Safety Procedures Multiple Choice Questions
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Questions and Answers

What is the recommended glove procedure when using a carving fork?

  • No glove necessary
  • Company Standard knife glove only
  • Nitrile glove only
  • Company Standard knife glove with nitrile over glove (correct)

Which of the following is considered more hazardous?

  • Using a mandolin
  • Operating bladed equipment
  • Cleaning bladed equipment (correct)
  • Using a carving fork

What is the best practice for glove usage when cleaning bladed equipment?

  • Nitrile over glove on both hands
  • Company standard knife glove on one hand
  • Company standard knife glove on both hands
  • Company standard knife glove with nitrile over glove on both hands (correct)

Who is exempt from the mandatory knife glove rule?

<p>All of the above (D)</p> Signup and view all the answers

Where should broken crockery be disposed of?

<p>In a specific container away from the food prep area (B)</p> Signup and view all the answers

What type of gloves must be worn when using a knife?

<p>Company standard knife glove, with nitrile over glove (A)</p> Signup and view all the answers

What is the main risk associated with cleaning the oven?

<p>The oven may be too hot and there may also be chemical vaporisation from spilled food. (C)</p> Signup and view all the answers

What type of gloves are worn for manual washing up?

<p>Black heavy-duty gloves (B)</p> Signup and view all the answers

Which of these tasks is considered a High Risk?

<p>Cleaning a fryer (A)</p> Signup and view all the answers

Why is it important to use correct manual handling techniques when moving equipment?

<p>To reduce risks of scald injuries (A)</p> Signup and view all the answers

What action is required when a new starter joins the team?

<p>They must be trained before using any equipment (D)</p> Signup and view all the answers

Who periodically reviews the RAs and SOPs?

<p>The Health &amp; Safety team (B)</p> Signup and view all the answers

What type of equipment is associated with burns from hot liquids?

<p>Deep fat fryers (D)</p> Signup and view all the answers

Which groups are likely to be affected by burns or scalds in a kitchen setting?

<p>Team members, contractors, client staff, and the public (A)</p> Signup and view all the answers

Which equipment is used for the preparation of hot beverages?

<p>Coffee machine (B)</p> Signup and view all the answers

What type of injury can occur from using equipment like grills and toasters?

<p>Burns from flames (B)</p> Signup and view all the answers

What control measure is important for the handling of cooking equipment?

<p>Using heat-resistant gloves (D)</p> Signup and view all the answers

What type of gloves should be used for handling all yellow coded chemicals?

<p>Blue Rubber Gloves (B)</p> Signup and view all the answers

When using diluted chemicals for cleaning hard surfaces, what type of gloves should be worn?

<p>Blue Rubber Gloves (C)</p> Signup and view all the answers

What is a recommended precaution when using manual blades?

<p>Use a cutting board (D)</p> Signup and view all the answers

What risk assessment is mentioned in relation to the use of chemicals?

<p>COSHH Risk Assessment (C)</p> Signup and view all the answers

What should be followed when handling yellow coded chemicals?

<p>Specific instructions (C)</p> Signup and view all the answers

What is required for prolonged use of all green coded chemicals at the user's discretion?

<p>Technical Information Sheet (C)</p> Signup and view all the answers

Which of the following items is an example of mechanical cleaning equipment?

<p>Steam cleaner (A)</p> Signup and view all the answers

What is a common risk associated with the use of knives in a kitchen?

<p>Cuts and lacerations (B)</p> Signup and view all the answers

Which of the following cleaning tools is best suited for maintaining carpets?

<p>Carpet cleaner (A)</p> Signup and view all the answers

What equipment should be used to wash plates in a high-volume kitchen setting?

<p>Dishwasher (A)</p> Signup and view all the answers

Which statement best describes safe handling practices when using kitchen equipment?

<p>We learn before we use (D)</p> Signup and view all the answers

What should be done when handling broken glass in a kitchen environment?

<p>Handle it with gloves and dispose properly (B)</p> Signup and view all the answers

Which of the following equipment can cause cuts or lacerations while handling food?

<p>Coffee grinder (B)</p> Signup and view all the answers

Flashcards

Knife Safety: Nitrile Overgloves

Company standard nitrile overglove must be worn when using any type of knife, mandolin or manual blade.

Washing Up Gloves: No Rubber Gloves

Standard colored rubber gloves should NEVER be worn when manually washing up.

Manual Washing Up: Heavy-Duty Gloves

Black heavy-duty gloves must be worn on each hand when manually washing up.

Fryer Cleaning: Black Gauntlet

Company standard black rubber gauntlet must be worn when cleaning the fryer. Oil must be cooled below 40°C.

