Where employee brings their own PEE, what is the

responsibility of the employer?

Assure the PPE's adequacy. (OSHA pg 127)

What's the standard for eye protection?

ANSI Z89.1-1969 (OSHA pg 127)

How to ensure that a rope will hold a load?

Checkt o see if the rated load capacity for the rope is being
exceeded.

Stairway handrails should be installed at ____ from the

surface of the tread to upper surface of the handrail.
48"

Safety Instruction Signs shall be what color?

Green upper panel with white letters for principal message.
Other shall be black on white background.

What two colors are on a directional sign (not

automotive)?
Black and white. (OSHA pg 159)

NFPA 704 Label: Blue signifies __________ and is on

located on the ____.
Health hazard, left.

NFPA 704 Label: Red signifies __________ and is on located

on the ____.
Fire hazard, top.

NFPA 704 Label: Yellow signifies __________ and is on

located on the ____.
Reactivity, right.

NFPA 704 Label: 0 is ____ hazardous and 4 is _____

hazardous _____.
least, most.

NFPA 704 Label: Bottom diamond is reserved for ______.

Specific hazards (acids, alkali, corrosive, oxidizer,
radioactive, Use no water.

Yellow ractivity diamond is often referring to reactivity

with _____.
Water.

Fire extinguishers - Type A

Ordinary Combustibles (Ashes)

Fire extinguishers - Type B

Flammable Liquids (Barrels)

Fire extinguishers - Type C

Electrical Equipment (Current)

Fire extinguishers - Type D

Combustible Metals

2A10BC Fire extinguisher. What does the 2 mean?

For Type A fires, a 1 would stand for the equivalent of 1
gallons of water, a 2 would represent 2 gallons, 3 would
be 3 gallons of water, etc. Each number adds 1
gallons equivalent of water.

2A10BC Fire extinguisher. What does the 10 mean?

For Type B and Type C fires, the number represents square
feet of fire. For example, 2 would be two square feet, 5 is
five square feet.

Scaffold top rail height (range).

38-45 inches.

Who is responsible for PPE?

Employer

Minimum depth that a PE is required to design a shoring

system.
20'

What should you do with tool O&M manuals? a)Go over

them with the workers b)Put them on the jobsite, and
have the workers go over them before starting work.
a) Go over them with the workers.

An OSHA compliance officer issues a citation. Who is

responsible? (worker, GC, super, foreman)

General Contractor

When monitoring a confined face, which should you

check for first?
Oxygen Deficiency.

T/F , before entering a permit-required confined space,

the attendant and everyone need to be on lifelines.
True

Requirements of _____ include attendant remaining in

sight of all employees and lifelines for everyone.
Permit-required confined spaces

Operating vibrating equipment can cause what

syndrome/disorder?
Raynaud's Syndrome

If an instrument measuring flammable gas reads 30%,

the 30% stands for 30% of _________.
the lower exposure limit

What is the state of gas between the LEL (lower explosive

limit) and the UEL (upper explosive limit)?
explosive.

What is the state of gas above the upper explosive limit.

Over-concentrated and not explosive.

Regarding LEL and UEL, gas concentration is a

percentage of the total volume of the flammable gas with
the balance being __________.
Normal air.

IDLH
Immediately Dangerous to Life or Health

Maximum depth of a trench before a ladder is needed for

access and egress.
4 feet

Who can supervise the erection of a 50-foot scaffold?

Competent person.

What rail protection is required for scaffolds located 10

feet or more above lower level scaffolds?
Handrails, Mid rails, and toe boards.

Key factor for implementing a good safety program.

Getting foremen and supervisors involved.

Minimum distance between ladders used for access and

egress into an excavation.
25 feet.

Handrails should be capable of withstanding ____ lbs of

force.
200 lbs.

Minimum width of access to an exit in new construction

per NFPA.
36 inches

Primary reason for storing acetylene cylinders upright.

Prevent liquid acetone from escaping and releasing
acetylene.

Boom indicator indicates _______.

Boom angle relative to horizontal.

What color is used to mark potential hazards?

Yellow.

Which would be most likely to produce severe injuries or

a high probability of accidents? (routine tasks or unusual,
non-routine tasks).
Unusual non-routine tasks.

Acetylene reacts violently with ______.

