Kitchen Safety Course for Cooks and Dishwashers: Chemicals, WHMIS and dishwashing

1. Question 1 of 18

   What does WHMIS stand for?

   • AWorkplace Housekeeping and Maintenance Instruction Sheet
   • BWorker Hazard Management and Inspection Standard
   • CWorkplace Hazardous Materials Information System
   • DWorkplace Health and Medical Insurance Service
   Show answer

   Answer: C. Workplace Hazardous Materials Information System

   WHMIS is Canada's system for giving workers information about hazardous products.

2. Question 2 of 18

   WHMIS is aligned with which international system?

   • AThe North American Fire Code for restaurants
   • BThe Globally Harmonized System (GHS)
   • CThe metric system
   • DThe International Food Code
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   Answer: B. The Globally Harmonized System (GHS)

   WHMIS has been aligned with the Globally Harmonized System of Classification and Labelling of Chemicals.

3. Question 3 of 18

   In which languages must a WHMIS supplier label be written?

   • AEnglish only
   • BEnglish and French
   • CThe language of the supplier's country
   • DAny language the workplace chooses
   Show answer

   Answer: B. English and French

   Supplier labels must be in both of Canada's official languages.

4. Question 4 of 18

   Which WHMIS signal word is used for the more severe hazards?

   • AWarning
   • BDanger
   • CNotice
   • DCaution
   Show answer

   Answer: B. Danger

   WHMIS uses "Danger" for high-risk hazards and "Warning" for less severe ones.

5. Question 5 of 18

   A dish machine detergent shows the corrosion pictogram. What does that warn you about?

   • AIt is safe for bare skin
   • BIt can cause severe skin burns or eye damage
   • CIt is a gas under pressure
   • DIt can catch fire easily
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   Answer: B. It can cause severe skin burns or eye damage

   The corrosion pictogram is for products that can damage metals or cause severe skin or eye damage.

6. Question 6 of 18

   What does the skull and crossbones pictogram mean?

   • AThe product is only a mild irritant
   • BThe product can cause severe poisoning (acute toxicity)
   • CThe product is under pressure
   • DThe product can catch fire
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   Answer: B. The product can cause severe poisoning (acute toxicity)

   The skull and crossbones is used for severe acute toxicity by swallowing, skin contact or breathing.

7. Question 7 of 18

   Which pictogram is used for less severe hazards, such as skin or eye irritation?

   • AThe exclamation mark
   • BThe flame
   • CThe skull and crossbones
   • DThe gas cylinder
   Show answer

   Answer: A. The exclamation mark

   The exclamation mark covers less severe hazards, such as irritation and skin sensitization.

8. Question 8 of 18

   How many sections does a WHMIS safety data sheet (SDS) have?

   • A10
   • B4
   • C8
   • D16
   Show answer

   Answer: D. 16

   Every SDS has 16 numbered sections in a set order.

9. Question 9 of 18

   Which SDS section gives first-aid measures?

   • ASection 1
   • BSection 16
   • CSection 4
   • DSection 8
   Show answer

   Answer: C. Section 4

   Section 4 covers first-aid measures for breathing in, skin, eye and swallowing exposures.

10. Question 10 of 18

    Which SDS section lists the personal protective equipment (PPE) to use?

    • ASection 2
    • BSection 12
    • CSection 4
    • DSection 8
    Show answer

    Answer: D. Section 8

    Section 8 covers exposure controls and individual protection, including PPE.

11. Question 11 of 18

    Who must have access to the SDS for a hazardous product?

    • AIt must be readily available to workers who are exposed to the product
    • BOnly the supplier's sales person
    • COnly the owner, kept in a locked office
    • DOnly the health inspector
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    Answer: A. It must be readily available to workers who are exposed to the product

    CCOHS says SDSs must be readily available to the workers who are exposed to the hazardous product.

12. Question 12 of 18

    A cook pours degreaser into a spray bottle for the whole closing team to use. What does the bottle need?

    • AOnly the cook's initials
    • BNothing, because it is only for tonight
    • CA workplace label, because more than one person will use it
    • DA sticker with today's specials
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    Answer: C. A workplace label, because more than one person will use it

    A full workplace label is needed when a decanted product is not used right away or is controlled by more than one person.

13. Question 13 of 18

    How does WHMIS apply to everyday consumer cleaning products used at work?

    • AThey are fully exempt, so no training is needed
    • BThey may not be used in workplaces at all
    • CThey do not need WHMIS labels or SDSs, but workers must still be trained to use them safely
    • DThey must be relabelled with WHMIS labels
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    Answer: C. They do not need WHMIS labels or SDSs, but workers must still be trained to use them safely

    Consumer products are excluded from WHMIS label and SDS rules, but OHS law still requires training on their safe use.

14. Question 14 of 18

    A coworker suggests mixing bleach with an ammonia cleaner to make it stronger. What should you do?

    • AMix them but open a window
    • BMix them with hot water to weaken the smell before you use it
    • CMix them in a small bucket only
    • DRefuse, because mixing them can release hazardous gases
    Show answer

    Answer: D. Refuse, because mixing them can release hazardous gases

    CCOHS says never to mix bleach with other cleaners, especially ammonia cleaners, because the gases can harm the eyes and lungs.

15. Question 15 of 18

    You need to dilute a cleaning concentrate. What is the right order?

    • AAdd the concentrate to the water, as the label directs
    • BAdd the water to the concentrate quickly
    • CUse the concentrate without any water to save time on cleaning
    • DMix them in any order
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    Answer: A. Add the concentrate to the water, as the label directs

    CCOHS says to follow the manufacturer's instructions and add the concentrate to the water, not the reverse.

16. Question 16 of 18

    In British Columbia, what must a food service establishment have for cleaning and sanitizing?

    • AOnly a sign that says "clean as you go"
    • BA cleaner from an outside company every day
    • CNothing, as long as it looks clean
    • DWritten procedures covering the cleaning and sanitizing of the premises, equipment and utensils
    Show answer

    Answer: D. Written procedures covering the cleaning and sanitizing of the premises, equipment and utensils

    BC's Food Premises Regulation requires written procedures that include cleaning and sanitizing requirements.

17. Question 17 of 18

    Sanitizer splashes into your eye. What should you do first?

    • ARub your eye to remove the chemical
    • BFinish the dishes, then rinse it
    • CStart flushing your eye with water right away, for at least 15 minutes, then get medical help
    • DWait to see if it starts to hurt
    Show answer

    Answer: C. Start flushing your eye with water right away, for at least 15 minutes, then get medical help

    Flushing should start immediately. First-aid guidance cited by CCOHS says to rinse for at least 15 minutes.

18. Question 18 of 18

    You learned WHMIS at your last job. What must your new employer still give you?

    • AOnly a copy of your old certificate
    • BTraining specific to the new workplace and the products you will use there
    • CA written test on the WHMIS law
    • DNothing, because WHMIS training is the same everywhere
    Show answer

    Answer: B. Training specific to the new workplace and the products you will use there

    CCOHS says employers must make sure workers get training specific to their workplace and the work they will do.

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