Name ___________________________ Date_______________________
I. IDENTIFICATION. Identify the following terms by filling in the blanks with the
correct answer.
1. An _______________________is a specific measure of a work-related
disease or injury, or a factor associated with occupational health, such as
workplace exposures, hazards, or interventions, in a specified population W
2. A _______________ is an arrangement made in advance to have a table
available at a restaurant.
3. ____________________is identifying all situations or events that could cause
injury or illness.
4. ________________are food services where food is displayed along a counter or
serving line. Customers walk along the line and ask the server to serve them
and then they carry their tray to the table.
5. ________________ refers to precautions that are taken to prevent or reduce the
likelihood of a fire that may result in death, injury, or property damage W
6. A __________________is a source or potential source of human injury, ill health
or disease.
7. is a provision of food and service for a special event that usually involves feeding
a large number of people at one time.
II. TRUE OR FALSE.
________ 8. Customers often categorizes foodservice by price and type of service.
_________9. Quick service restaurants provide customers with convenience,
speed,and basic services at lower prices.
_________ 10. Buffets consist of food displayed on tables. Servers keep displays
stocked with food and customers walk around and serve themselves, then take their
food to the table.
---------------- 11. Private clubs food services were developed to meet the social and
leisure needs of their members.
__________ 12. Carryout restaurants specialize in preparing food for customers to take
with them to eat home or elsewhere.
___________13. Food handlers are required to comply with workplace and legislated
requirements to ensure the safety of food prepared and served for human consumption.
___________14. Specific food handling techniques are required by the workplace to
optimise food safety.
Give at least five ( 5) practical measures a food handler must be aware of.
