Health And Safety In h And c Industry

Question 1

What is a hazard

Answer 1

A hazard is something that could damage someones health or cause an accident that would physically hurt them

Question 2

What is a personal safety risk

Answer 2

A personal safety risk is how likely it is that someone’s health will be damaged or they will be hurt by a hazard.

Question 3

What is a risk assessment

Answer 3

a way of showing how much risk is involved in an activity, a situation or when using an object

Question 4

What is a control measure

Answer 4

an action or object used to reduce the risk of a hazard damaging a person’s health or physically hurting them

Question 5

Two things an employer should do to prevent health hazards and risks in the front of house?

Answer 5

Give training on how to lift and carry heavy objects properly

Provide equipment to assist moving equipment and moving

Question 6

Two things an employee should do to prevent safety risks in the front of house?

Answer 6

Electrical equipment is kept away from water and wet areas

Equipment, e.g. ladders, is provided so employees can get items safely from high shelves, cupboards, etc.

Question 7

Two things an employer should do to prevent security risks in the front of house?

Answer 7

Employ security staff and enable other staff to contact them quickly from any part of the building
• Install closed-circuit television cameras (CCTV)

Question 8

Four things an employer should do to prevent health hazards and risks in the back of house?

Answer 8

•Employees are given and wear protective equipment, e.g. rubber gloves, eye protection and masks, insulated gloves and clothing to work in cold areas

• Employees are trained to store and use chemicals safely and follow COSHH guidelines (see page 50)

• The kitchen is well ventilated and has air conditioning

• Employees always have water to drink when they are working

Question 9

Three things an employer should do to prevent safety risks in the back of house?

Answer 9

All work areas are well lit, free from obstructions, and floors are in good condition

• Equipment, e.g. ladders, provided, so employees can get items safely from high shelves, cupboards, etc.

• All machinery has safety guards fitted

Question 10

Four things an employee should do to prevent safety risks in the back of house?

Answer 10

Wear Personal Protective Equipment and clothing

• Wipe up any spills when they happen

• Remove any food that has fallen on the floor

• Make sure equipment is put away properly and drawers and doors are closed

Question 11

Two things the managers of a business should do to prevent security risks for customers?

Answer 11

All customer pavments are processed in front of the customer

• Customers are provided with secure places to leave their belongings, e.g. a secure cloakroom, a digital sate in hotel bedrooms

Question 12

Two things employees should do to prevent security risks when suppliers deliver goods to the back of house?

Answer 12

Ensure there is security in case of a security breach

Place secuirty cameras which are monitored and maintained 24/7

Question 13

State two main causes of accidents and injuries in the workplace

Answer 13

Slips,trips falls and lifting/handling heavy or awkward objects

Question 14

Identify the government department that enforces health and safety rules in the workplace

Answer 14

HSE health and saftey executive enforces health and safety rules and laws in the workplace

Question 15

List two additional types of accident/injury that could happen to a food handler working in a kitchen

Answer 15

Burning, stabbing

Question 16

For each of the following workers in a large hotel, name one item of PPE that they should use: (1 mark for each]
a) Chef in hotel kitchen
b) Stock controller working in back of house
c) Housekeeper cleaning bedrooms and bathrooms
d) Gardener / grounds maintenance worker.

Answer 16

A) cook’s uniform

B)mask

C)gloves

D) gloves

Question 17

Purpose of the chefs hat PPE

Answer 17

-Protects hair from smoke and oil
• Lets air cool the head
• Stops hair falling in food
-Some chefs wear a cotton necktie to absorb sweat.

Question 18

Purpose of the chefs jakcet PPE

Answer 18

A long-sleeved, double-breasted, cotton jacket:

• Protects body from burns and heat from ovens and grills
• Makes a clean barrier between the chef and the food
• Absorbs sweat

Question 19

Purpose of the chefs apron and trousers PPE

Answer 19

Knee-length cotton apron:
• Protects lower body from burns

Patterned or plain cotton trousers:
• Comfortable to wear in a hot kitchen

Question 20

Purpose of the chefs shoes PPE

Answer 20

Strong, well-fitting, slip-resistant shoes, with toe protectors and low heels:

• Protect feet from burns and falling objects
• Help prevent slips and falls

Question 21

Rules of how to correcty wear a chef’s uniform

Answer 21

Change into the uniform at work

change the uniform for a clean one every day

Wash and iron the uniform regularly

Do not wear the uniform in public places to
prevent contamination by microbes

Do not wear jewellery (plain wedding rings are allowed)

Do not wear heavy make-up, false nails, nail varnish or false eyelashes

Do not wear strong scents
(affects the taste and smell of food)

Wear a hairnet if hair is longer than collar and/or a beard net (if necessary)

Question 22

Lisr the range of possible saftey issues

Answer 22

Risk of fire or electrocution

Risk of trips, slips and falls

• Risk of injury from machinery, e.g. electric food slicer; steamer

Risk of cuts, burns and scalds

Risk of heavy stored items falling from shelves or cupboards

Question 23

List the range of security issues

Answer 23

• Stealing personal items from staff area

• Stealing equipment, e.g. knives, small electrical items and utensils from the business

• Stealing stored ingredients, alcohol and materials from the business

• Vandalism of buildings (deliberately damaging buildings)

• Arson (deliberately setting fire to a place)

• Problems with alcohol and drug misuse (a big problem in the Hospitality and Catering industry)

Question 24

Examples of first aid and saftey

Answer 24

Examples of equipment:

First aid kit
Safety and emergency exit signs
Fire extinguishers
Smoke and gas alarms
Safety lighting

Question 25

Materials uses in the front of house

Answer 25

Cleaning materials:
Detergents for cleaning glasses, etc., at the bar Washing up cloths, floor cloths, mops, dustpans and brushes, brooms, buckets, etc

Materials for food:
Serviettes, napkins
Packets and pots of sauces, salad dressings, seasonings, sugar, milk,

Waste disposal materials:
Waste bags and bins
Recycling bags and bins

Employee welfare materials:
First aid materials
Hand wash liquid
Paper towels/hand driers

Maintenance materials:
Replacement filters for extractors, coffee machines, etc.
Replacement light bulbs, batteries, till rolls

Question 26

What is RIDDOR

Answer 26

Reporting of Injuries, Diseases and Dangerous Occurrences Regulations - this notifies anything hazardous within the workplace and works to minimse the hazard from occuring again

Question 27

What is COSHH

Answer 27

The law requires you to adequately control exposure to materials in the workplace that cause ill health. This is the Control of Substances Hazardous to Health Regulations (COSHH).

Question 28

What is HASAWA

Answer 28

Health and Safety at work act 1974 - ensures that all employers provide a safe working environment and look out for the health of their employees—wherever their place of work