Safety, Hygiene, Sustainability and Workplace Practices
Domain 10 tests fire safety, first aid, food hygiene, waste management, resource conservation and responsible workplace conduct. Answers must be practical and specific.
Core rules and concepts
- The fire triangle is heat, fuel and oxygen. Extinguisher classes match fuel types: water for ordinary combustibles, foam for flammable liquids, CO2 for electrical fires and dry powder for mixed risks. Never use water on electrical or oil fires.
- Food hygiene: clean, separate, cook, chill. Keep food out of the 5°C to 60°C danger zone, reheat thoroughly and protect food from pests.
- Waste segregation: wet, dry and hazardous waste. Apply the 3Rs: reduce, reuse, recycle.
- Sustainability actions include low-flow taps, LED lighting, linen reuse, local sourcing and protecting heritage and wildlife.
- Workplace practices include PPE, safe manual handling, reporting hazards and respectful conduct.
Worked example
A wet bathroom floor near a guest room is a hazard. Reasoning: identify who is at risk (guests and staff), estimate the risk (slip, fall, injury), and set controls: place a wet-floor sign, mop immediately, fix the leak, report to maintenance and record the incident. The control must remove the hazard or reduce exposure, not just warn people. A sign alone is weaker than drying the floor.
Traps that cost marks
- Throwing water on an electrical or cooking-oil fire.
- Storing food in the danger zone for long periods.
- Mixing hazardous waste with wet waste.
- Treating a sustainability slogan as evidence of action.
- Ignoring a hazard because no one has been hurt yet.