Food Safety
(A) Physical, biological, and chemical
(B) Physical, biological, and radio-logical
(C) Physical, psychological, and health
(D) Physical, chemical, and psycho-social
Explanation: People can get sick by consuming food contaminated by the following three major hazards:
Physical- objects such ashair, nails, jewelry, glass, staples, and bandages in food are categorized as physical hazards. Chemical- substances that are added during food handling or that occur naturally can cause food-borne illness. Examples include certain metals, pesticides, and cleaning agents. Biological- germs that are not visible to the naked eye like those carried by bacteria, viruses, and parasites.
(A) The employer
(B) The employee
(C) OSHA
(D) Both a and b
Explanation: The employer is responsible for the safe condition of tools and equipment used by employees but the employees have the responsibility for properly using and maintaining tools.
(A) True
(B) False
Explanation: Only workplaces where employees are engaged in maintenance or repair work need a written lockout/tagout program.
(A) Your employer
(B) Your supervisor
(C) Your co-worker
(D) Yourself
Explanation: OSHA mandates that employers identify and provide workers with personal protective equipment
(A) Less than 5%
(B) 15%
(C) 26%
(D) More than 30%
Explanation: Slips, trips, and falls cause 15% of all accidental deaths, and are second only to motor vehicles as a cause of fatalities.
(A) True
(B) False
Explanation: According to the Kansas State University Research and Extension Service, one of the most common food safety errors people make is “cross contamination.” Cross-contamination takes place when disease-causing organisms are transferred from one type of food to another. One such example is using the same knife to first cut or slice raw meat and then vegetables.
Following a good food safety practice requires you to wash hands before and after touching cooked or raw foods; clean cutting boards before cutting anything; clean utensils; and place cooked meats and raw meats separately on different plates. All of this can drastically reduce food-borne illness.
(A) Keep all tools in good condition with regular maintenance
(B) Use the right tool for the job
(C) Examine each tool for damage before use and do not use damaged tools
(D) Operate tools according to the manufacturer's instructions
(E) All of the above
(A) The sources of hazardous energy
(B) The magnitude and type of hazardous energy sources at the workplace
(C) The procedures that control hazardous energy
(D) All of the above
(A) Employers suffer an injury
(B) The employees suffer an injury
(C) An employee asks for it
(D) Engineering, work practice, and administrative controls do not provide sufficient protection against hazards
Explanation: OSHA recommends controlling the hazard at its source as the ideal way to protect workers against hazards. Engineering or workplace practice controls should be used on the basis of the hazard present at a workplace. However, when work practice, engineering, and administrative controls do not offer sufficient protection, employers must provide workers with personal protective equipment (PPE) and make sure workers use them.
(A) Construction
(B) Mining
(C) Maintenance
(D) Service
Explanation: According to the National Floor Safety Institute, "falls occur in virtually all manufacturing and service sectors. Fatal falls however are in construction, mining and certain maintenance activities."
(A) Buy items in dented or bulging cans
(B) Select fish, poultry, eggs and meat towards the end of the shopping trip
(C) Wrap up perishable items so that their juices do not drip onto other items
(D) Buy frozen or refrigerated items after purchasing non-perishables
(A) True
(B) False
Explanation: Steel or iron hand tools can produce sparks, serving as a source of ignition when adjacent to flammable substances. To avoid this, stick to non-ferrous materials in flammable environments. Non-ferrous materials don’t contain iron and are spark-resistant, so they should be utilized wherever highly volatile liquids, flammable gases, or any explosive materials are used or stored.
(A) Color
(B) Shape
(C) Size
(D) Any one of the above
Explanation: OSHA standard 1910.147(c)(5)(ii)(B) says, "Lockout and tagout devices shall be standardized within the facility in at least one of the following criteria: Color; shape; or size; and additionally, in the case of tagout devices, print and format shall be standardized."
(A) True
(B) False
Explanation: Your employer must perform a first critical step in developing a comprehensive safety and health program to identify physical and health hazards in the workplace. This process is known as a "hazard assessment."Potential hazards may be physical or health-related and a comprehensive hazard assessment should identify hazards in both categories. When this is completed your employer can then select PPE appropriate for the various job functions in the facility. This is not a one size fits all solution; PPE must be selected to fit the specific work areas and functions.
(A) Doorways
(B) Areas prone to wetness or spills
(C) Cluttered hallways and areas with heavy traffic
(D) Unguarded heights
Explanation: A same-level fall is when a worker falls on relatively level surfaces like ramps or hallways. A same-level fall occurs where there is inadequate slip resistance between a person’s foot and the floor; where someone trips when he/she meets with an unseen or unexpected raised object or surface while walking; when a worker falls due to a slight depression in a walking surface; or when the foot of a moving worker is caught in an interruption, causing him/her to stumble.
(A) True
(B) False
Explanation: United States Department of Agriculture (USDA) states that you cannot always see, taste, or smell harmful bacteria that may cause illness.
(A) Keeping hoses and cords away from oil, heat, and sharp edges
(B) Yanking the hose or the cord to disconnect it from the receptacle
(C) Securing work with a vice or clamps, keeping both hands free to use the tool
(D) None of the above
(A) The employee responsible for executing energy control procedures
(B) The employee that locks out or tags out a machine in order to improve, clean, or service it
(C) Both a and b
(D) The employee that locks the doors after work
Explanation: Authorized employees are workers responsible for executing energy control procedures, or those who lock- or tagout a machine to ready it for maintenance and servicing operations.
(A) Your employer
(B) Yourself
(C) Your co-worker
(D) A and b
(E) A, b and c.
Explanation: Although employers are, in general, responsible for maintaining PPE, including replacing worn or damaged PPE, employees should care for, clean, and maintain PPE, and inform a supervisor of the need to repair or replace PPE.
(A) Mostly preventable
(B) Leading cause of workplace accidents
(C) Costly
(D) All of the above
(A) One and a half
(B) Two
(C) Two and a half
(D) Three
Explanation: Foodsafety.gov advises that perishable foods should be stored within 2 hours after purchasing. In case the climate temperature is equal to or higher than 90°F (as during summers), the time should be cut down to 1 hour.Additionally, the site notes,“Make sure your fridge and freezer are cooled to the right temperature. Your fridge should be between 40°F and 32°F, and your freezer should be 0°F or below.”
(A) In running nip points
(B) Flying chips & sparks
(C) Points of operation
(D) Rotating parts
(E) All of the above
(A) Operate the machinery that is being maintained or repaired
(B) Perform servicing and maintenance activities on the machinery
(C) Both a and b
(D) Are affected by improper lockout procedure
Explanation: According to OSHA, an affected employee is the one-
- whose task involves using or operating a machine or piece of equipment on which maintenance or servicing activity is being carried out under lockout or tagout.
- whose job involves working in an area where servicing or maintenance activity is being carried out.
(A) Eye protection
(B) Face protection
(C) Head protection
(D) Both a and b
Explanation: OSHA requires that eye or face protection be provided to employees who are exposed to hazards from molten metal, flying particles, acids or caustic liquids, chemical gases or vapors, liquid chemicals, infected material, or dangerous light radiation.
(A) True
(B) False
Explanation: As per the Centers for Disease Control and Prevention (CDC), seniors hold a 33 percent chance of falling in any given year. Older citizens are 5 times more likely to be treated for fall related injuries than for any other injuries.