Occupational Safety and Health Course
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Questions and Answers

What is the primary focus of the course THC 2 Risk Management as Applied to Safety, Security, and Sanitation?

  • Establishing effective marketing strategies
  • Implementing food safety, sanitation systems, and first aid procedures (correct)
  • Enhancing employee training programs
  • Improving customer service in hospitality

    • Which of the following is NOT listed as a module in Unit 1 of the course?

  • Food Quality Management (correct)
  • Employee Health and Personal Hygiene
  • Common-Work Related Injuries in the Food Service Industry
  • Introduction to Food Borne Illness

    • What was one of the causes of the E.coli outbreak in 2006?

  • Contaminated green onions
  • Contaminated lettuce (correct)
  • Contaminated strawberries
  • Contaminated beef tacos

    • What does HACCP stand for in the context of food safety?

    <p>Hazard Analysis and Critical Control Points</p> Signup and view all the answers

    How many people were reported to be hospitalized due to the E.coli outbreak in 2006?

    <p>55</p> Signup and view all the answers

    Which type of hazard involves the risk of contamination from microorganisms in food?

    <p>Biological Hazards</p> Signup and view all the answers

    What type of food was linked to the 2000 hepatitis A health scare?

    <p>Green onions</p> Signup and view all the answers

    In the context of the hospitality industry, which measure is essential for minimizing food safety hazards?

    <p>Regular employee training on hygiene standards</p> Signup and view all the answers

    Which outbreak involved 155 reported cases of illness in 2010?

    <p>Salmonella from multiple sources</p> Signup and view all the answers

    Which operational issue should be assessed to improve sanitation practices in hotels and restaurants?

    <p>Inspection of food storage facilities</p> Signup and view all the answers

    What has been the trend in foodborne illnesses linked to Taco Bell since 2011?

    <p>No major issues</p> Signup and view all the answers

    What is the main goal of identifying occupational safety hazards in the food service industry?

    <p>To reduce workplace injuries and illnesses</p> Signup and view all the answers

    Which of the following is a recommended preventive measure for food sanitation during food handling?

    <p>Using separate cutting boards for raw and cooked foods</p> Signup and view all the answers

    What is an essential step before manual dishwashing?

    <p>Scrape and pre-soak items with hard to remove residue</p> Signup and view all the answers

    Why is it dangerous to use soiled or dirty china?

    <p>It signals negligence regarding customer safety</p> Signup and view all the answers

    What should be done if safety concerns are noticed during equipment cleaning?

    <p>Report it to a supervisor immediately</p> Signup and view all the answers

    What maintenance practice is recommended for kitchen equipment?

    <p>Regular cleaning and inspection according to the sanitation plan</p> Signup and view all the answers

    What type of issues might be hidden in older kitchen equipment?

    <p>Nooks and crannies harboring dirt and bacteria</p> Signup and view all the answers

    How frequently should equipment cleaning procedures be reviewed?

    <p>Regularly, to ensure effectiveness</p> Signup and view all the answers

    Which of the following illnesses has Taco Bell been investigated for?

    <p>Hepatitis A</p> Signup and view all the answers

    What action is NOT part of effective dishwashing?

    <p>Using dirty water for washing</p> Signup and view all the answers

    What factors can make food unfit for human consumption?

    <p>Contamination by extraneous matter</p> Signup and view all the answers

    What is presumed about food in a batch if one item is deemed unsafe?

    <p>All food in the batch is also unsafe</p> Signup and view all the answers

    What characterizes food that complies with national laws and regulations?

    <p>It may still be subjected to restrictions</p> Signup and view all the answers

    What does HACCP stand for in the context of food safety?

    <p>Hazard Analysis Critical Control Points</p> Signup and view all the answers

    What is a key component of ensuring food safety when preparing meals?

    <p>Following a detailed food safety plan</p> Signup and view all the answers

    What is a process-based food safety plan primarily used for?

    <p>Food items that follow the same processing techniques</p> Signup and view all the answers

    Why is it important to withdraw food declared unsafe by the exporting country?

    <p>To prevent health risks and contamination</p> Signup and view all the answers

    What purpose does meal planning serve in food safety?

