Sheldon's — New Starter Induction: Final Quiz
Baking history since 1949 · IND-001 · Issue 1 · 29/05/24
Name:
Clock number:
Date:
Department:
Trainer:
Answer each question in your own words. Ask your trainer if you are unsure of anything.
1. How can you prevent slips, trips and falls?
2. Why should you avoid messing around?
3. Why is it important to use the correct lifting technique?
4. What four things do you consider when assessing a lift?
5. How many times can a pair of earplugs be used?
6. Why does a pest problem matter so much in a bakery?
7. Whose responsibility is pest control?
8. Where must high visibility clothing be worn?
9. You drop a glass jar on the line. What is the very first thing you do?
10. How big an area is sealed off after a breakage?
11. Which is the most dangerous allergen we have on site?
12. What colour is all allergen equipment and clothing?
13. Can cheese topped and sesame topped products be made at the same time in the Allergen Room?
14. How many racks may you normally move at once?
15. What is the only exception to that rule?
16. Which goes on first — your hairnet or your food safe jacket?
17. How long should you scrub your hands for?
18. What is the correct order for putting on your work wear?
19. A guard is missing from a machine. Can you use it?
20. Can you drive a forklift truck if you are confident you know how?
Sign-off
New starter signature:
Trainer signature:
Authorised by Kerry Elford. File the completed sheet with the new starter's records.