H+c In Hospitality And Catering Flashcards
What is the primary legislation governing health and safety in the UK?
The Health and Safety at Work Act 1974.
True or False: Employers are responsible for the health and safety of their employees.
True.
Fill in the blank: The _____ Regulations require employers to assess risks in the workplace.
Management of Health and Safety at Work
What is a common hazard in the hospitality industry?
Slips, trips, and falls.
Multiple Choice: Which of the following is a legal requirement for food safety?
Having a food safety management system in place.
What does COSHH stand for?
Control of Substances Hazardous to Health.
True or False: Personal Protective Equipment (PPE) is optional in the hospitality industry.
False.
What is the purpose of a risk assessment?
To identify potential hazards and implement control measures.
Fill in the blank: The _____ Act covers the handling and storage of food in the UK.
Food Safety
Multiple Choice: Which of the following is NOT a type of fire extinguisher used in kitchens?
Water extinguisher.
What must employers provide to ensure the safety of their staff?
Training and information on health and safety practices.
True or False: Employees must report any health and safety concerns to their employer.
True.
What is the role of the Health and Safety Executive (HSE)?
To enforce health and safety legislation and provide guidance.
Fill in the blank: The _____ Regulations require food businesses to ensure food is safe to eat.
Food Hygiene
Multiple Choice: Which of the following is an example of a physical hazard in catering?
Broken glass.
What does the term ‘due diligence’ refer to in food safety?
Taking all reasonable precautions to ensure food safety.
True or False: All food businesses must register with the local authority.
True.
What is the significance of the ‘5 Keys to Safer Food’?
They are essential principles for food safety management.
Fill in the blank: The _____ Act requires employers to provide a safe working environment.
Health and Safety at Work
Multiple Choice: Which of the following is a key component of a food safety management system?
HACCP (Hazard Analysis and Critical Control Points).
What is the main purpose of health and safety training in hospitality?
To ensure staff understand how to work safely and prevent accidents.
True or False: It is the responsibility of the employee to provide their own PPE.
False.
What should be done in the event of a workplace accident?
It should be reported and recorded according to company policy.
Fill in the blank: The _____ Regulations focus on the safe use of machinery.
Provision and Use of Work Equipment
Multiple Choice: Which of the following is a key aspect of customer safety in hospitality?
Maintaining clean and hazard-free environments.
What is the purpose of fire safety training for hospitality staff?
To prepare staff to respond effectively in case of a fire.
