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Questions and Answers
What is the primary purpose of the Occupational Safety and Health Act (OSHA)?
What is the primary purpose of the Occupational Safety and Health Act (OSHA)?
Negative events in risk management refer only to events that result in financial loss.
Negative events in risk management refer only to events that result in financial loss.
False
Name two factors contributing to risk in the workplace.
Name two factors contributing to risk in the workplace.
Work environment and people
The first step in managing risk is _____ hazards.
The first step in managing risk is _____ hazards.
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Match the following terms to their definitions:
Match the following terms to their definitions:
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Which of the following is NOT a step in managing risk?
Which of the following is NOT a step in managing risk?
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Positive events in risk management only lead to benefits and never involve any form of risk.
Positive events in risk management only lead to benefits and never involve any form of risk.
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What is the purpose of a project risk register?
What is the purpose of a project risk register?
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Which of the following is a common cause of foodborne infection?
Which of the following is a common cause of foodborne infection?
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Chemical hazards in food can only be human-made.
Chemical hazards in food can only be human-made.
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Name one symptom of foodborne illness.
Name one symptom of foodborne illness.
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Ciguatera fish poisoning is caused by _______.
Ciguatera fish poisoning is caused by _______.
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Match the following food allergens with their respective food items:
Match the following food allergens with their respective food items:
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Which of the following is an example of an unintentional chemical hazard in food?
Which of the following is an example of an unintentional chemical hazard in food?
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Physical hazards in food are generally less dangerous than chemical hazards.
Physical hazards in food are generally less dangerous than chemical hazards.
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What is one of the business costs that may arise from foodborne illness?
What is one of the business costs that may arise from foodborne illness?
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Which of the following is considered a biological hazard in food safety?
Which of the following is considered a biological hazard in food safety?
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Cross-contamination only occurs during the cooking process.
Cross-contamination only occurs during the cooking process.
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Name one natural disaster that can cause accidents in the tourism industry.
Name one natural disaster that can cause accidents in the tourism industry.
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Carbon monoxide poisoning builds up in the __________.
Carbon monoxide poisoning builds up in the __________.
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Match the following hazards with their descriptions:
Match the following hazards with their descriptions:
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What is a common effect of Listeria infections in pregnant women?
What is a common effect of Listeria infections in pregnant women?
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Excessive heat exposure is a concern primarily for employees working outdoors.
Excessive heat exposure is a concern primarily for employees working outdoors.
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What is meant by 'maximization of subrogation recovery' in accident management?
What is meant by 'maximization of subrogation recovery' in accident management?
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Which of the following is NOT a risk associated with poor food safety in the food industry?
Which of the following is NOT a risk associated with poor food safety in the food industry?
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Bacteria thrive in foods that are dry and low in protein.
Bacteria thrive in foods that are dry and low in protein.
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What does the 'M' in the FATTOM acronym stand for?
What does the 'M' in the FATTOM acronym stand for?
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Personal hygiene includes practices such as ______ and handwashing.
Personal hygiene includes practices such as ______ and handwashing.
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Match the components of personal hygiene with their descriptions:
Match the components of personal hygiene with their descriptions:
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Which of the following is an important aspect of proper work attire in food handling?
Which of the following is an important aspect of proper work attire in food handling?
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Wearing gloves with holes is acceptable in food preparation.
Wearing gloves with holes is acceptable in food preparation.
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Name one benefit of maintaining proper environmental health.
Name one benefit of maintaining proper environmental health.
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Which of the following materials should be avoided in food preparation and ware washing areas?
Which of the following materials should be avoided in food preparation and ware washing areas?
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Chemical sanitizers should be used in concentrations that are too low to be effective.
Chemical sanitizers should be used in concentrations that are too low to be effective.
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What are the main components that a handwashing station must have?
What are the main components that a handwashing station must have?
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The main purpose of cleaning agents is to remove _____ from surfaces.
The main purpose of cleaning agents is to remove _____ from surfaces.
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Match the following types of cleaners with their descriptions:
Match the following types of cleaners with their descriptions:
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Which of these is the most common chemical sanitizer used?
