1 A) After serving a meal to a customer B) When it becomes dirty C) At the end of your work shift D) When preparing to chop a raw food 2 A) Always cut away from your body. B) Always carry knives at your side with the tip pointed down. C) Always try to catch a knife before it falls to avoid stabbing yourself. D) Never wave your hands while holding a knife. 3 A) Hold it upright, remove the safety pin, and point the nozzle. B) Hold it upright and point the nozzle. C) Hold it sideways, remove the safety pin, and point the nozzle. D) Hold it sideways and point the nozzle. 4 A) A scrape or minor cut B) A portion of the skin that is partially or completely torn off C) A deep cut or tear in the skin D) A deep piercing in the skin 5 A) The Occupational Safety and Health Administration B) The Environmental Protection Agency C) The Food and Drug Administration D) The American Red Cross 6 A) A source of danger B) A disease-causing microorganism C) A harmful organism or substance D) A single-celled microorganism 7 A) Poultry, vegetables, and meat B) Grains, fish, and poultry C) Legumes, fish, and meat D) Poultry, fish, and meat 8 A) Hygiene detergents B) Degreasers C) Acid cleaners D) Polishes 9 A) Check local regulations for disposal. B) Pesticides may be thrown away with regular garbage. C) Thoroughly wrap the empty container with tape, and throw away. D) Take empty containers to the local dump. 10 A) 5 inches B) 6 inches C) 7 inches D) 8 inches
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