Occupational Safety & Health Overview

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Questions and Answers

What does Occupational Safety & Health (OSH) ensure?

Employee safety only

Safety of affected individuals only

Safety of both employees and affected individuals (correct)

None of the above

The duty of care is an obligation to protect employee health and safety.

True

What kind of obligation are firms required to fulfill to comply with safety laws?

Legal obligation

What is the economic impact of work-related injuries?

Injuries at work cost society significantly. Signup and view all the answers

What is the definition of hazard identification in workplace safety?

Recognizing potential risks in the workplace. Signup and view all the answers

What does risk assessment involve in terms of workplace safety?

Evaluating risks associated with identified hazards. Signup and view all the answers

What is the purpose of control selection in workplace safety?

Choosing methods to mitigate identified risks. Signup and view all the answers

What is an occupational safety hazard?

Various risks faced by food industry workers. Signup and view all the answers

What kind of accident involves falls occurring on the same surface level?

Same Level Falls Signup and view all the answers

What type of accident occurs when someone falls from an elevated surface?

Falls from Heights Signup and view all the answers

What kind of hazard involves risk of cuts from kitchen tools?

Exposure to Sharp Instruments Signup and view all the answers

What type of accident involves moving kitchen machinery?

Collision with Transport Equipment Signup and view all the answers

What kind of injuries are related to improper body positioning?

Work Posture Injuries Signup and view all the answers

What kind of risks arise from noise, heat, cold, and dust?

Environmental Exposure Signup and view all the answers

What is the relationship between working in restricted areas and hazards?

Working in confined spaces increases hazards. Signup and view all the answers

What is the definition of Equipment Solutions in workplace safety?

Using proper tools to prevent workplace hazards. Signup and view all the answers

What are Work Practice Solutions in the context of workplace safety?

Modifying tasks to reduce hazard risks. Signup and view all the answers

What are awkward postures and how do they negatively affect the body?

Awkward postures are positions that cause strain on body joints. Signup and view all the answers

What are repetitive motions and what potential problems can they lead to?

Repetitive motions are actions repeated frequently leading to strain. Signup and view all the answers

What is the potential risk associated with prolonged standing?

Staying stationary increases muscle strain. Signup and view all the answers

What is the issue with lifting heavy loads?

Lifting unstable weights causes bodily strain. Signup and view all the answers

What are preventative measures in terms of workplace safety?

Actions taken to avoid workplace injuries. Signup and view all the answers

What is Heavy Load Management and how does it relate to workplace safety?

Use carts for moving heavy items safely. Signup and view all the answers

What is Proper Load Storage and how does it help prevent injury?

Store heavy loads between hips and chest. Signup and view all the answers

What are Hand Muscle Injuries and what causes them?

Forceful hand use can cause various injuries. Signup and view all the answers

What are Friction-Enhancing Tools and how do they aid in workplace safety?

Use rubber-coated handles to increase grip. Signup and view all the answers

What is the recommended grip technique to minimize strain?

Grip objects with the whole hand, not fingers. Signup and view all the answers

How do Tool Thickness affect hand muscle strain?

Thicker handles reduce force needed for tasks. Signup and view all the answers

Why is it advisable to use lighter tools?

Buy lighter tools to minimize strain. Signup and view all the answers

What is the primary goal of Slips and Trips Prevention?

Increase traction to prevent slipping hazards. Signup and view all the answers

Why is it important to install Handrails on both sides of stairs?

Install handrails on both sides of stairs. Signup and view all the answers

What is the purpose of using Rubber Mats in terms of safety?

Use mats to enhance floor traction. Signup and view all the answers

What are Slip-Resistant Shoes and why are they beneficial?

Wear shoes with low heels for safety. Signup and view all the answers

What is the role of Bright Lighting in safety?

Install bright lights on walkways and stairs. Signup and view all the answers

What is the purpose of using Splashguards in kitchens?