Which of these is the most common chemical sanitizer used?
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Physical control methods for pest control include chemical agents.
Physical control methods for pest control include chemical agents.
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What is the first step in the National Pest Management Association's 5-step program for Integrated Pest Management (IPM)?
What is the first step in the National Pest Management Association's 5-step program for Integrated Pest Management (IPM)?
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Study Notes
### Risk Review
- Hazard: Anything that can cause harm
- Risk: The likelihood that someone will be harmed by a hazard.
- Uncertainty in Financial Markets: A consideration for managers in the financial markets.
- Threats from project failures: Can impact the success of tourism and hospitality businesses.
- Legal Liabilities in Tourism and Hospitality Industry: Potential for loss or harm to persons and property.
- Credit Risk: Another source of risk.
- Accidents: Sometimes used interchangeably with "risk".
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Types of Events in Risk Management:
- Negative Events or Risk: Potentially harmful events.
- Positive Events or Opportunities: Potential for benefit.
- Trade Barriers: Regulations or policies that restrict trade.
- Taxes: Essential for government revenue.
- Political Instability: Can significantly impact tourism in a country.
Factors Contributing to Risk
- Work Environment: The work premises and the working environment.
- People: The capability, skill, experience, and age of people.
- Work Processes or System: The system of work under reasonably foreseeable conditions.
Identifying the Nature of Impending Risk
- Reason for the happening of the risk: Why the risk might occur.
- Frequency of the occurrence of the risk: How often the risk might happen.
- Duration of the risk: How long the risk might last.
- Speed of onset: How quickly the risk might develop.
- Scope and impact: How widespread and severe the potential consequences might be.
- Potentialities to destroy: What might be damaged or lost.
- Criteria for determining the necessity of risk treatment: What factors determine if intervention is needed.
- Criteria which is acceptable and tolerable: What level of risk is considered reasonable.
- Whether the combinations of the negative and positive risks will be considered: Will the interplay of risks be analyzed.
- How the combinations of risks will be considered: How the interplay of risks will be evaluated.
Steps in Managing Risk
- Identifying Hazards: Recognizing potential risks.
- Assessing Risks: Determining the likelihood and consequence of each risk.
- Controlling Risks: Implementing measures to mitigate risks.
- Reviewing of Control Measures: Evaluating the effectiveness of control measures.
Occupational Safety Hazards in the Food Industry
- OHS (Occupational Health and Safety): A crucial aspect of public health.
- OSHA (Occupational Safety and Health Act): Aims to provide a safe workplace by informing employees about potential hazards.
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Common Work-related Injuries in the Food Service Industry:
- Burns: Injury caused by heat.
- Slips and Falls: A common physical issue.
- Fire and Explosion Risks: A major cause of corporate insurance losses.
- Heavy Loads and Loose Items (Waitstaff): Risk of injury from handling heavy objects.
- Carbon Monoxide Poisoning: Buildup in the blood from faulty equipment.
- Worker Exposure to Excessive Heat: Working in commercial kitchens.
- Working Outdoors: Exposure to severe weather conditions.
- Cleaning Chemicals: Risk of exposure to hazardous cleaning products.
Accidents:
- Accidents: Reactive events.
- Risks: Preventive measures.
- Accident Management: Aims to minimize damage, costs, and maximize recovery.
Accidents in the Tourism Industry:
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Accidents Due to Fortuitous Events or Acts of God:
- Natural phenomena: Earthquakes, volcanic eruptions, floods, landslides, erosion, fire, storms, typhoons.
- Transportation Accidents: Risk of accidents with various modes of transportation.
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Accidents Due to Activities:
- Pool Accidents: Drowning.
- Animal Bites or Attacks: Risks from wildlife encounters.
- Drowning: Risk of drowning in water-based activities.
- Electrocution: Risk of shock from electrical hazards.
Natural Causes and Disasters:
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Natural Disasters: Categorized into three main groups:
- Movement of the Earth: Earthquakes, volcanic eruptions, landslides.
- Weather-related: Storms, floods, droughts.
- Floods, Mudslides, Landslides, and Famine: Consequences of natural disasters.
