Occupational Safety and Hygiene Multiple-Choice Test in Industrial Kitchens

Question 1: What is the purpose of occupational safety and hygiene?

Question 2: According to the Law on Occupational Safety and Health, how many obligations do employees have?

Question 3: When a worker has a work accident caused by the employer's fault and his/her working capacity is reduced by 81%, how much compensation will he/she receive?

Question 4: Employees who work continuously for 8 or 6 hours according to the provisions of the 2020 Labor Code are entitled to a break of at least how many minutes, counted as working hours?

Question 5: Employees have the right to refuse to do work or leave the workplace while still receiving full pay and not being considered as violating labor discipline when they clearly see a risk of a work accident that seriously threatens their life and health and must immediately report to the person directly in charge, true or false?

Question 6: What will workers get when they have occupational diseases?

Question 7: While working, workers can omit some of the safe working procedures to do the job faster.

Question 8: Equip yourself with adequate personal protective equipment to:

Question 9: According to the provisions of Decree 44/2016/ND-CP dated May 15, 2016 of the Government, workers with strict requirements on labor safety (group 3) must receive at least how many hours of initial periodic training:

Question 10: In labor safety regulations, workers are allowed to use and operate equipment.

Question 11: What causes accidents in the kitchen?

Question 12: What should be done when operating an industrial gas stove?

Question 13: Causes of accidents when operating gas equipment:

Question 14: When the equipment is in operation, it is necessary to repair or clean it. The operator will:

Question 15: What should you do when a fire or explosion occurs in the kitchen?

Question 16: Causes of accidents when using gas stoves

Question 17: When a fire occurs due to gas, what fire fighting equipment should be used?

Question 18: What is the correct understanding of the 5S principle in operations in a collective kitchen?

Question 19: When an employee suffers from an occupational disease with a 40% reduction in working capacity due to the employer's fault, what benefits will the employee receive if the employer does not pay insurance for occupational accidents and diseases?

Question 20: A worker was operating a meat grinder and was unfortunately electrocuted. After the victim was separated from the power source, the victim was in a state of respiratory and cardiac arrest. The first aid worker needs to: