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Study Guide 001 > Worksheet study 003 > Flashcards

Worksheet study 003 Flashcards

1
Q

What does the term hazard mean?

A

Anything or anyone having potential to cause harm

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2
Q

List 8 common potential hazard in the kitchen

A
  1. Floors - spillages can cause slips
  2. Machinery - broken or faulty can cause accidents
  3. Electricity - overloading of sockets
  4. Gas - incorrect storage can cause explosions
  5. Chemicals - incorrect storage can cause contamination
  6. Hot oils / water or steam - cause burns
  7. Tools / utensils - sharp objects can cause injuries
  8. Personal hazards - incorrect ppe can cause injury
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3
Q

List 8 consequences of an unsafe environment of potential hazards

A
  1. Trips, slips, sprains
  2. Loss of earnings for employee
  3. Medical expenses, legal costs for employer
  4. Time lost and loss of productivity
  5. Damage to image of establishment
  6. Damage of equipment
  7. Electrical equipment with flaws
  8. Worn out wires
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4
Q

What does the term risk mean?

A

Likelihood of potential hazard causing harm

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5
Q

List 6 steps of the risk assessment process

A
  1. Identify all hazards
  2. Identify who is at risk
  3. Evaluate the risk
  4. Implement control measures
  5. Document the assessment
  6. Review all steps
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6
Q

List and explain how risks can be minimized and how hazards can be handled

A
  1. Removing and eliminating hazards
  2. Monitoring and managing hazards
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7
Q

Describe 6 examples of how hazards that cannot be removed or eliminated are dealt with?

A
  1. Separating or isolating workers from hazard
  2. Developing and using safe systems of work
  3. Providing ppe
  4. Training staff in policies and procedures
  5. Supervising that policies and procedures are adhered to
  6. Instructing visitors in policies and procedures
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8
Q

Why is it important to keep knives sharp?

A

1, Cuts, grazes and scratches can occur
2. Blades lasts longer

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9
Q

When cooking with heat, what should one be aware of?

A
  1. Naked flames near your clothing
  2. Boiling water to close to edge of pot
  3. Fat fryers on too long can burst into flames
  4. Electrical heat near any part of your body
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10
Q

What should you be aware of when working with different types of machinery?

A
  1. Follow manufacturer instructions
  2. Ask for assistance if you don’t know how it works
  3. Use safety guards and safety features provided
  4. Do not over use machine
  5. Check machine is in good working order
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11
Q

Describe at least 9 physical design features of a safe workplace

A
  1. Work area layout, design, structure, space and
    workflow:
    - needs to be sufficient space for equipment
    - sufficient space for workers
  2. Walls, floors, ceilings:
    - Non porous and constructed with correct
    materials
  3. Work surfaces:
    - Non porous, non toxic with no crevices
  4. Lightning / Ventilation:
    - Sufficient lighting, visibility and ventilation
  5. Design of storage areas:
    - Separate from production / preparation / service
    and waste areas
    - Items need to stored off the floors
  6. Design of waste areas:
    - Separate from other areas
    - Easily accessible
  7. Hand washing:
    - Separate dedicated sink
  8. Toilets, staff changing
    - Located outside of kitchen
  9. Ease of access services
    - Easily accessible for maintenance
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12
Q

refer to worksheet diagram

A
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13
Q

What safety precautions should you be aware of when using electricity in a workplace?

A
  1. Danger of electrocution when using electrical equipment near water or oil
  2. Danger of damaging equipment when cleaning electrical equipment
  3. Examining electrical power cords for any damage
  4. Ensure equipment is well maintained
  5. Keep electrical cords away from chopping boards
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14
Q

What safety precautions should you be aware of when using gas in a workplace?

A
  1. Never leave gas hob lit unattended
  2. Never bend gas pipe continuously
  3. Keep gas pipe away from flames
  4. Never check for gas leaks with a lighter
  5. Always know where main shut off valve is located
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15
Q

How should tools and equipment be safely stored?