Use splashguards to protect from hot surfaces. Signup and view all the answers

What is the importance of having Burn First Aid Kits readily available?

Have kits available for immediate burn treatment. Signup and view all the answers

Why is it crucial to cut away from the body when using knives?

Cut away from the body to avoid injuries. Signup and view all the answers

What is the proper way to dispose of broken glass to ensure safety?

Separate broken glass from regular trash. Signup and view all the answers

Why is Knife Maintenance important for safety?

Keep knives sharpened to ensure safe use. Signup and view all the answers

What is the common cause of home fires?

Cooking fires are common causes of home fires. Signup and view all the answers

What is the primary tip for preventing kitchen fires?

Never leave cooking food unattended. Signup and view all the answers

Where should smoke detectors be placed in relation to kitchens?

Install detectors near, but not in, kitchens. Signup and view all the answers

What should be done to ensure cooking appliance fire safety?

Inspect appliances monthly for fire safety. Signup and view all the answers

What are non-combustible materials and how do they relate to fire safety?

Materials that do not ignite or burn. Signup and view all the answers

What is Ventilation related to cooking and fire safety?

Process of directing appliance fumes outside. Signup and view all the answers

Why is it important to empty grease containers daily?

Empty containers daily to prevent fires. Signup and view all the answers

How does Appliance Installation impact fire safety?

Keep appliances away from other surfaces. Signup and view all the answers

What are Fuel-Air Combustion Hazards and what do they involve?

Risks from flammable materials and ignition sources. Signup and view all the answers

How can a grease fire be smothered?

Cover fire to cut off air supply. Signup and view all the answers

What is the primary purpose of a fire extinguisher?

Device to put out fires, especially grease. Signup and view all the answers

What is a multi-purpose fire extinguisher?

Extinguisher suitable for various fire types. Signup and view all the answers

What is Ergonomics and how does it apply to the workplace?

Designing workspaces to fit worker needs. Signup and view all the answers

What are physical hazards in the workplace?

Risks from awkward positions and repetitive motions. Signup and view all the answers

What is the importance of Injury Prevention in the workplace?

Most accidents can be avoided with precautions. Signup and view all the answers

What is Workplace Violence and what does it entail?

Threatening behavior or physical harm at work. Signup and view all the answers

What are Safe Work Practices and why are they important?

Guidelines to minimize risks during tasks. Signup and view all the answers

Why is Reporting Injuries essential in the workplace?

Early reporting improves recovery chances. Signup and view all the answers

What are symptoms of injury that should be considered?

Fatigue, soreness, discomfort indicate potential injury. Signup and view all the answers

What is Protective Equipment and what is its purpose?

Gear worn to shield workers from hazards. Signup and view all the answers

What is Workplace Ergonomics?

Adjusting work conditions for employee comfort. Signup and view all the answers

What are High-Risk Activities and how are they different from others?

Tasks with increased potential for injury. Signup and view all the answers

Why are Adequate Rest Breaks important for worker health?

Scheduled pauses to reduce health risks. Signup and view all the answers

What are Staffing Levels and how do they affect workplace safety?

Adequate employees to manage workload effectively. Signup and view all the answers

What are Promotion Opportunities and how do they relate to employee well-being?

Fair chances for advancement in the workplace. Signup and view all the answers

What is Fire Department Response in case of a fire?

Call if fire spreads rapidly beyond control. Signup and view all the answers

What are Bacteria and what is their mode of reproduction?

Unicellular organisms that reproduce by binary fission. Signup and view all the answers

What is Binary Fission?

Asexual reproduction where one cell divides into two. Signup and view all the answers

What is the Vegetative Stage of Bacteria?

Active growth phase of bacteria before reproduction. Signup and view all the answers

What are Spore Forming Bacteria?

Bacteria that can survive extreme conditions as spores. Signup and view all the answers

What is the characteristic of Photosynthetic Bacteria?

Bacteria that produce food using sunlight. Signup and view all the answers

What is the typical size of a bacterium?

