1. CHAPTER 3 – WORKPLACE SAFETY

2. In Section 3.1, you learned the following:
Restaurants and foodservice operations are responsible for providing a safe environment and ensuring safe practices for their guests and employees.
The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace.
The Hazard Communication Standard (HCS) requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely.
Material Safety Data Sheets (MSDSs) describe hazards of the chemicals in a restaurant or foodservice operation. Each product has its own MSDS.
General safety audits give an overview of the levels of safety in a restaurant or foodservice operation. Safety audits cover facilities, equipment, employee practices, and management practices.
Accident reports are important because they signal that the safety program may need improvement.
An emergency plan in a restaurant or foodservice operation protects property, workers, and guests in the case of an emergency or disaster.
Protective clothing and equipment protect employees from potential hazards on the job.

3. In Section 3.2, you learned the following:
Frayed cords, plugs with same-size prongs, too many plugs in an outlet, cracked switchplates, cracked receptacle plates, ungrounded plugs, and ungrounded outlets are electrical hazards that contribute to accidental fires.
The different classifications of fires and fire extinguishers are class A (wood, paper, cloth), class B (flammable liquids, greases, gases), and class C (live electrical equipment) fires.
Clean hoods and ducts at least every six months using a qualified cleaning contractor. Clean more often depending on use and grease buildup.
In the event of a fire, remain calm and start evacuating people immediately, call the fire department, shut off the gas valve, meet at the designated assembly point, and inform a firefighter if someone is missing.
When cleaning up spills on the floor, verbally warn guests and employees, block the area, post a "Caution-Wet Floor" sign, and direct people around the spill.
The safest way to use a ladder is for two employees to work together. One person should hold the bottom of the ladder and the other should climb up and pass or receive items.
Proper lifting steps include establishing a solid footing, aligning the body, making the lift, and setting down the load. Proper carrying procedures include looking for any hazards, using the whole hand to grip the load, keeping the load close to the body, keeping stomach muscles firm and tucking in the lower back, and moving the feet instead of twisting at the waist when turning.

4. The correct and safe use of knives includes the following:
Keep knives sharpened.
Never touch the sharp edges of knife blades.
Use the knife for its intended purpose.
Place a damp cloth under a cutting board to prevent slipping.
Stop cutting and place the knife on a flat, secure surface if interrupted.
Never leave knives soaking under water.
Never try to catch a falling knife.
Carry knives with the cutting edge angled slightly away from the body.
Store knives in proper racks, scabbards, or sheaths.

5. In Section 3.3, you learned the following:
First aid is medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency services.
CPR stands for cardiopulmonary resuscitation. CPR restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.
The Heimlich maneuver removes food or other obstacles from the airway of a choking person.
External threats to an operation include arson, theft, and food tampering.

6. What is the definition of liability? (156)
The legal responsibility that one person has to another.

7. What does the acronym OSHA stand for? (158)
Occupational Safety and Health Administration

8. What does OSHA do? (158)
It is the federal agency that creates and enforces safety related standards and regulations in the workplace.

9. Workers that are14-15 and 16-17 years of age are not allowed to do what? (158)

10. Every restaurant and foodservice operation must display what? (159)
OSHA poster No or
No. 3165, “Job Safety and Health Protection”

11. What OSHA form is used a log to record injuries throughout the year
OSHA Form No. 300

12. What must employers do to meet the Hazard Communication Standard (HAZCOM) 160
This safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely.

13. OSHA requires chemical manufacturers to provide documentation on their products. What is the name of the paperwork called? ( )
Material Safety Data Sheets (MSDS)

14. Which document describes the hazards of the chemicals in a restaurant or foodservice operation? (161)
Material Safety Data Sheets (MSDS)

15. List the 4 general areas that are covered in a safety audit. (163-164)
Facilities
Equipment
Employee practices
Management practices

16. What is the purpose of an emergency plan? (167)
To protect workers, guests and property in the case of an emergency or disaster.

17. What is Personal Protective Equipment (PPE)?

19. What does and emergency plan include? (167)
Floor plans of the facility, noting first aid stations, alarms, sprinklers and fire extinguishers
Evacuation routes
Emergency telephone numbers for each type of emergency

20. What steps need to be performed during an accident investigation? (168)

21. Please tell me what kinds of items are involved in each of the following classes of fires. (176)
Class A Fire Wood, paper, cloth or cardboard
Class B Fire Flammable liquids and grease
Class C Fire- Electrical equipment

22. The PASS system is used to tell people how to properly use a fire extinguisher. Please tell me what it means. (176)
Pull the Pin
Aim at the Base of the Fire
Squeeze the trigger
Sweep from side to side
(Stand 6 to 8 feet back from the fire when spraying)

23. Which type of detector uses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy? (181)
Flame detector

24. What is the first question you should ask yourself whenever there is a fire? (182)
Am I in danger?

25. What degree of burn is the most serious? (184)
Third degree

26. On which type of surface so the most common slips, trips and falls occur? (186)
Steps
Floors
Pavement outside the building

27. What should restaurant and foodservice operations do if liquid is spilled while customers are in the area of the spill? (188)
Block the area
Put up a sign warning the customers
Clean it up

28. Name the sharp hazards that are found in the professional kitchen
Can lids
Cutting strips on aluminum foil and plastic wrap
Box openers
Knives
Broken glass
Choppers
Blenders
Slicers

29. What is the proper way to pass a knife to another person? (195)
Place the knife on a sanitized surface and let the person pick the knife up by the handle.

30. Name the treatment given to an injured person for light injuries or until emergency service can provide more complete treatment. (199)
First aid

31. When you first get burnt, what do you need to put on the burn? (201)
Cool the burn by running the burned area under cold running water for 5 minutes or until the pain subsides.

32. Please identify the steps of what you should do when you get a sprain
Rest the injured part of the body
Ice for 10 to 15 minutes at a time every few hours for the first 48 hours
Compression bandage for at least 48 hours
Elevate above the level of the heart

33. What does CPR stand for? (202)
Cardiopulmonary Resuscitation

34. What is CPR? (202)
Restores the breathing and heartbeat to injured persons who show no signs of breathing or pulse.

35. Please tell me about the Heimlich maneuver. (202)
Removes food or other obstacles from the airway or a choking person

36. The malicious and deliberate burning of property is called what? (204)
Arson