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Hospitality Regulations > exam > Flashcards

exam Flashcards

1
Q 
what are the 4 indicators of intoxication? give an example of each
S 
C
A
B
A
  • speech
  • coordination
  • appearance
  • behaviour
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2
Q

give an example of a standard drink?

A
  • 330ml bottle of beer 4%
  • 110ml glass of wine 12.5%
  • 30 ml of straight sprits 4.2%
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3
Q

hepatitis a viral illness, often is caused by

A

food handler who didnt wash their hands after using the toilets

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4
Q

what is cross contamination?

A

the transferred of bacteria from one surfaces to other.

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5
Q

give a brief description of special licence

A

Allows sale/supply to any person attending an event. A special licence can also be issued to an on or club licence for an event not covered by their licence.

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6
Q

what 3 workplace stress that you may find in the hospitality industry

A

long hours
physical damages
bully

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7
Q

what is Emergency operation plan?

A

a formal written emergency response plan specific to the organisation and the workplace should be developed and communicated to all workers.

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8
Q

what is PCBU

A

Persons Conducting a Business or Undertaking’ (PCBU)

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9
Q

where should raw meat be stored in the refrigerator

A

at the bottom, below all the food

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10
Q

what is HSWA

A

health and salty word act

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11
Q

give a brief description of club licences?

A

Allows sale/supply of alcohol for consumption on the club premises to members of the club, their guests and members of clubs with reciprocal visiting rights

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12
Q

the sale and supply of alcohol requires any person purchasing alcohol to be the legal age which in nz?

A

18 year old

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13
Q

Social Hazards

A

Stress, overwork, long hours

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14
Q

who does acc provide cover for

A

all nz citizens, residents and temporary visitors

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15
Q

complete the diagram

A
  • Emergency Operation response plan
  • who responds and how
  • where to obtain resources
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16
Q

what 3 workplace stress that you may find in the hospitality industry

A

long hours
physical damages
Workplace violence or bullying

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17
Q

environment hazards

A

Poor lighting, hot or cold temperatures

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18
Q

what is the ideal temperature for bacteria to multiply

A

5-63 deges

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19
Q

Hazardous Substances

A

Chemicals, cleaning products

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20
Q

how long does it take does it take for the body to process one standard drink?

A

1.5 hours

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21
Q

description MANAGE risks?

A

consider whether the risk can be eliminated or minimised.

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22
Q

what is the most common injuries in the hospitality industry

A

lifting

carrying

23
Q

give a brief description of off licences?

A

Allows sale/supply of alcohol to persons for consumption off the premises e.g., bottle stores. e.g., tavern, bar, hotel,

24
Q

4 duties that you would havr to carry out after an acident of serious harm in your workplace

A
  1. PCBU must take all reasonable steps to preserve the site
  2. Record the accident
  3. must ensure WorkSafe is notified as a soon as possible
  4. PCBU must keep records of notifiable events
25
Q

the ideal temperature in your fridge should be -

A

0 to 4 degrees

26
Q

in a place of work, the nesy way to dry your hands after washing them is to -

A

use a paper towel

27
Q

on which days are there restriction on the sale alcohol.

A

good friday
easter sunday
before 1pm anzac day
Christmas day

28
Q

what are the 4 step for hazard

A
  1. IDENTIFY workplace hazards
  2. ASSESS risks
  3. MANAGE risks
  4. MONITOR control methods
29
Q

description IDENTIFY workplace hazards

A

identity hazards that could result in reasonalbly foreseeable risks to people health and safe

30
Q

what are 3 of the 6 key concepts

A host responsibility?

A
  1. Prevents intoxication
  2. Serves alcohol responsibly or not at all
  3. Does not serve alcohol to minors
  4. provide food option
31
Q

what is the correct temperature that frozen food should be kept at

A

-18 degrees or lower

32
Q

physical hazards

A

falls from heights, lifting heavy objects

33
Q

what are security for staff. expain

A

staff locker - to protect their belonging

Security cameras - deterrent

key card - to protect their properties and give security to staff.

34
Q

4 duties that you would have to carry out after an accident of serious harm in your workplace

A
  1. PCBU must take all reasonable steps to preserve the site
  2. Record the accident
  3. must ensure WorkSafe is notified as a soon as possible
  4. PCBU must keep records of notifiable events
35
Q

what 3 recordable way staff can screen before hiring them

A

drug and alcohol test

pollies check

36
Q

description MONITOR control methods

A

you should check control measure are being used by your workers are still minimising the work risk.

37
Q

what type of injury would not be classed as serous harm

A

papper cut

38
Q

worksafe nz was established following the inquiry into which major nz disaster.

A

Pike River Coal Mine tragedy

39
Q

what are 3 approved age identication doc in nz

A

nz licences
passport
18+ card

40
Q

what are minor?

A

anyone under the age of 18

41
Q

what is the objective of sale and supply of alcohol act?

A

the sale, supply, and consumption of alcohol should be undertaken safely and responsibly. the harm caused by the excessive or inappropriate consumption of alcohol should be minimised.

42
Q

it is an emergency when there is an immediate threat to

A

life,health,property, or environmen

43
Q

4 security measure for hotels protect business

A
  1. key card / locked liquor stores
  2. signing handover of floats
  3. security cameras
  4. restriction refund cards
  5. random bag checks
44
Q

2 sign of suffering from stress

A

not showing up to work / absence

arguing with colleagues

45
Q

EOP?

A

Emergency Operations Procedure/Plan

46
Q

what is acc?

A

Accident
Compensation
Corporation

47
Q

Biological Hazards

A

Bacteria or Viruses can cause ill health and absence​

48
Q

what is the ideal temperature for bacteria to multiply

A

5’c -63’c degrees

49
Q

give a brief description of on licence?

A

Allows sale/supply of alcohol for consumption on the premises

50
Q

the 5 type of workplace hazards

A
  • physical hazards
  • environment hazards
  • Hazardous Substances
  • Social Hazards
  • Biological Hazards
51
Q

3 emergencies that you would need an EOP for coastal nz hotel

A
  • fire
  • flooding
  • boom threat
52
Q

description ASSESS risks

A

decide which rickets deal with first

53
Q

3 ways to help decrease stress

A
  1. improve communication
  2. Consult our employees
  3. Cultivate a friendly social climate
54
Q

what are the 4 type of licences ?

A
  1. on licence
  2. off licences
  3. club licences
  4. special licence

Hospitality Regulations (1 decks)

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