Typically measures 1 micrometer in length. Signup and view all the answers

What are Spoilage Bacteria and what effect do they have on food?

Bacteria that cause food to taste and smell bad. Signup and view all the answers

What are Pathogenic Bacteria and what is their significance?

Disease-causing bacteria that can harm humans. Signup and view all the answers

What shape are Coccus bacteria?

Spherical shaped bacteria. Signup and view all the answers

What shape are Spirilla bacteria?

Spiral shaped bacteria. Signup and view all the answers

What happens during the Lag Phase of bacteria growth?

Initial phase where bacteria adapt and mature. Signup and view all the answers

What is characteristic of the Log Phase of bacterial growth?

Rapid growth phase with exponential increase. Signup and view all the answers

Why does the growth rate slow down in the Stationary Phase?

Growth rate slows due to nutrient depletion. Signup and view all the answers

What causes the Death Phase of bacterial growth?

Bacteria die due to lack of nutrients. Signup and view all the answers

What is the ideal pH range for bacterial growth?

Optimal growth at pH 4.6 to 7.5. Signup and view all the answers

What are Potentially Hazardous Foods?

Foods that support microorganism growth. Signup and view all the answers

What is the typical Doubling Time for bacterial cells?

Bacterial cells can double every 25-30 minutes. Signup and view all the answers

What is the Temperature Danger Zone?

Range where pathogens multiply, 41°F to 140°F. Signup and view all the answers

What are Anaerobic Bacteria?

Bacteria that cannot survive in oxygen. Signup and view all the answers

What are Facultative Anaerobic Bacteria?

Bacteria that can grow with or without oxygen. Signup and view all the answers

What are Microaerophilic Organisms?

Bacteria that need low levels of oxygen. Signup and view all the answers

What does Water Activity Level measure?

Measure of water available for bacterial growth. Signup and view all the answers

What kind of food commonly has a water activity level of .85 or higher?

Potentially Hazardous Foods (PHF) Signup and view all the answers

What is Water Activity Level in food science?

Measure of moisture available for microbial growth. Signup and view all the answers

List a few methods for controlling moisture in food.

Freezing, dehydrating, adding sugar or salt. Signup and view all the answers

What is the definition of Microbes?

Single-celled organisms performing life functions. Signup and view all the answers

What are Viruses?

Non-cellular entities requiring host cells to reproduce. Signup and view all the answers

How does the size of a virus compare to bacteria?

Up to 10,000 times smaller than bacteria. Signup and view all the answers

What is a Capsid?

Protective protein coat surrounding viral genetic material. Signup and view all the answers

What survival characteristics do some viruses possess?

Some can endure freezing and cooking processes. Signup and view all the answers

What are some examples of Parasites?

Includes protozoa and worms. Signup and view all the answers

What are Protozoa?

Single-celled organisms visible only under a microscope. Signup and view all the answers

How are Parasites typically transmitted?

Through contaminated water, soil, and food. Signup and view all the answers

What is Fungi?

Organisms in their own kingdom, neither plant nor animal. Signup and view all the answers

What are the main sources of nutrition for Fungi?

Decaying organic matter, living plants, and animals. Signup and view all the answers

What is the important role of Fungi in ecosystems?

Decomposers returning nutrients to the soil. Signup and view all the answers

What are the typical methods of reproduction used by Fungi?

Usually asexual; yeasts reproduce by budding. Signup and view all the answers

What are some potential problems caused by Mold?

Causes food spoilage and can induce illnesses. Signup and view all the answers

What are Aflatoxins?

Toxins produced by certain molds. Signup and view all the answers

What is Yeast and what are its effects?

Causes spoilage, producing alcohol smell and discoloration. Signup and view all the answers

What is a Food Handler?

Anyone who works with food or food surfaces. Signup and view all the answers

How do Personal Health Habits relate to food safety?

