Assessment Health & Safety This assessment evaluates your knowledge of core Occupational Health, Safety, and Environmental (HSE) principles covered in the training. Successful completion demonstrates your ability to apply HSE practices effectively in the workplace. 1 / 15 What are the 3 elements of fire? Heat, Smoke, Spark Smoke, Fuel, Heat Heat, Fuel, Oxygen Spark, Fuel, Oxygen 2 / 15 2. Which is the most common workplace injury? Head injury Back injury Minor cuts Fractures 3 / 15 3. What does COSHH stand for? Control of Substances Hazardous to Health Careful of Substances Harmful to Health Control of Spillages Hazardous to Health Control of Substances Hurtful to Health 4 / 15 4. Which of the following statements is likely to result in an injury to the operator? Selecting the right tool for the job Avoiding distractions while working Using a tool with loose handles Keeping cutting tools sharp 5 / 15 5. Which of these is a most proper way of defining Safety? Escape from a near-miss Freedom from danger or the risk of danger Provision of Personal Protective Equipment All of the above 6 / 15 6. A work table is too low for an employee working on it. What type of hazard is this? Welfare Ergonomic Display screen equipment (DSE) Manual Handling 7 / 15 7. Which of the following workers would most likely be at risk of developing a skin infection such as dermatitis? Hairdressers Teachers Drivers Engineers 8 / 15 8. What is the most common cause of occupational illness in the workplace? Vehicles at work Electric appliances Machinery Hazardous substances and dust 9 / 15 9. The most suitable training for an employee who has just started work is: Refresher training First Aid training Induction Training Fire Safety Training 10 / 15 10. Which is the best technique to move a heavy load Use a mechanical aid Undertake a team lift Wear Safety shoes and gloves Use a rope and pulley system 11 / 15 11. Which is essential to fight a fire? Having more than 1 extinguisher Having at least 2 people to assist Having a clear escape route Having a large enough fire 12 / 15 12. Which extinguisher is best on a cooking oil fire? Water CO2 Foam Wet Chemical 13 / 15 13. What is the responsibility of a Fire Warden during a fire? Report to the fire panel Carry out a final sweep of the area Report to the assembly point Find the fire location to put out the fire 14 / 15 14. What is the main purpose of risk assessments? To achieve company objectives To comply with legal requirements To use control measures and minimize dangers To complete sales targets 15 / 15 15. Which colored band denotes the CO2 content in the fire extinguisher? Red Blue White Black Your score isThe average score is 43% 0% Restart quiz HACCP 1 / 20 1.Which one of the following is a Chemical Hazard? a) Toxin b) Pesticide c) Virus d) Bacteria 2 / 20 2.What is HACCP? a) An Auditing system b) Food Safety Verification System c) Food Safety Management System d) An Astronaut’s Safety Programme 3 / 20 3.How many principles are there in HACCP? a) 5 b)12 c) 9 d) 7 4 / 20 4.What action should be taken if a critical limit is breached? a) Monitoring b) Corrective action c) Verification d) Controlling 5 / 20 What is the benefit of having a HACCP system? a) Cost high food b) Cheaper food c) Quality food d) Safer Food 6 / 20 What is the freezer temperature? a) 5°C b) 8°C c) -10°C -18°C 7 / 20 A control value that specifies maximum or minimum required level is a a) Critical limit b) Target value c) Control limit d) Specification value 8 / 20 Which of the following would not be part of the HACCP plan a) Verification b) Hazard analysis c) Critical control point d) Name and addresses of equipment and manufacturers 9 / 20 Ensuring effective HACCP documentation is kept will help to a) Less number of monitoring b) High production c) Demonstrate legal compliance d) Time-consuming production 10 / 20 10.Which of these is a monitoring action? a) Correcting Problems b) Following control procedure c) Visual inspections d) Microbiological Analysis 11 / 20 What are the observations at critical control points called? a) Risks b) Monitoring c) Food Safety Auditing d) Hazards 12 / 20 Which of the following is a common prerequisite? a) Critical control point b) Temperature Monitoring c) Organoleptic checks d) Preventive maintenance 13 / 20 The purpose of a flow diagram is to a) Understand the number of employees b) Help those involved to better understand the process c) Demonstrate customers specifications d) Show how the HACCP team is organized 14 / 20 Who should decide which step in a process is critical control points? a) A regular customer b) HACCP team leader c) Management d) HACCP team 15 / 20 Which of the following is one of the seven principles of HACCP? a) HACCP can be applied to catering or manufacturing b) Customers’ specifications and requirements c) Establish Documentation and record keeping d)Demonstrate the use of technology 16 / 20 ‘Rejecting delivery of cracked eggs’, is an example of what? a). Hazard b). Corrective Action c). Control measure d). Critical limit 17 / 20 17.Monitoring systems should specify all of the following EXCEPT for a). how often it should be done b). who can authorise the restart of production c). how it should be carried out d). who is responsible 18 / 20 Prerequisite programs are a). documents of uncertain things b). Cooking food to its proper temperature c). Basic operational and foundational requirements that are needed for an effective food service HACCP plan d). The inspection reports of the local regulatory agency 19 / 20 19.Who should decide which step in a process is critical control points? a). External HACCP Auditor b). HACCP team leader c). HACCP team d). A regular customer 20 / 20 A CCP is... a). A step where control can be applied b). Always the last step in every process c). A step where a hazard cannot be controlled d). A step where control can be essential Your score isThe average score is 0% 0% Restart quiz
