Dining Safety Certification (Production)
Below are the necessary safety trainings for a Dining Production employee. Questions with checkboxes, you can choose all that apply. Fill in the blank questions must be spelled correctly to get a correct answer.
- 1.I've read, understand, and have electronically signed all of the below trainings. (please check each line)
- A.
Associate Safety Guide
- B.
Building a 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.
Buffalo Chopper
- K.
Fryer Training
- L.
Steamer Training
- M.
Thermometer Calibration
- N.
Knife Handling
- O.
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.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
- 20.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
- 21.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
- 22.Buffalo Chopper, Question #1 Before putting food into the Buffalo Chopper opening, make sure there are no hard seeds or _________.
- 23.Buffalo Chopper, Question #2 Leave the Buffalo Chopper plugged in while cleaning and after finishing a task.
- A.
True
- B.
False
- 24.Steamer Training, Question #1 To determine when it's safe to remove the gauge and lid from a steamer, you can look at the pressure gauge to see that it has stopped making noise and releasing steam and that it appears to be setting completely still; this take about how long?
- A.
5 minutes
- B.
10 minutes
- C.
15 minutes
- D.
20 minutes
- 25.Steamer Training, Question #2 When the lid is ready to safely removed, you should use potholders to remove the lid.
- A.
True
- B.
False
Related Topics
Featured Quizzes
Back to top