Question

1. what is osha?

a. enforces workplace standards.
b. requires foodservice operations to track how they handle and dispose of hazardous materials such as cleaning products and pesticides.
c. none of the above.

1. what is epa?

a. enforces workplace standards.
b. requires foodservice operations to track how they handle and dispose of hazardous materials such as cleaning products and pesticides.
c. none of the above

1. protective equipment include gloves, aprons, closed - toed shoes, and back braces.

a. true
b. false

1. which of the following is not a safety measure for preventing cuts?

a. always use knives for their intended purposes.
b. store knives anywhere in a drawer.
c. always cut away from your body.
d. look where you are placing your hands when reaching for a knife.

1. which of the following is a safety measure for preventing burns and scalds

a. use a damp pot holder or oven mitt.
b. turn the handles of pots and pans toward the front of the range.
c. keep oven doors slightly opened

Explanation:

1. OSHA (Occupational Safety and Health Administration) se encarga de enforce las normas de seguridad en el lugar de trabajo.
2. La EPA (Environmental Protection Agency) se encarga de asegurar que las operaciones de servicio de alimentos rastrean cómo manejan y desechan materiales peligrosos como productos de limpieza y pesticidas.
3. Los guantes, los delantales, los zapatos cerrados y los arneses lumbar son ejemplos de equipo de protección personal.
4. Guardar los cuchillos en cualquier lugar de un cajón no es una medida de seguridad para prevenir cortes, ya que puede causar lesiones.
5. Usar un sujetador de olla húmedo o una manopla de horno no es una medida de seguridad para prevenir quemaduras y escaldaduras, ya que el agua puede conducir la electricidad y causar descargas eléctricas.

Answer:

1. a. Enforces workplace standards.
2. b. Requires foodservice operations to track how they handle and dispose of hazardous materials such as cleaning products and pesticides.
3. a. True
4. b. Store knives anywhere in a drawer.
5. a. Use a damp pot holder or oven mitt.