Lesson 1.3.1

1.3.1 Health and safety in hospitality and catering provision Quiz: WJEC Hospitality and Catering, Unit 1

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 1.3.1, Health and safety in hospitality and catering provision: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 1: The hospitality and catering industry, written with Revision Ninja.

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The 20 questions

  1. Which UK Act sets out general workplace health and safety duties?

    • HSWA 1974
    • COSHH 2002
    • PPER 1992
    • RIDDOR 2013

  2. What do the letters COSHH stand for in workplace safety regulations?

    • Cooking Oil Safety
    • Customer Service
    • Cleaning of Surfaces
    • Control of Substances

  3. Which regulations specifically cover the safe lifting and moving of loads?

    • RIDDOR Regulations
    • Manual Handling Regulations
    • COSHH Regulations
    • Food Safety Act

  4. What type of safety gear do PPER 1992 regulations apply to?

    • Personal protective
    • Fire safety
    • Food hygiene
    • First aid

  5. What is the main objective of completing a workplace risk assessment?

    • Identifies hazards and controls
    • Calculates staff wages
    • Schedules kitchen cleaning
    • Orders new ingredients

  6. What does the RIDDOR 2013 regulation cover in workplaces?

    • Food hygiene training
    • Fire alarm testing
    • Manual lifting rules
    • Reporting certain incidents

  7. Who is responsible for providing health and safety training for all staff?

    • Customers
    • Employees
    • Suppliers
    • Employers

  8. Which risk levels are specified for catering risk assessments?

    • Safe, unsafe, critical
    • Low, medium, high
    • Bad, worse, worst
    • Minor, major, fatal

  9. A chef cuts a hand on a knife during service. Which document should be completed?

    • Delivery note
    • Accident form
    • HACCP document
    • Stock control sheet

  10. Which regulations apply directly to moving heavy sacks of flour?

    • Food Safety Act
    • RIDDOR 2013
    • Manual Handling Regulations
    • COSHH 2002

  11. A cleaner uses strong chemicals and must control exposure. Which regulations apply?

    • COSHH 2002
    • RIDDOR 2013
    • PPER 1992
    • Manual Handling 1992

  12. A serious workplace injury must be reported to the authorities. Which regulations require this?

    • Manual Handling 1992
    • PPER 1992
    • COSHH 2002
    • RIDDOR 2013

  13. What is the legal colour code for a mandatory safety sign in a kitchen?

    • Yellow
    • Blue
    • Red
    • Green

  14. What action must be taken immediately when a workplace risk level is high?

    • Urgent control measures
    • No action needed
    • Delay until next week
    • Log for annual review

  15. Which group of people must be considered in workplace risk assessments?

    • Shareholders
    • Customers
    • Competitors
    • Inspectors

  16. What is an employer's duty when introducing a new kitchen tool?

    • Painting the kitchen
    • Providing safety training
    • Changing the menu
    • Increasing staff pay

  17. What are the best immediate actions for slippery kitchen floors?

    • Clean and warn
    • Ignore the spill
    • Close the restaurant
    • Fire the staff

  18. Which regulation specifically covers hazardous substances in the workplace?

    • HASAWA
    • RIDDOR
    • COSHH
    • PPER

  19. Why are accident forms and risk assessments important documents?

    • Record and prevent
    • Plan customer seating
    • Calculate profits
    • Advertise vacancies

  20. What is the primary legal requirement of RIDDOR 2013?

    • Testing fire alarms
    • Reporting workplace incidents
    • Ordering protective clothing
    • Writing menus

All WJEC Hospitality and Catering quizzes