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Certificate III in Hospitality study materials
Certificate III in Hospitality study resources

Certificate III in Hospitality practice questions

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Question 1Core units

Under Australian food safety law, within which temperature range is the 'temperature danger zone' for potentially hazardous food?

  1. Between -5°C and 5°C
  2. Between 0°C and 4°C
  3. Between 60°C and 100°C
  4. Between 5°C and 60°C Correct answer.

Explanation

Potentially hazardous food must be kept out of the temperature danger zone, which spans 5°C to 60°C, because bacteria multiply most rapidly in this range. Food should be held either at or below 5°C or at or above 60°C to limit bacterial growth.

Question 2Core units

A hospitality worker develops vomiting and diarrhoea during a shift. What is the correct action according to food safety obligations?

  1. Take a painkiller and finish the shift
  2. Report to the supervisor and be excluded from food handling duties Correct answer.
  3. Continue working but wear double gloves
  4. Move to the front-of-house service area and keep working

Explanation

Workers with gastrointestinal symptoms may shed pathogens and must report their condition and be excluded from food handling to prevent contaminating food. The supervisor has a duty to reassign or send the worker home.

Question 3Core units

Which action best demonstrates correct manual handling technique when lifting a heavy crate?

  1. Bend the knees, keep the load close and lift with the legs Correct answer.
  2. Hold the load at arm's length to keep it clear of the body
  3. Twist the torso while lifting to move the load quickly
  4. Bend at the waist and lift with a jerking motion

Explanation

Safe manual handling keeps the spine neutral, uses the strong leg muscles and holds the load close to reduce strain on the back. Twisting or jerking while loaded increases the risk of musculoskeletal injury.

Question 4Core units

What is the primary purpose of a hazard identification and risk assessment process in a hospitality workplace?

  1. To document customer complaints for marketing purposes
  2. To identify hazards and control risks before harm occurs Correct answer.
  3. To record staff attendance at training sessions
  4. To calculate the venue's weekly revenue

Explanation

Hazard identification and risk assessment aim to find sources of harm and put controls in place so injuries and incidents are prevented. It is a proactive safety process, not an administrative or financial one.

Question 5Core units

A small grease fire starts in a frying pan on a commercial stove. Which response is correct?

  1. Smother the fire with a fire blanket or extinguisher rated for fat fires Correct answer.
  2. Pour water over the pan to cool it
  3. Fan the flames to direct them toward the exhaust hood
  4. Carry the burning pan outside through the kitchen

Explanation

Fat and oil fires require smothering with a fire blanket or a wet chemical extinguisher to cut off oxygen. Water causes violent spitting and spreading of burning oil, and moving a burning pan risks serious burns and fire spread.

Question 6Core units

Which document in a hospitality venue sets out the steps for evacuating staff and guests during an emergency?

  1. The standard recipe card
  2. The staff roster
  3. The emergency evacuation plan Correct answer.
  4. The beverage price list

Explanation

An emergency evacuation plan describes alarms, exit routes, assembly points and staff responsibilities during an evacuation. Operational documents such as rosters, recipes and price lists do not address emergency procedures.

Question 7Core units

What does the term 'duty of care' mean for a hospitality worker?

  1. An obligation to maximise sales during each shift
  2. A duty to personally pay for any customer complaint
  3. A legal obligation to take reasonable steps to protect the safety of others Correct answer.
  4. A requirement to work overtime whenever asked

Explanation

Duty of care is the legal responsibility to do everything reasonably practicable to avoid harm to customers, colleagues and others affected by the business. It relates to safety and reasonable action, not sales or personal payment.

Question 8Core units

Which communication behaviour best reflects respectful service when a customer is angry about a delayed meal?

  1. Walk away and serve other customers without responding
  2. Blame the kitchen staff loudly in front of the customer
  3. Listen without interrupting, acknowledge the concern and explain what you will do Correct answer.
  4. Raise your voice so the customer understands you are busy

Explanation

Active listening and acknowledgement calm an upset customer and show that the concern is taken seriously. Blaming others or ignoring the customer escalates conflict and damages the venue's reputation.

Question 9Core units

A customer orders a dish and states they have a severe nut allergy. What is the most appropriate first step for the service staff member?

