7.These includes setting standards for management and employees a.think b.planning c.hazard d.risk 8.This is any source of potential damage harm or adverse health effects on something or someone under certain condition at work a.danger b.harmful c.hazard d.risk 9.it is done by marking the hazardous area and separating the worker from the hazard a.isolation b.marking c.practice d.safety 10.it is the chance or probability thata personwill be harmed expon adverse health effect if exposed to a hazard a.danger b.harm c.hazard d.risk 11.the Condition of a person from being safe freedom from danger risk or injury a.hygiene b.safety c.sanitation d.sterilization 12.people in the kitchen or in a bakeshop must be well informed and instructed of the work procedure a.evaluate b.faster c.safety d.all of these 13.example of a common fire hazards are overloaded critical system combustiblestorage area cigarette smoking flammable liquids heating and cooking appliances batteries and personal ignition sources like a.paper and woods b.matches and lighter c.flashlight and cellphone d.all of these are correct answer 14.using personal protective equipment/ppe and clothing could be a great ____ in the kitchens a.approach b.chemical hazard c.help d.none of these 15.this type of hazard of brought by unhealthy working conditionpoor lighting poor ventilation insufficient facilites or faulty equipment or machine and improper work practice such as wrong use of knives a.physical hazard b.chemical hazard c.ergonomic hazard d.psychology hazard ​

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