Workplace Safety and Regulations in Food Service Establishments Quiz Test your knowledge on workplace safety regulations in food service establishments with this quiz covering hazards, procedures, and protective measures.
#1
Which of the following is NOT a common cause of workplace accidents in food service establishments?Slippery floors
Faulty electrical equipment
Excessive employee training
Improper lifting techniques
#2
What is the purpose of a hazard communication program in a food service establishment?To prevent accidents related to food handling
To communicate information about hazardous chemicals
To organize team-building activities
To schedule employee shifts
#3
Which of the following is an example of personal protective equipment (PPE) commonly used in food service establishments?Earplugs
Oven mitts
Chef's hat
All of the above
#4
What is the purpose of a safety data sheet (SDS) in a food service establishment?To provide recipes for food preparation
To communicate information about hazardous chemicals
To list employee work schedules
To track inventory of kitchen supplies
#5
In the event of a chemical spill in the workplace, what is the first step employees should take?Attempt to clean it up immediately
Ignore it and continue working
Notify a supervisor and evacuate if necessary
Call a coworker for help
#6
Which of the following is an example of a biological hazard in a food service establishment?Slippery floors
Broken glass
Foodborne pathogens
Electrical malfunction
#7
What does MSDS stand for in the context of workplace safety?Material Safety Data Sheet
Machine Safety and Deployment System
Manual for Safe Delivery Services
Minimum Standards for Dust Safety
#8
Which of the following is a common ergonomic hazard in food service establishments?Inadequate lighting
Excessive noise levels
Repetitive motion injuries
Chemical spills
#9
What should employees do in the event of a fire in a food service establishment?Attempt to put out the fire by themselves
Evacuate the building immediately
Call their friends for assistance
Ignore the fire and continue working
#10
Which of the following is a proper procedure for lifting heavy objects in the workplace?Lift with your back
Keep your knees straight
Bend your knees and lift with your legs
Lift quickly to save time
#11
What is the recommended temperature for storing refrigerated food in a food service establishment?Below 40°F (4°C)
Between 50°F to 60°F (10°C to 15.5°C)
Above 70°F (21°C)
Between 90°F to 100°F (32°C to 37.5°C)
#12
What does HACCP stand for in the context of food safety?Hazard Analysis and Critical Control Points
Highly Advanced Cooking and Cleaning Procedures
Hazardous Airborne Chemical Control Program
Handling Allergens and Contamination Control Protocol
#13
Which agency is responsible for enforcing workplace safety regulations in the United States?FDA - Food and Drug Administration
OSHA - Occupational Safety and Health Administration
EPA - Environmental Protection Agency
CDC - Centers for Disease Control and Prevention
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