Fast Food and Food Court Crew Course (US): Hot equipment and tough customers

1. Question 1 of 16

   According to OSHA, what is the number one cause of burns in restaurant cooking?

   • AMicrowaves
   • BEspresso machines
   • CToasters
   • DDeep fat fryers
   Show answer

   Answer: D. Deep fat fryers

   OSHA identifies deep fat fryers as the top cause of burns in restaurant cooking.

2. Question 2 of 16

   Why should you never pour water or ice into a fryer?

   • AIt lowers the cost of oil
   • BIt cleans the oil faster
   • CIt makes hot oil splatter violently and can cause serious burns
   • DIt is fine if the fryer is on low
   Show answer

   Answer: C. It makes hot oil splatter violently and can cause serious burns

   OSHA says not to pour water or ice into hot oil, overfill baskets with frozen food, or keep drinks near fryers.

3. Question 3 of 16

   When is it safe to move or strain fryer oil?

   • ADuring the lunch rush
   • BWhile it is still hot so it flows faster
   • CAfter the oil has cooled
   • DAny time, if you wear an apron
   Show answer

   Answer: C. After the oil has cooled

   OSHA advises letting oil cool before moving or straining it.

4. Question 4 of 16

   A fryer catches fire. Which action is correct?

   • ANever use water; sound the alarm, activate the hood suppression system and use a Class K extinguisher only if trained and safe
   • BThrow water on it
   • CCover it with a wet towel and keep cooking
   • DCarry the burning fryer basket outside
   Show answer

   Answer: A. Never use water; sound the alarm, activate the hood suppression system and use a Class K extinguisher only if trained and safe

   OSHA says never throw water on a grease fire, never move burning oil, and use a Class K extinguisher only if trained and it is safe.

5. Question 5 of 16

   Which type of fire extinguisher does OSHA say is approved for kitchens?

   • AClass D
   • BClass K
   • CClass A only
   • DWater-only
   Show answer

   Answer: B. Class K

   Class K extinguishers are made for cooking oil and grease fires.

6. Question 6 of 16

   When opening a steamer, what does OSHA recommend?

   • AUse a wet towel to protect your hands from the steam
   • BOpen all doors at once
   • CLean over it to see inside
   • DStand to the side, and open the top one first
   Show answer

   Answer: D. Stand to the side, and open the top one first

   Standing to the side keeps steam away from your face. Wet towels conduct heat and can cause burns.

7. Question 7 of 16

   Under federal rules, when may a 15-year-old use a deep fryer?

   • AOnly if it automatically raises and lowers the baskets
   • BOnly on weekends
   • CNever in any situation
   • DAny time, with a manager watching
   Show answer

   Answer: A. Only if it automatically raises and lowers the baskets

   Fact Sheet #2A allows 14- and 15-year-olds to use deep fryers only with devices that automatically lower and raise the baskets.

8. Question 8 of 16

   A 14-year-old is asked to filter the fryer oil. Under federal rules, when is that allowed?

   • AOnly when the oil is not above 100°F (38°C)
   • BOnly when the oil is at cooking temperature
   • CNever, under any condition
   • DAny time, if they wear gloves
   Show answer

   Answer: A. Only when the oil is not above 100°F (38°C)

   14- and 15-year-olds may filter, carry and dispose of cooking oil only when it is not above 100°F.

9. Question 9 of 16

   Which job is off-limits to a 17-year-old under federal child labor rules?

   • AOperating or cleaning a power-driven meat slicer
   • BTaking orders at the drive-thru window during the evening
   • CWiping food court tables
   • DBagging orders
   Show answer

   Answer: A. Operating or cleaning a power-driven meat slicer

   Under-18s may not operate, set up, adjust, repair or clean power-driven meat slicers, grinders, commercial mixers and similar machines.

10. Question 10 of 16

    Under federal rules, can a 17-year-old crew member make time-sensitive food deliveries by car?

    • AYes, if the car is their own
    • BYes, but only at night
    • CNo; limited driving is allowed only under strict conditions, and never for time-sensitive deliveries
    • DYes, any time
    Show answer

    Answer: C. No; limited driving is allowed only under strict conditions, and never for time-sensitive deliveries

    Most minors may not drive on the job. Some 17-year-olds may drive in limited cases, but not for time-sensitive deliveries or at night.

11. Question 11 of 16

    How does OSHA describe workplace violence?

    • AAny act or threat of physical violence, harassment, intimidation or other threatening behavior at work
    • BOnly physical fights that cause injury
    • COnly violence between coworkers
    • DOnly crimes that police investigate
    Show answer

    Answer: A. Any act or threat of physical violence, harassment, intimidation or other threatening behavior at work

    OSHA's definition ranges from threats and verbal abuse to physical assaults and even homicide.

12. Question 12 of 16

    Which risk factor for workplace violence does OSHA list?

    • AWorking day shifts only
    • BHaving clear store policies
    • CExchanging money with the public and working late at night
    • DWorking in a well-lit area with coworkers and security cameras
    Show answer

    Answer: C. Exchanging money with the public and working late at night

    OSHA lists exchanging money with the public, working alone or in small groups, and working late at night as risk factors.

13. Question 13 of 16

    An angry customer says their order is wrong and starts raising their voice. What should you do first?

    • AStay calm, listen, apologize for the problem and offer to fix it
    • BWalk away without saying anything
    • CRaise your voice so they hear you
    • DTell them it is not your fault
    Show answer

    Answer: A. Stay calm, listen, apologize for the problem and offer to fix it

    Listening and offering a fix calms most complaints. If it turns abusive or threatening, step back and get your manager or security.

14. Question 14 of 16

    It is closing time. What does OSHA recommend for staff leaving at night?

    • ALeave the back door open for the last worker
    • BLeave together, and do not leave young workers alone to lock up
    • CLeave one by one so the store is never empty
    • DLet the youngest worker lock up
    Show answer

    Answer: B. Leave together, and do not leave young workers alone to lock up

    OSHA suggests leaving at the same time at lock-up, a buddy system after dark, and never leaving young workers alone at night to close.

15. Question 15 of 16

    You report a broken fryer guard and your manager cuts your hours as punishment. What does OSHA say?

    • AIt is legal because you complained
    • BRetaliation for raising safety concerns is illegal, and a complaint must be filed within 30 days
    • COnly managers can report hazards
    • DYou can only complain after a year
    Show answer

    Answer: B. Retaliation for raising safety concerns is illegal, and a complaint must be filed within 30 days

    It is illegal to fire, demote or otherwise retaliate against a worker for a safety complaint. File a retaliation complaint with OSHA within 30 days.

16. Question 16 of 16

    Under OSHA, which right do you have as a worker?

    • ATo choose your own hours
    • BTo skip handwashing when busy
    • CTo refuse all cleaning tasks
    • DTo get safety training in a language you understand
    Show answer

    Answer: D. To get safety training in a language you understand

    OSHA says workers have the right to safety and health training in a language they understand, along with other rights.

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