Work Wonders Download the magazine article associated with this exam. (pdf ) Name: Email: * Please provide a working email address as we will send you a copy of the answers you select in this exam. Member Status: * Select Member Status Member Non-member Member Number: If you are currently a member, please provide your member id. 1. Work simplification techniques are often called ____. “working softer, not harder” “working faster, not slower” “working smarter, not harder” “working simply, not smartly” 2. Effective work simplification techniques can improve productivity by up to ___. 80% 50% 20% none of the above 3. Supervisors should film employees in secret to catch them making mistakes. True False 4. If certain pieces of equipment have become obsolete, they should be kept in storage until they might be needed in the distant future. True False 5. Replacing dull blades on cutting/chopping equipment can improve productivity and product quality. True False 6. It's a waste of time to perform tasks in pairs or groups; it's more efficient to keep everyone doing separate tasks. True False 7. In a 2008 study, researchers found that foodservice employees should have washed their hands ___ times as they changed from one task to another. 11 10 100 none of the above 8. Washing hands between tasks is a waste of time and is something that can be cut out. True False 9. It's okay to sacrifice ___ in an effort to improve efficiency. quality safety appearance none of the above 10. ___ is a time-consuming area in foodservice that is often overlooked. Handwashing Chopping vegetables Transfer of water none of the above