NHM 372 final exam review, mod 9, chapters 8 and 9 || with
Certified Answers.
accident correct answers something that is unexpected, unforeseen, and causes injury, loss, and
damage
foodservice accidents correct answers strains/sprains-34%, cuts/punctures-18%, burns-10%,
bruises-10%, fractures-7%, other-21%
Employee safety correct answers OSHA, fire safety, PPE, workplace safety programs, workplace
violence
OSHA correct answers 1970, act, preserve human resources, unannounced visits, fire
extinguishers, machine guards/handrails/safe ladders/adequate lighting/first aid, posted
info/record keeping
Fire safety correct answers fire=oxygen/fuel/heat, leading industry for fires, ventilation hood is
required, routine cleaning/inspection, fire suppression equipment-NFPA, types of extinguishers,
wet or dry suppressions, some have fire marshals, routine inspection
PPE correct answers protect employees from inury/illness, used when cleaning blood/bodily
fluids, caring for sick individuals/isolation rooms, using chemicals, operating dangerous
equipment
employee safety programs correct answers workplace ergonomics, lifting, storage, repetitve
motion
workplace violence correct answers verbal/written threats, body language, assaults, aggravated
assaults; at high risk due to public interaction, monetary transactions, delivery services
4 categories of workplace violence correct answers criminal intent, customer/client, worker on
worker, personal relationship
, customer safety correct answers choke prevention, emergency evacuation plan, CPR certification
in some places
best practices correct answers management commitment, employee involvement,
communication, education/training, injury reporting/treatment, safety program, safety audits,
return to work policies
maintenance correct answers regulatory requirements for public health, utilities, renovations
Preventative maintenance (PM) correct answers the process for keeping the facility and
equipment in good working order, schedule to inspect, corrections/repair, equipment: NSF, UL
waste management correct answers solid waste from food, paper, cardboard, metal, and plastic,
60% is service-related, 40% is production-related, recycle/compost, incinerate
improve waste management correct answers menu design, purchase specifications, food
production practices, service methods-portion control, consumer education, employee training
risk management correct answers possibility that some future event will cause injury, harm, or
damage- may be obvious, concealed, developing, or transient
evaluating risk management correct answers eliminate, reduce, control the hazards by asking:
what can go wrong, what will we do, how will we pay for it
basic management functions correct answers planning, organizing, staffing, directing, controlling
managerial efficiency and effectiveness correct answers authority, responsibility, accountability
Certified Answers.
accident correct answers something that is unexpected, unforeseen, and causes injury, loss, and
damage
foodservice accidents correct answers strains/sprains-34%, cuts/punctures-18%, burns-10%,
bruises-10%, fractures-7%, other-21%
Employee safety correct answers OSHA, fire safety, PPE, workplace safety programs, workplace
violence
OSHA correct answers 1970, act, preserve human resources, unannounced visits, fire
extinguishers, machine guards/handrails/safe ladders/adequate lighting/first aid, posted
info/record keeping
Fire safety correct answers fire=oxygen/fuel/heat, leading industry for fires, ventilation hood is
required, routine cleaning/inspection, fire suppression equipment-NFPA, types of extinguishers,
wet or dry suppressions, some have fire marshals, routine inspection
PPE correct answers protect employees from inury/illness, used when cleaning blood/bodily
fluids, caring for sick individuals/isolation rooms, using chemicals, operating dangerous
equipment
employee safety programs correct answers workplace ergonomics, lifting, storage, repetitve
motion
workplace violence correct answers verbal/written threats, body language, assaults, aggravated
assaults; at high risk due to public interaction, monetary transactions, delivery services
4 categories of workplace violence correct answers criminal intent, customer/client, worker on
worker, personal relationship
, customer safety correct answers choke prevention, emergency evacuation plan, CPR certification
in some places
best practices correct answers management commitment, employee involvement,
communication, education/training, injury reporting/treatment, safety program, safety audits,
return to work policies
maintenance correct answers regulatory requirements for public health, utilities, renovations
Preventative maintenance (PM) correct answers the process for keeping the facility and
equipment in good working order, schedule to inspect, corrections/repair, equipment: NSF, UL
waste management correct answers solid waste from food, paper, cardboard, metal, and plastic,
60% is service-related, 40% is production-related, recycle/compost, incinerate
improve waste management correct answers menu design, purchase specifications, food
production practices, service methods-portion control, consumer education, employee training
risk management correct answers possibility that some future event will cause injury, harm, or
damage- may be obvious, concealed, developing, or transient
evaluating risk management correct answers eliminate, reduce, control the hazards by asking:
what can go wrong, what will we do, how will we pay for it
basic management functions correct answers planning, organizing, staffing, directing, controlling
managerial efficiency and effectiveness correct answers authority, responsibility, accountability
