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?

    <p>Injuries at work cost society significantly.</p> Signup and view all the answers

    What is the definition of hazard identification in workplace safety?

    <p>Recognizing potential risks in the workplace.</p> Signup and view all the answers

    What does risk assessment involve in terms of workplace safety?

    <p>Evaluating risks associated with identified hazards.</p> Signup and view all the answers

    What is the purpose of control selection in workplace safety?

    <p>Choosing methods to mitigate identified risks.</p> Signup and view all the answers

    What is an occupational safety hazard?

    <p>Various risks faced by food industry workers.</p> Signup and view all the answers

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

    <p>Same Level Falls</p> Signup and view all the answers

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

    <p>Falls from Heights</p> Signup and view all the answers

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

    <p>Exposure to Sharp Instruments</p> Signup and view all the answers

    What type of accident involves moving kitchen machinery?

    <p>Collision with Transport Equipment</p> Signup and view all the answers

    What kind of injuries are related to improper body positioning?

    <p>Work Posture Injuries</p> Signup and view all the answers

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

    <p>Environmental Exposure</p> Signup and view all the answers

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

    <p>Working in confined spaces increases hazards.</p> Signup and view all the answers

    What is the definition of Equipment Solutions in workplace safety?

    <p>Using proper tools to prevent workplace hazards.</p> Signup and view all the answers

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

    <p>Modifying tasks to reduce hazard risks.</p> Signup and view all the answers

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

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

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

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

    What is the potential risk associated with prolonged standing?

    <p>Staying stationary increases muscle strain.</p> Signup and view all the answers

    What is the issue with lifting heavy loads?

    <p>Lifting unstable weights causes bodily strain.</p> Signup and view all the answers

    What are preventative measures in terms of workplace safety?

    <p>Actions taken to avoid workplace injuries.</p> Signup and view all the answers

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

    <p>Use carts for moving heavy items safely.</p> Signup and view all the answers

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

    <p>Store heavy loads between hips and chest.</p> Signup and view all the answers

    What are Hand Muscle Injuries and what causes them?

    <p>Forceful hand use can cause various injuries.</p> Signup and view all the answers

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

    <p>Use rubber-coated handles to increase grip.</p> Signup and view all the answers

    What is the recommended grip technique to minimize strain?

    <p>Grip objects with the whole hand, not fingers.</p> Signup and view all the answers

    How do Tool Thickness affect hand muscle strain?

    <p>Thicker handles reduce force needed for tasks.</p> Signup and view all the answers

    Why is it advisable to use lighter tools?

    <p>Buy lighter tools to minimize strain.</p> Signup and view all the answers

    What is the primary goal of Slips and Trips Prevention?

    <p>Increase traction to prevent slipping hazards.</p> Signup and view all the answers

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

    <p>Install handrails on both sides of stairs.</p> Signup and view all the answers

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

    <p>Use mats to enhance floor traction.</p> Signup and view all the answers

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

    <p>Wear shoes with low heels for safety.</p> Signup and view all the answers

    What is the role of Bright Lighting in safety?

    <p>Install bright lights on walkways and stairs.</p> Signup and view all the answers

    What is the purpose of using Splashguards in kitchens?

    <p>Use splashguards to protect from hot surfaces.</p> Signup and view all the answers

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

    <p>Have kits available for immediate burn treatment.</p> Signup and view all the answers

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

    <p>Cut away from the body to avoid injuries.</p> Signup and view all the answers

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

    <p>Separate broken glass from regular trash.</p> Signup and view all the answers

    Why is Knife Maintenance important for safety?

    <p>Keep knives sharpened to ensure safe use.</p> Signup and view all the answers

    What is the common cause of home fires?

    <p>Cooking fires are common causes of home fires.</p> Signup and view all the answers

    What is the primary tip for preventing kitchen fires?

    <p>Never leave cooking food unattended.</p> Signup and view all the answers

    Where should smoke detectors be placed in relation to kitchens?

    <p>Install detectors near, but not in, kitchens.</p> Signup and view all the answers

    What should be done to ensure cooking appliance fire safety?