Food Safety
- Moral Obligation: To prevent risk of injury at work.
- Legal Obligation: OSH reinforced in civil law.
- Economic Impact: Poor occupational safety can lead to economic losses.
- Food: Can be simple, mixed, or compounded.
- Safety: Overall quality of food.
- Sanitation: State of being clean.
- Cleanliness: Absence of visible soil or dirt.
- Hazard: Something that can cause an adverse effect on health.
- Consumer: Someone who possesses the food.
- Contamination: Unintentional presence of harmful substances in food.
- Cross Contamination: Transfer of microorganisms from one food to another.
Biological Hazards:
-
Microorganisms: Can contaminate food and cause illness.
- Bacteria: Salmonella, Listeria.
- Viruses: Norovirus.
- Parasites: Tapeworms.
- Fungi: Moulds.
- Campylobacteria: Found in raw milk, raw or undercooked poultry.
- Enterohaemorrhagic Escherichia coli: Found in unpasteurized milk, undercooked meat, and contaminated fresh produce.
- Listeria Infections: Can lead to miscarriage or death, especially in pregnant women.
- Listeria: Found in unpasteurized dairy products.
- Vibrio Cholerae: Infects people through contaminated water or food.
- Norovirus: Common cause of foodborne infection.
- Parasites: Found in fish, for example.
- Prions: Infectious agents composed of protein.
- Algal Toxins: Produced by certain algal species.
- Aquatic Biotoxins: Ciguatera fish poisoning is an example.
Chemical Hazards
- Naturally Occurring Toxins: Found in some plants or animals.
- Intentionally Added Chemicals: Chemicals added to food for specific purposes.
- Unintentionally Added Chemicals: Chemicals that accidentally contaminate food.
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Unintentionally Added Chemical Hazards:
- Agricultural Chemicals: Pesticides, fertilizers.
- Veterinary Drugs: Antibiotics used to treat livestock.
- Pollutants: Contaminants from the environment.
- Toxic Metals: Lead, mercury.
Physical Hazards
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Naturally Occurring Physical Hazards: Commonly found in food:
- Fruit Seeds, Pips, and Stones.
- Bones Found in Meat or Fish.
- Soil on Root Vegetables or Salad.
- Shell Fragments.
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Unnatural Physical Hazards: More dangerous contaminants:
- Non-Organic Materials: Glass, plastic, wood chips.
- Human Hair and Fingernails.
- Plasters or Other Dressings.
- Animal Fur or Dander.
- Animal Droppings.
- Animal/Insect Bodies or Body Parts.
- Health Risks From Ingesting Physical Hazards: Cuts, tooth damage, injuries to the digestive system, choking.
Allergenic Foods in the UK:
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14 Named Allergenic Foods:
- Celery
- Eggs
- Fish
- Lupin
- Milk
- Mustard
- Peanuts
- Sesame
- Soybeans
Foodborne Illness:
-
Foodborne Illness: Infection or illness transmitted through food.
- Foodborne Infection: Caused by a harmful microorganism.
- Foodborne Intoxication: Caused by eating food containing a harmful chemical.
- Toxin-Mediated Infection: Caused by harmful microorganisms.
- Symptoms of Foodborne Illness: Headache, nausea, vomiting, dehydration, abdominal pain, diarrhea, fever.
- Risk Factors of Foodborne Illness: Poor personal hygiene, food from unsafe sources, improper cooking temperatures and methods, improper storage, food contamination.
Business and Industry Costs:
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Foodborne Illness Costs:
- Legal Liability Costs: Lawsuits from customers.
- Insurance Costs: Higher insurance premiums.
- Cost of Recall or Discarded Product: Expensive to remove contaminated products from the market.
- Poor Publicity and Decline of Stock Value: Damage to reputation and financial losses.
- Loss of Reputation: Damage to brand image.
- Loss of Customers and Business: Decline in sales.
Costs for Sick Individuals:
- Loss of Income: Inability to work.
- Loss of Opportunities for Advancement: Missed work or career opportunities.
