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More cards in this set
Card 6
Front
Spillages should be cleared up immediately and a w....... f.......... s......... should be displayed
Back
Card 7
Front
Risks to chefs in the kitchen include repetitive strain injury from excessive...
Back
Card 8
Front
Human exposure to pests in a kitchen can cause ...
Back
Card 9
Front
Cleaning chemicals in a kitchen should be stored in accordance with what regulations?
Back
Card 10
Front
Correct use of equipment is essential to avoid risks and injury. Employers should make sure that staff are properly...
Back
Card 11
Front
Garments worn to protect employees from injury are known as .............................. protective clothing
Back
Card 12
Front
When handling electrical equipment, employees should ensure their hands are ...
Back
Card 13
Front
Employers can prevent food poisoning by completing .............................. Analysis of Critical Control Points (HACCP)
Back
Card 14
Front
To avoid customers becoming ill, businesses must provide what information on menus?
Back
Card 15
Front
Electrical equipment should be regularly safety .....................
Back
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