Fluorine

No more than ___ gal of flammable or combustible liquids

shall be stored in a room outside of an approved storage
cabinet.
25 gallons.

OSHA recommends __ foot candles for general

construction work.
5 fc

What's most important in developing a safety training

program? (objectives, methods, qualification, or
material)?
Objectives

The firewall separating oxygen and fuel gasses should be

___ feet high.
5 feet

Cost of lost days is a ______ cost.

Direct cost

Lost production is a______ cost.

Indirect

Damage by welders flash is caused by ______ light.

Ultraviolet light.

CO is particularly dangerous because (keeps blood cells

from carrying oxygen or it makes you sleepy).
keeps blood cells from carrying oxygen

Maximum allowable continuous noise level is ____.

90 dBA

Maximum allowable peak noise level is ____.

140 dB

OSHA requires employers to establish a hearing

conservation program. It should include_____, _____, and
____.
Area noise level survey, audiometric testing, PPE.

Heavy sweating, racing pulse, weakness, nausea, and

headache are symptoms of what heat-related disorder.
Heat Exhaustion.

A Class IA flammable liquid has a flash point ______ and a

boiling point ________.
Flash point below 73'F. Boiling point below 100'F.

Class IB flammable liquids have a flash point ______ and a

boiling point _______.
Flash point below 73 F and a boiling point greater than or
equal to 100 F

Class IC flammable liquids have a flash point ______ and

_______.
Flash point greater than or equal to 73 F and below 100 F

Class II combustible liquids have a flash point ______ and

_______.
Flash point greater than or equal to 100 F and below 140
F

Class IIIA combustible liquids have a flash point _____ and

_______.
Flash point greater than or equal to 140 F and below 200

Class IIIB combustible liquids have a flash point _______.

Flash point greater than or equal to 200 F

Name the most important practice when storing

chemicals (ventilation, fire protection, grounding,
segregation).
Segregation

Flame arresters work because they_____________.

Dissipate the external heat below the self-ignition point.

What type of fire extinguisher is used for an acetone fire?

Type B. Label is Red Square with B in center.

Who is in charge of the emergency plan? (supervisor or

superintendent).
Supervisor.

What is the major exposure hazard to chemical

components? (Inhalation, Absorbtion, Ingestion).
Inhalation

Place it the proper order for controlling hazards: Work

practice controls, Engineering controls, and PPE.
Engineering controls, Work Practice Controls, and PPE

Ramps used for access to the site must be a minimum of

___ inches wide.
18 inches wide. That's 2 planks wide, that must be cleated
together.

Removing sharp edges, reporting and fixing loose floor

boards, and covering holes in the floor are examples of
__________ controls.
engineering controls.

What three things are needed to work on a scaffold

system?
Be trained in that system. Scaffold inspected daily. Have
permission to use it.

T/F - Do not ride scaffold when moving.

T

T/F - You can use a ladder on a rolling scaffold to extend

reach.
F

What is true of tieing off while on a hanging scaffold.

Must have an independent lifeline.

Requirements for railing at scaffolding

Top and mid-rail required on all open sides. Toe-bards when
people are required to work or pass under scaffold.

Scaffold capacities typically range from ___ to ___ lbs per

square foot.
25 to 75 lbs

Height to base ratio for rolling scaffolds must usually be

__ to __.
4 to 1. Differs in some states.

Ladder jack scaffolds shall not be used more than __ feet

above the ground.
20 feet.

How frequently shall scaffold systems be inspected?

Daily.

_____ are the leading cause of injuries and fatalities in the

construction industry
Falls - account for 1/3 of fatalities.

Ladders must be inspected ______ and inspection must be

documented.
annually by a competent person. Should also be inspected
prior to each use.

T/F All self-propelled lift equipment requires worker to be

tied off to an anchorage point within the lift.
True

Maintain __ ft of clearance from overhead powerlines (up

to 50 kV only).
10 feet

over 50 to 200 kV requires what minimum clearance from

power lines (crane requirements)
15 feet. Over 750 to 1000 kV is 45 feet.

Rule of thumb: Outrigger pads should be how big

compared to the outrigger float?
pads should be 3 times the area of the outrigger float.

Common boom failure - sideloading. What is it and what

can cause it?
When one side of the boom is taking a majority of the load.
Happens when crane is out of plumb, when load is uneven,
when swinging loads, or from wind.