- Cost of Child and Geriatric Care: Additional expenses for care.
- Loss of Productivity: Reduced output.
- Loss of Leisure and Travel Opportunities: Missed vacations.
- Funeral Expenses: Costs associated with death.
Importance of Food Safety in the Food Industry:
- Avoidance of Loss of Customers and Sales: Maintaining a healthy customer base.
- Keeping Out of Lawsuits: Protecting the business from legal action.
- Enhancement of Employee Morale: Ensuring a safe and healthy workplace.
- Avoidance of Embarrassment: Protecting the company's image.
Principles of Food Safety:
- Keep Hot Foods Hot: Prevent bacteria growth.
- Keep Cold Foods Cold: Inhibit bacteria growth.
- Don't Keep the Food at All: Safely discard food if it's not properly stored.
Factors Affecting Bacterial Growth:
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F.A.T.T.O.M.:
- F (Food): Bacteria need nutrients.
- A (Acidity): Bacteria grow best in neutral or slightly acidic environments.
- T (Time): Bacteria multiply over time.
- T (Temperature): Bacteria thrive in optimal temperature ranges.
- O (Oxygen): Some bacteria need oxygen to survive.
- M (Moisture): Bacteria need water.
Personal Hygiene
- Personal Hygiene: Sanitary practices to prevent disease transmission.
- Cleanliness: Removing microorganisms through cleaning and sanitation.
- Preventing Faeco-Orally Transmitted Diseases: Preventing transmission of disease through fecal-oral contact.
- Aesthetic Values: Personal hygiene enhances outward appearance.
- Social Impact: Personal hygiene affects social interactions.
Components of Personal Hygiene:
- Body Hygiene (Skin Care): Keeping the body clean.
- Oral Hygiene (Oral Care): Keeping the mouth clean.
- Hand Washing (Hand Care): Crucial for preventing foodborne illness.
- Face Hygiene: Keeping the face clean.
- Fingernail and Toenail Hygiene (Nail Care): Trimming and cleaning nails to prevent contamination.
- Ear Hygiene: Keeping the ears clean.
- Hair Hygiene (Hair Care): Keeping the hair clean, tied back, and covered when handling food.
- Foot Hygiene (Foot Care): Keeping the feet clean and dry.
Proper Work Attire:
- Hair Restraints: Keep hair covered and away from food.
- Footwear: Prevent slips, falls, and contamination.
- Work Clothes: Clean and appropriate for food handling.
- Gloves: Protect food from contamination and prevent hand injuries.
- Facial Masks: Prevent airborne microorganisms from contaminating food.
Essential Elements of Proper Work Attire:
- Clean Hat or Hair Restraints: Keeps hair off food.
- Clean Clothing: Prevents contamination.
- Remove Aprons When Leaving Preparation Areas: Avoid spreading contamination.
Other Hygiene Practices:
- Taking Daily Baths: Essential for food handlers.
- Trimming of Nails: Required for food preparation.
- Shaving and Haircuts for Males: Facial hair can contaminate food.
- Covering Wounds: Keep wounds clean and covered.
- Wearing of Jewelry: Not allowed during food handling.
- Smoking and Eating: Prohibited in food handling areas.
- Hand Washing: Crucial for preventing the spread of foodborne illness.
- Tasting of Food: Use a clean utensil to transfer samples.
- Storing Personal Belongings: Store personal items away from food preparation areas.
Importance of Environmental Health:
- Promotes Good Health: Contributes to general well-being.
- Prevents Disease Transmission: Contributes to infection control.
- Eliminates Breeding Places of Insects: Reduces the presence of pests.
- Improves Quality of Life: Creates a healthier and more pleasant environment.
Selecting Floor and Wall Materials:
- Consideration Factors: Sanitation, safety, durability, comfort, cost.
-
Preferred Floor Materials in Food Preparation and Ware Washing Areas:
- Terrazzo: Durable and easy to clean.
- Quarry Tile: Hard-wearing and resistant to moisture.
- Asphalt Tile: Durable and relatively inexpensive.
- Ceramic Tile: Durable, moisture-resistant, and easy to clean.