  1. Assume the dish is safe because nuts are not listed in its name
  2. Suggest the customer simply avoids that part of the meal
  3. Check with the kitchen about ingredients and cross-contamination risks before confirming the order Correct answer.
  4. Remove the visible nuts from the finished dish and serve it

Explanation

Allergen information must be verified with the kitchen, including hidden ingredients and cross-contamination risks, before confirming an order. Visual removal of nuts does not eliminate allergen proteins or contamination.

Question 10Core units

Which practice correctly applies the principle of avoiding cross-contamination in a commercial kitchen?

  1. Using separate colour-coded chopping boards for raw meat and ready-to-eat food Correct answer.
  2. Storing raw chicken above salad ingredients in the cool room
  3. Wiping a board with a dry cloth between tasks
  4. Reusing the same knife for raw poultry and garnishes after a quick rinse

Explanation

Colour-coded equipment separates raw high-risk foods from ready-to-eat items, preventing pathogens from transferring. Dry wiping and quick rinsing do not remove bacteria, and storing raw meat above ready-to-eat food allows drip contamination.

Question 11Core units

What is the correct way to cool a large batch of cooked soup for later storage?

  1. Add ice cubes and store it in a deep bucket at room temperature
  2. Divide it into shallow containers and refrigerate promptly within the required cooling time Correct answer.
  3. Place the whole hot pot in the cool room uncovered
  4. Leave it on the bench overnight to reach room temperature

Explanation

Splitting hot food into shallow containers speeds cooling through the danger zone and limits bacterial growth. Leaving food to cool at room temperature or in large deep vessels keeps it in the danger zone too long.

Question 12Core units

A worker notices a frayed electrical cord on a kitchen appliance. What is the correct immediate action?

  1. Move the appliance to another power point and keep working
  2. Stop using the appliance, tag it out and report the fault to the supervisor Correct answer.
  3. Ignore it if the appliance still switches on
  4. Wrap the cord in cloth tape and continue using the appliance

Explanation

Damaged electrical equipment must be taken out of service, tagged and reported so it can be repaired or replaced, preventing shock or fire. Taping over damage or relocating the appliance does not remove the hazard.

Question 13Core units

Which statement correctly describes the hierarchy of risk control?

  1. Eliminating the hazard is the most effective control, followed by substitution and engineering controls Correct answer.
  2. Risk controls should be chosen at random regardless of effectiveness
  3. Administrative controls such as signage are always preferred over elimination
  4. Personal protective equipment is the most effective control available

Explanation

The hierarchy ranks controls from most to least effective, starting with eliminating the hazard, then substituting or engineering it out. Personal protective equipment sits lowest because it relies on individual behaviour and only protects the wearer.

Question 14Core units

A customer collapses and is unresponsive but breathing normally. What should staff do while waiting for an ambulance?

  1. Give them water to drink to help them wake up
  2. Place the person in the recovery position and monitor their breathing Correct answer.
  3. Leave them lying on their back and continue service
  4. Sit them upright in a chair and shake them awake

Explanation

An unresponsive but breathing person should be placed in the recovery position to keep the airway clear while emergency services are called and monitored. Giving fluids to an unconscious person risks choking.

Question 15Core units

Which behaviour constitutes workplace bullying rather than reasonable management action?

  1. Repeated offensive remarks intended to humiliate a colleague Correct answer.
  2. Rostering staff according to their stated availability
  3. A supervisor giving clear instructions about a task deadline
  4. A manager providing documented feedback on poor performance

Explanation

Bullying is repeated unreasonable behaviour that creates a risk to health and safety, such as humiliating remarks. Legitimate direction, feedback and rostering are reasonable management actions when carried out fairly.

Question 16Core units

Under Australian work health and safety law, what is the primary responsibility of a hospitality worker?

  1. Design the venue's safety management system
  2. Purchase all personal protective equipment for the business
  3. Take reasonable care for their own safety and that of others, and follow safety procedures Correct answer.
  4. Approve the workplace's annual safety budget

Explanation

Workers must take reasonable care of themselves and others, follow instructions and report hazards. Designing systems, purchasing equipment and approving budgets are duties of the person conducting the business.

Question 17Core units

A colleague is being subjected to repeated unwanted comments of a sexual nature. What is the most appropriate response under workplace expectations?