T/F Crawler cranes need to be accompanied by a spotter

while driving.
True. Must be accompanied.

What is the correct way to protect someone from being

struck by crane counterweight?
Worker safety zone must be flagged off to protect workers.

______ must be inspected on tower cranes before they

can be used.
Limit switches (similar to anti-two block devices). Tested at
110% capacity.

Concrete base of tower crane must be designed by

____________.
A professional engineer.

____ is the name of the piece that travels along the main
jib of a tower crane and carries the hook block.
The trolley.

A critical pick is one exceeding ___% of the load chart

value.
85%

On a crane chart, above the heavy line, values represent

______ failure. Below they represent ______ failure.
Structural.
Stability.

Crane operator certification lasts for ____ years

5 years.

Access to energized equipment operating at ___ volts or

more shall be guarded or restricted.
50 volts

Grounding rods shall be driven ____ feet into the earth

6 to 8 feet

Some modern tools don't have grounds, but protect

worker with _____________.
Double insulation.

Maintain a minimum clearance of ___ feet from power

lines
10 feet. Of particular concern is risk of arcing.

Controlled access zones must be no closer than ____from

the edge and run parallel with the edge.
6 feet

4 Reasons a Permit is required for a confined space:

1. hazardous atmosphere. 2. Contains materials that could
engulf the worker (sand,water). 3. Shape in a way that

could trap the worker. 4. Has other hazards (heat, cold,

machinery, etc.).

Food

This is the MOST important part of a food handler's good personal hygiene
Proper hand-washing

This is the rule for and cooling food safely

All below:
A. Food Depth is 4 inches or less
B. Food internal temperature must reach 70 degrees F within 2 hours & then
41degrees F with 4 more hours
C. Reheat food rapidly to 165 degrees F

This is the bacteria that causes most foodborne illnesses

Staphylococcus

Staphylococcus is bacteria that is part of our bodies and is carried to the by

All below:
A. Bare hands touching ready-to-eat food
B. Coughing and sneezing around food that is ready-to-eat
C. Ready-to-eat food coming into contact with cuts or burns on hands


This is the bacteria taht forms toxins that CANNOT be killed by cooking
(heat)
Staphylococcus

Which of these is considered a source of cross-contamination to food

Handling money then ready-to-eat food w/single service gloves

This is not considered a safe way to thaw food

Leave at room temperature for more than 4 hours

Which one of these is considered a safe way to reheat food

On top of the stove

Select the correct procedure for use of product thermometers

All below:
A. Calibrate it using a / slush of ice and water
B. Clean and santize it with an alcohol swab before and after use
C. Take the temperature of hot and cold food in the center of the thickest part
and record

Good personal hygiene includes all but the following

Wearing an apron & single service gloves out of the food prep and serving area


Frozen foods must be kept at this temperature or below
0 degrees F or below

What delivery would be acceptable

Temperatures of cold food is b elow 41 degrees F and hot food temperature is
above 135 degrees F

What is considered a safe food storage rule

Practice FIFO

Describing causes and symptoms of Hepatitis A

Ingesting bacteria in food

Sign that food has been refrozen

Large ice crystals accumulated on the product

The following rules should be followed when handling, storing and using
chemicals:
A. Never mix chemicals with anything but water
B. Store chemicals in teh original containers or other sturdy, clearly labeled
containers
C. Store away from food handling and food storage areas


This is the correct way to keep food at safe temperatures
Cook food and reheat PHFs in small batches quickly to 165 degrees F

The minimum temperature & time for cooking an egg for immediate service
145 degrees F for 15 seconds

Minimum temperature & time that poultry, stuffed meats, precooked food,
gravies and dressings must be cooked
165 degrees for 15 seconds

Minimum temperature & time that beef must be cooked commercially

155 degrees F for 15 seconds

Bacreria that produces the most deadly toxin known to man

Botulism

Temperature danger zone, where bacteria grows most rapidly, that is

recognized nationally by the Conference for Food Protection (CFP)
41 degree F - 135 degrees F

Most cases of foodborne illness are caused by

Unsanitary practices by food handlers

Minimum time for a proper hand-washing

20 seconds

This is the easiest way to control bacterial growth in food

Immediate quick chilling and refrigeration

Six things that help most pathogenic bacteria to live and reproduce
Food, moisture, time and oxygen, acidity, and sugar

