Rotate stock in the dry storage area.
Keep tools, cords and equipment in areas that don't obstruct traffic. Hang mirrors in the bathroom away from the sink area. Hang mirrors in the bathroom away from the sink area.
Stack boxes so they don't stick out into aisles, stack foam trays partway into the aisle so they are easily reached during the lunch rush, and keep drawers closed. Stack foam trays partway into the aisle so they are easily reached during the lunch rush.
Keep tools, cords, equipment, and the daily special in areas that don't obstruct traffice. The daily special.
An effective way to prevent falls is to do a floor sweep every four hours. True or False? False. A floor sweep should be done every hour.
In order to ensure that the necessary cleaning gets done, it is a safe procedure to block off an area of floor and clean it as long as signs and cones are posting advising guests of the danger. True or False? False? Schedule cleaning during off hours and allow time for the floors to dry before the rush begins.
It is okay to block stairways and doorways with cleaning supplies if it is only for a short time, such as five minutes. True or False? False. It is never okay to blck stairways or doorways under any conditions.
All spills must be cleaned up immediately. True or False? True.
What is "Guarding a spill?" Having one employee stand near the spill to point out the danger and guide guests around it while another employee obtains a cone to warn that the floor is wet and a mop to clean up the spill.
When cleaning up a spill, do not wet a larger area than necessary. True or False? True.
To keep grease at a minimum, three steps of protection are recommended. What are they? 1. Try to prevent grease from spilling on the floor. 2. Keep ventilation hoods properly working. 3. Deep clean the floor every day.
Name the five items necessary to use to deep clean a floor. 1. A hose and foamer. 2. A cleaning agent and hot water to melt solid fats. 3. A scrubber, either hand scrubber or a scrubbing machine. 4. Hot rinse water. 5. A squeegee to move the waste water to a floor drain.
There are cleaners and degreasers available that work with cold water. True or False? True.
Name an effective way to minimize grease levels on the floor between daily deep cleanings. Light cleanings of walkway surfaces using a portable tank sprayer, a cleaning agent, and a foam rubber squeegee.
If carpeting is used in the establishment, name five safety recommendations. 1. Fastened in place 2. Fit smoothly and tightly to the floor 3. Have no holes or tears 4. Should not overlap, especially at seams. 5. Where carpet meets another surface, it should be recessed into floor and level with the other surface.
If carpeting is used and meets another surface but the carpeting cannot be recessed into the floor to make the surface even, what precautions should be taken? Install beveled edges or metal strips to keep the edges from buckling.
Nonskid floor mats can help to prevent slips and falls; they also provide another benefit to employees. What is that benefit? They can also help relieve back and leg strain.
Where should non-skid mats be used? 1. Where spills can occur. 2. Where water and dirt are tracked in. 3. Where people constantly walk and stand.
Identify 4 specific locations where non-skid mats might be used. 1. Entrances. 2. Areas that connect the kitchen and the dining room. 3. Beside a buffet. 4. In front of kitchen work areas.
How should mats be installed in a foodservice facility? Mats should have beveled edges that fit tightly to the floor or, if possible, should be recessed into the floor.
Name 4 specifications that describe a mat suitable for use in a foodservice operation. 1. Thick to provide absorbency and cushioning. 2. Wear and soil resistant. 3. Made with tightly woven fabric or rubber or plastic compounds with a raised pattern. 4. Cleanable.
In order to reach an item on a high shelf, it is acceptable to climb on boxes or shelves. True or False? False. Always use a ladder to reach a high shelf or cabinet.
Any ladder that is tall enough to reach the desired item will provide safety to the employee using the ladder. True or False? False. Ladders are rated by their recommended use and the weight they can safely hold.
If a Light Duty Ladder will safely hold up to 200 pounds, it is the correct choice for a 190 pound employee to use while climbing up and down in while carrying tools or other items. True or False? False. A ladder that can withstand a heavier load should be used.
Ladders should have nonskid feet. True or False? True.
Straight, portable ladders should extend how many feet above the upper landing on which the ladder is resting? Three feet.
If the bottom of the ladder should be one foot away from the wall for every four feet the ladder is high, how far away from the wall should it be if the ladder extends 12 feet. Three feet.
Users should never stand on the top rung or tread of a stepladder or step stool. True or False? True.
Workers using ladders should work with someone who can hold the bottom of the ladder and pass or receive items. True or False? True. Never climb up and down straight ladders while carrying items.
Why are analyzing traffice patterns in foodservice establishments an effective accident prevention measure? To keep traffic to a minimum, especially in production and serving areas.
What traffic patterns might be important to consider in the kitchen area? Patterns that allow employees to work efficiently without crossing into the workspace of another employee, thereby preventing burns, falls, spills, and collisions.
It is advisable to implement one-way traffic pattterns where possible. True or False? True.
A master cleaning schedule is an important Safety tool for the prevention of accidents and illnesses in a foodservice operation. True or False? True.
Documentation of cleaning policies and on-going training of employees is important to the safety of a foodservice operation. True or False? True.
Dull knives are safer than sharp knives. True or False? False.
When using a knife, never touch the blade. True or False? True.
How does one keep a cutting board in place? By placing a clean damp towel between the board and the countertop.
It is okay to use a kitchen knife for opening a can or a box. True or False? False. Kitchen knives are to be used only for cutting food.
When using a knife, it is important to keep your fingers tucked under your hand. True or False? True.
If you are cutting and someone comes up to ask a question, it is safe to continue cutting while you are talking. True or False? False. Stop cutting until you can focus 100% of your attention to the task.
It is never safe to leave knives sokaing under water or in a sink full of water. True or False? True. Knives should be visible at all times and should never be placed in a sink of water.
It is a good idea to require employees to wear gloves that are cut-resistant while using a knife. True or False? True. The gloves should cover the wrists, fit the employee, and hae sturdy seams.
Employees must be at least 18 years old before they are allowed to operate, take apart or clean slicers and large electrical equipment. True or False? True. Because of this, some jobs require applicants to be a minimum of 18 years old.
What does the term, "Lockout" mean? A lock is actually placed on the equipment and the power source to prevent the machine from being used until it is repaired or serviced.
What is the first step in cleaning a piece of electrical equipment. Unplugging it!
It is okay to use the meat slicer without a guard when the item being sliced is very large. True or False? False. Guards must always be used on any piece of machinery that comes equipped with them.
When using an electric mixer, the mixer must come to a complete stop before stirring the food by hand. True or False? True. Never put any type of utensil in a mixer that is in motion.
What does the term, "Tag-out" mean? Placing a tag on equipment or a power source to indicate that the machine must not be used. A Tag-out sign us usually used while the machine is being cleaned.
An Equipment Log should be maintained for all equipment that may need to be locked out or tagged out. True or False? True
Any piece of equipment that can be plugged into an electrical outlet, or is hard-wired, should be entered into the Equipment Log for locked out and tagged out equipment. True or False? True
Spray Washers powered by compressed air, steam or gas, tanks or hoses do not need to be on the Equipment Log tag out lock out log. True or false? False.
Personal protective gear is not required in foodservice operations. True or False? False
List three items of protective gear that might be work in a foodservice operation. Gloves, eye protectors, and rubber-soiled (slip resistant) shoes.
When a piece of equipment is locked out or tagged out, the equipment must be removed from the power source. True or False? True
Created by: kalimu12