  1. Tell the colleague to ignore it because it is harmless
  2. Advise the colleague to change shifts to avoid the person
  3. Report the behaviour through the venue's complaint procedure and support the colleague Correct answer.
  4. Join in so the colleague feels included

Explanation

Sexual harassment is unlawful and must be addressed through the workplace's reporting and complaint procedures. Advising avoidance or minimising the behaviour allows it to continue and fails to protect the affected worker.

Question 18Core units

Which action best demonstrates the principle of 'clean as you go' in a food preparation area?

  1. Wiping spills with a cloth used earlier on raw meat
  2. Wiping and sanitising benches and utensils during and immediately after each task Correct answer.
  3. Cleaning the whole kitchen only at the end of the week
  4. Stacking dirty utensils beside clean ones for later sorting

Explanation

Cleaning and sanitising during and after each task prevents the build-up of food debris and bacteria and reduces cross-contamination between tasks. Weekly cleaning or mixing dirty and clean items defeats the purpose.

Question 19Core units

A customer with coeliac disease asks whether a dish is gluten free. What is the most reliable way to answer?

  1. Recommend the dish with the lowest price
  2. Check the ingredient list and preparation methods with the kitchen, including cross-contact risks Correct answer.
  3. Say yes if the dish looks like it contains no bread or pasta
  4. Guess based on the dish's name on the menu

Explanation

Coeliac disease requires strict avoidance of gluten, including cross-contact from shared equipment. Accurate information must come from verified ingredient lists and preparation methods, not appearance or assumptions.

Question 20Core units

Which practice supports sustainable waste management in a hospitality kitchen?

  1. Separating food waste, recyclables and general waste into clearly labelled bins Correct answer.
  2. Disposing of used cooking oil down the sink
  3. Throwing out unopened packaged food at the end of each shift
  4. Placing all waste in one bin to save time

Explanation

Separating waste streams allows organic material and recyclables to be processed appropriately and reduces landfill. Mixing waste, pouring oil down drains and discarding unopened food create environmental and operational problems.

Question 21Core units

A worker is asked to use a chemical cleaning product they have not been trained to handle. What is the correct response?

  1. Mix it with another chemical to make it work faster
  2. Use it without gloves to save time
  3. Use the product anyway and hope for the best
  4. Decline until trained and consult the safety data sheet and supervisor Correct answer.

Explanation

Workers must not use hazardous chemicals without training and access to safety information. The safety data sheet describes hazards, handling and first aid, and the supervisor should arrange training before use.

Question 22Core units

A restaurant's cool room is reading 9°C overnight. Which analysis best reflects the food safety implications?

  1. The food is safe because the cool room was still cold
  2. The reading can be ignored if the door was closed
  3. Potentially hazardous food stored there may have entered the danger zone and should be assessed and discarded if unsafe Correct answer.
  4. Only frozen food is affected by this temperature

Explanation

9°C is above the safe cold storage limit of 5°C, so high-risk food may have spent time in the danger zone and supported bacterial growth. The food must be assessed against time and temperature records and discarded if safety cannot be assured.

Question 23Core units

A cook discovers that a batch of sauce was left out at room temperature for five hours. What is the most defensible action?

  1. Return it to the cool room and use it the next day
  2. Reheat it quickly and serve it to customers
  3. Taste it to check whether it is still acceptable
  4. Discard the batch because it has exceeded safe time limits in the danger zone Correct answer.

Explanation

Potentially hazardous food left in the danger zone beyond the permitted time cannot be made safe by reheating and must be discarded. Tasting food cannot reliably detect pathogenic contamination.

Question 24Core units

During service, a worker identifies a slippery patch on the floor near the pass. Which sequence best applies risk control principles?

  1. Clean and dry the area immediately, display a warning sign and report the hazard for review Correct answer.
  2. Place a warning sign and leave the spill until the end of service
  3. Ignore it because staff are aware of the hazard
  4. Ask a colleague to stand near the spill without cleaning it

Explanation

The most effective immediate control removes the hazard by cleaning the spill, with signage as a secondary measure and reporting to prevent recurrence. Signage alone does not eliminate the slip risk.

Question 25Core units

A venue receives a complaint that a customer became ill after eating a meal. Which action best reflects sound incident management?

