Fire safety common sense test paper

1. Cooking safety knowledge test paper

Cooking fuel safety knowledge test paper 1. Cooking fuel safety management system

The post responsibility system specifies the tasks and requirements within the post responsibilities of team leader, fireman, maintenance worker, oil storage inspector and water quality tester according to the boiler personnel.

1. The fireman's post responsibility system ① Strictly implement the boiler safety operation regulations and various rules and regulations, operate carefully and fill in the operation records correctly; (2) strictly abide by the labor discipline, guard the post (no off-duty, no string of posts), do not drink alcohol within four hours before going to work and on duty, and do nothing unrelated to production; (3) found that the boiler oil and gas pipeline valves, all kinds of alarm facilities have abnormal phenomena endangering safety, should take emergency measures and report to the person in charge in time; (4) any illegal command that endangers the safe operation of the boiler should refuse to operate; ⑤ Cooperate with the maintenance of boiler equipment. Always keep the boiler equipment and boiler room clean inside and outside to achieve civilized production; ; ⑥ Study business knowledge hard and constantly improve operation level.

2. Maintenance post responsibility system ① Carry out patrol inspection system seriously, conduct patrol inspection regularly and make records; (2) do a good job in the maintenance of boiler equipment to ensure its safe and economic operation; (3) according to the equipment maintenance plan and boiler equipment, actively prepare for maintenance; (4) to study business knowledge, and constantly improve the technical level. 3. Post responsibility system of water treatment laboratory technician ① Seriously implement the water quality management system and conduct water quality analysis regularly to ensure that the boiler water supply and boiler water meet the requirements of national standards; ② Record the operation of water treatment equipment and water quality test, and strive to reduce consumption; ③ Ensure the accuracy of analytical solutions and reagents; (4) to do a good job in the maintenance of instruments and equipment; ⑤ Abide by labor discipline and keep the laboratory and workshop clean and hygienic; ⑥ Study business knowledge hard and constantly improve technical level.

4. post responsibility system of oil inspectors ① seriously implement the oil management system to ensure that the oil supply meets the quality requirements of boiler use. It is forbidden for unqualified oil to enter the boiler, and it is forbidden to mix different oils; (2) Supervise the oil supply site as required to prevent oil from leaking out of the oil storage tank, and do a good job in oil fire prevention.

2. boiler safety operation procedures 1. preparation before starting the furnace ① check whether the oil pump and filter are normally oiled, and check whether the gas pressure of the gas furnace is normal, not too high or too low, and open the oil and gas supply throttle; (2) check whether the water pump is filled with water, or open the air valve until it is filled with water. Open each section door of the water supply system (including the water supply section door before and after the water pump and the boiler); (3) check the water level gauge, the water level should be in the normal position, the water level gauge and the water level color plug should be in the open position, and the false water level should be eliminated. If there is water shortage, water can be supplied manually; (4) check the valve on the pressure pipeline, must be opened, the wind deflector on the flue must be fully opened; ⑤ Check that all knobs on the control cabinet are in normal positions; ⑥ Check that the outlet valve of steam boiler should be closed, and the outlet valve of circulating water pump of hot water boiler should also be closed; ⑦ Check whether the softened water equipment is running normally, and whether the indexes of the manufactured softened water meet the national standards.

2. Start-up operation 1) Turn on the main power supply of the steam boiler; (2) Start the burner; (3) When the vent valve on the drum emits completely steam, close it; (4) Check the manhole, handhole flange and valve of the boiler, and tighten it if any leakage is found. If there is leakage after fastening, stop the boiler for maintenance; 5] When the air pressure rises to .5~.1MPA, make up water and drain, check the test water supply system and drain device, and flush the water gauge at the same time; [6] When the air pressure rises to .1~.15MPA, flush the pressure gauge trap; (7) When the air pressure rises to .3MPA, the "load fire/small fire" knob is turned to "fire" to strengthen the combustion; Being air pressure rises to two-thirds of the operating pressure, start to warm the pipe to send air, and slowly open the main steam valve to avoid water hammer; Levies the drain valve is completely closed when steam comes out; ⑽ After all the drain valves are closed, slowly open the main air valve until it is fully open, and then turn it for half a turn; ⑾ Turn the "burner control" knob to "automatic"; ⑿ Water level adjustment: adjust the water level according to the load (start and stop the feed pump manually), the water level should be slightly higher than the normal water level at low load, and slightly lower than the normal water level at high load; [13] Steam pressure adjustment: according to the load adjustment combustion (manual adjustment of large fire/small fire) [13] Judging the combustion status, judging the air quantity and fuel atomization status according to the flame color and flue gas color [13] Observing the flue gas temperature, which is generally controlled between 22-25℃, and observing the flue gas temperature and concentration of the chimney at the same time, adjusting the combustion to the best state. 2) hot water boiler (1) turn on the main power supply; ⑵ Start the circulating pump; (3) slowly open the outlet valve of circulating pump; (4) start the burner; ⑸ After 15 minutes, turn the "load big fire/small fire" color knob to "big fire" and "burner control" knob to "automatic".

