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Hospitality Regulations > exam > Flashcards

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1
Q 
what are the 4 indicators of intoxication? give an example of each
S 
C
A
B
A
  • speech
  • coordination
  • appearance
  • behaviour
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2
Q

give an example of a standard drink?

A
  • 330ml bottle of beer 4%
  • 110ml glass of wine 12.5%
  • 30 ml of straight sprits 4.2%
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3
Q

hepatitis a viral illness, often is caused by

A

food handler who didnt wash their hands after using the toilets

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4
Q

what is cross contamination?

A

the transferred of bacteria from one surfaces to other.

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5
Q

give a brief description of special licence

A

Allows sale/supply to any person attending an event. A special licence can also be issued to an on or club licence for an event not covered by their licence.

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6
Q

what 3 workplace stress that you may find in the hospitality industry

A

long hours
physical damages
bully

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7
Q

what is Emergency operation plan?

A

a formal written emergency response plan specific to the organisation and the workplace should be developed and communicated to all workers.

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8
Q

what is PCBU

A

Persons Conducting a Business or Undertaking’ (PCBU)

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9
Q

where should raw meat be stored in the refrigerator

A

at the bottom, below all the food

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10
Q

what is HSWA

A

health and salty word act

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11
Q

give a brief description of club licences?

A

Allows sale/supply of alcohol for consumption on the club premises to members of the club, their guests and members of clubs with reciprocal visiting rights

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12
Q

the sale and supply of alcohol requires any person purchasing alcohol to be the legal age which in nz?

A

18 year old

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13
Q

Social Hazards

A

Stress, overwork, long hours

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14
Q

who does acc provide cover for

A

all nz citizens, residents and temporary visitors

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15
Q

complete the diagram

A
  • Emergency Operation response plan
  • who responds and how
  • where to obtain resources
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16
Q

what 3 workplace stress that you may find in the hospitality industry

A

long hours
physical damages
Workplace violence or bullying

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17
Q

environment hazards

A

Poor lighting, hot or cold temperatures

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18
Q

what is the ideal temperature for bacteria to multiply

A

5-63 deges

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19
Q

Hazardous Substances

A

Chemicals, cleaning products

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20
Q

how long does it take does it take for the body to process one standard drink?

A

1.5 hours

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21
Q

description MANAGE risks?

A

consider whether the risk can be eliminated or minimised.

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22
Q

what is the most common injuries in the hospitality industry

A

lifting

carrying

23
Q

give a brief description of off licences?

A

Allows sale/supply of alcohol to persons for consumption off the premises e.g., bottle stores. e.g., tavern, bar, hotel,

24
Q

4 duties that you would havr to carry out after an acident of serious harm in your workplace

A
  1. PCBU must take all reasonable steps to preserve the site
  2. Record the accident
  3. must ensure WorkSafe is notified as a soon as possible
  4. PCBU must keep records of notifiable events
25
the ideal temperature in your fridge should be -
0 to 4 degrees
26
in a place of work, the nesy way to dry your hands after washing them is to -
use a paper towel
27
on which days are there restriction on the sale alcohol.
good friday easter sunday before 1pm anzac day Christmas day
28
what are the 4 step for hazard
1. IDENTIFY workplace hazards 2. ASSESS risks 3. MANAGE risks 4. MONITOR control methods
29
description IDENTIFY workplace hazards
identity hazards that could result in reasonalbly foreseeable risks to people health and safe
30
what are 3 of the 6 key concepts | A host responsibility?
1. Prevents intoxication 2. Serves alcohol responsibly or not at all 3. Does not serve alcohol to minors 4. provide food option
31
what is the correct temperature that frozen food should be kept at
-18 degrees or lower
32
physical hazards
falls from heights, lifting heavy objects
33
what are security for staff. expain
staff locker - to protect their belonging Security cameras - deterrent key card - to protect their properties and give security to staff.
34
4 duties that you would have to carry out after an accident of serious harm in your workplace
1. PCBU must take all reasonable steps to preserve the site 2. Record the accident 3. must ensure WorkSafe is notified as a soon as possible 4. PCBU must keep records of notifiable events
35
what 3 recordable way staff can screen before hiring them
drug and alcohol test | pollies check
36
description MONITOR control methods
you should check control measure are being used by your workers are still minimising the work risk.
37
what type of injury would not be classed as serous harm
papper cut
38
worksafe nz was established following the inquiry into which major nz disaster.
Pike River Coal Mine tragedy
39
what are 3 approved age identication doc in nz
nz licences passport 18+ card
40
what are minor?
anyone under the age of 18
41
what is the objective of sale and supply of alcohol act?
the sale, supply, and consumption of alcohol should be undertaken safely and responsibly. the harm caused by the excessive or inappropriate consumption of alcohol should be minimised.
42
it is an emergency when there is an immediate threat to
life, health, property, or environmen
43
4 security measure for hotels protect business
1. key card / locked liquor stores 2. signing handover of floats 3. security cameras 4. restriction refund cards 5. random bag checks
44
2 sign of suffering from stress
not showing up to work / absence | arguing with colleagues
45
EOP?
Emergency Operations Procedure/Plan
46
what is acc?
Accident Compensation Corporation
47
Biological Hazards
Bacteria or Viruses can cause ill health and absence​
48
what is the ideal temperature for bacteria to multiply
5'c -63'c degrees
49
give a brief description of on licence?
Allows sale/supply of alcohol for consumption on the premises
50
the 5 type of workplace hazards
- physical hazards - environment hazards - Hazardous Substances - Social Hazards - Biological Hazards
51
3 emergencies that you would need an EOP for coastal nz hotel
- fire - flooding - boom threat
52
description ASSESS risks
decide which rickets deal with first
53
3 ways to help decrease stress
1. improve communication 2. Consult our employees 3. Cultivate a friendly social climate
54
what are the 4 type of licences ?
1. on licence 2. off licences 3. club licences 4. special licence

Hospitality Regulations (1 decks)

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