A
  1. On shelving or in cupboards
  2. Off the floor
  3. In correct containers
  4. Never on the floor
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16
Q

Why must tools and equipment be stored safely?

A
  1. Avoid accident
  2. To maintain good state of repair
  3. Easier to find and access equipment
  4. For security reasons
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17
Q

How should one safely handle tools and equipment

A
  1. Perform safety checks for faults or damage before, during and after use
  2. Report any faults to supervisor
  3. Use according to manufacturer instruction
  4. perform routine maintenance
  5. Store correctly after use
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18
Q

How should chemicals be stored?

A
  1. On shelving
  2. Off the floor
  3. In locked cupboards
  4. In correct original containers
  5. Away from food
  6. Correct labelling
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19
Q

What ppe should be worn when using oven cleaner

A
  1. Gloves
  2. Mask
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20
Q

When handling and using cleaning chemicals, one should always follow?

A

Manufacturer instructions

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21
Q

How should cooking gas be stored?

A
  1. Externally in locked cage
  2. With a shut off valve inside the kitchen
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22
Q

What does COSHH stand for? And which country is it applicable?

A

Control of substances hazardous to health
UK

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23
Q

Name 7 types of pests often found in the kitchen?

A
  1. Rodents
  2. Flies
  3. Cockroaches
  4. Insects
  5. Ants
  6. Birds
  7. Domestic pets
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24
Q

Identify at least 4 methods of pest proofing kitchens

A
  1. Doors should have metal kick plates
  2. Doors should be self closing and contain bristle strips
  3. Windows should have fly screens
  4. pest control companies should replace traps regularly
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25
Q

Name 4 signs of pest infestation

A
  1. Pest droppings
  2. Smells
  3. Eggs
  4. Holes in skirtings/ brickwork
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26
Q

What is the best policy with regards to cleaning in the kitchens?

A

Cleaning and disinfecting

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27
Q

Define the term cleaning

A
  1. Removing soiling
  2. Requires kinetic, thermal energy and detergent
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28
Q

Define the term disinfecting

A

Reducing bacteria to low and acceptable levels

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29
Q

Define the term sanitizing

A
  1. Removes soiling
  2. Reduce bacteria to acceptable levels
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30
Q

Describe the use of a soft bristle broom

A

Removes visible fry spillages

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31
Q

Describe the use of hard bristle broom

A

Used to scrub and remove stubborn dirt

32
Q

Describe the use of mop and bucket

A

Used for lifting up detergent of the floor

33
Q

Describe the use of rubber squeegy broom

A

Used to push dirty water toward drain pipe

34
Q

Describe use of paper towel

A

used for drying counters, equipment, shelves

35
Q

List and explain three ways one can disinfect items

A
  1. Boiling water: (100’) by immersing equipment in water for atleast 30 seconds
  2. Chemical disinfectant: Use by manufacturer instruction. Rinse thoroughly afterwards
  3. Chlorine granules: Most potable water is maintained by chlorination
  4. Bactericides: usually contains ethyl or alcohol
36
Q

What is geodet used for?

A
  1. Pots
  2. Baking trays
  3. Crockery
  4. Dishes
  5. Pans
  6. Utensils
37
Q

What is geosolve used for

A
  1. Walls
  2. Counters
  3. Trolleys
  4. Shelves
  5. Floors
  6. Windows
38
Q

What is Geo grill (aggressive abrasive)

A
  1. Flat tops
  2. Stoves
  3. Hoods
  4. Ovens
  5. Grills
39
Q

What is Geosan used for? (spray sanitiser)

A
  1. Counter tops
  2. Cutting boards
  3. Crockery
40
Q

Name and explain the 4 basic steps of cleaning process

A
  1. Pre cleaning:
    - Remove food scraps or debris
  2. Detergent cleaning:
    - Remove food with detergent and 43’ water
  3. Disinfecting:
    - Chemical sanitizer or very hot water 82’ for two
    minutes to rinse or soak
  4. Airdrying:
    - Allow to airdry on clean sanitized surface
41
Q