Practices to maintain individual health and hygiene. Signup and view all the answers

What are Health Precautions in the context of food safety?

Measures taken to prevent food contamination. Signup and view all the answers

Study Notes

Occupational Safety & Health (OSH)

Ensures employee and affected individual safety.
Involves duties of care, moral, and legal obligations.

Duty of Care

Obligation to protect employee health and safety.

Moral Obligation

No one should risk health for work.

Legal Obligation

Firms must comply with safety laws.

Economic Impact

Workplace injuries significantly affect society's economy.

Hazard Identification

Recognizing potential risks in the workplace.

Risk Assessment

Evaluating risks associated with identified hazards.

Control Selection

Choosing methods to mitigate identified risks.

Occupational Safety Hazard

Various risks faced by food industry workers.

Same Level Falls

Accidents occurring on the same surface level.

Falls from Heights

Injuries from falling from elevated surfaces.

Exposure to Sharp Instruments

Risk of cuts from kitchen tools.

Collision with Transport Equipment

Accidents involving moving kitchen machinery.

Work Posture Injuries

Injuries from improper body positioning.

Environmental Exposure

Risks from noise, heat, cold, and dust.

Confined Spaces

Working in restricted areas increases hazards.

Equipment Solutions

Using proper tools to prevent workplace hazards.

Work Practice Solutions

Modifying tasks to reduce hazard risks.

Awkward Postures

Positions causing strain on body joints.

Repetitive Motions

Actions repeated frequently leading to strain.

Prolonged Standing

Staying stationary increases muscle strain.

Heavy Loads

Lifting unstable weights causes bodily strain.

Preventive Measures

Actions taken to avoid workplace injuries.

Heavy Load Management

Using carts for moving heavy items safely.

Proper Load Storage

Storing heavy loads between hips and chest.

Hand Muscle Injuries

Forceful hand use can cause various injuries.

Friction-Enhancing Tools

Using rubber-coated handles to increase grip.

Whole Hand Grip

Grip objects with the whole hand, not fingers.

Tool Thickness

Thicker handles reduce force needed for tasks.

Lighter Tools

Buying lighter tools minimizes strain.

Slips and Trips Prevention

Increasing traction to prevent slipping hazards.

Handrails Installation

Installing handrails on both sides of stairs.

Rubber Mats

Using mats to enhance traction on floors.

Slip-Resistant Shoes

Wearing shoes with low heels for safety.

Bright Lighting

Installing bright lights on walkways and stairs.

Burn Prevention

Using splashguards to protect from hot surfaces.

Burn First Aid Kits

Having kits for immediate burn treatment.

Safe Cutting Practices

Cutting away from the body to avoid injuries.

Glass Disposal

Separating broken glass from regular trash.

Knife Maintenance

Keeping knives sharpened for safe use.

Fire Hazards

Cooking fires are common causes of home fires.

Kitchen Fire Prevention

Never leaving cooking food unattended.

Smoke Detector Placement

Install detectors near, but not in, kitchens.

Cooking Appliance Inspections

Monthly appliance inspections for fire safety.

Non-combustible Materials

Materials that do not ignite or burn.

Ventilation

Directing appliance fumes outside.

Grease Container Disposal

Emptying containers daily to prevent fires.

Appliance Installation

Keeping appliances away from other surfaces.

Fuel-Air Combustion Hazards

Risks from flammable materials and ignition sources.

Grease Fire Smothering

Covering fire to cut off air supply.

Fire Extinguisher

Device to put out fires (especially grease fires).

Multi-purpose Fire Extinguisher

Suitable for various fire types.

Ergonomics

Designing workspaces to fit worker needs.

Physical Hazards

Risks from awkward positions and repetitive motions.

Injury Prevention

Most accidents can be avoided with precautions.

Workplace Violence

Threatening behavior or physical harm at work.

Safe Work Practices

Guidelines to minimize risks during tasks.

Reporting Injuries

Early reporting improves recovery chances.

