Cooking safety knowledge test paper 1. Cooking fuel safety knowledge
The post responsibility system of cooking fuel safety management system stipulates the tasks and requirements within the post responsibilities of the team leader, fireman, maintenance worker, oil storage inspector and water quality inspection Division according to the staffing situation of the boiler.
1. fireman's post responsibility system ① Strictly implement boiler safety operation procedures and various rules and regulations, operate carefully and fill in operation records correctly; (2) Strictly abide by the labor discipline, stick to the post (no off-duty, no string post), do not drink alcohol within four hours before going to work and on duty, and do nothing unrelated to production; (3) Take emergency measures and report to the person in charge in time when finding abnormal phenomena that endanger the safety of boiler oil and gas pipeline valves and various alarm facilities; (4) Any illegal command that endangers the safe operation of the boiler shall 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 Seriously implement the patrol inspection system, 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) study business knowledge hard and constantly improve the technical level. 3. Post responsibility system for water treatment chemists ① Seriously implement the water quality management system and conduct regular water quality analysis to ensure that boiler feed water and boiler water meet the requirements of national standards; (2) record the operation of water treatment equipment and water quality testing, and strive to reduce consumption; ③ Ensure the accuracy of analytical solutions and reagents; (4) Do a good job in maintaining 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. Job responsibility system of oil inspector ① Seriously implement the oil management system to ensure that the oil supply meets the quality requirements of boiler use. Prohibit unqualified oil from entering the boiler, and prohibit the mixing of different oils; (2) Supervise the oil supply site as required to prevent oil from leaking from the oil storage tank, and do a good job in oil fire prevention.
2. Boiler safety operation procedures 1. Before opening the furnace, prepare ① to check whether the oil pump and filter are normally oiled, check whether the gas pressure of the gas stove is normal, and open the oil and gas supply damper; (2) Check whether the water pump is full of water, or open the air valve until it is full of water. Open all sections of the water supply system (including the water supply sections before and after the water pump and boiler); (3) Check the water level gauge, the water level should be in the normal position, and the water level gauge and the water level color plug should be in the open position to eliminate the false water level. If there is water shortage, you can supply water manually; (4) Check the valve on the pressure pipeline, which must be opened, and 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 operates normally and whether the prepared softened water index meets the national standards.
2. 1) Start the boiler operation of the steam boiler (1) and connect the main power supply; (2) start the burner; (3) When the vent valve on the drum releases all steam, close the vent valve; (4) Check the manhole, handhole flange and valve of the boiler, and tighten them if there is any leakage. If there is any leakage after fastening, stop the furnace for maintenance; 5] When the air pressure rises to 0.05~0. 1MPA, replenish water and drain, check the test water supply system and drainage device, and flush the water level gauge at the same time; [6] When the air pressure rises to 0. 1~0. 15MPA, flush the pressure gauge drain valve; (7) When the air pressure rises to 0.3MPA, turn the "load fire/small fire" knob to "fire" to enhance 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 when steam comes out, the drain valve is completely closed; ⑽ After all 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: adjust the combustion according to the load (manual adjustment for big fire/small fire) [13] Judge the combustion state, and judge the air flow and fuel atomization state according to the flame color and smoke color [13] Observe the smoke temperature, which is generally controlled at 220-250℃, and observe the smoke temperature of the chimney at the same time. 2) Turn on the main power supply of the hot water boiler (1); ⑵ Start the circulating pump; (3) slowly open the outlet valve of the circulating pump; (4) starting the burner; ⑸ 15 minutes later, turn the "big fire/small fire" color knob to "big fire" and the "burner control" knob to "automatic".
3. Normal shutdown: the hot water boiler stops normally. A: The hot water boiler ① turns the "large load fire/small fire" knob to "small fire"; (2) Turn off the burner; ③ Close the oil supply valve; (4) After the water temperature at the boiler outlet drops to 50℃, close the flue damper (5) and the outlet valve of the circulating pump. ⑥ Stop the circulating pump ① "Load fire/small fire" position of the steam boiler; (2) Turn off the burner; (3) When the steam pressure drops to 0.05-0. 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 boiler inlet and outlet valves; (2) Open the emergency discharge valve and emergency water supply valve; ③ Turn off the main power switch; (4) notify the superior leader; 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 20 minutes in advance and wear labor protection articles; 2, the successor to ask about the succession, check the operation and operation of the equipment, earnestly 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. Handover tools and various operation records during the shift change. The shift-changing personnel must fill in the shift-changing records carefully, accurately and truly as required, and the record book should be kept clean and flawless; 4. After the handover as required, the signing formalities shall be performed. If the successor finds any violation, fault or disagreement, he has the right to refuse to sign the succession, and immediately report to the competent leader. After the problem is solved, the shift should be changed; 5. If the successor does not arrive, there is no sign of drinking and mental fatigue.