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Oven Cleaning: Gauntlet and Cooling

Company standard black rubber gauntlet must be worn when cleaning the oven. Oven should be allowed to cool to reduce risk of chemical vaporization.

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Knife Safety: Standard Glove Practice

When using a knife, mandolin, or manual blade, the company standard is to wear a knife glove and a nitrile over glove. This is not mandatory, but highly recommended.

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Cleaning vs. Using Sharp Equipment

Cleaning hazardous equipment like blades after removing guards is considered riskier than operating them, as the protective measures are gone.

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Cleaning Bladed Equipment

When cleaning a blade, extra care should be taken to avoid injury, as the guard is removed making the blade exposed.

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Safe Disposal of Sharp Items

Always dispose of broken glass, sharp objects, and crockery in a designated, clearly labeled container away from food preparation areas.

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Carving Fork: Glove Recommendation

When using a carving fork, the standard knife glove and a nitrile over glove are recommended, but not mandatory.

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Visual Inspection

Always visually inspecting the area around the machine for any obstructions or hazards.

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Power Off

Ensuring the slicer is turned off at the machine and the plug is disconnected at the wall after each use.

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Safety Guidelines

Setting the thickness guide to zero (0) immediately after each use and never leaving the slicer unattended.

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Safe Handling

Always using the hand guide provided with the machine and wearing a knife glove when cleaning the blade.

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Safety Precautions

Never using the machine with the safety guards removed or placing fingers or loose clothing near the blade.

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Bain Marie Placement

Ensure the Bain Marie is positioned on a stable, level surface to prevent spills or accidents.

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Bain Marie Water Level Check

Always check the water level in the Bain Marie before turning it on. This prevents overheating and potential damage.

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Utensil Positioning

Never leave serving utensils hanging over the contents of the Bain Marie. This creates a scalding risk for customers.

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Power Isolation

Before handling or cleaning the Bain Marie, always isolate the power supply. This prevents electrical shocks.

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Moving a Full Bain Marie

Never attempt to move a full Bain Marie. This poses a significant scalding risk.

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When should you review SOPs?

You must review the Standard Operating Procedures (SOPs) at least once a year and review the relevant SOP after any accident involving equipment to identify and implement any necessary control measures to prevent similar incidents.

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How often do team members need training?

You must train all new employees before they can use any equipment. Existing employees have to re-train annually, or when new controls are added to SOPs or their job roles change.

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Who needs to sign the risk assessment?

Every employee must be trained and sign the risk assessment sign-off sheet to acknowledge their understanding and commitment to safety.

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Who reviews the RAs and SOPs?

The H&S team regularly reviews the Risk Assessments (RAs) and SOPs and will notify you of any updates or changes.

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Burns in the Kitchen

Burns can occur from a variety of hot equipment used in kitchens, including deep fryers, ovens, and kettles.

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Scalding Risks in Kitchens

Scalding occurs primarily from hot liquids such as boiling water, soup, and steam.

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Who is at risk of burns?

Potential risks are not limited to staff, but also extend to customers and even contractors.

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Importance of SOP for Kitchen Safety

Safe operating procedures (SOP) should be in place for handling, preparing, and storing hot liquids and food.

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Hot Holding Equipment Safety

Examples include use of hot holding equipment like bain maries and hot cupboards.

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Cuts & Lacerations Risk

Using a knife, manual slicer, mandolin, tomato slicer, can opener, broken glass or crockery, stick blender, meat slicer, robot coupe, grater, vegetable preparation equipment, food processors, coffee grinders, or ice cream machines can lead to cuts or lacerations. Also, sharp edges on equipment during cleaning can cause injuries.

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Who's at Risk?

Individuals handling knives, manual slicers, mandolins, grinders, blenders, and other sharp equipment are at risk of cuts and lacerations.

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Chemical Procedures for Yellow-Coded Products

When using specific chemicals, follow the outlined COSHH regulations, including checking the Risk Assessment, attending training, and consulting the Technical Information Sheet.

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Chemical Procedures for Green-Coded Products

Ensure all chemical procedures for Green-coded products are followed, including confirming COSHH information, understanding training requirements, and reviewing the Technical Information Sheet.

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Protective Gloves for Chemical Dilution

Protective gloves, such as those designed for food handling, should be worn when using diluted chemicals for purposes like degreasing or cleaning hard surfaces.

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Preparation for Using Manual Blades

Before initiating any task involving manual blades, carefully analyze the specific hazards, ensuring all necessary equipment is readily available at the designated site. Adjust the SOP as needed depending on the task, the specific equipment models, and manufacturer instructions.

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Burns & Scalds Hazard with Sharp Equipment

Burns and scalds are potential risks associated with using sharp equipment.