Symptoms of Injury

Fatigue, soreness, and discomfort indicate potential injury

Protective Equipment

Gear to protect workers from hazards.

Workplace Ergonomics

Adjusting work conditions for employee comfort.

High-Risk Activities

Tasks with increased potential for injury.

Adequate Rest Breaks

Scheduled pauses to reduce health risks.

Staffing Levels

Adequate employees for effective workload management.

Promotion Opportunities

Fair chances for advancement.

Fire Department Response

Call if fire spreads rapidly beyond control.

Bacteria

Unicellular organisms reproducing by binary fission.

Binary Fission

Asexual reproduction; one cell divides into two.

Vegetative Stage

Bacteria's growth phase before reproduction.

Spore Forming Bacteria

Bacteria surviving extreme conditions as spores.

Photosynthetic Bacteria

Bacteria producing food using sunlight.

Average Bacterium Size

Typically 1 micrometer long.

Spoilage Bacteria

Bacteria causing food to spoil.

Pathogenic Bacteria

Disease-causing bacteria harmful to humans.

Coccus

Spherical-shaped bacteria.

Bacillus

Rod-shaped bacteria.

Spirilla

Spiral-shaped bacteria.

Lag Phase

Initial bacteria adaptation and maturation phase.

Log Phase

Rapid exponential growth phase.

Stationary Phase

Growth rate slows due to nutrient depletion.

Death Phase

Bacteria die due to lack of nutrients.

Acidity for Bacteria

Optimal growth at pH 4.6 to 7.5.

Potentially Hazardous Foods

Foods supporting microorganism growth.

Doubling Time

Bacterial cells can double every 25–30 minutes.

Temperature Danger Zone

Range (41°F to 140°F) where pathogens multiply.

Anaerobic Bacteria

Bacteria that cannot survive in oxygen.

Aerobic Bacteria

Bacteria requiring oxygen for growth.

Facultative Anaerobic Bacteria

Bacteria growing with or without oxygen.

Microaerophilic Organisms

Bacteria needing low oxygen levels.

Water Activity Level

Measure of water available for bacterial growth.

Potentially Hazardous Foods (PHF)

Foods with .85 or higher water activity levels.

Moisture Control Methods

Freezing, dehydrating, adding sugar/salt.

Microbes

Single-celled organisms performing life functions.

Viruses

Non-cellular entities needing host cells to reproduce.

Virus Size

Up to 10,000 times smaller than bacteria.

Capsid

Protein coat surrounding viral genetic material.

Survival of Viruses

Some endure freezing and cooking processes.

Parasite

Organism feeding on another for survival.

Types of Parasites

Includes protozoa and worms.

Protozoa

Single-celled organisms visible only under a microscope.

Worms

Range from threadworms to tapeworms; varying sizes.

Parasite Transmission

Through contaminated water, soil, and food.

Fungi

Organisms in their own kingdom; neither plant nor animal.

Nutrition Source for Fungi

Decaying organic matter, living plants, and animals.

Role of Fungi

Decomposers returning nutrients to the soil.

Fungal Reproduction

Usually asexual; yeasts reproduce by budding.

Mold

Causes food spoilage and illness.

Aflatoxins

Toxins produced by certain molds.

Yeast

Causes spoilage, producing alcohol smell/discoloration.

Food Handler

Individual responsible for safe food preparation and hygiene.

Personal Health Habits

Practices to maintain individual health and hygiene.

Health Precautions

Measures to prevent food contamination.

Personal Cleanliness Habits

Daily practices to maintain personal hygiene.

Food Safety Policies

Guidelines to promote hygiene in food service

World Health Organization (WHO)

Global health agency addressing foodborne illnesses.

Foodborne Diseases

Illnesses caused by contaminated food.

Diarrheal Diseases

Common illnesses from contaminated food consumption.

Handwashing Basics

Essential steps to prevent harmful microorganisms.

Proper Handwashing

Washing hands after specific activities to ensure cleanliness.