2. I'm a chef, and the company has to take an exam (about safety awareness and service standards of job responsibilities), which is urgent.
The chef is the direct leader of all the staff in the kitchen, responsible for all the work arrangements, mobilization and management of various types of work in the kitchen, and must be familiar with all types of work in the kitchen. In order to achieve the purpose of overall command and arrangement of individual work. Its duties are:
One: we must adhere to the reasonable division of labor arrangement of chefs. According to the number of business banquets every day, make clear the size of the chef's work and organize the implementation.
Second, check whether every dish cooked by the chef meets the quality requirements, whether the main and auxiliary raw materials and condiments in cooking meet the requirements, and whether the cleanliness meets the requirements. It is forbidden to use all contaminated, spoiled and insect-infested food.
3. Arrange all kitchen staff, assist the restaurant department manager to have regular health check-ups, and often organize chefs to learn food hygiene laws to prevent food poisoning. Continuously 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 must ensure the quality, pay attention to the collocation of color, fragrance, taste, utensils and nutrition, and firmly establish the concept of quality first, so as to win the trust of the guests.
Five: In the course of business, the chef is required to be modest, patient and listen carefully to the opinions of the guests. In terms of dishes and varieties, no one has me, and people have me. Always check the market situation and information, be aware of it, make full use of its strengths and avoid its weaknesses, and make the hotel invincible in the market competition.
6. Make the menu constantly updated, keep the kitchen and the floor connected with each other, and make the waiter know all about the newly developed dishes and special dishes in the service process, which is convenient for promotion.
Seven: Always train waiters with the floor manager to familiarize them with the dishes they sell and then sell them to customers.
3. What are the security risks of the army cookhouse squad?
There are indeed many hidden dangers. 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 the foundation. Without security, organizations have no meaning of existence. The troops have no fighting capacity, and the hidden dangers need to be analyzed in detail. Generally, the hazard sources should be arranged first, and the possibility and severity of the consequences of the danger should be evaluated and analyzed. So, what measures can be taken against specific dangers? Combined with the actual situation, corrective measures will be available.
2. The number of cooking classes in the company is uncertain, that is, the number of cooking classes is determined according to the size of the company. Generally, the company prepares a chef for every 25 people, and the squad leader and food delivery staff are included in the number of chefs.
3. There are about 20 government cadres and aircrew 10 to form a cook. Take the grass-roots company as an example, there are breeders, feeders and producers. The main body has two supervisors and deputy supervisors who are responsible for the company's three meals a day.
4. What are the safety and health education for kindergarten chefs?
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 cooking techniques, make the color, aroma and taste complete, the rice is soft and hard, and the variety is suitable, so as to promote children's appetite and ensure the nutritional quality.
Third, strictly implement the requirements of nutrition and hygiene, check the acceptance of good food, wash vegetables before cutting, so as to be free of sand, dust and impurities, disinfect tableware after meals, cover cooked food, and separate raw and cooked food. All rotten food cannot be eaten by children to prevent food poisoning.
Fourth, do a good job in cleaning the kitchen, keep the kitchen clean and tidy, sweep small every day, sweep big every week, and clean the kitchen utensils regularly. Fifth, pay attention to personal hygiene, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examinations.
Six, the implementation of the menu plan, adhere to the meal on time, do a good job of food insulation, do a clear distinction between public and private, prohibit eating, unity and cooperation, and constantly improve the service attitude.
Seven, do a good job of safety, fire prevention, anti-virus, anti-theft, no accidents.
5. Learn the safety knowledge that chefs need.
Learn the safety knowledge of chefs: 1. Now that you have put on an apron, you should try your best to make the dishes well.
2. Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit. We should learn more cultural knowledge in our spare time. Most of our chefs are not well educated. Only by continuous learning can we lay a good foundation.