  1. Discard all records to avoid liability
  2. Post about the complaint on social media to explain the venue's side
  3. Record the details, retain relevant food samples and follow the venue's incident reporting procedure Correct answer.
  4. Offer a refund only if the customer signs a statement waiving all claims

Explanation

Food-borne illness complaints require documentation, retention of samples and escalation through the incident procedure so the cause can be investigated and legal obligations met. Destroying records or seeking waivers undermines the process.

Question 26Core units

Which document is a hospitality worker required to read before starting a shift so they understand their role in an emergency?

  1. The customer loyalty program brochure
  2. The venue's emergency evacuation plan Correct answer.
  3. The staff roster for the following week
  4. The supplier delivery schedule

Explanation

An emergency evacuation plan sets out escape routes, assembly points and the duties assigned to staff, so workers must understand it before they begin service. The other documents listed support routine operations and contain no emergency procedures.

Question 27Core units

What is the main purpose of a hazard identification walk-through at the start of a hospitality shift?

  1. To plan the following week's menu
  2. To find and report risks before work begins Correct answer.
  3. To check the cash register balance
  4. To record which staff arrived late

Explanation

A walk-through lets workers spot spills, damaged equipment or blocked exits early so hazards can be controlled before anyone is harmed. It is a preventive step, not an administrative or financial task.

Question 28Core units

Which personal protective equipment is most appropriate when a kitchen hand is cleaning a deep fryer with a caustic degreaser?

  1. Cotton gloves and a short-sleeved shirt
  2. A cloth apron and open sandals
  3. A paper hairnet and a name badge
  4. Chemical-resistant gloves and eye protection Correct answer.

Explanation

Caustic degreasers can burn skin and splash into eyes, so chemical-resistant gloves and goggles or a face shield are the suitable barrier. Other items listed do not resist chemicals or protect the eyes.

Question 29Core units

Which hand-washing step is essential immediately after handling raw poultry and before touching ready-to-eat food?

  1. Wiping hands on a tea towel
  2. Using warm water with soap and drying thoroughly Correct answer.
  3. Rinsing hands quickly under cold water
  4. Applying hand sanitiser over visible food residue

Explanation

Thorough washing with warm water and soap removes food residue and microorganisms, and drying completes the process by reducing transfer. Sanitiser is not effective when soil is visible, and rinsing or wiping alone does not clean hands.

Question 30Core units

A customer says a dish tasted strange and asks to speak to the manager. What does respectful complaint handling require the worker to do first?

  1. Ask the customer to write a formal letter
  2. Listen without interrupting and acknowledge the concern Correct answer.
  3. Offer a discount before hearing the details
  4. Explain that other customers liked the dish

Explanation

Active listening and acknowledgement show the customer they are taken seriously and allow the facts to be gathered. Defending the dish, rushing to compensation or imposing paperwork all escalate the situation rather than resolve it.

Question 31Core units

Which item must be stored separately from raw meat in a cool room to prevent contamination?

  1. Whole uncut pumpkins
  2. Ready-to-eat desserts Correct answer.
  3. Vacuum-packed raw fish
  4. Sealed cans of soft drink

Explanation

Ready-to-eat foods such as desserts can be eaten without further cooking, so they must be kept away from raw meat and its drips. The other items are either packaged, whole and unpeeled, or themselves raw and subject to the same separation rules.

Question 32Core units

What does 'reasonable adjustment' mean when a hospitality venue employs a worker with a disability?

  1. Paying the worker a lower wage than colleagues
  2. Removing all duties from the worker's role
  3. Requiring the worker to supply their own equipment
  4. Changing the job so the worker can perform it safely Correct answer.

Explanation

Reasonable adjustment involves modifying tasks, equipment or work arrangements so a worker with a disability can do the job safely and fairly. It does not mean reducing pay, stripping the role of duties or shifting costs onto the worker.

Question 33Core units

Which action shows a hospitality worker applying the principle of minimising waste at the point of service?

  1. Using single-use plastic cups for all beverages
  2. Placing two napkins under every drink
  3. Throwing out all opened condiment bottles nightly
  4. Offering straws only when a customer requests one Correct answer.

Explanation

Providing items only on request avoids unnecessary consumption and disposal. Automatically adding napkins, discarding usable condiments or defaulting to disposable cups all increase waste.

Question 34Core units

A customer advises that they have a severe shellfish allergy. Which practice best protects them during service?

  1. Promising the dish is safe without checking
  2. Serving the dish with a warning label
  3. Removing visible shellfish from the plate
  4. Asking the kitchen to confirm ingredients and preparation Correct answer.

