WorkKeys Workplace Docs Practice Test 3

Terms of Employment

Employment at Happy Teeth Dental Office is considered “at will.”  Employment may be terminated at any time by either party.  Employer requests a two-week written notice of intent to resign prior to employee’s last day.

If notice is not received, employee risks forfeiting any remaining PTO benefits.

Compensation

Employee will receive $13.50 per hour worked.  Employee is expected to work a minimum of 40 hours per week. Hours worked about 40 hours are subject to manager approval.

If employee fails to receive manager approval prior to working above the regularly scheduled 40 hours, hours will not be paid at overtime rate.  Overtime is paid at time and a half.

Time Off

Employee will receive 10 paid vacation days a year. Employee must submit request to use PTO at least one full week in advance.  Failure to do so may result in refusal of request.

Employees will receive 5 sick days per year. Employees must call in for shift at least one hour prior to start of shift. The office is closed for all federally recognized holidays.

Employees will be paid for eight hours of work at their regular rate for all holidays.

What is PTO?

Terms of Employment

Employment at Happy Teeth Dental Office is considered “at will.”  Employment may be terminated at any time by either party.  Employer requests a two-week written notice of intent to resign prior to employee’s last day.

If notice is not received, employee risks forfeiting any remaining PTO benefits.

Compensation

Employee will receive $13.50 per hour worked.  Employee is expected to work a minimum of 40 hours per week. Hours worked about 40 hours are subject to manager approval.

If employee fails to receive manager approval prior to working above the regularly scheduled 40 hours, hours will not be paid at overtime rate.  Overtime is paid at time and a half.

Time Off

Employee will receive 10 paid vacation days a year. Employee must submit request to use PTO at least one full week in advance.  Failure to do so may result in refusal of request.

Employees will receive 5 sick days per year. Employees must call in for shift at least one hour prior to start of shift. The office is closed for all federally recognized holidays.

Employees will be paid for eight hours of work at their regular rate for all holidays.

When might an employee be asked to sign this document?

Terms of Employment

Employment at Happy Teeth Dental Office is considered “at will.”  Employment may be terminated at any time by either party.  Employer requests a two-week written notice of intent to resign prior to employee’s last day.

If notice is not received, employee risks forfeiting any remaining PTO benefits.

Compensation

Employee will receive $13.50 per hour worked.  Employee is expected to work a minimum of 40 hours per week. Hours worked about 40 hours are subject to manager approval.

If employee fails to receive manager approval prior to working above the regularly scheduled 40 hours, hours will not be paid at overtime rate.

Overtime is paid at time and a half.

Time Off

Employee will receive 10 paid vacation days a year.  Employee must submit request to use PTO at least one full week in advance.  Failure to do so may result in refusal of request.

Employees will receive 5 sick days per year.  Employees must call in for shift at least one hour prior to start of shift. The office is closed for all federally recognized holidays.

Employees will be paid for eight hours of work at their regular rate for all holidays.

What is likely to happen if an employee attempts to call in sick 30 minutes prior to the start of their shift?

Memo: Upcoming Health Inspection

To: All employees in the produce, meat, and bakery departments

As you may be aware, we are expecting a “surprise” inspection from the health department sometime next week. Management has noticed some areas of food safety that need to be improved prior to the impending inspection.

Temperature checks MUST be done on an hourly basis for:

• All foods kept in the hot dishes in the buffet
• Each section of freezer
• Each refrigerator

Familiarize yourself with the temperature guidelines by reviewing the posted guidelines in the staff break room. Discrepancies should be reported to department supervisors ASAP.

Prior to checking the temperatures of hot foods, make sure you have followed the SOP (standard operating procedure) for calibrating a food thermometer.

All expired items need to be removed from the shelves before close of business. Shift lead is responsible for ensuring this gets done. Place items with expiration or “sell by” dates of the present date or earlier in the correct bins in the back room.

All displays must be inspected for damaged items at the end of each shift. Damaged items include:

• Packages that have been tampered with
• Opened packages
• Dented packages

Refer to employee handbook page 67 for details on how to proceed with damaged packages.

What information might you find on page 67 of the employee handbook?

Memo: Upcoming Health Inspection

To: All employees in the produce, meat, and bakery departments

As you may be aware, we are expecting a “surprise” inspection from the health department sometime next week. Management has noticed some areas of food safety that need to be improved prior to the impending inspection.

Temperature checks MUST be done on an hourly basis for:

• All foods kept in the hot dishes in the buffet
• Each section of freezer
• Each refrigerator

Familiarize yourself with the temperature guidelines by reviewing the posted guidelines in the staff break room. Discrepancies should be reported to department supervisors ASAP.

Prior to checking the temperatures of hot foods, make sure you have followed the SOP (standard operating procedure) for calibrating a food thermometer.

All expired items need to be removed from the shelves before close of business. Shift lead is responsible for ensuring this gets done. Place items with expiration or “sell by” dates of the present date or earlier in the correct bins in the back room.

All displays must be inspected for damaged items at the end of each shift. Damaged items include:

• Packages that have been tampered with
• Opened packages
• Dented packages

Refer to employee handbook page 67 for details on how to proceed with damaged packages.

While doing temperature checks, you realize that one of the fridges is not cold enough.  The fridge is four degrees warmer than it should be.

