cooked D. Choose Me: Directions: Identify the type of hazard/ accident in the workplace. Write your answers on a separate sheet. Write letters only A. . Protecting your property from fire; B. Protecting your property from natural hazards; C.. Protecting your property from crime; D. . Protecting your staff and visitors from accidents; E. • Legislation that may affect your business. 136. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency cutoff valves to turn off 37. Non-visual inspections of all portable electrical items and electrical wiring. 38. Prepare a flood plan for your business, 39. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders. 40. Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this type of accident. 41. Do inake aisles and passageways sufficiently wide for easy movement and keep clear at all times. 42. Clear up spillage promptly and post warning notices. 43. Manufacturing and packaging standards should pass the regulatory board. 44. Only licensed electrical engineers should checked and inspect electrical installations and wirings. 45. A food establishment should be in a free-flood area. E. Compute the Peso mark-up and percentage mark-up of the following products: Selling Price Peso mark-up Percentage ms Mo Food Products Purchase Cost/Buying price





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