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56 True/False questions

  1. Knife storageThe medical treatment given to an injured person

          

  2. Treatment for Chemical burnscool the burn with running cold water for 5 minutes

          

  3. MSDSDescribe hazards of chemicals in a restaurant

          

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

          

  5. Nonlatex glovesdisposable protective equipment

          

  6. Straight ladder should reachskid-resistant soles, low, sturdy heels, closed toed

          

  7. Class A fireUsually involves wood,paper, cloth or cardboard

          

  8. Smoke detectorFire-detection device that operates by sensing movement of flames

          

  9. Heat detectorFire-detection device that operates by sensing movement of flames

          

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

          

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

          

  12. Every 6 monthswith the cutting edge angled slightly away from your body

          

  13. Arsonthe deliberate and malicious burning of property

          

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

          

  15. Class B fireUsually involves flammable liquids or grease

          

  16. 1st step to put out fireDeny it oxygen

          

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

          

  18. Life a corner of the loadLift with the legs not your back

          

  19. FacilitiesBuilding (inside and out) including electricity and plumbing

          

  20. Safely passing a knifeUsually involves wood,paper, cloth or cardboard

          

  21. Heimlich maneuverUsed to remove obstacles from a choking person's airways

          

  22. General Safety AuditThe medical treatment given to an injured person

          

  23. AccidentEverything used to perform jobs

          

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

          

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

          

  26. Most common slips, trips, and fallsoccur on steps, floors, and pavement

          

  27. Always warn guests when servingalways check the pressure gauge

          

  28. Safest way to use a ladder2 employees to work together so one can hold the ladder

          

  29. Emergency planMethod of protecting people in case of an emergency or disaster

          

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

          

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

          

  32. Carry knivesProperty around the restaurant

          

  33. Reasonable careLegal term means that an ordinary person would think that an operation uses careful precautions

          

  34. Suitable footwearskid-resistant soles, low, sturdy heels, closed toed

          

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

          

  36. Unsuitable clothingLose/baggy shirts, jewelry, scarves, neckties

          

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

          

  38. Second degree burnBlisters form and may ooze Intense pain & swelling

          

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

          

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

          

  41. Employee practicesMethods and techniques managers use to perform their jobs

          

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

          

  43. When using steam equipmentalways check the pressure gauge

          

  44. EquipmentEverything used to perform jobs

          

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

          

  46. OSHADescribe hazards of chemicals in a restaurant

          

  47. First aidThe medical treatment given to an injured person

          

  48. CPRUsed to restore breathing and heartbeat

          

  49. LiabilityLegal responsibility that 1 person has to another

          

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

          

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

          

  52. PremisesProperty around the restaurant

          

  53. accident investigationA method of establishing the facts about any accident occurring in the workplace

          

  54. Management practicesMethods and techniques managers use to perform their jobs

          

  55. Class C fireUsually involves wood,paper, cloth or cardboard

          

  56. Immediatelyclean up spills