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
Alternate hands
Vary your technique
100
This is the safe technique used to reduce stress on the low back when lifting items above shoulder level
What is
One foot-forward stance
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
Do not talk with coworkers while using a knife- when interrupted-stop cutting-place the knife down
200
This is one of the ways to avoid twisting when loading/unloading items into/out of the dishwasher
What is
Position self close to work and between at a 45 degree angle
Turn and face in the direction of the work
Nose and toes in the same direction
Pace self; don’t rush!
Pivot your feet
200
This is one way to reduce bending and reaching while prepping food
What is
raise or angle the work
200
This was the #1 cause of employee injury for Eau Claire Schools Food and Nutrition Department
What is strains
300
Name two 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
Name 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
This is the least safe technique to use when pulling tables and other equipment
What is pulling with one arm extended back
300
This was the cause of employee injury for Eau Claire Schools Food and Nutrition Services department that had the highest severity/cost of all claims
What is strains
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
Do not use walkways as storage
Avoid over-spraying anti-stick spray
Don’t use greasy or dirty mops
Don’t step over objects – walk around them!
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 instead of carrying items to/from work areas
What is
A cart
400
Name two tools that can be used to help prevent cuts and lacerations when using knives
What is
self-retracting utility knives
guards
kevlar gloves
400
This was the 2nd leading cause of employee injury for Eau Claire Schools Food and Nutrition Services department?
What is falls/slips
500
Name two important safety reminders when using a ladder
What is
Check weight rating
Hold onto ladder with two hands when climbing
Climb with hands empty
Don't use a faulty ladder
Don’t stand on top two rungs
Don’t lean over the side of the ladder
Make sure ladder is fully open with braces fully extended/locked before use
500
Name two ways to avoid a burn
What is:
Open lids away from you
Use caution when removing items from the microwave
Keep pot holders away from burners
Wear oven mitts, gloves, or use dry pot holders
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
I showed you an example of two different types of serving utensils. Describe Which utensil illustrated work simplification/joint protection to promote use of larger joints/muscles vs. smaller joints/muscles
What is the serving utensil that uses a whole hand grip vs. thumb grip
500
Name the top three most common cause of injury for the Food and Nutrition Services industry as a whole
What is
Strains
Slip, Trip, Falls
Cuts/Scrapes/Burns