Prostart Chapter 3 Latest Version 100% Pass

Prostart Chapter 3 Latest Version 100% Pass Liability Legal responsibility one person has to another OSHA; what does it enfore? Occupational Safety & Health Administration; enforces safety MSDS; what info is on it? Material Safety Data Sheet; describes hazards of chemicals in restaurants Safety Audit Level of safety in an operation; safety inspection of facilities 4 Safety Audits Facilities, equipment, employee practices, management practices Purpose of emergency plan Protect workers, guests, & property Define accident Unplanned, undesirable event that can cause property damage, injuries or fatalities How often should equipment like stoves be cleaned Every 6 months 3 classes of fire Class A: Ordinary combustibles Class B: Flammable liquids Class C: Electrical equipment PASS Pull the pin, aim at base of fire, squeeze trigger, sweep from side to side 1st degree burn Skin turns red, feels sensitive, & swollen; run cool water over it 2nd degree burn Blisters form & may ooze; run cool water over it 3rd degree burn Damaged nerves, burned area has no feeling; cover with cool moist sterile gauze 4 steps in safe lifting Establish footing, align body, lift, put down Common food service injuries