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Questions and Answers
What is the most common route for anthrax to enter the human body?
What bacterium causes Brucellosis?
Which of the following symptoms is NOT commonly associated with Brucellosis?
How has the UK addressed cases of infected cattle related to Brucellosis?
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Which method of transmission for zoonoses involves handling animal products that could emit infected dust?
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Which of the following best describes the significance of OSHA data regarding worker safety in the United States?
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Which of the following is NOT classified as a potential occupational health hazard in a slaughterhouse?
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What is a common infectious disease contracted from livestock that may be transmitted to humans through contact with infected materials?
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What is the initial step in controlling zoonotic diseases in a slaughterhouse?
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Anthrax, a severe infection, is primarily transmitted to humans through which of the following contacts?
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Which method of pathogen exposure is associated with the highest risk in a slaughterhouse environment?
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Which of the following best outlines an element of Hazard Analysis Critical Control Points (HACCP)?
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Which factor is NOT considered when assessing susceptibility to infection among workers in a slaughterhouse?
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What is the primary purpose of providing LEV in animal handling environments?
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What is the duration it generally takes for recovery from Orf?
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Which of the following individuals is most likely to contract Orf?
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Which pathogen is responsible for Glanders in animals?
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What does the term NOAEL stand for in toxicology?
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What type of lesions are typically associated with Glanders?
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How is Glanders primarily transmitted to humans?
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What does LD50 represent in toxicology?
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What is the primary focus of the HACCP procedure?
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What is the acceptable cooking time range for quarter pounders according to the established procedures?
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Which of the following is NOT a method of monitoring Critical Control Points?
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Why is regular employee training crucial for the success of the HACCP system?
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What mechanism is emphasized for effective recordkeeping within the HACCP system?
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What is one of the advantages of the HACCP system for food companies in the context of international trade?
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How are patties checked for compliance in terms of quality assurance?
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Which statement best describes a responsibility placed on food manufacturers under the HACCP system?
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What is the purpose of using integrating sound level meters in noise measurement?
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Which factor is NOT considered when determining personal noise exposure using dosimeters?
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What do LEpw and LEpd represent in noise level measurements?
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Why is frequency analysis beneficial in noise control measures?
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Which element is NOT part of the support structure in managing workplace noise?
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What role does the selection of PPE with a suitable SNR play in noise management?
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What does the term 'psycho-social hazards' refer to in the context of workplace noise management?
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What is the importance of noting machinery in operation during noise evaluations?
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Study Notes
Occupational Safety and Health
- Worker deaths in America have decreased from an average of 38 deaths a day in 1970 to 12 a day in 2013.
- Worker injuries and illnesses have decreased from 10.9 incidents per 100 workers in 1972 to 3.0 per 100 in 2012.
- OSHA hazards in the slaughterhouse can be categorized as biological, chemical, physical, and psycho-social.
Biological Hazards
- Anthrax is an acute infectious disease of farm animals caused by bacteria.
- Anthrax can be transmitted to humans by contact with infected hair, hides, excrement, or products like bonemeal.
- Anthrax is fatal without treatment.
- Brucellosis is caused by the bacterium Brucella abortus and can infect people who handle cattle, pigs, or their carcasses.
- Brucellosis is not very severe but can cause loss of appetite, headache, insomnia, and slight fever.
- Orf is a contagious pustular dermatitis of viral origin, mainly affecting farm workers, shepherds, sheep shearers, butchers, and abattoir workers.
- Glanders is an infectious disease of horses, donkeys, and mules caused by the pathogen Pseudomonas mallei.
- Glanders is transmitted to humans by nasal or mouth secretions from infected animals.
Chemical Hazards
- Chemical hazards in the slaughterhouse include exposure to cleaning agents, disinfectants, and animal byproducts.
- Proper handling and use of chemicals are important to prevent exposure.
Physical Hazards
- Physical hazards in the slaughterhouse include noise, vibration, and slippery surfaces.
- Noise levels should be measured and monitored to ensure worker safety.
- Hearing protection may be necessary for workers exposed to high noise levels.
Psycho-Social Hazards
- Psycho-social hazards can include stress, workload, work patterns, and lack of control over the work environment.
- Factors that contribute to psycho-social hazards include demands, control, support and relationships.
- Workers need support and resources to avoid conflict and deal with unacceptable behaviour.
Hazard Analysis Critical Control Points (HACCP)
- HACCP is a food safety standard that focuses on identifying and preventing hazards from contaminating food.
- The whole manufacturing process is monitored against the quality standards set out in the HACCP procedure.
- Operatives are trained in the application of HACCP.
- HACCP is based on sound science and permits more efficient and effective government oversight.
- HACCP places responsibility for ensuring food safety on the food manufacturer or distributor.
- HACCP protects people, helps companies compete in the global market, and reduces barriers to international trade.
Critical Control Points
- Critical control points are points in the food production process where a loss of control could lead to unacceptable food safety risks.
- Critical control points are monitored using physical and chemical tests, visual observations, and microbiological criteria.
Success of HACCP
- The success of HACCP depends on educating and training management and employees about the importance of producing safe food.
- Employees should understand what HACCP is and be specifically trained in their tasks in monitoring each critical control point.
Noise Measurement
- Noise exposure is measured using integrating sound level meters, nonograms, dosimeters, or microphones close to the ear.
- The measurements should be conducted at planned points to identify exposures at action levels.
Preventing Airborne Infection
- Workers should be provided with LEV and possibly RPE to prevent airborne infection.
- Clean and hygienic animal living conditions and disinfection of stalls will ensure better hygiene in factory premises and reduce the probability of infection.
- Automation to reduce human contact and enclosure of aerosol-producing activities will reduce exposure to infection.
- Procedures, instruction, and records will provide additional protection to workers.
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Description
Test your knowledge on occupational safety and health, focusing specifically on biological hazards in the workplace. This quiz covers critical information about diseases related to farm animals and the safety measures that should be undertaken to prevent worker injuries and illnesses. Explore essential statistics and facts that reveal improvements in worker safety over the decades.
