Dining Safety Certification (Cash Ops)

25 Questions | Total Attempts: 229

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Dining Safety Certification (Cash Ops) - Quiz

Below are the necessary safety trainings for a Dining Cash-Ops employee. Questions with checkboxes, you can choose all that apply. Fill in the blank questions must be spelled correctly to get a correct answer.


Questions and Answers
  • 1. 
    I've read, understand, and have electronically signed all of the below trainings. (please check each line)
    • A. 

      Associate Safety Guide

    • B. 

      Culture of Safety Excellence

    • C. 

      Proper Safety Procedures

    • D. 

      Dining Uniform Policy

    • E. 

      Chemical Training

    • F. 

      Cut Prevention

    • G. 

      Slips, Trips, & Falls

    • H. 

      Proper Lifting

    • I. 

      Burn Prevention

    • J. 

      Thermometer Calibration

    • K. 

      Fryer Training

    • L. 

      Slicer Training

    • M. 

      Loading Dock Safety

  • 2. 
    Associate Safety Guide, Question #1: Some of your responsibilies after an injury are... (choose all that apply)
    • A. 

      Report the incident to your immediate Supervisor at once.

    • B. 

      Keep your Immediate Supervisor informed of all related medical appointment(s) as soon as they have been made.

    • C. 

      Accept temporary transitional duty assignments, if offered.

    • D. 

      Attend all scheduled medical appointments regarding your injury.

  • 3. 
    Associate Safety Guide, Question #2:   True or False, Chemical gloves must be worn when cleaning and using chemicals, but not while handling?
    • A. 

      True

    • B. 

      False

  • 4. 
    Associate Safety Guide, Question #3: Which statement below regarding lifting is incorrect?
    • A. 

      Where the weight exceeds 75lbs, you must share the lift with a partner

    • B. 

      Lifting aids must be used for objects in excess of 40lbs

    • C. 

      You must use the right equipment to move and store materials

  • 5. 
    Culture of Safety Excellence, Question #1: True or False, the difference between an accident and an incident is a near miss
    • A. 

      True

    • B. 

      False

  • 6. 
    Culture of Safety Excellence, Question #2: Which of the following is not a safety hazard?
    • A. 

      Water on the floor

    • B. 

      Improper lifting

    • C. 

      Not wearing a hat

    • D. 

      No slip-resistant footwear

    • E. 

      All of the above are safety hazards

  • 7. 
    Culture of Safety Excellence, Question #3: What is the maximum hieght for stacked product?
    • A. 

      Hip Level

    • B. 

      Shoulder Level

    • C. 

      Forehead Level

  • 8. 
    Proper Safety Procedures, Question #1: When should you wear eye protection/ protective eyewear?
    • A. 

      When working around chemicals

    • B. 

      When there may be potentially flying objects

    • C. 

      While filling an ice bucket

    • D. 

      When changing fryer grease

  • 9. 
    Proper Safety Procedures, Question #2: True or False, you should always open hot, covered pots/pans far side first
    • A. 

      True

    • B. 

      False

  • 10. 
    Proper Safety Procedures, Question #3: When working with a knife, which of the following is an incorrect technique?
    • A. 

      To open a box

    • B. 

      Leaving a knife on a counter, in a sink, or under other kitchen equipment

    • C. 

      Not wearing a cut glove on the hand that is holding the item to be cut

    • D. 

      They're all incorrect

  • 11. 
    Loading Dock Safety,  Question #1: You must ______________ report all unsafe loading dock conditions to your supervisor.  This includes cracks, concrete breaks, ice or snow, and insects.
  • 12. 
    Loading Dock Safety,  Question #2: When traveling back and forth across the loading dock, you should stay how far from the dock's leading edge?
    • A. 

      2 feet

    • B. 

      4 feet

    • C. 

      6 feet

    • D. 

      8 feet

  • 13. 
    Loading Dock Safety,  Question #3: It's important to maintain the loading dock in a _________ and clutter-free manner to prevent slips, trips, and fall hazards.
  • 14. 
    Hazard Communications, Question #1: True or False, you should never mix chemicals together.
    • A. 

      True

    • B. 

      False

  • 15. 
    Hazard Communications, Question #2 If you spill chemicals on yourself, you should...
    • A. 

      Rinse area for 15 minutes; remove contaminated clothing

    • B. 

      Wash with soap and wipe dry

    • C. 

      Pat dry with a cloth

  • 16. 
    Cut Prevention, Question #1 If an object is falling, never try to catch it.
    • A. 

      True

    • B. 

      False

  • 17. 
    Cut Prevention, Question #2 Do not place knives in soapy water and make sure they're always ______________.
  • 18. 
    Cut Prevention, Question #3 Choose from the following options (choose all that apply).   Employees may never wear __________, anything that can become caught in a moving machine.
    • A. 

      Loose or frayed clothing

    • B. 

      Jewelry

    • C. 

      Gloves

  • 19. 
    Slips, Trips, Falls: Question #1 To avoid slips, trips, or falls you should always... (choose all that apply)
    • A. 

      Clean up spill immediately; use wet floor signs when necessary

    • B. 

      Walk around drains and other wet areas

    • C. 

      Never block your vision with the load you're carrying

    • D. 

      Keep at least 3 feet of aisle space

    • E. 

      Step over or around obstacles, not on top

  • 20. 
    Proper Lifting, Question #1 Which of the following is not a proper lifting technique?
    • A. 

      Lift objects away from your body

    • B. 

      Feet should be shoulder width apart

    • C. 

      Knees should be bent and back straight

    • D. 

      Use your legs to lift

  • 21. 
    Fire Prevention, Question #1 Which of the following is a fire hazard (choose all that apply)
    • A. 

      Pot handles turned into an aisle or another burner

    • B. 

      A hot pot left unattended

    • C. 

      Hot water near a deep fryer

    • D. 

      Oil or Grease on a cook top

  • 22. 
    Fire Prevention, Question #2 True or False, you should never use water on a grease fire, instead cover with a metal pan lid
    • A. 

      True

    • B. 

      False

  • 23. 
    Slicer Training, Question #1: Check off the first three safety checks before using a slicer
    • A. 

      Make sure safety devices are working properly

    • B. 

      Check that the blade guard is locked and in place

    • C. 

      Select Thickness

    • D. 

      Make sure the meat grip and fence are in place

    • E. 

      Power up the blade

  • 24. 
    Fryer Training, Question #1: True or False, hot oil should not be strained; wait until oil is cool
    • A. 

      True

    • B. 

      False

  • 25. 
    Fryer Training, Question #2: Which of the following is the correct technique when using a fryer?
    • A. 

      Lean into the fryer while cooking

    • B. 

      Store hot oil on the floor; by the grill

    • C. 

      Keep liquid and beverages away from hot oil

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