3. normal shutdown: normal shutdown of hot water boiler a: hot water boiler ① turn the "load big fire/small fire" knob to "small fire"; (2) turn off the burner; ③ Close the fuel supply valve; (4) Close the flue damper (5) After the outlet water temperature of the boiler drops to 5℃, close the outlet valve of the circulating pump. ⑥ Stop the circulating pump steam boiler ① "Load fire/small fire" position; (2) turn off the burner; (3) when the steam pressure drops to .5-.1MPA, the sewage shall be discharged; (4) close the main steam valve; ⑤ Manually replenish water to a slightly higher water level; 6. Close the water supply valve; ⑦ Close the combustion supply valve; End up closing the flue damper; Pet-name ruby shut down the main power supply B emergency stop hot water boiler ① close the inlet and outlet valves of the boiler; (2) open the emergency discharge valve and emergency water supply valve; ③ Turn off the main power switch; (4) notify the superior leadership; Steam boiler ① Close the main steam valve; ② Turn off the main power supply; (3) notify the superior leadership.

Three-shift system 1. Successors should arrive at their posts 2 minutes in advance and wear labor protection articles; 2, the successor should ask the succession, check the operation and operation of the equipment, and seriously adhere to whether the boiler equipment is in good condition, power supply, water, oil pipeline, boiler auxiliary equipment (including water treatment equipment, laboratory instruments and drugs) are in good condition and whether the safety accessories are sensitive. 3. When handing over the shift, hand over the tools and various operation records. The person who hands over the shift must fill in the handover records seriously, accurately and truly according to the requirements, and the record book should be kept clean, tidy and flawless; 4. After the shift change as required, the signing formalities shall be performed. If the successor finds any violation, fault or non-compliance timing, he has the right to refuse to sign and take over, and immediately report to the competent leader. After solving the problem, the shift change work shall be carried out; 5, if the successor didn't arrive, no signs of drinking, mental fatigue,.

2. I'm a chef, and my company has to take an exam (on safety awareness and service standards of work responsibilities). Urgent

The chef is the direct leader of all the kitchen staff, responsible for all the work arrangements, transfers and management of various types of kitchen, and must be familiar with all types of kitchen work. In order to achieve overall command and arrange individual work. Its responsibilities are:

1. We must insist on reasonable division of labor for chefs. According to the number of business banquets every day, the size of the chef's work is clear, and the specific organization and implementation.

two: check whether each dish cooked by the chef meets the quality requirements, whether the main and auxiliary raw materials and condiments meet the requirements during cooking, and whether the cleanliness meets the requirements. All contaminated, spoiled and wormlike foods are prohibited from being used.

3. Arrange all the staff in the kitchen, assist the manager of the restaurant department to have regular health check-ups, and often organize chefs to study the Food Hygiene Law to prevent food poisoning. Constantly meet the technical quality, nutritional quality and hygiene requirements of dishes, and improve the personal quality of kitchen chefs.

four: for every dish cooked by the chef, we should ensure the quality, pay attention to the collocation of color, fragrance, taste, utensils and nutrition, and firmly establish the concept of quality first in order to gain the trust of the guests.

five: in the course of operation, the chef is required to be humble, patient and listen carefully to the opinions of the guests. In the color and variety of dishes, people have no one but me, and people have my superiority. Always check the market situation and information, be aware of it, really give full play to your strengths and avoid weaknesses, so that the hotel can be invincible in the market competition.

6. Make recipes updated, and keep the kitchen and floor in contact with each other, so that the waiter can know the recommended sales of newly developed dishes and special dishes in the service process, so as to facilitate sales promotion.

seven: we should always train the waiters with the floor manager, so that the waiters can be familiar with the dishes sold and sell them to customers.

3. What are the potential safety hazards in the military cooking squad?

There are indeed many potential safety hazards. It is suggested to pay attention to several aspects: mildew prevention, rat prevention, fire prevention, raw and cooked anti-mixing, safe use of electrical appliances, and so on.

1. Safety is fundamental and foundation. Without safety, there is no sense of organization, and troops have no fighting capacity. Hidden dangers need to be analyzed specifically for specific problems. Generally, the hazard sources are arranged first, the possibility of danger occurrence and the severity of consequences are evaluated and analyzed, and then what measures can be taken in line for specific dangers, and corrective measures can be taken in combination with the actual situation.

2. The number of cooking classes in the company is uncertain, that is, the number of cooking classes is based on the size of the company. Generally, the company has one cook for every 25 people, and the head of the cooking class and the feeding staff are included in the number of cooks.

3. There are about 2 government cadres and 1 aircrew members, and one cook. Take the grass-roots company as an example, there are breeders, feeders and producers, and there are two supervisors and vice-supervisors in the main body, who are responsible for three meals a day for the whole company.

4. What are the safety and health education for kindergarten cooks?

First, love your job, establish the idea of serving children, strive to improve the quality of service, and make nutritious and digestible meals suitable for children according to their physiological and age characteristics to promote their health.

second, study hard, improve the cooking technology, make the rice taste good, the rice is soft and hard, and the varieties are diverse, so as to promote the appetite of children and ensure the quality of nutrition.