How should you proceed?

Memo: Upcoming Health Inspection

To: All employees in the produce, meat, and bakery departments

As you may be aware, we are expecting a “surprise” inspection from the health department sometime next week. Management has noticed some areas of food safety that need to be improved prior to the impending inspection.

Temperature checks MUST be done on an hourly basis for:

• All foods kept in the hot dishes in the buffet
• Each section of freezer
• Each refrigerator

Familiarize yourself with the temperature guidelines by reviewing the posted guidelines in the staff break room. Discrepancies should be reported to department supervisors ASAP.

Prior to checking the temperatures of hot foods, make sure you have followed the SOP (standard operating procedure) for calibrating a food thermometer.

All expired items need to be removed from the shelves before close of business. Shift lead is responsible for ensuring this gets done. Place items with expiration or “sell by” dates of the present date or earlier in the correct bins in the back room.

All displays must be inspected for damaged items at the end of each shift. Damaged items include:

• Packages that have been tampered with
• Opened packages
• Dented packages

Refer to employee handbook page 67 for details on how to proceed with damaged packages.

What should you do prior to checking temperatures of the hot foods?

Memo: Upcoming Health Inspection

To: All employees in the produce, meat, and bakery departments

As you may be aware, we are expecting a “surprise” inspection from the health department sometime next week. Management has noticed some areas of food safety that need to be improved prior to the impending inspection.

Temperature checks MUST be done on an hourly basis for:

• All foods kept in the hot dishes in the buffet
• Each section of freezer
• Each refrigerator

Familiarize yourself with the temperature guidelines by reviewing the posted guidelines in the staff break room. Discrepancies should be reported to department supervisors ASAP.

Prior to checking the temperatures of hot foods, make sure you have followed the SOP (standard operating procedure) for calibrating a food thermometer.

All expired items need to be removed from the shelves before close of business. Shift lead is responsible for ensuring this gets done. Place items with expiration or “sell by” dates of the present date or earlier in the correct bins in the back room.

All displays must be inspected for damaged items at the end of each shift. Damaged items include:

• Packages that have been tampered with
• Opened packages
• Dented packages

Refer to employee handbook page 67 for details on how to proceed with damaged packages.

If you have forgotten how cold the refrigerators need to be kept, where can you find this information?

Bus drivers are required to inspect their buses prior to each day’s route:

1. Check the mileage. Record in bus maintenance log.
2. Check the gas level. If gas is less than ½ a tank, fill the tank up.
3. Check the oil level. If oil is below acceptable levels, record in log and report to mechanic immediately.
4. Check that blinkers, head lights, and brake lights and operational. If any light is not operational, record in log and report to mechanic immediately.
5. Do a visual walk-around inspection of the bus, making sure tires look full, no windows are broken, and making note of any new cosmetic damages. Record in log. If tires look low, check air pressure and report to mechanic if needed.

Please date and sign off on the bus maintenance log indicating that you have completed start-of-shift safety checks. Failure to do so may result in disciplinary action.

If any issues are noted while driving (squeaky brakes, rattling noises, broken controls, smells, etc.) make sure to note these in the log as well.

If you feel the issue is an urgent concern, please call our on-call mechanic to come out to inspect the bus.

For which occurrence should you NOT notify the mechanic?

Bus drivers are required to inspect their buses prior to each day’s route:

1. Check the mileage. Record in bus maintenance log.
2. Check the gas level. If gas is less than ½ a tank, fill the tank up.
3. Check the oil level. If oil is below acceptable levels, record in log and report to mechanic immediately.
4. Check that blinkers, head lights, and brake lights and operational. If any light is not operational, record in log and report to mechanic immediately.
5. Do a visual walk-around inspection of the bus, making sure tires look full, no windows are broken, and making note of any new cosmetic damages. Record in log. If tires look low, check air pressure and report to mechanic if needed.

Please date and sign off on the bus maintenance log indicating that you have completed start-of-shift safety checks.  Failure to do so may result in disciplinary action.

If any issues are noted while driving (squeaky brakes, rattling noises, broken controls, smells, etc.) make sure to note these in the log as well.

If you feel the issue is an urgent concern, please call our on-call mechanic to come out to inspect the bus.

What is the purpose of this document?

Bus drivers are required to inspect their buses prior to each day’s route:

1. Check the mileage. Record in bus maintenance log.
2. Check the gas level. If gas is less than ½ a tank, fill the tank up.
3. Check the oil level. If oil is below acceptable levels, record in log and report to mechanic immediately.
4. Check that blinkers, head lights, and brake lights and operational. If any light is not operational, record in log and report to mechanic immediately.
5. Do a visual walk-around inspection of the bus, making sure tires look full, no windows are broken, and making note of any new cosmetic damages. Record in log. If tires look low, check air pressure and report to mechanic if needed.

Please date and sign off on the bus maintenance log indicating that you have completed start-of-shift safety checks. Failure to do so may result in disciplinary action.

If any issues are noted while driving (squeaky brakes, rattling noises, broken controls, smells, etc.) make sure to note these in the log as well.

If you feel the issue is an urgent concern, please call our on-call mechanic to come out to inspect the bus.

According to the document, when should mileage be recorded in the bus maintenance log?