    <p>Inspect appliances monthly for fire safety.</p> Signup and view all the answers

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

    <p>Materials that do not ignite or burn.</p> Signup and view all the answers

    What is Ventilation related to cooking and fire safety?

    <p>Process of directing appliance fumes outside.</p> Signup and view all the answers

    Why is it important to empty grease containers daily?

    <p>Empty containers daily to prevent fires.</p> Signup and view all the answers

    How does Appliance Installation impact fire safety?

    <p>Keep appliances away from other surfaces.</p> Signup and view all the answers

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

    <p>Risks from flammable materials and ignition sources.</p> Signup and view all the answers

    How can a grease fire be smothered?

    <p>Cover fire to cut off air supply.</p> Signup and view all the answers

    What is the primary purpose of a fire extinguisher?

    <p>Device to put out fires, especially grease.</p> Signup and view all the answers

    What is a multi-purpose fire extinguisher?

    <p>Extinguisher suitable for various fire types.</p> Signup and view all the answers

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

    <p>Designing workspaces to fit worker needs.</p> Signup and view all the answers

    What are physical hazards in the workplace?

    <p>Risks from awkward positions and repetitive motions.</p> Signup and view all the answers

    What is the importance of Injury Prevention in the workplace?

    <p>Most accidents can be avoided with precautions.</p> Signup and view all the answers

    What is Workplace Violence and what does it entail?

    <p>Threatening behavior or physical harm at work.</p> Signup and view all the answers

    What are Safe Work Practices and why are they important?

    <p>Guidelines to minimize risks during tasks.</p> Signup and view all the answers

    Why is Reporting Injuries essential in the workplace?

    <p>Early reporting improves recovery chances.</p> Signup and view all the answers

    What are symptoms of injury that should be considered?

    <p>Fatigue, soreness, discomfort indicate potential injury.</p> Signup and view all the answers

    What is Protective Equipment and what is its purpose?

    <p>Gear worn to shield workers from hazards.</p> Signup and view all the answers

    What is Workplace Ergonomics?

    <p>Adjusting work conditions for employee comfort.</p> Signup and view all the answers

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

    <p>Tasks with increased potential for injury.</p> Signup and view all the answers

    Why are Adequate Rest Breaks important for worker health?

    <p>Scheduled pauses to reduce health risks.</p> Signup and view all the answers

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

    <p>Adequate employees to manage workload effectively.</p> Signup and view all the answers

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

    <p>Fair chances for advancement in the workplace.</p> Signup and view all the answers

    What is Fire Department Response in case of a fire?

    <p>Call if fire spreads rapidly beyond control.</p> Signup and view all the answers

    What are Bacteria and what is their mode of reproduction?

    <p>Unicellular organisms that reproduce by binary fission.</p> Signup and view all the answers

    What is Binary Fission?

    <p>Asexual reproduction where one cell divides into two.</p> Signup and view all the answers

    What is the Vegetative Stage of Bacteria?

    <p>Active growth phase of bacteria before reproduction.</p> Signup and view all the answers

    What are Spore Forming Bacteria?

    <p>Bacteria that can survive extreme conditions as spores.</p> Signup and view all the answers

    What is the characteristic of Photosynthetic Bacteria?

    <p>Bacteria that produce food using sunlight.</p> Signup and view all the answers

    What is the typical size of a bacterium?

    <p>Typically measures 1 micrometer in length.</p> Signup and view all the answers

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

    <p>Bacteria that cause food to taste and smell bad.</p> Signup and view all the answers

    What are Pathogenic Bacteria and what is their significance?

    <p>Disease-causing bacteria that can harm humans.</p> Signup and view all the answers

    What shape are Coccus bacteria?

    <p>Spherical shaped bacteria.</p> Signup and view all the answers

    What shape are Spirilla bacteria?

    <p>Spiral shaped bacteria.</p> Signup and view all the answers

    What happens during the Lag Phase of bacteria growth?

    <p>Initial phase where bacteria adapt and mature.</p> Signup and view all the answers

    What is characteristic of the Log Phase of bacterial growth?

