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Hospitality and Catering > Test > Flashcards

Test Flashcards

1
Q

HASAWA defintion

A

Health and Safety at work Act

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2
Q

RIDDOR defintion

A

Reporting of Injuries, Diseases and Dangerous Occurrences Regulations

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3
Q

HSE defintion

A

Health and Safety Executive

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4
Q

COSHH defintion

A

Control Of Substances Hazardous to Health Regulations

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5
Q

MHOR defintion

A

Manual Handling Operations Regulations

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6
Q

PPER defintion

A

Personal Protective Equipment (PPE) at Work Regulations (PPER)

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7
Q

Hazard defintion

A

something that could cause harm to someone’s health or physically injure them

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8
Q

Risk defintion

A

how likely it is that someone may be harmed or injured by a hazard (high/low)

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9
Q

Risk Assessment definition

A

a process that is used to identify and evaluate the level of risk involved in an activity, situation or use of an object

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10
Q

Control Measure definition

A

an activity or action that is put in place to prevent or reduce the risk of a hazard causing harm or injury.

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11
Q

HASAWA employer requirements

A

Protect the health, safety and welfare of their employees and other people (e.g. customers and people making deliveries)
Assess and control the risks that could cause injury or health problems in the workplace
Give information to employees about risks in the workplace

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12
Q

HASAWA employee requirements

A

Work in co-operation with your employer on H&S issues
Attend H&S training sessions
Report any safety or health hazards and problems with equipment, etc., to your employer

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13
Q

RIDDOR employer requiremnts

A

The employer must report serious workplace accidents, diseases and certain dangerous incidents to the HSE or other H&S organisation
Employers must keep a record of any injury (particularly one that lasts more than 3 days) disease or dangerous incident

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14
Q

RIDDOR employee requirements

A

If you see or are concerned about a H&S issue, first tell the person in charge, your employer or your union representative
If nothing is done about it, you can report your concerns to the HSE
If you are injured at work, there should be an accident book in which to record your injury. Always check the details, sign and date the form.

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15
Q

COSHH employer requirements

A

Prevent or reduce employees’ exposure to things and substances that are hazardous (unsafe/harmful) to their health
Some of these substances can cause short or long-term illness such as cancer, asthma, skin problems and liver damage

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16
Q

COSHH employee requirements

A

Attend training sessions

Carefully follow instructions for using substances

17
Q

MHOR employer requirements

A

Avoid risky manual handling operations if at all possible
Assess any handling operations that cannot be avoided
Reduce the risk of injury as far as possible
Store heavy equipment so that it is easily accessible

18
Q

MHOR employee requirements

A

Attend training sessions on how to lift and handle loads
Be aware of your own strengths and weaknesses
Do not take unnecessary risks
Assess the load before you attempt to lift or move it
Follow the advice on lifting heavy and large objects

19
Q

PPER employer requirements

A

Provide employees with appropriate PPE where it is needed
Train employees so they understand the importance of PPE
Put signs up to remind employees to wear PPE

20
Q

PPER employee requirements

A

Attend training sessions on the importance of and how to wear PPE
Wear PPE as instructed by your employer (chefs whites, gloves when working with chilled/frozen foods, protective footwear, mask and gloves when using cleaning chemicals, chain mail when using sharp knives in butchery)

21
Q

FOH: Muscle strain and back problems from lifting and carrying heavy items, moving tables, chairs, etc

A

Employers should:Provide employees with relevant training
Provide equipment for moving objects

Employees should:
Provide employees with relevant training
Provide equipment for moving objects
Follow the MHER guidance and ask for help/ assistance when needed

22
Q

FOH: Slips, trips and falls

A

Make sure work areas are well lit, free from obstructions and floors are in a good condition
Wear non-slip shoes
Wipe up any spills when they happen

23
Q

FOH: Physically and verbally aggressive customers

A

Employ security staff and enable other staff to contact them quickly
Call for assistance if and when needed when dealing with difficult customers

24
Q

FOH: Theft of personal belongings

A

Provide staff with a secure place to keep personal belongings
Lock personal belongings in a secure place when working

25
Q

BOH: Exposure to cleaning chemicals

A

Make sure the kitchen is well ventilated and has air conditioning Follow COSHH guidance for using and storing chemicals

26
Q

BOH: Repetitive strain conditions (wrists and hands from mixing, chopping and kneading)

A

Provide equipment, e.g. mixing, kneading, cutting, slicing machines to reduce repetitive manual actions
Use equipment that is provided for them

27
Q

BOH: Cuts and abrasions

A

Provide employees with PPE equipment/clothing Carry and use knives safely

28
Q

BOH: Burns and scalds

A

Train employees to use all equipment correctly
Train employees in first aid in the case of an injury
Handle electrical equipment with dry hands
Use insulated oven cloths to handle hot baking trays and pan handles

29
Q

Customers: Food poisoning

Illness due to food allergies and intolerances

A

Hazard Analysis of Critical Control Points (HACCP)

Provide detailed information about ingredients in dishes on menus

30
Q

Customers: Trips, slips, falls

Fire or other emergency

A

Make sure customer areas are well lit, free from obstructions, floors are in good condition and steps/ stairs are clearly marked and have handrails
Emergency exits are clearly signposted, working properly and clear of any obstructions that would stop people being able to get out in an emergency

31
Q

Customers: Credit card fraud

Accessing customers’ personal details and data

A

Carry out transactions in front of the customer

Provide customers with safe places to leave their belongings (digital safe in hotel room)

32
Q

Suppliers:Muscle strain and back problems from lifting carrying and storing heavy items

A

Train employees how to lift and carry heavy objects correctly so they can assist suppliers and delivery personnel

33
Q

Suppliers: Trips, slips, falls

A

Provide equipment, e.g. trolleys, to assist moving equipment and materials

34
Q

Suppliers: Fire or other emergency

A

Make sure all areas are well lit, free from obstructions, floors are in good condition and steps/ stairs are clearly marked and have handrails
Ensure that all emergency exits are working properly and clear of any obstructions that would stop people being able to get out in an emergency

35
Q

Suppliers: Possible attempted theft of property

A

Check the identity of callers to the kitchen, e.g. suppliers

Lock away their personal belongings in a secure place

Hospitality and Catering (1 decks)

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