Chapter 2: Personal safety

Question 1

What are the 8 personal hygiene standards?

Answer 1

1. Finger nails must be kept short and clean
2. No nail polish or nail art
3. Hair or braids must be neat
4. Facial hair needs to be covered
5. Body wash needs to be regular
6. Minimal make up
7. No eating , chewing gum or smoking
8. No strong smelling perfume

Question 2

Explain limited use of jewellery in the kitchen

Answer 2

1. Only wedding band or stud earrings
2. No wrist watches or bangles
3. Visible piercing needs to be removed.

Question 3

Which illnesses and infections should be reported?

Answer 3

1. Hepetatis A/B
2. Diarrhoea
3. Vomiting
4. Cold, flu’s and fever
5. Sore throats
6. Nasal conjestion

Question 4

When should a chef sanitize

Answer 4

After:
1. Touching, any part of the body
2. Sneezing, coughing and blowing nose
3. Touching raw food
4. Removing disposable gloves
5. Handling cleaning chemicals
6. Cleaning a wound
7. Going to toilet
8. After any breaks

Question 5

What are the consequences of unhygenic practices?

Answer 5

1. Cross contamination
2. Unclean hands and build up of waste
3. Bacterial growth
4. Spreading and contracting illnesses
5. Poisoning

Question 6

Which is the correct tasting procedures?

Answer 6

1. No tasting with preparation utensils
2. No tasting with fingers
3. Tasting spoon should be carried in your chef jacket
4. Do not share tasting spoons
5. Tasting spoons need to be washed between uses

Question 7

Why is hand washing done?

Answer 7

1. Prevent cross contamination
2. Remove build up of food under fingernail
3. Prevents bacterial growth
4. Prevent spreading and contracting of illnesses
5. Prevent poisoning

Question 8

What does a hand washing station require?

Answer 8

1. Seperate dedicated sink for hand washing
2. Hot and cold taps
3. Liquid anti bacterial soap
4. Disposable paper towel
5. Sanitizer

Question 9

Explain proper hand washing technique

Answer 9

1. Warm 43 degree C running water
2. Wet hand and apply liquid anti bacterial soap
3. Wash between fingers, palms and wrists for 20-30 seconds
4. Rinsing and drying disposable paper towel
5. Lastly apply sanitiser

Question 10

When are plaster required?

Answer 10

1. Used to cover any open wounds
2. Sizable wounds should be covered by plasters or gauze and the covered by a clean bandage.

Question 11

When are gloves required?

Answer 11

1. To cover blisters and skin irritations
2. Used as barrier when working with raw products
3. When serving food in front of guests
4. When prepping ready to eat food such as salads

Question 12

What is the advantages of wearing gloves?

Answer 12

1. Barrier for cuts/blood/burns
2. Reduction of bacterial contamination
3. Public perception of hygiene

Question 13

What does ppe stand for

Answer 13

Protective protection equip

Question 14

What is the disadvantages of wearing gloves?

Answer 14

1. Can cause skin infection
2. Allergic reactions to latex
3. Hight cost of continuous replenishment of gloves.

Question 15

What features does a protective clothing include?

Answer 15

1. Double breasted jacket
2. Pants
3. Apron
4. Non slip closed shoes
5. Headgear

Question 16

How can you prevent injury from machinery and equipment?

Answer 16

1. By identifying and being observing
2. Keeping the personal workspace tidy
3. Being aware of injuries that can arise

Question 17

If you are not observant of machinery and equipment which injuries can occur?

Answer 17

1. Entanglement
2. Impact from falling equipment
3. Electrocution
4. Inappropriate use of equipment
5. During process of cleaning

Question 18

Why do you keep workspaces tidy?

Answer 18

1. Minimize risk of direct injury from clutter
2. Create more awareness to other hazards
3. Allow better focus on job at hand
4. Create productivity

Question 19

Incorrect handling of heavy items can cause which injuries?

Answer 19

1. Back / spinal
2. Muscular injuries
3. Fractures
4. Cuts, bruises

Question 20

Explain correct handling procedures for carrying and lifting

Answer 20

1. Asses the task
2. Plan the route
3. Asses risk
4. Follow correct lifting procedure
   
   • Use correct lifting equip such as
     pallet
   • Correct carrying equip such as. trolley
   • Correct number of people
5. Ĺift onjects with your hands
6. Carry close to your body

Question 21

Explain how to lift objects with your hands

Answer 21

1. Keep a wide stance
2. Come close to object required to be lifted
3. Bend at the knees not the waist
4. Tighten stomach and use legs
5. Keep back straight
6. Keep object close to body
7. Lift smoothly
8. Use correct ppe

Question 22

Explain how to put item down

Answer 22

1. Bend at the knees
2. Place items on lower shelves

Question 23

Gloves should always be clean and?

Answer 23

Sanitized

Question 24

Describe requirements of plasters

Answer 24

1. Colour cpded, bright colours
2. Non skin colour
3. Preferebly with metal strip

Question 25

List 6 unhygienic practises

Answer 25

1. Touching any part of body, hair or face
2. Eating, chewing, nailbiting
3. Sneezing, blowing nose
4. Smoking
5. Going to toilet
   6.Handling cleaning fluids