Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
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
Normal Size Small Size show me how
CulinaryChapter3
| Question | Answer |
|---|---|
| Always fill cups with hot beverages such as coffee or tea, to the rim. | False |
| ______________ removes food or other obstacles from the airway of a choking person. | Heimlich maneuver |
| PASS stands for | Pull, Aim, Squeeze, Sweep. Pull the pin. Aim at the base of the fire. Squeeze the trigger. Sweep from side to side. |
| Store heavy loads on | waist level shelves. |
| Closed-system deep fryers allow the worker to never touch the hot grease. | True |
| The legal responsibility that one person has to another is referred to as | liability |
| The federal agency that creates and enforces safety-related standards and regulations in the workplace is called | OSHA (Occupational Safety and Health Administration) |
| What OSHA document summarizes occupational injuries and illnesses at an operation throughout the year? | Form 300 |
| 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? | Hazard Communication Standard (HCS) |
| Which document describes the hazards of chemicals in a restaurant or food service operation? | Material Safety Data Sheet (MSDS) |
| Which area on a general safety audit covers such items as fire extinguishers and alarms? | Equipment |
| What is used to put out a small grease fire | Baking soda |
| Restaurant and food service employees should NOT wear shoes that are | open-toed |
| An unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruption of work is a(n) | accident |
| A Class A fire extinguisher is used for what type of flammable materials | Wood, paper, cloth and cardboard |
| A fire involving a cord or outlet would be classified as a Class ___ fire. | C (C stands for current like an electrical current) |
| What type of fire extinguisher should be used on a fire in a trash can? | A |
| All aisles in serving and dining areas should be at least _____ feet wide. | 4 |
| Foam extinguishers are used for which classes of fire? | Class A and B |
| Water-based fire extinguishers are used for which class of fire? | A |
| Only B/C extinguishers containing the dry chemicals sodium bicarbonate or potassium biocarbonate should be used on what type of fire? | deep-fat fryer (grease fire) |
| A(n) detector uses infrared and ultraviolet sensors that respond to the movement of flame or to its radiant energy. | flame detector |
| The least serious degree of burn is | first-degree |
| The detector that uses a small electric current to detect combustion particles from smoke, heat, or flames is a(n) | ionization detector |
| Which degree of burn is painless because damage to the nerves means the burned area does not have feeling? | Third-degree |
| When carrying hot food, food handlers should | warn others that they are coming through |
| OSHA requires restaurant and food service operations to report any accident resulting in a death or the hospitalization of three or more employees within _____ hours of the occurrence. | 8 |
| Which area has the highest numbers of slips, trips, and falls? | Steps, floors and pavements |
| when should floors be cleaned? | At least once a day |
| What should restaurant and food service operations do if liquid is spilled while customers are in the area of the spill? | Block the area, put up a sign warning customers, and clean it up. |
| Where should you NEVER stand on a straight ladder? | Top two rungs |
| When lifting a load, bend from the | knees and lift with the legs |
| When carrying loads, remember to | keep stomach muscles firm and tuck in the lower back |
| When a glass is broken, what should be done with nearby food | throw it out |
| What is the proper way to pass a knife to another person | Place the knife on a sanitized surface and let the person pick the knife up by the handle |
| In the Heimlich maneuver, where is the first placed? | Just above the victim's navel |
| To allow for quick escapes, doors should open | from the inside without keys |
| The malicious and deliberate burning of property is called | arson |
| Straight ladders should reach at least how many feet above the spot where the ladder will rest | 3 feet |
| An event in which property damage or injury is narrowly avoided is a(n) | near miss |
| If a chemical is carcinogenic, it | causes cancer |
| Plastic wrap and aluminum foil containers can cause which type of injury? | burn (steam can build up under them) |
| The first step in administering CPR is to | check for breathing |
| How often should hoods and ducts be cleaned by a professional contractor? | Every 6 months |
| What can a manager do to determine the level of safety in his or her operation? | Conduct a general safety audit |
| The Fair Labor Standards Act (FLSA) ensures that young people are not discriminated against during the hiring process. | False (ensures that young people do not risk health, well being, education) |
| OSHA poster no 2203 should be posted in a highly visible place in every food service establishment so workers may easily see it when they report to work. | True |
| ______ should be used when handling certain chemicals and this information must be present on a chemical's MSDS. | personal protective equipment (PPE) |
| A food service manager should create an emergency plan after an emergency such as a fire or hurricane has occurred. | False (before an emergency) |
| _________ restores breathing and heartbeat to injured persons who show no sign of breathing or pulse. | Cardiopulmonary Resuscitation (CPR) |
| A ______________ is conducted to judge the level of safety in the operation. | general safety audit |
| The _________ ___________ removes food or other obstacles from the airway of a choking person. | Heimlich maneuver |
| A(n) ________ plan is designed to protect workers, guests and property in the case of an emergency or disaster. | emergency |
| Medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health care providers is called ______________. | First aid |
| ___________ contain a metal strip or disk that closes against an electric contact and starts the alarm when a preset temperature is reached. | Thermostats |
Created by:
abwalte