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Slips, Trips & Falls Hazard with Sharp Equipment

Slips, trips, and falls are potential risks associated with using sharp equipment.

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Essential Equipment for Using Manual Blades

For tasks involving manual blades, like slicing, it is necessary to use protective equipment such as knives, cling film holders, and tomato slicers. The specific equipment used will vary depending on the task, equipment models, and manufacturer guidelines.

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Study Notes

BENUGO Risk Assessments and Safe Operating Procedures 2025

  • Document Reference: SOP & RA Master
  • Control: TRC
  • Version: 5
  • Review Date: December 31, 2024
  • Document Produced: January 1, 2025
  • Health & Safety document

Introduction

  • Business has a legal duty to protect staff and customers.
  • Food industry is inherently dangerous (burns, cuts, slips).
  • Risk assessments are needed to manage hazards.
  • Risk assessments may not be written down, but significant hazards must be considered.
  • This document simplifies risk assessment procedure.
  • Risk assessment measures harm posed by hazards.
  • It involves identifying those who might be harmed, and how they could be harmed.
  • 'Control measures' detail how to reduce risks and improve workplace safety.
  • Written risk assessments are needed for businesses employing 5 or more people.
  • Four risk assessments are included: slips, trips, and falls; manual handling; burns and scalds; and cuts and lacerations.
  • This pack only details risk assessment for top four significant hazards.
  • Review date of the procedures is December 31, 2024.
  • Document was produced on January 1, 2025.

Risk Assessments

  • Measure harm of hazards in the workplace.
  • Takes into account who might be harmed, and how they could be harmed
  • Most importantly includes control measures to reduce workplace hazards.
  • Written risk assessments needed for businesses employing 5 or more people.
  • Four risk assessments included: Slips, Trips and Falls, Manual Handling, Burns and Scalds, Cuts and Lacerations.

Safe Operating Procedures (SOPs)

  • Control measures to prevent equipment harm.
  • Straightforward and easy to read.
  • List of tasks and equipment, alongside what you should and shouldn't do.
  • Used for onsite training, references for trained/experienced staff.
  • Not instruction manuals, but guidelines for injury avoidance.
  • Manufacturer instructions should always be consulted for equipment operation details.

Instructions

  • Keep old SOP books and staff sign-off sheets for 3 years.
  • Read and sign all four risk assessments.
  • Read and sign 18 accompanying SOPs.
  • Add any missing control measures for new equipment or procedures.
  • Train staff on SOPs.
  • Staff training records should be kept at the back of the pack.
  • Repeat training process every 12 months.
  • The legal requirements for this information are a 3-year retention period.

FAQs

  • Training time is dependent on staff numbers.
  • Process for adding new controls for site-specific equipment or processes.
  • Instructions for using site-specific SOPs.
  • Procedure to follow when any team member suggests a new control measure.
  • Instructions for reviewing existing risk assessments and SOPs: Review relevant SOPs at least yearly; review SOPs following any accident involving equipment.

Risk Assessments (Detailed, examples)

  • Specific risk assessments on burns, scalds, cuts, lacerations, and manual handling cover specific equipment and tasks related to those areas.
  • Identifies chemicals used and stored at the workplace.
  • Categorizes chemicals as Red, Amber, or Green based on hazard symbols.
  • Records are needed for all location's specific chemicals, including hazard symbols and PPE required for each category.
  • Chemicals should be stored in designated lockable cabinets, clearly labelled.
  • Employee training, including full PPE and training, is critical.
  • Lists tasks and the necessary PPE, with specific instructions.

Safe Operating Procedures (Detailed, examples)

  • Individual procedures provided for all equipment, such as manual blades, guarded automated blades, hot liquids, cooking equipment, grills and toasters, dishwashers, etc.
  • Each includes a section identifying potential hazards, and instructions to avoid these hazards.
  • Procedures also include specific, detailed instructions on safety for each piece of equipment, like knife care. -Specific procedures included for using equipment such as pumps, trolleys, cages, vertical wall mounted ladders, etc. -Procedures for handling, use, storage, and disposal of hot beverages, food, and hazardous materials.

Additional information

  • Specific procedures for using equipment such as pumps, trolleys, cages, vertical wall mounted ladders etc
  • Procedures regarding the handling, use, storage, and disposal of hot beverages, food, and hazardous materials.
  • The document contains specific procedures regarding use of numerous pieces of equipment in the food service industry.

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Related Documents

Risk Assessments and SOP Book 2025 PDF

Description

Test your knowledge on safety procedures when using kitchen equipment such as carving forks and Bain Maries. This quiz covers glove usage, hazard assessment, and best practices for cleaning and handling. Ensure you understand the necessary precautions to maintain a safe kitchen environment.

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