PPE
Food Safety
Emergencies
Hygiene
General Safety
100

The word that is identified by the second "P" in PPE.

What is "Protective"?

100

4C-60C

What is the temperature danger zone? 

100

E.A.P.

What is the Emergency Action Plan?

100

1/4 inch facial hair

What is a beardnet?

100

personal factors

What prevents incidents?

200

The types of PPE that is required in all areas of the component.

What are Safety Glasses, Hearing Protection, cut gloves, face masks, gloves, splash aprons  and slip resistant Safety Shoes?

200

peanuts, eggs, mustard, shellfish, dairy, fish, wheat, sesame, Sulphites and tree nuts.

Top allergens ?

200

A safety exercise to rehearse evacuating a building in the event of an emergency.

What is a fire drill?

200

hands not washed between raw and RTE

What is washing your hands?

200

bread tag, water, french fries on the floor.

What is a slip hazard?

300

Types of this PPE can be made of materials like cotton, nit-rile, latex, and vinyl.

What are safety gloves?

300

7- 10  minutes.

How long should an observation be?

300

The meeting (muster) points to gather in case of a fire.

What is the employee parking lot  or next building.

300

personal Belongings not in designated areas

What are employee lockers or locked management office?

300

An incident that does not result in a serious injury.

What is a First Aid or Near Miss?

400

Type of PPE that is worn on the face to protect the eyes from liquid splashes.

What are Goggles? // What is a Face Shield?

400

200ppm 

What are buckets for sanitizer parts per million ?

400

Remove it, tell a supervisor, disable it, hang tag. 

What is the procedure for broken equipment?

400

Ear/facial earrings larger than 1/4" , jewelry including watches worn on wrists, more than one ring, embellished or gems on fingers, necklaces worn over uniform.

What is Manitoba Food Handling/Aramark safety jewelry standards?

400

Loose carpets, mats, or materials on the floor.

What is a trip/fall hazard?

500

The type of PPE that is required for washing knives.

metal cut glove and ensuring knives are stored vertically.

500

date made, employee signature, food type and use by date.

What is food label?

500

PASS

What are the steps of handling the fire extinguisher?

500

Hair restraints below the shoulder? 

What is tying hair up and in a bun to secure hair?

500

The first place to go with safety-related questions or concerns.

Who is your Supervisor?

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