the workplace is safe, well lit, at a good temperature. Trained workers, safe equipment, fire policies and available first aid are all laws from what act?,
HASAWA
2 of 50
What is a yellow triangle with a black symbol signalling?
warning
3 of 50
What is a blue circle with a white symbol signalling?
must be done
4 of 50
What is a red circle with a diagonal line through a black symbol signalling?
Prohibition
5 of 50
What is a green square with a white symbol signalling?
emergency
6 of 50
What is a red square with a white symbol signalling?
Fire Sign
7 of 50
Give an example of a warning sign
slippery surface
8 of 50
Give an example of a mandatory sign
wash hands
9 of 50
Give an example of a Prohibitation sign
No Smoking
10 of 50
Give an example of an Emergency sign
First Aid Kit
11 of 50
Give an example of a Fire sign
Fire Hose
12 of 50
What should knives be kept in?
knife block
13 of 50
knives need to be kept...
sharp
14 of 50
knives shouldn't be left where?
on the edge of a surface
15 of 50
Knives shouldn't have what on their handles?
grease
16 of 50
Knives shouldn't be put where unless attended?
Washing Up bowl
17 of 50
Where should pan handles point to on a cooker
the back
18 of 50
What should chefs use to carry hot pan handles?
oven gloves or a dry cloth
19 of 50
How should food be put into a deep fat fryer?
carefully
20 of 50
What type of foods can't go into a deep fat fryer?
wet foods
21 of 50
Why can't wet foods go into a deep fat fryer?
water causes oil to spit
22 of 50
Why do staff stand back when cooking in a deep fat fryer?
prevents burning from hot oil
23 of 50
Where is fat filled up to on a deep fat fryer?
load line
24 of 50
Electrical equipment should not be touched with...
wet hands
25 of 50
Why do we check electrical equipment regularly for worn down wires etc
prevent electric shocks
26 of 50
Electrical equipment should be.... when not in use
unplugged
27 of 50
how do employers make sure the floor is safe?
no spills no obstacles
28 of 50
What should employees not have on their clothes?
baggy sleeves
29 of 50
Staff need to wear....shoes
non slip
30 of 50
Fire alarms have to be tested
regularly
31 of 50
All ........ are trained on fire policies
staff
32 of 50
What two fire safety features do establishments need?
blankets and extinguishers
33 of 50
How many steps are there to a fire procedure?
five
34 of 50
What is the first step in a fire procedure?
sound alarm
35 of 50
what number do catering establishments call in case of a fire?
nine nine nine
36 of 50
What should be turned off (if possible) in a fire
gas and electric supply
37 of 50
When should people re-enter a building after a fire
when told to do so
38 of 50
catering establishments should run regular................ as a practice for a real fire
fire drills
39 of 50
How many people (minimum) should be first aid trained in a catering establishment?
one
40 of 50
If someone is badly hurt after a fall they mustn't be...
moved
41 of 50
what positiona re people put into if they are unable to get up?
recovery position
42 of 50
if someone felt faint they should sit with their head down between their
knees
43 of 50
What colour plaster is put over a cut?
blue
44 of 50
If a cut continues to bleed where should people put the cut?
above the heart
45 of 50
Dry heat causes a
burn
46 of 50
wet heat cause a
scald
47 of 50
how long should a burn or scald be held under cold water for?
ten minutes
48 of 50
What shouldn't you put on a burn or scald?
cream
49 of 50
Burns caused by what need urgent medical attention...
hot fat
50 of 50
Other cards in this set
Card 2
Front
the workplace is safe, well lit, at a good temperature. Trained workers, safe equipment, fire policies and available first aid are all laws from what act?,
Back
HASAWA
Card 3
Front
What is a yellow triangle with a black symbol signalling?
Back
Card 4
Front
What is a blue circle with a white symbol signalling?
Back
Card 5
Front
What is a red circle with a diagonal line through a black symbol signalling?
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