List the complete six step HACCP cleaning process

A
  1. Pre cleaning:
    - Remove food scraps or debris
  2. Detergent cleaning:
    - Remove food with detergent and 43’ water
  3. Rinse:
    - Rinse of detergent with very hot water
  4. Disinfecting:
    - Chemical sanitizer or very hot water 82’ for two
    minutes to rinse or soak

5.Rinse:
- Rinse of detergent with very hot water

  1. Airdrying:
    - Allow to airdry on clean sanitized surface
42
Q

List the three different types of washing areas found in food production facility and explain the use of each

A
  1. Hand washing basin
    - Separate hand washing basin
    - Hot and cold water
    - Handsoap
    - Papertowel
    - Sanitizer
  2. Prep bowel sink
    - Raw ingredients is washed here
  3. Scullery sink:
    - Pots, cutlery and crockery are washed
    - 3 or 2 compartment sink with overhead spray
43
Q

Describe how to use a 3 compartment sink when manual dishwashing

A
  1. One compartment for detergent and warm water
  2. One compartment for clean 82’ water for rinsing
  3. One compartment for disinfectant and hot water
44
Q

How should one clean electrical equipment?

A
  1. Turn off power and unplug from socket
  2. Carefully dismantle parts
  3. Wipe all moveable parts with dry damp cloth
  4. Never put moveable parts in water
  5. Never use excessive water
  6. Make sure part are dry before reassembly
  7. reassemble according to instructions
45
Q

How should you wash a pasta machine

A
  1. Do not wash or put in water
  2. Clean with dry cloth or pasta brush
46
Q

How should one clean an oven

A
  1. Warm oven, makes cleaning easier
  2. Spray ith oven cleaner and allow for standing
  3. Wear gloves and safety glasses
  4. Wear facemask and switch on extractor
  5. Wipe and rinse down areas
47
Q

What are the procedures for safe storage and disposal of waste

A
  1. Remove from food preperation areas
  2. Store in covered bins with lids
  3. Waste bins must be washed regularly
  4. Wash hand after handling bins
48
Q

Name 5 main causes of fire and explosion in the kitchen

A
  1. Electrical faults
  2. Cigarette smoking
  3. Gas leaks
  4. Gas build ups
  5. Naked flames
49
Q

Name the three elements in the fire triangle and explain how they can stop a fire

A
  1. Fuel:
    - Remove fuel source and fire will burn itself out
  2. Oxygen:
    - Smothering means removing oxygen. Can be
    done with wet cloth
  3. Ignition source
    - Water can be used to smother these
50
Q

List and explain 3 classes of fire

A
  1. Class A: Ordinary combustibles e.g. wood, paper
  2. Class B: Flammable liq and gases e.g. petrol
  3. Class C: Electrical e.g electrical equipment
51
Q

List the different types of fire fighting equipment and the classes of fire they are used on

A
  1. Sand bucket, fire hose - Class A
  2. Foam extingisher - Class B
    Dry chemical powder - Class A,B,C
52
Q

Explain how a fire blanket can be used on localized fat fire

A

Throw blanker over fire in pan or cover person that has caught a light. Wrap person in blanket

53
Q

What are some of the most important points to remember once the fire alarm has been raised?

A
  1. Raise the alarm
  2. Establish source of whether electrical or, oil,
    paper
  3. Switch off electrical power
  4. Evacuate non fire personnel to assembly and roll
    call
  5. Compile written report
54
Q

What is IOD?

