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:* None of these Used with no label Disposed of Put in a new bottle The maximum weight that an employee can lift on their own is?* 40 lbs 30 lbs 20 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:* Microwave Meat slicer Cash Register Fryer filter machine What does the MSDS/Globally Harmonized System book contain?* Lunch & Dinner menus Recipes Suggestive selling tips Chemical information sheets 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?* Governor's Restaurant Each Employee State Government OSHA What is NOT a piece of personal protective equipment?* Hot Mitt Nametag Mesh Glove Apron Which of the following should be used to get something off a high shelf?* Ladder/Stool Chair Broom Handle Box When carrying more than two items to or from a table a server must use a:* Apron Bag Sanitary Gloves Tray If you see a disconnected power cord you should?* Reconnect it Find out why it's disconnected Do Nothing If a fire is out of control in the kitchen what is the FIRST step?* Alert the manager Call 911 Evacuate Pull the Ansul release 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:* Ensuring that all employees work according to safe operating procedures Placing safety on a priority level equal to that of production, quality, and cost control Ensuring that all employees show up on time for their shifts Ensuring all employees are appropriately trained before being assigned to work What is considered an Emergency?* Workplace Injury Slow ticket (cook) time Broken Plate Upset Guest Chemicals may be stored where?* Over a food prep surface On a food prep surface Under a food prep surface When changing trash in the restroom you must:* Leave the bag in the trash can and carry it to the dumpster to empty Remove the bag from the can and dispose it in the dumpster Double bag the trash and dispose it in the dumpster Δ