How long it takes bacteria to double in number when food is left in the
tempature danger zone
20 minutes

This is the pathogen that causes most foodborne illnesses

Bacteria --Pathogenic bacteria in food

Cannot be seen, tasted or smelled in food but causes foodborne illness

Contamination

Maximum time that potentially hazardous food can be left in the temperature
danger zone
4 hours

What a food preparation worker must do when de/she has an infected cut or
burn on the hand
Wear a bandage, disposable glove, move to a non food handling area

The most common way that food becomes cross-contaminated

Unclean hands, gloves or utensils to food

The main cause of foodborne illness

Lack of hand-washing and cooling food too slowly

Ready-to-eat food would include

All below:
A. tossed salad
B. Hamburger on bun
C. Fresh fruits and vegetables that have been washed

Ready-to-eat foods must be handled

All below:
A. Wash hands and use clean utensils
B. Wash hands and wear single service gloves
C. Never with bare hands


At what stage of food handling does most food contamination occur
Food preparation

Biological hazards to food include which of the following

Bacteria

This is NOT a source of physical hazard

Tuna salad left in the temperature danger zone

Fuzzy growthon foods that requires no special conditions to grow. Toxic if

eaten
Mold

Type of foodborne illness that is the result of consuming bacterial toxins

Intoxication

Which of the following are considered high risk for becoming ill and possibly
dying from foodborne illness
All below:
A. Children under age 4
B. Pregnant women because of risk to unborn child
C. Persons recovering from surgery or from serious illness


This is a sign of food spoilage
Raw pooultry that is delivered at 41 degrees F

You should avoid

Cooking the food uncovered and not taking the final cooking temperature

What technically describes a potentially hazardous food

All below:
A. Food with a pH measurement higher than 4.6
B. Food with water activity above 0.85
C. High protein

Bacteria that will make you "sicker quicker" because of the toxin it produces
Staphylococcus

This is a foodborne illness is a "slower grower" because it is an infection

Salmonella

This is NOT considered a bacterial control measure to prevent foodborne

illness
Allowing PHFs food to sit out to cool at room temperature for 4 hours or more

Discard with the "When in doubt, throw it out" rule for evaluting food
Food cantainers that are damaged or missing labels

This is the correct practice to be observed when serving or displaying food

Ready-to-eat food handled with utensils or with single-service gloves

What order of storage for food in the refrigerator from top to bottom should
be observed
All below:
A. Store cooked PHFs on top shelf with RTE foods
B. Store raw poultry products on a tray on the bottom shelf
C. Store raw PHFs in cooking temperature order (145 F - 165 F) from top to
bottom

Which is correct concerning food thermometers

Accurate to + or - 2 F

This is acceptable as a sanitary dishwashing practice

Dishes immersed for 30 seconds in 170 F water in 3rd compartment of
dishwashing sink

This is an unsanitary practice that should be avoided

Towel dry dishes, equipment and utensils to keep up with the demand

This is NOT true concerning hand-washing lavatories

Must be located outside the food preparation area

This practice is NOT acceptable concerning sinks in the food service

A hand-washing sink may be used for food preparation

This is unneccessary for public restrooms

To have automatic flushing

This is NOT a requirement in a food service facility

Table-mounted equipment must have a 2-inch clearance

This is NOT acceptable in a food service establishment

Foil covered shelves in any food storage areas

This would NOT be an acceptable part of a HACCP system

Rolls on tabel are re-served

Cold ready-to-eat foods must be stored in the refrigerator

Above raw meats

The following single-service food items can be reserved

All below:
A. Individual portioned sealed margarine containers
B. Table service in sealed plastic
C. Individual portioned sealed jelly container

This is NOT an acceptable thawing method for potentially hazardous foods

At room temperature for no more than 4 hours

This does NOT have to be pasteurized

Carbonated beverages

This is how deliveries must be handled

Check temperatures, packaging, expiration dates and store immediately

Where the thermometer must be stored in a walk-in-cooler

In the warmest, most visible spot near the door

This is not an acceptable for cutting board material

Soft Maple

This temperature and time would kill harmful bacteria such as E-coli in
commercial cooking

