This is the animal that displays proper walking technique on slippery surfaces.
What is a Penguin
100
This is one way you can reduce the effects of repetitive motion stress on your body while at work.
What is
Stretch
Rotate away to other tasks regularly
100
This is the safe technique used to lift a small or light weight object off the floor or out of the bottom of a tall container.
What is the golfer's lift/kick.
100
This is the recommended technique to use when pulling equipment.
What is face the equipment and use two hands.
100
This is the % of all workplace injuries that result in unsafe worker habits.
What 80%.
200
This is what you should do when you come across a spill.
This question has three possible answers.
What is #1: Clean the spill up immediately.
#2: Block off the area if you can't get to it right away.
#3: Let your team know about it.
200
When cutting food, these are two safe techniques to use to reduce the risk of cutting yourself.
What is
Cut in a motion that points away from your body
less likely to cut yourself in case you or your food slips.
Keep fingers and thumbs out of cutting area.
200
This is one of the ways to avoid twisting when lifting/loading/unloading items from a cart to another surface.
What is
While facing the item to be lifted, position at a 45 degree angle in between the surfaces
Pivot your feet
200
This is one way to reduce bending and reaching while serving food.
What is
raise or angle the work surface
200
This was the #1 cause of employee injury for the Bloomington School District.
What is slips/trips/falls
300
Name three criteria that slip-resistant footwear should include.
What are
Soft rubber soles, closed back, closed toe, secure fitting, closed heel (no open coil), flat bottom (no rocker or “toning” shoes).
300
While cleaning ovens, these are two forms of Personal Protective Equipment (PPE) that should be worn in the kitchen while cleaning the ovens.
What is
Aprons, gloves, masks, goggles
300
This is something you need to be aware of prior to lifting.
What is the weight content of the load.
300
These are two safe work techniques to use when wiping down tables.
What is
Position yourself close
One foot forward stance
Wide stance
Bend knees
Turn and face in the direction you are wiping
Hold on to stable surface
Alternate hands
300
This was the top cause of employee injury for the Food Services department
What is Sliips, trips, and falls
400
This is one way to prevent a slip/trip/fall in the kitchen
What is
Close drawers after use
Don't store items in walkways
Replace curled up/defective mats
Clean up spills immediately
Limit spaces between mats
Use wet floor signs
400
This is something you can do before, during, and after work to help reduce the risk of strains and sprains, improve flexibility, and reverse the stress placed on your muscles and joints during work activity.
What is stretching.
400
This is something that should be used to assist with lifting.
What is
A cart
400
This is the least safe technique to use when pulling tables and other equipment.
What is pulling with one arm extended back.
400
This was the 2nd leading cause of employee injury in the Food Services department over the past two years.
What is Struck by/against
500
Name the engineering control used on porus tile (typically found in kitchen applications) that helps prevent slips and falls.
What is Slipfix Technologies
500
Name two important safety points when using a ladder at work.
What is:
climb with both hands
check the weight rating
ensure the legs are fullly open with braces extended/locked
hands should be empty when climbing
don't stand on top two rungs
500
This is the safe technique used when lifting items above shoulder level.
What is
a one-foot-forward stance
500
This is one way to properly store/organize items on shelving
What is
Store heavy items on middle shelves
Store light weight items on top and bottom shelves
Avoid stacking more than 3 high on top shelf
500
This was the #1 cause of employee slips/falls in the Food Services department over the past two years.