Occupational Health, Safety and Hygiene
This domain tests hazard awareness, fire classification, food hygiene and first-response rules - the section where one wrong answer can hurt someone.
Hazards and control
Physical (wet floors, sharp edges), chemical (cleaning agents, gas), biological (bacteria, pests), ergonomic (lifting, repetitive work), psychosocial (long shifts, guest abuse). Control hierarchy: eliminate, substitute, engineer controls, administrative controls, PPE last.
Fire safety
Fire triangle: fuel, oxygen, heat - remove one to extinguish. Classes: A solids (water, foam), B flammable liquids (foam, CO2, dry powder), C gases (dry powder; shut the gas first), D metals (special powder), E electrical (CO2 or dry powder, never water), F cooking oils (wet chemical, fire blanket). Use PASS: Pull, Aim, Squeeze, Sweep. Know exits, assembly point and alarm points, and never block fire doors.
Hygiene and first aid
Danger zone 5–60 °C, FIFO, pest control, handwashing, no jewellery or nail paint in food areas, illness reporting. First aid: DRABC (danger, response, airway, breathing, circulation), CPR at 30:2 for adults, burns under cool running water for at least 20 minutes, RICE for sprains. Sign colours: red prohibition, yellow warning, blue mandatory, green safe condition.
Worked example
A pan of oil catches fire on the range. Switch off the gas, cover with a fire blanket or lid, use a Class F/wet chemical extinguisher, and never use water - water sinks, flashes to steam and throws burning oil outward. Evacuate if it spreads and call the fire service. Reasoning: the fuel is already hot, so water removes no heat and adds violent dispersion.
Traps
Water on electrical or oil fires; using a lift during evacuation; storing chemicals near food; not reporting near misses; assuming a wet floor sign replaces mopping.