Chefs don't learn from books, but spend time studying and practicing. 5. You can't abandon the traditional food culture, blindly copy foreign food, and you can combine Chinese and Western.
6. The 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 serious, and learn from the Excellence of peers with an open mind.
8. Catering is an industry in which all departments work together. Deal with the relationship between the kitchen and the front hall. 9. Learn technology diligently, accumulate management experience, and above all, don't be selfish.
We should be careful in price calculation and cost control, not in personal gains and losses. 10. A chef can't decide the taste according to his own taste, but according to the taste of his guests.
1 1. A good chef should participate in business management and be an assistant to the boss. 12. It 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 principle of some kitchen equipment and repair some minor faults.
15. The names of innovative dishes include taste and flavor, materials and shapes, and artistic sense. 16. To be a chef, you should have good physical and psychological qualities and be able to handle emergencies.
17. Good professional ethics, virtuous and artistic. 18. The departing chefs should also get together to leave a way out for themselves.
6. Learn the safety knowledge that chefs need.
Learn the safety knowledge of chefs;
1. Now that you have put on your apron, you should try your best to make the dishes well.
2. Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit.
We should learn more cultural knowledge in our spare time. Most of our chefs are not well educated. Only by continuous learning can we lay a good foundation.
Chefs don't learn from books, but spend time studying and practicing.
5. You can't abandon the traditional food culture, blindly copy foreign food, and you can combine Chinese and Western.
6. The 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 serious, and learn from the Excellence of peers with an open mind.
8. Catering is an industry in which all departments work together. Deal with the relationship between the kitchen and the front hall.
9. Learn technology diligently, accumulate management experience, and above all, don't be selfish. We should be careful in price calculation and cost control, not in personal gains and losses.
10. A chef can't decide the taste according to his own taste, but according to the taste of his guests.
1 1. A good chef should participate in business management and be an assistant to the boss.
12. It 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 principle of some kitchen equipment and repair some minor faults.
15. The names of innovative dishes include taste and flavor, materials and shapes, and artistic sense.
16. To be a chef, you should have good physical and psychological qualities and be able to handle emergencies.
17. Good professional ethics, virtuous and artistic. 18. The departing chefs should also get together to leave a way out for themselves.
7. Chef's self-examination
Cook's self-examination report
In strict accordance with the food safety management requirements of the higher authorities, the canteen work is carried out seriously according to the system to ensure the health of diners. The chef's food safety and hygiene report is as follows:
1, set up a leading group for food safety and hygiene, and clarify responsibilities. Xxx takes overall responsibility, insists on going to the kitchen for inspection every day, finds problems in time, and instructs to eliminate unsafe factors. Xxx is responsible for purchasing food and strictly controlling food quality. Other personnel should always explain food safety and hygiene knowledge to diners, and actively cooperate with canteen management personnel to do a good job in food safety and hygiene. Xxx is responsible for supervising the quality of purchased food, reporting to the leader in time if it is unqualified, refusing to cook, wash dishes, prepare meals, and keeping food samples every day. If the food is not washed and the meal is not done well, you will be directly responsible for the accident.
2. The cooks are required to have good hygiene habits, cut their nails frequently, wash their hands frequently, and keep their clothes clean and tidy.
3. The cook is required to keep the kitchen clean and tidy every day, and garbage and sundries are not allowed to be stored. Cooking utensils in the kitchen must be kept clean and tidy, and no littering is allowed. We should take good care of all kinds of cookers.
4. Dishes and chopsticks are strictly prohibited to be washed with washing powder, but all with detergent, and then placed on the shelves in an orderly manner.
5, food procurement strictly control the quality, it is forbidden to buy expired, spoiled food.
6, in addition to the chef and related management personnel, it is forbidden to other personnel to enter the canteen.
7. Dumping leftovers is strictly prohibited.
8. Main problems:
(1) The kitchen is dilapidated, with small area, lack of maintenance funds and poor sanitary conditions.
(2) The source of drinking water is poor, even short of water.
(3) There is no special room for storing rice, potatoes and other foods.
In a word, I will, as always, do a good job in all kinds of safety and health work, and I will never be careless or take any chances. I will try my best to solve the existing problems and create a better safe and healthy environment!