Third, strictly implement the requirements of nutrition and hygiene, check the food acceptance, wash the vegetables first and then cut them, so as to ensure that there is no sand, dust and impurities, disinfect the tableware and meals, cover the cooked food, and separate raw and cooked food. All rotten and deteriorated food should not be given to children to prevent food poisoning.

Fourth, do a good job in cleaning the kitchen, keep it clean and tidy, sweep it small every day and sweep it big every week, and scrub the kitchen utensils regularly. Fifth, pay attention to personal hygiene, wear a work coat and hat when going to work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examination.

VI. Implement the recipe plan, insist on starting meals on time, do a good job in food insulation, distinguish between public and private, prohibit eating too much, unite and cooperate, and constantly improve the service attitude.

seven, do a good job in safety, fire prevention, anti-virus, anti-theft, no accidents.

5. Learn the safety knowledge that a chef needs

Learn the safety knowledge of a chef: 1. Since you wear an apron, you should work hard to make the dishes well.

2. Chefs earn money by hand, not by mouth, and relying on mouth is only a temporary benefit, while technology is a long-term benefit. We should learn more cultural knowledge in our spare time. Most of our chefs have a low level of education, and only by continuous learning can we lay a solid foundation.

4. Chefs don't learn from books, but spend time studying and practicing. 5. You can't abandon the traditional food culture and blindly copy the foreign food, so you can combine Chinese and western food.

6. Chef industry is a group cooperative operation, so it is very important to handle the relationship between colleagues. 7. The communication between chefs should be frank and earnest, and learn the excellence of peers with an open mind.

8. Catering is an industry in which all departments work together, and the relationship between the kitchen and the front hall should be properly handled. 9. To study technology diligently and accumulate management experience, the most important thing is not to be selfish.

We should be careful in price calculation and cost control, but not in personal gains and losses. 1. A chef can't decide the taste according to his own taste, but according to the taste of the guests.

11. A good cook should participate in the operation and management and be a good boss's assistant. 12. Can identify the quality of various raw materials, seasonings and fuels.

13. Will consider cost, price and profit, and often do market research. 14. Be able to understand the principles of some kitchen equipment and repair some minor problems.

15. Name innovative dishes, including taste and flavor, materials and modeling, and artistic sense. 16. To be a chef, you should have good physical and psychological qualities and be able to handle emergency situations.

17. Have a good professional ethics and be virtuous and artistic. 18. The departing chefs should also get together and leave a way out for themselves.

6. Learn the safety knowledge that a chef needs

Learn the safety knowledge of a chef:

1. Since you wear an apron, you should work hard to make the dishes well.

2. Chefs earn money by hand, not by mouth, and relying on mouth is only a temporary benefit, while technology is a long-term benefit.

3. We should learn more cultural knowledge in our spare time. Most of our chefs have a low level of education, and only by continuous learning can we lay a solid foundation.

4. Chefs don't learn from books, but spend time studying and practicing.

5. You can't abandon the traditional food culture and blindly copy the foreign food, but you can combine Chinese and western food.

6. Chef industry is a group cooperative operation, so it is very important to handle the relationship between colleagues.

7. The communication between chefs should be frank and earnest, and learn from the excellence of peers with an open mind.

8. Catering is an industry in which all departments work together, and the relationship between the kitchen and the front hall should be properly handled.

9. To learn technology diligently and accumulate management experience, the most important thing is not to be selfish. We should be careful in price calculation and cost control, but not in personal gains and losses.

1. A chef should not decide the taste according to his own taste, but according to the taste of the guests.

11. A good cook should participate in the operation and management and be a good boss's assistant.

12. can identify the quality of various raw materials, spices and fuels.

13. Will consider cost, price and profit, and often do market research.

14. Be able to understand the principles of some kitchen equipment and repair some minor faults.

15. Name innovative dishes, including taste and flavor, materials and modeling, and artistic sense.

16. A chef should have good physical and psychological qualities and be able to handle emergencies.

17. Have a good professional ethics and be virtuous and artistic. 18. The departing chefs should also get together and leave a way out for themselves.

7. Self-inspection of the cooks

Self-inspection report of the cooks

Strictly follow the food safety management requirements of the superior departments, and earnestly carry out the canteen work according to the system to ensure the health of the diners. The food safety and hygiene of cooks are reported as follows:

1. Set up a leading group for food safety and hygiene, and define the responsibilities. Xxx takes overall responsibility, insists on checking in the kitchen every day, finds problems in time, and orders to remove unsafe factors. Xxx is responsible for purchasing food and strictly controlling the quality of food. Other personnel should always explain the knowledge of food safety and hygiene to the diners and actively cooperate with the canteen management personnel to do a good job in food safety and hygiene. Xxx is responsible for supervising the quality of the purchased food, and promptly reporting it to the leader if it is unqualified, refusing to cook, washing the dishes and cooking the rice, and cooking each time.