Proper Cornish - Health & Safety Ammonia Assessment

This is a short assessment to identify your knowledge of ammonia and what to do in the event of a release.

Please answer each question by ticking the appropriate letter.

Name*

Signature*

Date*

Date

1. What is ammonia?*

a. Colourless gas with a characteristic pungent smellb. Yellow coloured strong-smelling gasc. White coloured gas

2. What is ammonia found in?*

a. Cleaning products & refrigeration plantsb. Naturally occurs in animal and vegetable matter, used as fertilizerc. All above

3. What are the benefits of ammonia?*

a. Environmental better than CFCb. Energy efficient & cost savingc. All the above

4. What are the disadvantages of ammonia?*

a. Can harm humans and wild lifeb. Nothingc. Depletes the ozone layer

5. Is ammonia dangerous?*

a. Yes, can be fatalb. Yes, may burnc. all above

6. When is ammonia explosive?*

a. At low heat levelsb. At room temperaturec. At high heat levels

7. What should you do if you come into contact with a pungent smell?*

a. Move away immediately and report it to your Managerb. Nothingc. Stay calm

8. What does the ammonia alarm sound like?*

a. A fog horn, slow, long and repeatsb. A quick fast sounding alarmc. A strong fast beat

9. Upon hearing the ammonia alarm what should you do?*

a. Nothingb. Stay inside and proceed to the staff entrance to await further instructionsc. Go out the fire exit

10. What are the first aid measures for ammonia?*

a. A bathb. Immediate decontamination of skin & eyes with copious amounts of water & 999c. A shower

Using CORE documentation, find the answers to the following questions. Tick the answer that you believe to be correct. There is only one correct answer.

Colleague name*

Date*

Date

1. What colour PPE Should be worn by hygiene colleagues?*

a. Redb. Bluec. Green

2. If you are absent from work because of sickness and/or diarrhoea, how long must you*

a. 48 hoursb. 24 hoursc. 12 hours

3. Which of the following is not allowed in a food production area?*

a. Clean short nailsb. Blue plastersc. False nails and nail varnish

4. If required, put on a _______ to fully cover the beard or moustache*

a. Snoodb. Hatc. Scarf

5. When should you wash your hands when working in a food production area?*

a. Using the toiletb. Before entry to the factoryc. After touching the floord. All of the above

6. Before entering a food production area you must always:*

a. Put on rubber glovesb. Wear a warm jumperc. Wear the correct PPE

7. Which of the following correctly reflects the company’s policy on the wearing of jewellery in production?*

a. You can wear what jewellery you likeb. You can wear earrings onlyc. You can wear a plain wedding band only

8. What must you not do with your protective clothing?*

a. Put it in the laundry shoot at the end of the shiftb. Hang it up when it’s not being usedc. Wear it out of the changing room

9. Who is responsible for personal hygiene?*

a. Managersb. Everyonec. Hygiene

10. Which of the following is the correct procedure for putting on your PPE?*

a. Boots, hair-net, overallsb. Hair-net, boots, overallsc. Overalls, hair-net, boots

11. Why must disposable PPE be worn and changed as required when in production?*

a. It makes you look smartb. Prevents Cross Contaminationc. Saves time

12. In the event of a glass breakage, what should you do?*

a. Stop productionb. Inform your Managerc. All of the above

13. How must the protective clothing be labelled if involved in a glass breakage incident?*

a. Possible glass contaminationb. Please throw awayc. No labelling required

14. What Legislation states that pests on food premises must be controlled?*

a. Health and Safetyb. Foodc. Health and Wellbeing

15. What can be found, supplied and checked by a pest controller at various points throughout the site?*

a. Baits and Monitorsb. Lairs and Trapsc. Traps and Baits

16. Which of the following is not an expected responsibility of colleagues with regards pest control?*

a. Clean as you go, remove all spillages immediatelyb. Report any signs of pests to a manager immediatelyc. Move baits or monitors if you think they are in the wrong location, remembering to wash your hands afterwards.