Xxx year, xx month, xx day
8. What are the safety and health education for kindergarten chefs?
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 cooking techniques, make the color, aroma and taste complete, the rice is soft and hard, and the variety is suitable, so as to promote children's appetite and ensure the nutritional quality. Third, strictly implement the requirements of nutrition and hygiene, check the acceptance of good food, wash vegetables before cutting, so as to be free of sand, dust and impurities, disinfect tableware after meals, cover cooked food, and separate raw and cooked food. All rotten food cannot be eaten by children to prevent food poisoning.
Fourth, do a good job in cleaning the kitchen, keep the kitchen clean and tidy, sweep small every day, sweep big every week, and clean the kitchen utensils regularly. Fifth, pay attention to personal hygiene, wear work clothes and hats at work, wash your hands with soap after going to the toilet or doing dirty work, and have regular physical examinations. Six, the implementation of the menu plan, adhere to the meal on time, do a good job of food insulation, do a clear distinction between public and private, prohibit eating, unity and cooperation, and constantly improve the service attitude.
Seven, do a good job of safety, fire prevention, anti-virus, anti-theft, no accidents.
9. What knowledge should a qualified school canteen chef master (urgently needed)?
Chapter I General Provisions Article 1 In order to prevent food poisoning or other food-borne diseases in schools and ensure the health of teachers, students and staff, these provisions are formulated in accordance with the Food Hygiene Law and the School Hygiene Regulations.
Article 2 These Provisions shall apply to all kinds of full-time schools and kindergartens at all levels. Article 3 The sanitary management of school canteens and students' collective dining must adhere to the working principle of putting prevention first, and implement the working principles of supervision and guidance by the health administrative department, management and supervision by the education administrative department and concrete implementation by the school.
Chapter II Requirements for Building, Equipment and Environmental Hygiene of Dining Rooms Article 4 Dining rooms shall keep the internal and external environment clean and tidy, and take effective measures to eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions. Article 5 The layout of canteen facilities and equipment shall be reasonable, and there shall be relatively independent food raw material storage rooms, food processing operation rooms, food sales places and dining places.
Article 6 The canteen processing workshop shall meet the following requirements: (1) The minimum usable area shall not be less than 8 square meters; (two) the wall should be 1.5 meters above the ceramic tile or other waterproof, moisture-proof and washable materials made of dado; (three) the ground should be made of waterproof, non-slip, non-toxic and easy to clean materials, with a certain slope, which is convenient for cleaning and drainage; (four) equipped with adequate lighting, ventilation, smoke exhaust devices and effective facilities and equipment to prevent flies, dust and rats, sewage discharge and waste storage meet the hygiene requirements; (five) ordinary colleges and universities canteen to sell cold meat, cold dishes must have a cold dish room, and equipped with special refrigeration, washing, disinfection facilities and equipment. Seventh canteens should use wear-resistant, easy-to-clean, non-toxic materials or build special washing facilities and equipment for tableware, disinfection pools, etc.
The use of chemical disinfection, there must be more than 2 pools, and shall not be mixed with cleaning vegetables, meat and other facilities and equipment. Article 8 Tableware must be washed and disinfected before use, and meet the relevant national hygiene standards.
Sterilized tableware shall not be used. Reuse of disposable tableware is prohibited.
Disinfected tableware must be stored in a special tableware cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet.
Tableware washing cabinets should be cleaned regularly and kept clean. Ninth tableware washing and disinfectant must meet the hygiene standards or requirements.
Washing products and disinfectants must have fixed storage places (cabinets) and obvious signs. Article 10 The dining place in the canteen shall be provided with running water devices for diners to wash their hands and dishes.
Eleventh strictly control the purchase of good food. The canteen buyer must hold a hygiene license.
Chapter III Hygienic Requirements for Food Purchase, Storage and Processing Business units shall purchase food in accordance with relevant state regulations and obtain certificates; The place to buy food should be relatively fixed to ensure its quality. It is forbidden to purchase the following foods: (1) foods that are spoiled, rancid, moldy, insect-borne, unclean, mixed with foreign objects or have other abnormal sensory properties, contain toxic and harmful substances or are contaminated with toxic and harmful substances, which may be harmful to human health; (2) Meat and its products that have not passed the veterinary hygiene inspection or failed the inspection; (3) stereotyped packaged food that has expired or does not meet the food labeling requirements; (four) other foods that do not meet the food hygiene standards and requirements.
