Health & Safety
Catering & Hospitality GCSE - WJEC 2014
- Created by: Ellie
- Created on: 27-05-14 11:03
P | M | O | R | O | X | P | V | N | V | W | Y | S | Y | J | G | I | R | K | H | E |
I | K | E | Y | K | S | N | N | O | G | D | M | E | A | S | A | S | S | G | Y | M |
M | L | C | K | G | B | I | Q | N | A | L | E | L | N | E | S | L | F | U | T | A |
X | D | A | S | Y | P | N | H | T | I | B | X | C | T | V | A | R | R | L | E | W |
E | Q | F | J | G | K | E | K | H | B | T | N | A | A | E | N | R | E | U | S | R |
W | D | R | C | W | T | N | H | E | D | R | A | T | L | E | D | E | C | Q | L | U |
L | Y | U | O | H | H | I | W | E | D | A | F | S | W | L | E | L | O | K | W | N |
I | D | S | N | J | V | N | H | D | G | E | L | B | O | S | L | L | V | S | V | Q |
X | B | Y | W | D | G | E | E | G | X | H | U | O | B | Y | E | Q | E | G | E | A |
C | H | R | P | D | C | N | N | E | L | E | F | O | P | G | C | Q | R | W | L | O |
V | I | E | J | D | B | I | T | O | F | H | J | N | U | G | T | V | Y | H | E | T |
K | X | P | Q | K | J | N | O | F | W | T | U | S | G | A | R | E | P | P | B | W |
Y | P | P | M | O | I | E | L | A | U | E | I | L | N | B | I | J | O | L | U | D |
N | B | I | U | N | B | B | D | S | O | V | Q | L | I | B | C | Y | S | X | J | U |
E | J | L | V | C | X | W | T | U | X | O | V | I | H | K | S | V | I | C | O | U |
V | Y | S | D | C | Y | O | O | R | F | B | H | P | S | J | U | X | T | X | E | B |
T | X | I | W | A | R | F | D | F | X | A | I | S | A | T | P | C | I | K | L | R |
K | B | F | I | B | M | D | O | A | B | K | V | O | W | P | P | E | O | L | H | T |
B | L | O | V | T | X | N | S | C | R | U | C | N | F | F | L | N | N | F | L | R |
M | M | F | L | I | L | H | O | E | C | Q | V | U | H | C | Y | P | W | H | N | C |
U | I | V | U | T | H | V | P | A | P | O | U | K | H | D | B | Y | E | S | Y | S |
Clues
- Give an example of a warning sign (8, 7)
- how do employers make sure the floor is safe? (2, 6, 2, 9)
- If a cut continues to bleed where should people put the cut? (5, 3, 5)
- knives shouldn't be left where? (2, 3, 4, 2, 1, 7)
- Knives shouldn't be put where unless attended? (7, 2, 4)
- what number do catering establishments call in case of a fire? (4, 4, 4)
- what positiona re people put into if they are unable to get up? (8, 8)
- What should be turned off (if possible) in a fire (3, 3, 8, 6)
- What should employees not have on their clothes? (5, 7)
- When should people re-enter a building after a fire (4, 4, 2, 2, 2)
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