17. Which phrase is correct*

a Clean as you gob Clean now and thenc Clean here and there

18. Whilst on site, medicines must be kept?*

a. Locked in a staff vehicle or lockerb. In your pocketc. Medicines are not allowed

19. Which Species types are handled on site?*

a. Beef, Lambb. Deer, Pork, Chickenc.Pork, Lamb, Beef, Duck

20. At what frequency should factory footwear be cleaned?*

a. When they are dirtyb. Dailyc. Weekly

This is a short assessment to identify your understanding of the health and safety information given to you as part of your induction.

Please answer each question by ticking the appropriate letter.

Name*

First NameLast Name

Signature*

Date*

Date

1. All food production workers have a responsibility under the Health & Safety at Work Act to:*

a. Always wear glovesb. Look after others & their own safetyc. Obtain a Health & Safety qualification

2. The most common accident in the workplace is:*

a. Electric Shockb. Burns & scoldsc. Slips, trips & falls

3. What type of sign is this?

a. Warning signb. Prohibition signc. Safe condition sign

4. If you have an accident in the workplace, what must you do?*

a. Get up & carry on workingb. Go home without telling anyonec. Report it & record it in the accident book

5. What is the correct manual-handling procedure for lifting?*

a. Pick up as much as you can to get the job doneb. Bend at the knees for a weight within your limitc. Bend at the waist

6. If you need to move a rack, what must you do?*

a. Pull it along without checking behind youb. Pull or push from the side of the rackc. Always push if possible & check that nothing or no-one is in your path

7. If a piece of machinery or equipment is faulty, what must you not do?*

a. Call an engineer or qualified person to fix itb. Ensure you or others do not use it until it has been repairedc. Attempt to fix it yourself

8. To be able to carry out any work in a food production area, you must*

a. Only carry out work you have been trained to dob. Have a go at anything & learn by your mistakesc. Ignore what you have been shown & do it your way

9. If you knowingly carry out a task that causes injury to others, who else besides the company could be prosecuted?*

a. No-oneb. The person you harmedc. You, because you have responsibilities as well

10. On hearing the fire alarm, what is the correct procedure to follow?*

a. Stay where you are, it’s probably a drillb. Go outside & wander off for a chat with your mate from another departmentc. Go out through the nearest fire exit & make your way to the appropriate meeting point

Name*

First NameLast Name

Date*

Date

1. What is manual handling?*

2. Which is the MAIN piece of legislation that applies to manual handling?*

3. What should be considered when carrying out a manual handling assessment?*

4. Which of these injuries are associated with poor manual handling?*

5. It is safer to keep to your knees straight when lifting?*

6. What can you do to reduce a heavy load?*

7. What can you do if you feel uncomfortable about lifting something?*

8. Can manual handling be avoided completely?*

9. List TWO things that must be considered when moving trolleys or cages?*

a. Visual checks before - goo repair?b. Wheels run smoothly?c. Heavy items on the bottom. Lighter items on topd. Never overload the trolley/ cagee. Never obstructf. Push the trolley/ cage if visibility is good and if you can control stopping and steeringg. Move the trolley/ cage at walking speedh. If using a trolley/ cage over uneven surfaces, or up/ down a ramp or slop, ask for help

10. If you can think of a safer way of carrying a load what should you do?*

11. What is the correct technique for lifting?*

12. What should you do before carrying loads through narrow walkways?*

Signature

1. The Labelling rules in European Directives 2003/89/EC and 2006/142/EC says that Producers must state on their labels......*

a. Where the food comes fromb. What Allergens are present c How nice the food tastes d All of the abovec. How nice the food tastesd. All of the above

2. Which one of the following is a NOT an allergen?*

a. Milkb. Glutenc. Beefd. Celery

3. What colour denotes allergenic material within Proper Cornish?*

a. Greenb. Bluec. Redd. Yellow

4. After crimping a product containing an Allergen, staff MUST?*

a. Wash their handsb. Change their PPEc. Clean down the lined. All of the above

5. Which of the following should not be brought onto site by staff?*

a. Nutsb. Cheesec. Bananasd. Chocolate

6. Allergens must be stored in a designated area because?*

a. it makes the area look tidyb. It makes them easier to findc. It helps prevent cross contaminationd. It makes it easier to do a stock take

Name*

Department*

Date*

Date

Health & Safety Ammonia Assessment

CORE Food Safety Assessment

Health & Safety Assessment

Manual Handling Assessment

Allergen Assessment