Instant Hand Sanitizers

Used only on properly washed hands.

Cover Cuts and Wounds

Prevent bacteria introduction from worker injuries.

Personal Hygiene Practices

Specific actions to maintain cleanliness while handling food.

Proper Work Attire

Suitable clothing for handling food tasks.

Health Standards

Guidelines for maintaining food handler health.

Physical Examinations

Health checks for food service workers.

Nail Hygiene

Keeping nails trimmed to prevent contamination.

Food Contamination

Introduction of harmful substances to food.

Infectious Disease Exposure

Risk of illness from contact with sick individuals.

Waterproof Covering

Protective layer for bandages on exposed skin.

Hygiene Training

Education on keeping food service clean.

Child Foodborne Disease Burden

Children under five account for 40% of cases.

Sick Worker Policy

Do not work when experiencing illness symptoms.

Single-Use Gloves

Barrier between hands and food to prevent contamination.

Hair Restraint

Prevents hair from contaminating food during preparation.

Footwear

Closed shoes prevent slips on wet floors.

Clothing

Dirty clothing harbors harmful microorganisms.

Jewelry

Rings and bracelets can contaminate food.

Bare-Hand Contact

Minimize hand contact with ready-to-eat food.

Facial Masks

Prevent airborne microorganisms from entering food.

Foodborne Illnesses

Diseases transmitted through contaminated food.

Excluding Workers

Workers barred from areas except public zones.

Tasting Food

Using a separate bowl for food tasting.

Storage Personal Belongings

Keeping personal items away from prep areas.

Other Personal Habits

Prohibiting smoking or eating in food prep areas.

Animals

Live animals can introduce harmful microorganisms.

Food Handler Reminders

Includes roles like bartenders and dishwashers.

Employee Well-being

Healthy employees contribute to good service.

Training and Education

Informing employees about hazards and practices.

Cleaning Definition

Clean surface is free from soil and odor.

Sanitized Surface

Clean surface free from microorganisms.

Sanitation Consequences

Poor sanitation leads to product returns and shutdowns.

Cleaning Procedures

Routine and periodic cleaning for food safety.

Monitoring Procedures

Ensuring cleaning processes are performed correctly.

Verification

Checking the effectiveness of cleaning and sanitation programs.

Cleaning Factors

Time, temperature, concentration, and mechanical force influence cleaning.

Scrape and Pre-Rinse

Initial step in removing loose food soils.

Cleaning Cycle

Removal of residual food soils using chemicals.

Rinse

Washing surfaces to eliminate chemical and soil residues.

Acid Rinse

Neutralizing alkaline residues and removing mineral soils.

Sanitize

Applying sanitizing agents to equipment surfaces.

Food Soil

Unwanted matter on food-contact surfaces.

Fat-based Soils

Emulsified fats removed with hot water or alkaline detergents.

Protein-based Soils

Difficult soils often requiring special cleaning methods.

Carbohydrate-based Soils

Easily removed sugars and starches with warm water.

Mineral Salt-based Soils

Difficult deposits needing acid cleaners for removal.

Microbiological Films

Biofilms requiring strong oxidizing cleaners/sanitizers.

Lubricating Grease and Oils

Melted with hot water; surfactants emulsify residues.

Other Insoluble Soils

Inert materials removed by surfactant-based detergents.

Quantity of Soil

Rinsing prior to cleaning reduces soluble soil.

Alkaline Chemical Solutions

Typically used in cleaning cycles for effectiveness.

Temperature of Cleaning Cycle

Determines rinsing temperature for effective soil removal.

Surfactants

Compounds helping emulsify and suspend residues.

Casein

Protein with adhesive properties used in glues.

Detergents

Cleaning agents aiding in soil removal.

Oxidizing Properties

Essential for effective removal of microbiological films.

Cleaning Agent

Chemical compound formulated to remove soil and dirt.

Foam Cleaning

Produced by introducing air into detergent solution.

