Baking Safety 5S Quiz

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Hazards and 5S in baking

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Mercy Joy Daayata

Filipinas

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Baking Safety 5S Quiz


Froggy Jumps Baking Safety 5S QuizVersión en línea Hazards and 5S in baking por Mercy Joy Daayata 1 What does the 'Sort' step in 5S aim to achieve in a bakery? a Label all containers clearly b Clean and polish all surfaces c Remove unnecessary items from the work area 2 Which PPE is essential when handling hot trays in a bakery? a Surgical mask b Safety goggles c Heat-resistant gloves 3 Which hazard is most associated with raw dough and eggs? a Cross-contamination b Electrical shock c Noise exposure 4 In risk assessment, what should be documented first? a Training records b Hazard identification c Emergency response plan 5 What is the main goal of the 'Set in Order' step? a Increase staff breaks b Organize tools and ingredients for easy access c Paint the workspace 6 Which action reduces risk from hot ovens during production? a Wearing loose clothing b Working barefoot c Using oven mitts and keep-clear zones 7 Why is 'Shine' important for baking safety? a Reduces oven efficiency b Keeps surfaces clean to prevent slips and contamination c Increases humidity 8 What should a bake shop standardize to improve safety? a Color of aprons b Procedures for cleaning and handling dough c Number of staff on shift 9 What is the purpose of 'Sustain' in 5S for bakeries? a Cut costs by skipping maintenance b Increase inventory levels c Maintain 5S practices over time 10 Which hazard is a leading risk when mixing ingredients? a Electrical fault b Fire from overheating c Allergen exposure risk 11 What is a common burn hazard when baking? a Slipping on a wet floor b Using cold utensils to mix batter c Touching hot oven racks or trays 12 Which risk can start a kitchen fire while baking? a Under-cooked dough b Grease or oil on pans igniting c Cold oven causing collapse 13 What hazard can steam from the oven cause? a Steam burns when opening the door b Overproofed dough c Electrical shock from outlet 14 How can electrical hazards occur while baking? a Using metal bowls in the freezer b Damaged cords or water near outlets c Opening the oven door quickly 15 What is a cross-contamination hazard in baking? a Raw eggs or dairy touching ready ingredients b Excessively cold batter c Too much sugar in the recipe 16 Why keep the oven door closed during baking? a To watch for steam only b To save electricity only c To keep heat in and prevent burns from hot air 17 Safe handling of hot trays requires what? a Cooling trays on a bench near water b Using oven mitts or heat-resistant gloves c Holding with bare hands 18 What hazard can cleaners leave that harms food? a Chemical residue contaminating food b Salt crystals improving flavor c Water cooking down grime 19 What helps prevent slips and falls when baking? a Wiping spills and keeping floors dry b Wearing sandals in the kitchen c Just stepping over puddles 20 Why avoid overcrowding the oven? a Promotes even heat and reduces fire risk b Cools the kitchen air c Makes bread rise faster

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Baking Safety 5S Quiz

Froggy Jumps

Sobre esta actividad

Creada por

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Baking Safety 5S QuizVersión en línea

por Mercy Joy Daayata

What does the 'Sort' step in 5S aim to achieve in a bakery?

Which PPE is essential when handling hot trays in a bakery?

Which hazard is most associated with raw dough and eggs?

In risk assessment, what should be documented first?

What is the main goal of the 'Set in Order' step?

Which action reduces risk from hot ovens during production?

Why is 'Shine' important for baking safety?

What should a bake shop standardize to improve safety?

What is the purpose of 'Sustain' in 5S for bakeries?

Which hazard is a leading risk when mixing ingredients?

What is a common burn hazard when baking?

Which risk can start a kitchen fire while baking?

What hazard can steam from the oven cause?

How can electrical hazards occur while baking?

What is a cross-contamination hazard in baking?

Why keep the oven door closed during baking?

Safe handling of hot trays requires what?

What hazard can cleaners leave that harms food?

What helps prevent slips and falls when baking?

Why avoid overcrowding the oven?