Article 12 When ordering food, the orderer in charge of students' group meals in the school shall confirm the permitted items marked with "food delivery" or "nutritious meals for students" on the hygiene license of the producers and operators, and shall not order food from unauthorized producers and operators. Students' collective dining must be treated as dinner, and leftovers and cold meat and cold dishes are not on time.
Strictly control the hygiene and quality of meals, and check and accept the meals provided by catering units according to the ordering requirements. Thirteenth food storage should be classified, shelf, off the ground, regular inspection, timely treatment of spoiled or expired food.
It is forbidden to store toxic and harmful substances and personal belongings in food storage places. Refrigeration equipment used to preserve food must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets.
Fourteenth knives, piers, plates, barrels, pots, baskets, rags and other tools and containers for raw materials, semi-finished products and finished products must be clearly marked, used separately, stored fixedly, washed after use and kept clean. Fifteenth canteen cookers must use fresh and clean raw materials to make food, and must not process or use foods and raw materials that are spoiled and have abnormal sensory properties. Sixteenth processed foods must be thoroughly cooked, and the central temperature of large pieces of food that need to be cooked and processed shall not be lower than 70℃.
Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. Food must not come into contact with poisonous and unclean things.
Do not sell foods with deteriorated or abnormal sensory properties, which may affect students' health. Seventeenth vocational schools, ordinary middle schools, primary schools, special education schools, kindergartens and canteens are not allowed to sell cold meat and cold dishes.
Air disinfection must be carried out regularly in the cold dishes room of university canteens; There should be a special person to carry out the processing operation, and the non-cold dish room staff shall not enter the cold dish room without authorization; Tools and containers for processing cold dishes must be dedicated, disinfected before use, washed and kept clean after use. No less than 250g samples should be taken from each cold dish for each meal and stored in refrigeration equipment for more than 24 hours for inspection.
Eighteenth food from cooking to selling generally shall not exceed 2 hours. If it is stored for more than 2 hours, it should be stored at a temperature higher than 60℃ or lower than 10℃. Nineteenth canteen leftovers must be refrigerated for no more than 24 hours, and must be thoroughly heated at high temperature before they can be sold.
Chapter IV Hygienic Requirements for Employees in Canteen Article 20 Employees and managers in canteens must master the basic requirements for food hygiene. Twenty-first canteen employees must undergo health examination every year, and food production and marketing personnel who have joined the work newly or temporarily must undergo health examination and obtain health certificates before they can take part in the work.
Anyone suffering from digestive tract diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative.
10. Safety knowledge contest questions
Safety rules and exams. Fill in the blanks (30 points) 1. Anyone who enters the production site must wear (safety helmet) correctly.
2. The (well) (pit) (hole) (hole) or (passage) in the workplace inside and outside the production plant must be covered with a solid cover flush with the ground. 3. All elevators, holes and platforms must be equipped with railings not less than (1200mm) high and guard plates not less than (180mm) high.
All high-temperature pipes, containers and other equipment should be insulated. When the indoor temperature is 25 degrees, the surface temperature of insulation layer generally does not exceed (50 degrees). 4, all staff should have the necessary knowledge of production safety, learning emergency rescue methods, especially to learn (electric shock first aid method), and be familiar with the first aid knowledge about (burns), (burns), (trauma), (gas poisoning).
5. Fire alarm telephone number (1 19)6. Please check the tools before using them. Incomplete tools are not allowed. 7, heat engine personnel safety regulations should be tested once a year.
Those who have been interrupted for more than 3 months must re-learn the safety regulations and pass the examination before returning to work. 8. The rotating part of the machine must be equipped with (protective cover) or other protective equipment, and the exposed shaft end must be equipped with (protective cover) to prevent clothes from being twisted.
When the machine is rotating, it is forbidden to remove (protective cover) or other protective equipment from the backrest wheel and gear. 9. It is forbidden to (clean), (wipe) and (lubricate) the rotating and moving parts of the machine during operation, and it is forbidden to put your hands into the fence.
When cleaning the fixed part of the running machine, it is not allowed to use a rag (wrapped around your hands) or (placed on your fingers). Only when the rotating part is not dangerous to the staff can you use (long-billed oil pot) or oil gun to refuel the oil cup and bearing. 10. It is forbidden to sit or walk on the (railing), (pipe), (backrest wheel), (safety cover) or bearing of the running equipment. If you have to work on a pipe, you must take safety measures.