A

injury on duty report form

55
Q

What information should be on IOD form

A
  1. Name and contact details of victim
  2. Date and time of accident
  3. How accident happened
  4. Where accident happened
  5. What victim was wearing
  6. Which body part was injured
  7. Witness’s names and numbers
56
Q

List at least 6 items that should be in first aid box

A
  1. 1 x Wound cleaner
  2. 1 x Packet of swabs
  3. 1 x Packet of cotton wool for padding
  4. Sterile gauze
  5. 1 x Pair of tweezers
  6. 1 x Pair of scissors
57
Q

Why should one always wear gloves when performing first aid

A

Prevent the spread of hepatitis and other blood born illnesses

58
Q

Describe the procedure to follow should one cut oneself in the kitchen

A
  1. Stop and notify chef
  2. Apply pressure until bleeding stops
  3. Rinse under tap
  4. Pat skin dry thoroughly
  5. Put colour coded plaster on, followed by glove
  6. Clean and sanitize
  7. Resume work
59
Q

Describe the procedure to follow should one burn themselves

A
  1. Stop and notify chef
  2. Stop the burning by applying burn shield
  3. Cover the burn
60
Q

Describe the procedure for care of muscle injuries, strains and sprains

A
  1. Rest and elevate injured part
  2. Apply ice to reduce pain
  3. Minimize movement by supporting with splint
61
Q

if someone fractures a bone - what are the basic first aid steps that should follow?

A
  1. Don’t move patient, immobilize with splint
  2. Splint injury in position you found it
  3. Apply ice and raise the body part
  4. Seek medical attention
62
Q

if someone has been electrocuted - what are the basic first aid steps that should follow?

A
  1. Stop and notify chef
  2. Never leave victim
  3. Lie victim flat on back
  4. Elevate legs slightly unless you suspect a head,
    neck or back injury
  5. Ensure vital organs are functioning, listen for
    heartbeat
  6. Cover with blanket
  7. Prevent victim from being chilled or overheated
63
Q

If someone ingests chemical - what are the basic first aid steps that should follow?

A
  1. Stop and notify chef
  2. Call emergency services
  3. Take note which chemical was ingested
  4. Give bottle to emergency services
64
Q

What does CPR stand for

A

Cardiopulmonary resuscitation

65
Q

If an adult is choking - what are the basic first aid steps that should follow?

A
  1. Wrap arms around conscious adult
  2. With one hand, make a fist
  3. Place thumb side against victim’s abdomen
  4. Be sure hand is below sternum
  5. Put hand over fist and give quick upward thrusts
66
Q

If customer is choking on wishbone - what are the basic first aid steps that should follow?

A
  1. Feed them piece of bread
  2. Do not do heimlich, air will move around
    wishbone
  3. Do not try fingersweep
67
Q

What is an accident

A

Unwanted injury that is undesirable, incidental and unplanned

68
Q

What is an incidents

A

Event that results in an unpleasant disturbance or intentional damage

69
Q

What are the procedures to follow in the event of serious accidents or incidents

A
  1. Raise the alarm
  2. Follow evacuation procedure
  3. Call medical services
  4. Move anu casualties away from danger zone
  5. Seek help from first aider
70
Q

If there is an armed robbery - what are the basic first aid steps that should follow?

A
  1. Do not try to fight back when approched
  2. Remain calm and obey reasonable commands
  3. Keep movement slow with hands in the air
  4. Do no try to save property
71
Q

What should happen after accident or incidents are reported

A
  1. Recorded
  2. Investigated
  3. Risk assessed
  4. preventive control measures
  5. Reviewed
72
Q

What does OHS stand for?

A

Occupational health and safety act

73
Q

What does Mos stand for

A

Machinery and occupational safety act

74
Q

What is Fcda

A

Foodstuffs, cosmetics and disinfectants act

75
Q

What is the use ohs act

A

Maintain a work environment that is safe and without risk

76
Q

What is the employer obligated under law to provide

A
  1. Safe space at work
  2. Safety equipment and clothing
77
Q

What is required on chemical sheet

A
  1. Colour
  2. Identification
  3. Packaging
  4. Physical characteristics

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