Safety Training Step 1 of 5 20% Welcome!We need some information from you before we begin. Please enter your first and last name, and the store you are training at.Name* First Last Which Governor's Location are you training at?*BangorEllsworthLewistonOld TownPresque IsleWaterville Safety Training Video Safety QuizPlease answer the following questions based on the video and slideshows you just watched.If a chemical bottle is not labeled it should be:* Disposed of Used with no label Put in a new bottle None of these The maximum weight that an employee can lift on their own is?* 20 lbs 30 lbs 40 lbs 50 lbs If you see exposed bodily fluid you need to:* Clean it up Notify the manager in charge Do nothing What personal protective equipment must you wear when using the meat slicer?* Hot mitt Mesh glove Skid resistant shoes Safety glasses If you are under 18 years old you may not use the:* Fryer filter machine Meat slicer Microwave Cash Register What does the MSDS/Globally Harmonized System book contain?* Chemical information sheets Recipes Lunch & Dinner menus Suggestive selling tips Floors in the kitchen should be washed when?* After close After Lunch After cooking Bacon All of these times Who is responsible for the Health & Safety of all team members in the performance of their jobs?* OSHA State Government Governor's Restaurant Each Employee What is NOT a piece of personal protective equipment?* Apron Hot Mitt Nametag Mesh Glove Which of the following should be used to get something off a high shelf?* Chair Box Broom Handle Ladder/Stool When carrying more than two items to or from a table a server must use a:* Tray Apron Sanitary Gloves Bag If you see a disconnected power cord you should?* Find out why it's disconnected Reconnect it Do Nothing If a fire is out of control in the kitchen what is the FIRST step?* Evacuate Pull the Ansul release Call 911 Alert the manager Why do we do safety training?* OSHA requires it To provide a safe working environment To prevent injuries All of these reasons Many injuries are caused by team members when they:* Are rushing Don't follow procedures Don't focus on the task at hand All of these Managers and Trainers are NOT accountable for:* Placing safety on a priority level equal to that of production, quality, and cost control Ensuring all employees are appropriately trained before being assigned to work Ensuring that all employees show up on time for their shifts Ensuring that all employees work according to safe operating procedures What is considered an Emergency?* Workplace Injury Upset Guest Broken Plate Slow ticket (cook) time Chemicals may be stored where?* On a food prep surface Under a food prep surface Over a food prep surface When changing trash in the restroom you must:* Remove the bag from the can and dispose it in the dumpster Leave the bag in the trash can and carry it to the dumpster to empty Double bag the trash and dispose it in the dumpster
