quiz 1

Question 1

What federal law mandates employers to both inform employees about workplace hazards and train them to manage those hazards effectively?

Answer 1

Occupational Safety and Health Act

Question 2

What term refers to the degradation of physical, mental, or social well-being as direct or indirect result of occupational hazards?

Answer 2

Harm

Question 3

dentify the type of hazard that involves microorganisms like bacteria, viruses, and fungi that can cause harm when workers are exposed to them in the workplace.

Answer 3

Biological hazard

Question 4

What type of workplace incident accounts for nearly half of all workers’ compensation costs in the food service industry?

Answer 4

Slips, trips, and falls

Question 5

Which specific hazard arises from job insecurity, precarious employment, intensification, potentially leading to psychiatric or physical health issues?

Answer 5

Psychosocial hazard

Question 6

6. What is the term for hazards related to confined spaces with limited access, which pose serious and work risks in industrial environments?

Answer 6

Physical hazards

Question 7

Identify the type of hazard that includes exposure to highly reactive chemicals or substances such as solvents, fumes, and heavy metals.

Answer 7

Chemical hazard

Question 8

What is the health outcome resulting from prolonged exposure to environments with extreme heat, particularly around kitchen equipment?

Answer 8

Heat Stress

Question 9

Identify the type of injury typically caused by exposure to sharp objects like knives, which also poses a risk of blood-borne pathogen transmission.

Answer 9

cuts

Question 9

Which psychosocial hazard is associated with economic globalization and the shift toward precarious or non-traditional forms of employment contracts?

Answer 9

Job Insecurity

Question 10

What lethal hazard arises from the incomplete combustion of fuels, which can accumulate in enclosed spaces and lead to poisoning or death?

Answer 10

Carbon Monoxide poisoning

Question 11

What type of hazard in the food service industry is linked to frequent use of chemical cleaning agents like bleaches and ammonia, which may cause skin irritation or respiratory issues?

Answer 11

Chemical hazard

Question 12

Which specific hazard arises from improper handling, storage, or exposure to substances that can ignite or explode in a workplace environment?

Answer 12

fire

Question 13

What physical hazard is often caused by poorly maintained or wet floors, leading to loss of balance and significant workplace injuries?

Answer 13

Slips, trips, and falls

Question 14

Identify the specific condition caused by prolonged exposure to cold environments, such as walk-in freezers, which can result in hypothermia or other health risks.

Answer 14

Cold Stress

Question 15

What color are aprons typically recommended to be for easy detection of dirt?

Answer 15

White

Question 16

Which type of footwear should be worn in a food preparation area to prevent contamination?

Answer 16

Closed shoes

Question 17

What is the minimum recommended temperature for sanitizing dishes using hot water in a commercial dishwasher?

Answer 17

82 degree Celsius/183 degree fahrenheit

Question 18

What is the primary type of bandage used for covering wounds on hands in food preparation areas?

Answer 18

Waterproof bandage

Question 19

What is the most critical personal hygiene practice to prevent the spread of foodborne illness?

Answer 19

Proper handwashing

Question 20

Which type of hair restraint is recommended to prevent hair from falling into food?

Answer 20

hairnet

Question 21

What is the term for the sanitary practice of keeping food-contact surfaces clean and free from contaminants?

Answer 21

Sanitation

Question 22

What specific disease is prevented by ensuring food handlers have proper hand hygiene?

Answer 22

Hepatitis A

Question 23

What is the minimum number of seconds recommended for scrubbing hands with soap during proper hand washing?

Answer 23

20 seconds

Question 24

What chopping board color is designated for dairy products to prevent contaminating food?

Answer 24

White

Question 25

What is the term for the transfer of harmful substances from one food to another through non- food surfaces?

Answer 25

Cross contamination

Question 26

What do you call conditions in food that could potentially cause an adverse human health affect?

Answer 26

Food safety hazard

Question 26

Risks of hazard resulting in foodborne illnesses can arise from every step of what?

Answer 26

Food Process

Question 27

Individuals with what practices can contaminate food and food contact surfaces?

Answer 27

Poor Personal Hygiene

Question 28

What materials may appear clean, but microorganisms, chemicals or even foreign objects, may be found in the raw food as it is grown, harvested, caught, or slaughtered?

Answer 28

Raw Food