#1
Which of the following is NOT a common cause of workplace accidents in food service establishments?
Excessive employee training
ExplanationInsufficient or inadequate training typically leads to workplace accidents, not excessive training.
#2
What is the purpose of a hazard communication program in a food service establishment?
To communicate information about hazardous chemicals
ExplanationIt ensures employees understand the risks associated with chemicals used in the workplace.
#3
Which of the following is an example of personal protective equipment (PPE) commonly used in food service establishments?
All of the above
ExplanationPPE includes gloves, aprons, and eye protection, among others, to protect workers from hazards.
#4
What is the purpose of a safety data sheet (SDS) in a food service establishment?
To communicate information about hazardous chemicals
ExplanationSDS provides comprehensive information on a chemical's properties, hazards, and precautions.
#5
In the event of a chemical spill in the workplace, what is the first step employees should take?
Notify a supervisor and evacuate if necessary
ExplanationImmediate action prevents harm and ensures proper cleanup.
#6
Which of the following is an example of a biological hazard in a food service establishment?
Foodborne pathogens
ExplanationBacteria, viruses, and parasites pose health risks if food is contaminated.
#7
What does MSDS stand for in the context of workplace safety?
Material Safety Data Sheet
ExplanationMSDS provides information on the properties of chemicals and how they affect health and safety.
#8
Which of the following is a common ergonomic hazard in food service establishments?
Repetitive motion injuries
ExplanationRepetitive tasks can strain muscles and cause injuries over time.
#9
What should employees do in the event of a fire in a food service establishment?
Evacuate the building immediately
ExplanationSafety protocol dictates immediate evacuation to ensure everyone's safety.
#10
Which of the following is a proper procedure for lifting heavy objects in the workplace?
Bend your knees and lift with your legs
ExplanationProper lifting techniques reduce the risk of back injuries.
#11
What is the recommended temperature for storing refrigerated food in a food service establishment?
Below 40°F (4°C)
ExplanationMaintaining proper temperature prevents foodborne illness.
#12
What does HACCP stand for in the context of food safety?
Hazard Analysis and Critical Control Points
ExplanationHACCP is a systematic preventive approach to food safety.
#13
Which agency is responsible for enforcing workplace safety regulations in the United States?
OSHA - Occupational Safety and Health Administration
ExplanationOSHA sets and enforces workplace safety and health standards.