Explanation

Only the kitchen can confirm whether a dish contains shellfish or has been exposed to it through shared equipment. Staff should never guarantee safety themselves, and picking out visible pieces does not remove allergens.

Question 35Core units

A worker is asked to operate a commercial combi oven but has not been trained on it. What is the most appropriate action?

  1. Ask a trained colleague to demonstrate and supervise Correct answer.
  2. Use it only when no supervisor is present
  3. Operate it slowly and carefully without training
  4. Read the manual after the shift and start alone

Explanation

Workers must not operate plant they are not trained or competent to use, so supervised instruction from a trained colleague is the safe path. Operating untrained, even carefully or with a manual read later, exposes the worker and others to injury.

Question 36Core units

Which control measure sits highest in the hierarchy of risk control when a kitchen floor becomes greasy during service?

  1. Adding a mop to the cleaning roster for later
  2. Issuing staff with non-slip shoes
  3. Eliminating the grease by cleaning the floor immediately Correct answer.
  4. Placing a warning cone and continuing service

Explanation

Eliminating the hazard at its source is the most effective control, so cleaning the grease away removes the risk entirely. Warnings, footwear and delayed cleaning are lower-order measures that manage rather than remove the hazard.

Question 37Core units

A venue receives a food safety complaint from a customer who ate there two days earlier. Which record is most important to retain as part of the investigation?

  1. The temperature logs and food batch records for that day Correct answer.
  2. The following week's staff roster
  3. The customer's social media profile
  4. The venue's marketing plan

Explanation

Temperature logs and batch records allow the venue to trace which foods were involved and whether they were held safely. Social media, rosters and marketing plans do not establish the condition of the food served.

Question 38Core units

Which behaviour by a supervisor is most likely to be considered workplace bullying rather than reasonable management action?

  1. Setting a deadline that the team agrees is achievable
  2. Giving clear feedback on a missed task in a private meeting
  3. Repeatedly mocking a worker in front of others Correct answer.
  4. Reviewing a worker's performance against role criteria

Explanation

Bullying involves repeated unreasonable behaviour that creates a risk to health and safety, such as ongoing public humiliation. Legitimate feedback, achievable deadlines and structured performance reviews are reasonable management actions.

Question 39Core units

A worker witnesses a colleague being verbally abused by a customer. What is the most appropriate immediate response for the worker?

  1. Join in so the customer leaves sooner
  2. Record the incident only at the end of the month
  3. Intervene safely and seek support from a supervisor Correct answer.
  4. Ignore the incident to avoid involvement

Explanation

Workers should act to protect a colleague where it is safe to do so and escalate to a supervisor so the incident is managed and recorded. Ignoring, joining in or delaying reporting leaves the colleague unsupported and the risk unmanaged.

Question 40Core units

Which practice best demonstrates correct manual handling when a worker lifts a crate of vegetables from the cool room floor?

  1. Lifting with straight legs and a rounded back
  2. Bending the back and twisting to lift quickly
  3. Bending the knees, keeping the load close and the back straight Correct answer.
  4. Holding the crate at arm's length while turning

Explanation

Bending the knees and keeping the load close uses the leg muscles and reduces strain on the spine. Twisting, reaching out or rounding the back under load increases the risk of injury.

Question 41Core units

A worker notices that a chemical spray bottle has lost its label. What is the correct action?

  1. Refill it with a known chemical and relabel it
  2. Remove it from use and report it to the supervisor Correct answer.
  3. Store it with food items until someone claims it
  4. Use it and guess the contents by smell

Explanation

Unlabelled chemicals must be taken out of use because their contents and hazards are unknown, and the supervisor should arrange correct labelling or disposal. Guessing, refilling or storing near food creates contamination and poisoning risks.

Question 42Core units

Which statement best explains why a hospitality worker should record a near miss, such as a tray that slipped but did not injure anyone?

  1. Near misses are only recorded when someone is hurt
  2. Near misses are optional and have no safety value
  3. Near misses reveal hazards that could cause future harm Correct answer.
  4. Near misses are recorded to allocate blame to staff

Explanation

A near miss shows that a hazard exists and could cause injury next time, so recording it allows controls to be put in place. Blame is not the purpose, and the absence of injury does not remove the value of the report.

