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56 True/False questions

  1. Knife storage → The medical treatment given to an injured person

          

  2. Treatment for Chemical burns → cool the burn with running cold water for 5 minutes

          

  3. MSDS → Describe hazards of chemicals in a restaurant

          

  4. PASS System → Pull the pin, Aim at the base of fire, Squeeze the trigger, Sweep from side to side

          

  5. Nonlatex gloves → disposable protective equipment

          

  6. Straight ladder should reach → skid-resistant soles, low, sturdy heels, closed toed

          

  7. Class A fire → Usually involves wood,paper, cloth or cardboard

          

  8. Smoke detector → Fire-detection device that operates by sensing movement of flames

          

  9. Heat detector → Fire-detection device that operates by sensing movement of flames

          

  10. Basic precautions for deep fryer → Careful with ice crystals, don't fill more than half full, follow manufacturer's directions, stand back

          

  11. Automatic system → Fire-fighting device that operates even when no one is in the facility

          

  12. Every 6 months → with the cutting edge angled slightly away from your body

          

  13. Arson → the deliberate and malicious burning of property

          

  14. Step ladders or step stools → Fire-detection device that operates by sensing the presence of smoke

          

  15. Class B fire → Usually involves flammable liquids or grease

          

  16. 1st step to put out fire → Deny it oxygen

          

  17. Treatment for minor burns → Flush chemicals off the skin with cool running water for 20 minutes and apply cool, wet cloth

          

  18. Life a corner of the load → Lift with the legs not your back

          

  19. Facilities → Building (inside and out) including electricity and plumbing

          

  20. Safely passing a knife → Usually involves wood,paper, cloth or cardboard

          

  21. Heimlich maneuver → Used to remove obstacles from a choking person's airways

          

  22. General Safety Audit → The medical treatment given to an injured person

          

  23. Accident → Everything used to perform jobs

          

  24. 3rd step to put out fire → Cool the fire's fuel below its combustion point

          

  25. First degree burn → Least serious degree of burn. Skin turns red, feels sensitive

          

  26. Most common slips, trips, and falls → occur on steps, floors, and pavement

          

  27. Always warn guests when serving → always check the pressure gauge

          

  28. Safest way to use a ladder → 2 employees to work together so one can hold the ladder

          

  29. Emergency plan → Method of protecting people in case of an emergency or disaster

          

  30. Third degree burn → Least serious degree of burn. Skin turns red, feels sensitive

          

  31. Proper way to lift → Pull the pin, Aim at the base of fire, Squeeze the trigger, Sweep from side to side

          

  32. Carry knives → Property around the restaurant

          

  33. Reasonable care → Legal term means that an ordinary person would think that an operation uses careful precautions

          

  34. Suitable footwear → skid-resistant soles, low, sturdy heels, closed toed

          

  35. Treatment cuts and scrapes → Flush chemicals off the skin with cool running water for 20 minutes and apply cool, wet cloth

          

  36. Unsuitable clothing → Lose/baggy shirts, jewelry, scarves, neckties

          

  37. Evacuation route → Fire-fighting device that operates even when no one is in the facility

          

  38. Second degree burn → Blisters form and may ooze Intense pain & swelling

          

  39. When fighting a fire → Place it down on a sanitized surface and let other person pick it up

          

  40. Treatment for sprains and strains → Flush chemicals off the skin with cool running water for 20 minutes and apply cool, wet cloth

          

  41. Employee practices → Methods and techniques managers use to perform their jobs

          

  42. 4th step to put out fire → Disrupt the flame's chain reaction- use extinguisher

          

  43. When using steam equipment → always check the pressure gauge

          

  44. Equipment → Everything used to perform jobs

          

  45. Electrical hazards that contribute to fires → Cool the fire's fuel below its combustion point

          

  46. OSHA → Describe hazards of chemicals in a restaurant

          

  47. First aid → The medical treatment given to an injured person

          

  48. CPR → Used to restore breathing and heartbeat

          

  49. Liability → Legal responsibility that 1 person has to another

          

  50. OSHA Form No 300 → Yearlong log of occupational illnesses & injuries

          

  51. 2nd step to put out fire → Cool the fire's fuel below its combustion point

          

  52. Premises → Property around the restaurant

          

  53. accident investigation → A method of establishing the facts about any accident occurring in the workplace

          

  54. Management practices → Methods and techniques managers use to perform their jobs

          

  55. Class C fire → Usually involves wood,paper, cloth or cardboard

          

  56. Immediately → clean up spills