High Pressure Cleaning

Uses chemical detergents and increased temperature.

Clean in Place (CIP)

Cleaning interior surfaces of tanks/pipelines.

Clean out of Place (COP)

Cleaning equipment parts after disassembly.

Mechanical Cleaning

Using brushes or machines like scrubbers.

Alkaline Cleaning Agents

Containing strong bases like sodium/potassium hydroxide.

Acid Cleaning

Using acid solutions to remove corrosion products.

Physical Active Ingredients

Surface-active compounds (surfactants).

Chemical Active Ingredients

Used in pest control within cleaning compounds.

Ionic Surfactants

Negatively charged surfactants in water solutions.

Non-Ionic Surfactants

Do not dissociate in water; varied properties.

Rinsing

Thoroughly rinsing surfaces with hot water post-cleaning.

Water Quality

Primary component of cleaning materials in food service.

Thermal Sanitizing

Using hot water or steam for sanitization.

Steam Sanitizing

Using hot steam to kill bacteria.

Hot Water Sanitizing

Immersion method for small parts/utensils.

Chemical Sanitizing

Using chemical sanitizer at specified concentration.

Chlorine-Based Sanitizer

Includes chlorine compounds for sanitization.

Factors Affecting Sanitizer Effectiveness

Surface cleanliness, exposure time, temperature.

Ware Washing

Washing and sanitizing dishes and utensils.

House Mouse

Widespread mammal causing damage and contamination.

Weil's Disease

Disease transmitted from rodents to humans.

Rodent Droppings

½ cm long, rod-shaped feces indicating infestation.

Gnawing

Damage caused by rodents chewing on materials.

Common Rats

Rodents transmitting diseases like salmonella and toxoplasmosis

Rat Footprints

Marks left by rats in dust/food.

Greasy Smears

Marks from dirty fur on walls indicating rat presence.

Holes and Burrows

Entry points created by rats needing immediate repair.

Cockroach

Insect found in warm areas, carrying pathogenic bacteria.

Cockroach Droppings

Feces indicating cockroach presence in an area.

Cockroach Eggs

Egg cases indicating potential infestation.

Worker Ants

Foraging ants following scent trails for food.

Ant Food Preferences

Ants prefer protein-rich foods like meat and cheese.

Moth Larvae

Caterpillars damaging stored goods and contaminating them.

Common House Fly

Insect that spreads diseases (8 km travel).

House Fly Diseases

Transmission of dysentery, cholera, and tuberculosis, among others.

Environmental Sanitation

Importance of cleanliness in food service industries.

Trash

Debris including cardboard, wood boxes, and plastics.

Rubbish

Paper, cardboards, food waste, excluding plastics.

Refuse

Combination of rubbish and garbage (about half each).

Garbage

Food scraps from animal and plant sources.

Solid Waste Management

Collecting and disposing of discarded materials.

Collection of Solid Waste

Gathering waste from generation points.

Waste Processing

Methods for treating and disposing of waste.

Sanitary Liquid Waste Disposal

Management of sewage and drainage waters.

Cleanout Cover

Removed biannually to inspect piping condition.

Traps

Ventilated to prevent water loss.

Grease Traps

Cleaned periodically between sinks and main drain.

Insulation for Pipes

Protecting pipes from freezing temperatures.

Leak Repair

Prompt fixing of leaks, especially near freshwater inlets.

Routine Inspection

Regular checks on pipes for maintenance and safety.

Approved Repair Materials

Only certified materials used by experienced plumbers for repairs.

Overhead Plumbing

Securely strapped to prevent movement.

Blocking Prevention

Install secure covers and screens on pipes.

Food Flow

Sequence of food handling from purchasing to serving.

Occupational Safety & Health (OSH)

Guidelines ensuring workplace safety.

Purchasing

Obtaining food in correct quantity and quality.

Receiving

Inspecting food quality before acceptance.