    <p>It ensures safe food preparation methods are followed</p> Signup and view all the answers

    What is the responsibility of employers regarding safety equipment?

    <p>Employers are responsible for ensuring the equipment conforms to safety standards.</p> Signup and view all the answers

    Which of the following is NOT a key employee responsibility?

    <p>Use safety equipment only at personal discretion.</p> Signup and view all the answers

    What must employers provide in workplaces with significant non-English speaking workers?

    <p>Information and written instructions in appropriate languages.</p> Signup and view all the answers

    What is a requirement for first aid in the workplace?

    <p>First aid must be provided when an employee is injured coming to or from work.</p> Signup and view all the answers

    What does maintaining a safe workplace include?

    <p>Monitoring health and safety issues and maintaining equipment.</p> Signup and view all the answers

    Which is a major aspect of employee training regarding safety equipment?

    <p>Using safety equipment according to manufacturer instructions.</p> Signup and view all the answers

    What should employees do if they notice equipment in need of repair?

    <p>Report it immediately to the appropriate person.</p> Signup and view all the answers

    What is a consequence of interfering with a first aid provider?

    <p>It may delay treatment and is against safety protocols.</p> Signup and view all the answers

    Study Notes

    Course Overview

    • Focuses on establishing a safe and secure workplace in hospitality and tourism.
    • Emphasizes implementation of occupational health and safety procedures.
    • Covers basic first aid procedures relevant to the industry.

    General Objective

    • Involves tasks and duties to comply with competency standards in various sectors including hotels, restaurants, and agencies.

    Specific Learning Outcomes

    • Identify food safety hazards and methods to eliminate or reduce them.
    • Evaluate and recommend food sanitation alternatives during handling processes.
    • Suggest improvements for sanitation practices in hotels and restaurants.
    • Develop and implement an effective food safety and sanitation system along with basic first aid procedures.

    Course Structure

    • Consists of five units spread across twelve modules.

    Unit 1: Food Safety and Sanitation

    • Occupational safety hazards and common work-related injuries.
    • Employee health and hygiene are prioritized.
    • Introduction to food-borne illnesses and associated hazards (physical, chemical, biological).

    Unit 2: HACCP and Food Quality

    • Focus on Hazard Analysis and Critical Control Points (HACCP) for food safety.
    • Covers food quality management using HACCP systems.

    Food Safety Legislation

    • Unsafe food or contaminated batches may lead to widespread health issues.
    • Compliance with national safety laws is crucial for food safety.
    • Authorities can impose withdrawal measures on unsafe food products.

    Food Safety Planning

    • A structured food safety plan is essential to ensure safe consumption.
    • Types of safety plans: process-based (for regular menu items) and recipe-based.
    • May require multilingual instructions for non-English speaking employees.

    Employee Responsibilities

    • Ensure personal safety and that of colleagues and customers.
    • Utilize safety gear in line with training and regulations.
    • Report any accidents or equipment issues for prompt action.
    • Adherence to Occupational Health and Safety (OHS) legislation is legally required.
    • Maintenance of cleanliness through a structured cleaning schedule is necessary.

    Effective Dishwashing Procedures

    • Manual and automatic dishwashing must ensure equipment is sanitary.
    • Soiled dishes need pre-scraping and pre-soaking prior to washing.

    Routine Equipment Maintenance

    • Equipment should be routinely cleaned according to manufacturer instructions.
    • Report any safety concerns immediately to ensure a safe working environment.

    Case Study: Taco Bell's Food Safety Issues

    • Taco Bell faced multiple foodborne illness investigations by the CDC since 1995.
    • Notable outbreaks include hepatitis A and E.coli from contaminated food sources.
    • Over 340 cases linked to Taco Bell over the years, highlighting the importance of food safety measures.

    Reflective Questions

    • Understand the nature of foodborne illnesses and associated symptoms.
    • Strategies to prevent such illnesses in food service environments.

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    Quiz Team

    Description

    This quiz focuses on the establishment and maintenance of a safe and secure workplace. It covers the implementation of occupational health and safety procedures, along with basic first aid techniques applicable in various operational settings such as hotels, restaurants, and government agencies.

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