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Learn about preventing accidents, fire safety, protective gear, and equipment maintenance in agricultural shops to ensure a safe working environment.
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2. By hanging fire extinguishers on walls within easy reach where fire is most likely to occur, one insures the that a fire extinguisher will be:
3. All persons in the shop should always wear safety glass and goggles to:
4. The best way to have a safe high school agriculture shop is to:
5. If a person’s clothes catch on fire, the best action is to wrap the person in a blanket to cut off the :
6. Which method of fire extinguisher use will control fire the quickest?
7. What is the most likely result when one makes certain they know which type of fire is controlled by a fire extinguisher prior to a fire occurring?
8. Which color is used to identify a piece of shop equipment that is broken and should not be operated?
9. A fire results when fuel, heat, and what else are present at the same time?
10. For safety purposes, moving parts on machines should be:
11. Fires that occur using ordinary combustible materials are identified as what class of fire:
12. Hearing damage may occur in humans if they are excessively exposed to noise above?
14. Fire can always be prevented or stopped by eliminating any item in the:
15. Color coding is used in the shop to alert people to provide information to help individuals:
17. The safety color used to identify wheels, levers, or knobs that control or adjust machines is:
18. The state of being free from danger, risk, or injury is called:
19. What geometric figure is used to describe the the necessary conditions for a fire?
20. Fire equipment and safety switches are indicated by the color
21. What is easy to remove from the shop in order that it will be a safer place to work in?
22. The shop safety color used to indicate the presence of safety and first aid equipment is:
23. The national organization that first published safety color coding for agricultural shops is the:
24. Most materials will burn if they are made hot enough in the presence of:
