Kitchen Safety for Cooks and Dishwashers (Australia): Slips, lifting and cool rooms

1. Question 1 of 17

   Which of these is a common cause of slips in a kitchen?

   • ASpills of water, grease or oil on the floor
   • BClean, dry floors
   • CBright lighting
   • DNon-slip mats in good condition near the sinks
   Show answer

   Answer: A. Spills of water, grease or oil on the floor

   SafeWork NSW lists contaminants and spills such as liquids, water, grease and oil as a cause of slips.

2. Question 2 of 17

   What footwear should kitchen workers wear in wet or oily areas?

   • AAny comfortable sneakers
   • BOpen sandals
   • CNon-slip footwear
   • DSmooth-soled dress shoes
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   Answer: C. Non-slip footwear

   SafeWork NSW and WorkSafe Victoria both list suitable non-slip footwear as a control for slips.

3. Question 3 of 17

   Someone spills oil near the fryer during service. What should happen?

   • ATell customers to be careful
   • BPut out a warning sign and clean it up straight away
   • CCover it with a tea towel and keep working until closing
   • DWait until closing to clean it
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   Answer: B. Put out a warning sign and clean it up straight away

   WorkSafe Victoria says to have procedures for spills, including warning signs and immediate clean-up.

4. Question 4 of 17

   When using a ladder to reach a high shelf, what should you keep?

   • AOne hand free for carrying boxes
   • BYour eyes on the floor
   • CThree points of contact
   • DBoth feet on the top step
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   Answer: C. Three points of contact

   WorkSafe Victoria says to use ladders safely with three points of contact.

5. Question 5 of 17

   Which of these makes a manual task hazardous?

   • AThe task is done by a new worker
   • BThe task is done in the morning
   • CThe task involves food
   • DRepetitive or sustained force, awkward posture or vibration
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   Answer: D. Repetitive or sustained force, awkward posture or vibration

   SafeWork NSW says a manual task becomes hazardous when risk factors such as repetitive or sustained force, high or sudden force, repetitive movement, awkward posture or vibration are present.

6. Question 6 of 17

   According to WorkSafe Queensland, what is the most common workplace injury?

   • AEye injuries
   • BBurns
   • CHearing loss from noise
   • DSprains and strains
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   Answer: D. Sprains and strains

   WorkSafe Queensland says sprains and strains are the most common workplace injury, mostly linked to hazardous manual tasks.

7. Question 7 of 17

   What is the most effective way to control the risk of a hazardous manual task?

   • AAsk workers to lift faster
   • BEliminate the risk, for example by removing the need for the task
   • CTell workers to be careful
   • DGive a lifting talk once a year
   Show answer

   Answer: B. Eliminate the risk, for example by removing the need for the task

   SafeWork NSW says eliminating the risk is the most effective control measure, before working down the hierarchy of controls.

8. Question 8 of 17

   Does SafeWork NSW say that "how to lift" training on its own protects workers from manual handling injuries?

   • AYes, it is the best control
   • BYes, if it is done every day
   • COnly for workers under 25
   • DNo, it says this training is not an effective way to protect workers
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   Answer: D. No, it says this training is not an effective way to protect workers

   SafeWork NSW says providing "how to lift" training is not an effective way to protect workers; the task itself needs to be made safer.

9. Question 9 of 17

   Which is an example of a mechanical aid that reduces manual handling in a kitchen?

   • AA longer walk to the cool room
   • BA heavier box
   • CA taller shelf
   • DA trolley
   Show answer

   Answer: D. A trolley

   WorkSafe Victoria suggests mechanical aids such as trolleys and tables with castors.

10. Question 10 of 17

    What height does WorkSafe Victoria suggest for service counters and food preparation surfaces?

    • AKnee height
    • BAs low as possible
    • CShoulder height or just above it
    • DRoughly hip to waist height
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    Answer: D. Roughly hip to waist height

    Benches at about hip to waist height reduce bending and reaching.

11. Question 11 of 17

    How does WorkSafe Victoria suggest ordering stock to reduce lifting injuries?

    • AOnce a year in bulk
    • BIn glass bottles only
    • CIn smaller, lighter containers
    • DIn the biggest containers available
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    Answer: C. In smaller, lighter containers

    Smaller, lighter containers reduce the force needed to lift and carry stock.

12. Question 12 of 17

    For repetitive tasks, where does WorkSafe Victoria say young workers should be trained to work?

    • AAbove head height
    • BAt floor level
    • CBetween shoulder and mid-thigh height, with elbows close to the body
    • DWith arms fully stretched out
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    Answer: C. Between shoulder and mid-thigh height, with elbows close to the body

    Working between shoulder and mid-thigh height, with elbows close to the body, reduces strain.

13. Question 13 of 17

    A barista stands at the espresso machine for long shifts. What does WorkSafe Victoria suggest?

    • AStand on one leg at a time so you can rest the other leg
    • BWork faster to finish sooner
    • CSkip breaks to keep the rhythm
    • DRotate tasks and provide stools or anti-fatigue mats
    Show answer

    Answer: D. Rotate tasks and provide stools or anti-fatigue mats

    WorkSafe Victoria suggests task rotation, stools and anti-fatigue mats for long standing or repetitive work such as operating espresso machines.

14. Question 14 of 17

    What serious hazard does SafeWork NSW warn about in cool rooms and freezers?

    • AToo much ventilation
    • BSunburn
    • CNoise from customers
    • DEntrapment, where a person gets stuck inside
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    Answer: D. Entrapment, where a person gets stuck inside

    SafeWork NSW says entrapment may occur in cool rooms or freezers.

15. Question 15 of 17

    What does SafeWork NSW say about cool room and freezer doors?

    • AThey only need a handle on the outside
    • BThey should be designed so no one can get trapped inside
    • CThey can be propped open with a box of stock during service
    • DThey should be locked from the outside during service
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    Answer: B. They should be designed so no one can get trapped inside

    SafeWork NSW says entry and exit doors should be designed so no one can get trapped inside, and regular contact should be kept with workers who go in.

16. Question 16 of 17

    Why does SafeWork NSW warn about ventilation in cool rooms and freezers?

    • AVentilation is never a problem in cold rooms
    • BPoor ventilation can let fumes build up, such as ammonia from a refrigeration leak
    • CFans make food go off faster
    • DCold air always has too much oxygen
    Show answer

    Answer: B. Poor ventilation can let fumes build up, such as ammonia from a refrigeration leak

    Cool rooms and freezers often have poor ventilation, so leaks or fumes can build up. Detection and ventilation systems should be serviced.

17. Question 17 of 17

    What clothing does SafeWork NSW suggest for working in cold environments?

    • AWet clothing to stay cool and alert
    • BA single thin T-shirt
    • CShorts so you can move fast
    • DWarm, waterproof clothing in layers
    Show answer

    Answer: D. Warm, waterproof clothing in layers

    SafeWork NSW suggests warm, waterproof clothing in layers, and a spare set if clothing gets wet.

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