155 F for 15 seconds

This is a sign that poultry may be spoiled or of inferior quality

Chicken has a foul ordor and is sticky under the wings

This is NOT part of the HACCP (Hazard Analysis Critical Control Point) system
All below:
A. Step-by-step safety control plan that includes preparation, prosessing ,
packaging and storage of food
B. A comprehsive plan that includes cleaning and sanitizing procedures
C. A comprehensive plan that includes education of staff

This is a concern when inspecting incoming and supplies

Packages of PHFs that are soggy or swollen or outdated

What should a manager do when a sanitation inspector comes to the

establishment
Accompany the insector throughout the facility to answer questions

According to FDA code, restrooms must have

All below:
A. Self-closing doors and covered waste containers
B. All toilets and sinks operating properly
C. Clean fixtures and floors and be well supplied with soapand paper products

Ashley prepares food as well as serves the food in her small cafe. Which duty
might cross-contaiminate food if she forgets to wash her hands
All below:
A. She cuts up chicken for a casserole dish, then she sprinkles grated cheese
over salad with her bare hands
B. She wipes up a mess on a table, then refills water glasses at the table
C. She cleans the restroom and refills soap and toilet paper holders. Then she
refills condiment container, on a side stand

This practice helps to prevent most foodborne illnesses

All below:
A. Wash hands thoroughtly especially after using te toilet and handling raw
foods
B. Heat foods to hot temperatures and times required for those foods and hold
temperature for 15 seconds
C. Pre-cill PHFs for meat salads and prepare in small batches

This virus is passed by a carrier who does NOT wash his/her hands after
using the restroom and handles food
Hepatitis A

Bacterial intoxication that is fatal about 65% of the time. Associated with
imporperly canned foods and abused, temperature vacuum packaged food
Botulism

Chef Kevin prepared fresh turkeys on a cutting surface then carved a baked
turkey on the same surface. What bacteria did he spread from the raw to the
cooked turkey

Salmonella

Lexie is grilling steaks and she removes the meat from the grill and places
the steaks on the same platter that held the raw steaks. What kimd of crosscontamination is this
Utensils to food

Shellifish must be kept at temperatures of 32 F or below. Managers must

keep tags and records of shipments for 90 days. What bacterial infection is
associated with shellfish stored at temperatures above 32 F
Vibrio

Listeria bacteria would likely be found in

Deli meats, cold cuts and cheeses

This practice would prevent cross-contamination for staphylococcus bacteria

Washing hands and putting on single-use gloves

Amy is a new girl working at the ice cream store. She is learning a lot of new
things. Which will she have to be retrained on
She handles ice cream cones with bare hands after handling money

Brian, the chef at the Chili Parlor, prepared his casserole cheese sauce the
night before it was needed. How can he cool it down quickly to inhibit
bacterial growth
Any of the options below:
A. Dilute the sauce with ice or cold water after cooking
B. Place container in an ice bath and then refrigerate in coolshallow pans
C. Place diluted hot sauce in cool pans not exceeding 2 inches and refrigerate
immediately

Chef Scottie prepared chicken salad for lunch. Special care was taken in
cooking and cooling the chicken properly before using it. A salmonella
outbreak occurred. What may have caused this
All below:
A. The other ingredients may have been contaminated
B. The food may have been at room temperature too long after the sandwiches
were made
C. The chef may have mixed the salad with his bare hands that were not
washed after using the restroom

Whitney at the Family Buffet routinely fills their food on the service line by
scraping old food on top of the new food and reusing soiled serving utensils.
This practice is
Unacceptable because of cross-contamination from old food and soiled utensil
to new food

Ashley was observed by the manager working in the dining room. What
needs re-education
Her wiping cloth is left in the container with the dirty dishes between uses

Lyndsey; teh manager, has received the inspection form from her sanitarian.
She should ____
Share the information with her employees and begin in-service education
where needed

Which is a correct cooking procedure

All below:
A. Roasting beef until it reaches 130 F and holding it for 121 minutes before
serving
B. Taking post-oven heat rise into account when cooking roasting beef
C. Using a thermometer to measure internal temperature

This food handling preparation procedures would NOT be safe

All precooked food from the self-serve food bar are refrigerated at closing time
to reuse the next day

This is the correct way to reheat foods

Reheating is done in less than 1 hour, food reaches 165 F and holds that
temperature for 15 seconds

This personal habit will require correction and re-education of employee

Employee eats and drinks while preparing customer orders