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?

All of the above Signup and view all the answers

Where should broken crockery be disposed of?

In a specific container away from the food prep area Signup and view all the answers

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

Company standard knife glove, with nitrile over glove Signup and view all the answers

What is the main risk associated with cleaning the oven?

The oven may be too hot and there may also be chemical vaporisation from spilled food. Signup and view all the answers

What type of gloves are worn for manual washing up?

Black heavy-duty gloves Signup and view all the answers

Which of these tasks is considered a High Risk?

Cleaning a fryer Signup and view all the answers

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

To reduce risks of scald injuries Signup and view all the answers

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

They must be trained before using any equipment Signup and view all the answers

Who periodically reviews the RAs and SOPs?

The Health & Safety team Signup and view all the answers

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

Deep fat fryers Signup and view all the answers

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

Team members, contractors, client staff, and the public Signup and view all the answers

Which equipment is used for the preparation of hot beverages?

Coffee machine Signup and view all the answers

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

Burns from flames Signup and view all the answers

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

Using heat-resistant gloves Signup and view all the answers

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

Blue Rubber Gloves Signup and view all the answers

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

Blue Rubber Gloves Signup and view all the answers

What is a recommended precaution when using manual blades?

Use a cutting board Signup and view all the answers

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

COSHH Risk Assessment Signup and view all the answers

What should be followed when handling yellow coded chemicals?

Specific instructions Signup and view all the answers

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

Technical Information Sheet Signup and view all the answers

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

Steam cleaner Signup and view all the answers

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

Cuts and lacerations Signup and view all the answers

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

Carpet cleaner Signup and view all the answers

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

Dishwasher Signup and view all the answers

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

We learn before we use Signup and view all the answers

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

Handle it with gloves and dispose properly Signup and view all the answers

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

Coffee grinder Signup and view all the answers

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.

Legal Risk Assessment (COSHH)

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.

Personal Protective Equipment (PPE) Legal Risk Assessment

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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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.