Safety Signs in the Catering Industry: Questionnaire
The catering industry relies on safety procedures. Kitchens, whether in a works canteen or a prestigious restaurant, can be hazardous places.
This questionnaire covers many of the basic safety signs you’d expect to see in a commercial kitchen. Use it to test your safety knowledge.
1. Fire(a) Where would you expect to see fire safety signs in a kitchen?
(b) Describe the safety signs.
2. Gas(a) What type of danger labels appear on the gas pipes in the kitchen area?
(b) What safety signs or labels appear on main gas isolation valves?
3. LPG(a) Where should you keep LPG cylinders?
(b) What safety sign or signs are associated with LPG storage?
4. ChemicalsA commercial kitchen should have a room or cupboard for storing the cleaning chemicals.
(a) Describe the shape and colour of the safety signs on the room or cupboard door.
(b) What sort of text would you see on these safety signs?
5. Slippery Floors
(a) If a floor is wet or slippery, what sort of safety sign would you put in place?
(b) What can you use instead of a safety sign?
6. General NoticesDescribe the general signs and notices every commercial kitchen should display.
7. First Aid(a) Describe the sign that shows the location of the first aid equipment.
(b) What other sign accompanies this?
8. The RegulationsName the safety sign regulations.
1. Fire(a) Safety signs should show the position of the fire exits, the fire extinguishers, and the alarm buttons. A safety notice should also describe what to do when the alarm goes.
Award yourself a point for each location you identified, and a point if you also mentioned the safety notice (maximum four points).
2. Gas(a) Black on yellow labels (one point).(b) Main gas isolation valves should have black on yellow labels (one point). Labels must also show the “on” and “off” positions (one point).
3. LPG(a) You must store LPG cylinders in an area put aside for the purpose (one point).
(b) LPG storage areas must have a composite safety sign – or separate signs - with three symbols: LPG, no naked flames, and no smoking. The sign or signs must also have warning text. Award yourself one point for each of the symbols, and a further point for the warning text (maximum four points).
4. Chemicals(a) The shape should be triangular (one point); the colour should be yellow with black edging (one point).
(b) The text should warn that the cupboard or room contains chemical irritants, dangerous or harmful chemicals, or toxins (one point).
5. Slippery Floors(a) A self-supporting double-sided safety sign that warns people to be careful because of a wet or slippery surface (one point).
(b) You can cordon off the wet or slippery area with safety tape or an alternative type of barrier (one point).
6. General NoticesA commercial kitchen should display the following:
(a) All notices that meet food hygiene requirements (one point)
(b) The “Health and Safety Law – What You Should Know” poster (one point)
(c) A notice showing the Certificate of Employer’s Liability Insurance (one point)
(d) A no smoking sign (one point)
Maximum four points.
7. First Aid(a) A white on green sign with a cross and text (one point).(b) A notice that provides the name and location of the first aider (one point).
8. The RegulationsThe Health and Safety (Safety Signs and Signals) Regulations 1996 (one point).
Your ScoreIf you scored 23 points, your knowledge of safety signs in the catering industry is excellent.
20 – 22, points: your knowledge is good, but in a busy commercial kitchen you really need to ensure you're familiar with every sign.
Fewer than 20 points: if you work in the catering industry, you need to improve your knowledge of safety signs straightaway - your safety and your career depend on it.