Avoiding Certain Floor Materials:
- Wood: Can absorb moisture and harbor bacteria.
- Vinyl: Can be slippery and difficult to clean.
- Carpeting: Can trap dust, dirt, and allergens.
FDA Food Code Restrictions on Carpeting:
- Food Preparation Areas: Carpeting is prohibited.
- Walk-in Refrigerators: Carpeting is prohibited.
- Ware Washing Areas: Carpeting is prohibited.
Handwashing Stations:
-
Requirements:
- Hot and Cold Running Water Under Pressure: For proper hand washing.
- Supply of Soap: For cleaning hands.
- Means to Dry Hands: To ensure hands are fully dry.
Foodservice Equipment:
- Foodservice Equipment: Used in commercial establishments.
- Domestic Equipment: Used in high-demand settings like institutions.
- Utensils: Small kitchen tools.
Cleaning & Sanitizing:
- Cleaning: Removing physical dirt and debris.
- Sanitizing: Reducing or eliminating microorganisms.
- Cleaning Agents: Used to remove dirt, stains, dust, and foul odors.
Types of Chemical Agents:
- Detergent: Reduces surface tension to loosen dirt.
- Solvent Cleaners: Alkaline detergents.
- Acid Cleaners: Strong mineral acids.
- Abrasive Cleaners: Removes heavy, accumulated soil.
Methods of Sanitizing Surfaces and Equipment:
- Heat: Using high temperatures to kill microorganisms.
- Radiation: Using ultraviolet light to kill microorganisms.
- Chemical: Using chemical sanitizers to kill microorganisms.
Factors Affecting the Effectiveness of Chemical Sanitizers:
- Concentration: Using the correct amount of sanitizer.
- Temperature: Maintaining the appropriate temperature for the sanitizer.
- Contact Time: Allowing the sanitizer to remain in contact with the surface for the recommended duration.
Most Common Chemical Sanitizers:
- Chlorine: A widely used sanitizer.
- Iodine: Another common sanitizer.
- Quaternary Ammonium Compounds: A type of sanitizer.
Refuse and Garbage:
- Refuse: Solid waste not disposed of properly.
- Garbage: Food waste that cannot be recycled.
Garbage Cans:
-
Requirements:
- Durable: Able to withstand wear and tear.
- Cleanable: Easy to clean and sanitize.
- Insect and Rodents Resistant: Prevents pests from entering.
- Leak Proof: Prevents spills from contaminating the environment.
- Non-Absorbent: Prevents odors and bacteria.
Food Premises and Pests:
- Food Premises: Can be a habitat for pests.
- Pests: Can transmit disease and contaminate food.
Types of Pest Control:
-
Chemical Control: Using pesticides to kill pests.
- Rodenticides: Poisons for rodents.
- Insecticides: Poisons for insects.
- Fumigants: Gases to kill pests.
-
Physical Control: Using physical methods to control pests:
- Electric Fly Killers: Electrocutes flies.
- Rodent Traps: Traps designed to capture rodents.
- Sticky Fly Trap: Traps that use sticky adhesive to catch flies.
- Curtains: Physical barriers to pests.
- Screens: Physical barriers to pests.
Integrated Pest Management (IPM):
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NPMA (National Pest Management Association) 5 Step Program for IPM:
- Inspection: Thorough examination for pest activity.
- Identification: Determining the type of pest(s).
- Sanitation: Implementing proper sanitation practices to eliminate pest attractants.
- Application of Two or More Pest Management Procedures: Using a combination of methods to control pests.
- Evaluation of Effectiveness Through Follow-Up Inspection: Monitoring the results of pest control efforts.
- Proofing the Premises: Sealing entry points to prevent pests from entering.
- Awareness of Infestation: Identifying signs of pest infestation.
- Preventing: Practicing good sanitation and hygiene to prevent pest infestations.
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Description
Test your knowledge on the Occupational Safety and Health Act (OSHA) and the principles of risk management in the workplace. This quiz covers various aspects such as food safety, workplace hazards, and risk management strategies. Prepare to evaluate your understanding of both chemical and physical hazards.