1 1. Stay away from places that may be burnt or injured by (toxic and harmful) gases, pollutants or (strong acid) or (strong alkali) leakage. Such as: (flanges) and valves of steam, water and fuel pipelines, manholes (inspection holes) and explosion doors (safety doors) of boiler flue, (water level gauge) of deaerator, heat exchanger and boiler drum, 12, and (repair) is not allowed before the machine is completely stopped.
The repaired machine should take safety measures to prevent rotation, such as cutting off (power supply), cutting off (wind source), water source, gas source, etc. 13. Don't touch the power switch and other electrical equipment with wet hands.
14, electric shock found. Should be immediately (cut off the power supply).
Disconnect the electric shock victim from the power supply and give first aid. If you are working at high altitude, you must pay attention to prevent (falling from a height) during rescue.
15. When carrying out (maintenance) or (installation) work at the production site, all power plants and related infrastructure units must strictly implement (working ticket system) in order to ensure safety (working conditions) and safe operation of equipment and prevent (accidents). 16. Personnel who use combustible materials such as (acetylene), (hydrogen), (oil) and (gas) must be familiar with the characteristics of these materials and the fire and explosion prevention rules.
17. Stairs fixed on the external walls and chimneys of the factory building must be firm and reliable, with (retaining ring) and rest (platform) in the middle, and should be regularly (inspected) and (maintained). 18, the class (group) rotates once a week (safety day activity), and the activity should be practical, targeted and recorded.
19. On-the-job production personnel should regularly carry out targeted (on-site assessment), anti-accident drills, technical questions and answers, accident prediction, etc. On-site training activities.
20, the basic principle of emergency rescue is to take (positive measures) at the scene to protect the lives of the wounded, reduce the injury, alleviate the pain, and according to (injury needs), quickly contact the medical department for treatment. Second, multiple-choice questions (10) 1, climb up and down the ladder must be firmly grasped, and it is not allowed to (b) grasp a ladder at the same time.
A. one hand; B. hands 2. In the operation panel, important instruments (such as water level gauge), main stairs, passages and other places must also be provided with (c).
A. working lighting; B. Special lighting; Emergency lighting; D. Safety lighting. When the power supply needs to be disconnected for the maintenance of thermal equipment, a warning board (C) should be hung on the operating handles of the opened automatic switch, knife switch and equipment control switch, and the operating fuse should be removed.
A. "Work here!" ; B. "No, the line is working!" ; C. "Don't close the door, someone is working!" d .
"Stop, high pressure danger!" 4. Before the electric shock person leaves the power supply, the ambulance personnel are not allowed to use (C) to directly contact the wounded, because there is a danger of electric shock. A. dry stick; B. metal objects; .
C. hands; D. foot 5. Strong acid or alkali burns should be washed thoroughly with plenty of water immediately, and the eroded clothes should be cut off quickly.
In order to prevent acid and alkali from remaining in the wound, the washing time is generally not less than (e) min.a.2.b.4; C6； D2； e 10； f 12； 6. The electrical personnel on duty in power plants and substations must be familiar with (d). A. two votes and three systems; B. working ticket; C. operation ticket; D. electrical equipment 7. Before going through the formalities of working ticket (D), the personnel on duty shall not connect the construction equipment for power transmission.
A, fill in; B. permission; C. transfer; D. terminate 8. Generally, the working ticket shall be one day before the commencement of construction, and the working ticket for eliminating defects on that day shall be sent to the operation monitor (A) before the commencement of construction. a . 1h； B.2hc One day; D. two days. The production workshop (b) must be kept clean and in good condition.
A. nearby; B. inside and outside; C. around. D. internal 10. When working on a ladder, the inclination angle between the ladder and the ground is about (b).
A.45B.60C.45D45 III。 True or false (10) 1. Except leaders and visitors, anyone who enters the production site must wear a safety helmet. (*)2. No working ticket is needed for emergency repair.
(*)3. When hot work is carried out in the no-fire area of the production site, the hot work ticket system shall be implemented at the same time. (4) In a closed container, electric welding and gas welding can be carried out simultaneously (*)5. Any work above the ground 1.5m shall be regarded as aerial work.
(*)6. In order to separate the electrocuted person from the conductor, it is best to use one hand. If the electric shock is heavy, it can also be done with both hands.
(*)7. When working on multiple motors of the same device, one job can be completed.