Deck 3: Health and Safety Awareness for Catering and Hospitality

Question 1

Which one of the following is the best extinguisher to use on a fire in a deep fat fryer in the kitchen?

A)
B)


D)
E)

Answer 1

A

Question 2

A is something that has the potential to cause harm. An could occur if this is not controlled correctly. The is the likelihood of this occurring.

Answer 2

hazard, accident, risk

Question 3

Which one of the following is the correct meaning of the abbreviation PAT?

A) Partial application test
B) Positive appliance test
C) Potable allowance testing
D) Portable appliance testing

Answer 3

D

Question 4

Which one of the following does the letter S represent in the abbreviation COSHH?

A) Smells
B) Substances
C) Salmonella
D) Small

Question 5

Which one of the following is a prohibition sign?

A)
B)
C)
D)

Question 6

What does this sign mean?

A) Corrosive
B) Irritant
C) Harmful to the environment
D) Toxic

Question 7

Which one of the following fire extinguishers should not be held by the nozzle when using?

A) Wet chemical
B) Carbon dioxide
C) Dry powder
D) Foam

Question 8

The first thing you must do when you find a fire is .
A -based extinguisher is best to use on class A fires.
Make sure that the windows are when leaving the kitchen.

Question 9

Which one of the following is the missing third element in the fire triangle if the other two are oxygen and fuel?

A) Hydrogen
B) Electricity
C) Heat
D) Paper