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Chapter 3 Culinary Workplace Safety

AB
reasonable careordinary person would take thoughtful careful preparation
OSHAOccupational Safety Hazard Administration
Role of OSHAoversiee all workplace health and safety issues
Safety program guidelinesbasic workplace safety program based on safe practices and insurance requirements
General Safety Auditan inspection that looks at facitilies, equipment, employee & management practices
facilitiesthe building - interior and exterio and major sisytems, such as electricity and plumbing
equipmenteverything employees use to perform their jobs
employee practicesmethods and techniques employees use on job
management practicesmethods and techniques managers use on job
emergency planway to protect workers, guests and property in case of an emergency or disaster
accidentany unplanned undesirable event that can cause property damage, injury or death, or time lost from work
accident investigationway to establish facts about any accident in workplace
evacuation routean efficient path through and utside the building, ending at an established meeting place
Class A firefire involving wood, paper, cloth or cardboard
Class B fireusually involves flammable liquids or grease and typically occurs in kitchens or maintenance areas
Class C fireusually involves live electrical equipment
automatic systemfire-fighting system which operates when no one is in facility


CTE instructor-Hospitality & Tourism
Mobridge Pollock High School
Mobridge, SD

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