Workplace Safety and Security
This domain tests whether you can spot hazards before they injure someone and protect guests, staff and property: risk assessment, fire, manual handling, equipment and the security routines of keys, property and reporting.
Hazard and risk
A hazard is anything with potential to harm; risk is the likelihood and severity of that harm. Controls run in order: elimination, substitution, engineering controls, administrative controls, then PPE - PPE last, because it protects only the person wearing it.
Fire and emergencies
Fire needs heat, fuel and oxygen. Match the extinguisher to the class: water for paper and wood (Class A), foam or CO₂ for flammable liquids (Class B), CO₂ for electrical equipment, wet chemical for cooking oils (Class F). Never throw water on a chip-pan fire. Know the evacuation route, the assembly point and the alarm call points, and keep exits and fire doors clear at all times.
Manual handling and equipment
Assess the load, keep the back straight, bend the knees, hold close and do not twist. Use a trolley for heavy or hot loads. Respect guards on slicers and mixers, isolate before cleaning, and never carry a knife blade-up through a busy service area.
Security routines
Control keys with a signed key log, secure guest property and valuables, record lost property, challenge unknown people politely, check bags where policy allows, and report suspicious packages without touching them. Every accident and near miss goes into the incident book.
Worked example. You see a wet patch near the buffet. Reasoning: guard the area or stand over it, place a wet-floor sign, mop it, trace the source (a leaking chafing dish), report it, and record the near miss - the fix matters as much as the sign.
Traps
Treating a wet-floor sign as the control rather than the warning; water on an electrical fire; chemicals in unlabelled bottles; stock blocking a fire exit; failing to report a near miss because nobody was hurt.