Storage

Maintaining proper conditions to control microbial growth.

Thawing

Returning food to normal temperature after freezing.

Refrigerator Thawing

Requires 24 hours per 5 pounds of food.

Cold Water Thawing

Faster method requiring leak-proof packaging.

Microwave Thawing

Cook immediately after thawing to avoid bacteria.

Danger Zone

Temperature range where bacteria multiply rapidly.

Cross Contamination

Transfer of harmful bacteria between food items.

Time & Temperature Control

Essential for safe handling and storage of food.

Food Production Flow

Process of purchasing food to serving it.

Partially Cooked Food

Not recommended due to bacterial growth risk.

Thawing in Microwave

Cooking immediately after thawing to ensure safety.

Refreezing Thawed Food

Foods thawed in microwave must be cooked first.

Cooking Frozen Foods

Cooking from frozen takes 50% longer than thawed.

Cooking Definition

Thermal heating of foods at sufficient temperature.

Cooling Definition

Removing heat quickly to prevent microbial growth.

One-Stage Cooling Method

Cooling food in one step to a safe temperature.

Two-Stage Cooling Method

Cooling food in two steps for safety.

Factors Affecting Cooling

Size, container type, and food density impact cooling.

Holding Definition

Maintaining temperature to limit bacterial growth.

Methods of Holding

Includes holding hot and cold food safely.

Reheating Definition

Heating previously cooked and cooled foods again

Quick Reheating Tips

Using small quantities and preheated ingredients.

Serving Definition

Final presentation of food to customers.

Employee Hygiene

Personal hygiene is critical in food service.

Hazard Definition

Anything that can cause harm in food safety.

Risk Definition

Likelihood of a hazard occurring.

Critical Control Point (CCP)

Point where loss of control leads to health risk.

Critical Limit

Maximum or minimum parameter for safety control.

Preventive Measure

Action to reduce or exclude hazards effectively.

Deviation Definition

Failure to meet required critical limits

Monitoring Definition

Ensuring critical limits maintain product safety.

Verification Definition

Determining HACCP system compliance and effectiveness.

Acceptable Level

Safety hazard level considered low consumer risk.

HACCP Plan

Document outlining HACCP principles and procedures.

HACCP History

Recognized worldwide for effective food safety controls.

Pillsbury Company

Pioneered HACCP with NASA's cooperation.

Pre-Requisite Programs

Standard Operating Procedures for food safety practices.

HACCP Advantages

Ensuring safe food production, emphasizing prevention.

HACCP Team

Group responsible for developing the HACCP plan.

Hazard Analysis

Identifying potential food process hazards.

Critical Control Points (CCP)

Steps to control identified food hazards

Critical Limits

Measurable standards for each CCP.

Monitoring Procedures

Methods to ensure critical limits are met.

Corrective Actions

Steps taken when critical limits are not met.

Verification

Confirming HACCP system functions as intended.

Flow Diagram

Visual representation of food process steps.

Food Distribution

How food is transported and delivered.

Intended Use

Purpose of food preparation.

Consumer Identification

Target audience for the food product.

Physical Hazard

Foreign objects contaminating food.

Chemical Hazard

Contaminants from cleaning substances.

Biological Hazard

Microorganisms causing foodborne illness.

Time-Temperature Abuse

Improper time/temperature control of food.

Poor Personal Hygiene

Inadequate cleanliness by food handlers.

Faulty Facility

Inadequate infrastructure affecting food safety.

Cooking Temperature

Minimum temperature to safely cook food.

Holding Temperature

Temperature to maintain food safety before serving.

Monitoring Frequency

How often CCPs should be checked

Employee Responsibility

Assigned personnel for CCP monitoring.

Food Thermometer

Tool to measure food temperature.

FDA Food Code

Guidelines for establishing critical limits.

CCP

Critical Control Point in food safety management.

CL

Critical Limit, maximum/minimum criteria.

Monitoring

Regular checks for procedure compliance.