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Hospitality > Safety > Flashcards

Safety Flashcards

1
Q

Kitchen workers have the responsibility to use equipment…

A

safely and hygienically

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2
Q

What does WHS stand for

A

Work health and safety

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3
Q

What bodies are involved in WHS?

A
  • Safe Work Australia
  • Safe Work NSW
  • Campbelltown City Council
  • United Voice
  • Australian Hotels Association
  • Restaurant and Catering
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4
Q

What are the 4 associated costs to WHS?

A
  • Economical
  • Human
  • Social
  • Organisational
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5
Q

What personal interactions within a hospitality establishment make a business functional?

A
  • employer
  • employee
  • contractors
  • customers
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6
Q

What are the characteristics of a:
Danger sign

A

Black rectangle with red oval saying ‘danger’

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7
Q

What are the characteristics of a:
Prohibition sign

A

Red circle with cross through it over another picture

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8
Q

What is the meaning of a:
Prohibition sign

A

An action you are not permitted to do

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9
Q

What are the characteristics of a:
Monitory sign

A

Blue rectangle saying ‘notice’ above info of what is monitoring the area

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10
Q

What are the characteristics of a:
Warning sign

A

Yellow triangle

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11
Q

What are the characteristics of a:
Fire sign

A

Red with white writing

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12
Q

What are the characteristics of an:
Emergency sign

A

Green

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13
Q

What is the meaning of a:
Danger sign

A

Notify dangerous machines that could cause harm

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14
Q

What is the meaning of a:
Monitory sing

A

To notify a security camera is in use

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15
Q

What is the meaning of a:
Fire sing

A

Indicate location of items or directions of an emergency facility in case of a fire

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16
Q

What is the meaning of an:
Emergency sign

A

To indicate location/direction of emergency facilities or exits

17
Q

What is the meaning of a:
Warning sign

A

To warn/alarm of something hazardous

18
Q

What are the types of reporting?

A

Formal
Informal
Written

19
Q

It is important to report and monitor:
- even if it’s not ____
- to identify ____
- to identify when training and instructions need to be ____ or ____

A
  1. serious
  2. patterns
  3. updated
  4. refreshed
20
Q

When can employees give feedback to establishments?

A
  • Formal + informal discussion
  • Meetings
  • Surveys
  • Training
  • WHS audits
  • WHS inspections
21
Q

Identify the categories (range) of hazards

A
  • Biological
  • Human factors
  • Manual handling
  • Materials
  • Tools + equipment
  • Work environment
  • Work processors + practices
  • Working with electricity + gas

Hospitality (9 decks)

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