Question 43Core units

A worker is asked to serve alcohol to a customer who appears intoxicated. Which response best reflects responsible service obligations?

  1. Ask another customer to decide whether service continues
  2. Refuse service politely and offer water or food instead Correct answer.
  3. Serve a weaker drink without telling the customer
  4. Serve the drink because the customer is already a paying guest

Explanation

Responsible service requires staff to decline alcohol to an intoxicated person and to offer alternatives such as water or food. Serving anyway, secretly diluting a drink or delegating the decision to a customer breaches those obligations.

Question 44Core units

Which communication approach is most suitable when a worker needs to give a handover to the next shift about a guest with a special dietary requirement?

  1. Writing a clear note in the handover log and briefing the incoming staff member Correct answer.
  2. Relying on memory and hoping the next shift notices
  3. Leaving it off the record to protect the guest's privacy
  4. Mentioning it casually to a colleague in the break room

Explanation

A written handover note plus a verbal briefing ensures the information is accurate and reaches the right person. Relying on memory, casual remarks or omitting the detail risks the guest's safety.

Question 45Core units

A customer asks whether a dish contains gluten. The worker is unsure. Which response best reflects sound service and safety practice?

  1. Offer a discount in case the answer is wrong
  2. Say it is gluten free because it looks plain
  3. Suggest the customer try it and see how they feel
  4. Check with the kitchen and confirm the ingredients before answering Correct answer.

Explanation

Allergen information must be verified with the kitchen, which holds the recipe and ingredient details. Guessing, suggesting trial and error or offering a discount does not protect a customer with a gluten-related condition.

Question 46Core units

A kitchen has been using the same chopping board for raw chicken and salad vegetables. Which analysis best explains the food safety risk?

  1. Pathogens from the chicken can transfer to the salad, which is eaten raw Correct answer.
  2. The board will simply wear out faster
  3. The risk is low because both foods are fresh
  4. The salad will taste stronger but remain safe

Explanation

Raw chicken can carry pathogens that transfer to ready-to-eat salad through a shared board, and because the salad is not cooked those pathogens may reach the customer. Freshness and wear do not remove the contamination risk.

Question 47Core units

A cool room's temperature log shows readings of 8°C for several hours overnight when the required range is 5°C or below. Which action is most defensible?

  1. Quarantine the affected stock and assess it before use or disposal Correct answer.
  2. Sell the stock quickly before it spoils
  3. Lower the thermostat and say nothing in the log
  4. Ignore the readings because the door was probably opened often

Explanation

When cold storage exceeds the required range, the affected food must be isolated and assessed against food safety requirements before any decision to use or discard it. Ignoring the readings, concealing the change or rushing sales does not address the risk.

Question 48Core units

A worker finds a batch of cooked rice that has been held at room temperature for four hours. Which action best reflects food safety principles?

  1. Taste a small amount to check if it is still good
  2. Discard it and record the incident Correct answer.
  3. Reheat it thoroughly and serve it at once
  4. Chill it quickly and use it tomorrow

Explanation

Cooked rice held in the temperature danger zone for an extended period may support pathogen growth, and reheating does not reliably destroy the toxins formed. Discarding the batch and recording the loss is the defensible action.

Question 49Core units

A venue is reviewing how it manages a recurring hazard of staff slipping near the dishwashing area. Which approach best reflects a systematic risk management process?

  1. Place one warning sign and consider the matter closed
  2. Tell staff to be more careful during busy periods
  3. Identify the cause, apply controls, monitor results and review regularly Correct answer.
  4. Wait for an injury and then complete an incident report

Explanation

Systematic risk management involves identifying the hazard and its cause, applying suitable controls, monitoring their effectiveness and reviewing the process over time. Waiting for injury, single signs or general reminders do not systematically control the risk.

Question 50Core units

A hospitality worker is unsure whether a task they have been asked to do is safe. Which course of action best reflects their work health and safety obligations?

  1. Proceed because a supervisor asked for it
  2. Ask a less experienced colleague to do it instead
  3. Stop, raise the concern and seek clarification before continuing Correct answer.
  4. Complete the task and report any injury afterwards

Explanation

Workers have a duty to take reasonable care of their own and others' safety, which includes pausing and raising concerns when a task appears unsafe. Proceeding on instruction, waiting for injury or passing the task to someone less experienced does not meet that duty.