6. An occupational health and safety management system has live elements, this includes management commitment, planning, consultation, training and A. risk management B. risk responsibilities C. risk respond workers D.nsk taker than anyone 7. These includes setting standards for management and employees. A. think B. planning C. consultation D. training and practice 8. This is any source of potential darnage, harm or adverse health effects on something or someone under certain conditions at work, A. danger B. harmful C. hazard D. risk 9. It is done by marking the hazardous area and separating the worker from hazard, A, isolation B. marking C. practice D. safety 10. It is the chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard. A. danger B. harm C. hazard D. risk 11. The condition of a person from being safe, freedom from danger, risk or injury. A. hygiene B. safety C. sanitation D. sterilization 12. People in the kitchen or in bakeshop must be well informed and instructed of the work procedures. A. evaluated B. faster C. safest D, all of these 13. Examples of a common fire hazards are overloaded critical system, combustible storage area, cigarette smoking, flammable liquids, heating and cooking appliances, batteries and personal ignition sources like A. paper and woods B. matches and lighter C. flashlight and cellphone D. all of these are correct answer 14. Using Personal Protective Equipment (PPE) and Clothing could be a great in the kitchen. A. approach B. danger C.help D. none of these 15. This type of hazard was brought by unhealthy working conditions, poor lighting, poor ventilation, insufficient facilities, or faulty equipment or machine and improper work practices such as wrong use of knives. A. physical hazard B. chemical hazard C. ergonomic hazard D. psychological hazard


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