    <p>Rapid growth phase with exponential increase.</p> Signup and view all the answers

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

    <p>Growth rate slows due to nutrient depletion.</p> Signup and view all the answers

    What causes the Death Phase of bacterial growth?

    <p>Bacteria die due to lack of nutrients.</p> Signup and view all the answers

    What is the ideal pH range for bacterial growth?

    <p>Optimal growth at pH 4.6 to 7.5.</p> Signup and view all the answers

    What are Potentially Hazardous Foods?

    <p>Foods that support microorganism growth.</p> Signup and view all the answers

    What is the typical Doubling Time for bacterial cells?

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

    What is the Temperature Danger Zone?

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

    What are Anaerobic Bacteria?

    <p>Bacteria that cannot survive in oxygen.</p> Signup and view all the answers

    What are Facultative Anaerobic Bacteria?

    <p>Bacteria that can grow with or without oxygen.</p> Signup and view all the answers

    What are Microaerophilic Organisms?

    <p>Bacteria that need low levels of oxygen.</p> Signup and view all the answers

    What does Water Activity Level measure?

    <p>Measure of water available for bacterial growth.</p> Signup and view all the answers

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

    <p>Potentially Hazardous Foods (PHF)</p> Signup and view all the answers

    What is Water Activity Level in food science?

    <p>Measure of moisture available for microbial growth.</p> Signup and view all the answers

    List a few methods for controlling moisture in food.

    <p>Freezing, dehydrating, adding sugar or salt.</p> Signup and view all the answers

    What is the definition of Microbes?

    <p>Single-celled organisms performing life functions.</p> Signup and view all the answers

    What are Viruses?

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

    How does the size of a virus compare to bacteria?

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

    What is a Capsid?

    <p>Protective protein coat surrounding viral genetic material.</p> Signup and view all the answers

    What survival characteristics do some viruses possess?

    <p>Some can endure freezing and cooking processes.</p> Signup and view all the answers

    What are some examples of Parasites?

    <p>Includes protozoa and worms.</p> Signup and view all the answers

    What are Protozoa?

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

    How are Parasites typically transmitted?

    <p>Through contaminated water, soil, and food.</p> Signup and view all the answers

    What is Fungi?

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

    What are the main sources of nutrition for Fungi?

    <p>Decaying organic matter, living plants, and animals.</p> Signup and view all the answers

    What is the important role of Fungi in ecosystems?

    <p>Decomposers returning nutrients to the soil.</p> Signup and view all the answers

    What are the typical methods of reproduction used by Fungi?

    <p>Usually asexual; yeasts reproduce by budding.</p> Signup and view all the answers

    What are some potential problems caused by Mold?

    <p>Causes food spoilage and can induce illnesses.</p> Signup and view all the answers

    What are Aflatoxins?

    <p>Toxins produced by certain molds.</p> Signup and view all the answers

    What is Yeast and what are its effects?

    <p>Causes spoilage, producing alcohol smell and discoloration.</p> Signup and view all the answers

    What is a Food Handler?

    <p>Anyone who works with food or food surfaces.</p> Signup and view all the answers

    How do Personal Health Habits relate to food safety?

    <p>Practices to maintain individual health and hygiene.</p> Signup and view all the answers

    What are Health Precautions in the context of food safety?

    <p>Measures taken to prevent food contamination.</p> 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.
    • 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.

    Corrective Actions

    • Steps to address food safety issues.

    Food Safety Plan

    • Strategy identifying and preventing food safety hazards.

    Flow Diagram

    • Visual representation of food operation steps.

    Transport Operations

    • Ensuring food safety during transportation.

    Cleaning and Sanitation

    • Processes maintaining cleanliness in food areas.

    Personal Hygiene

    • Practices to ensure food handler cleanliness.

    Pest Control

    • Methods to prevent pests from contaminating food.

    Waste Disposal

    • Procedures for safely discarding food waste.

    Staff Training

    • Educating staff on food safety and prevention.

    Customer Complaints

    • Procedures to address and document complaints.

    Temperature Control

    • Managing heat levels in food service for safety.

    Infection Control

    • Preventing illness through hygiene practices.

    Chemical Sanitizers

    • Substances used to kill harmful microorganisms.

    Foodborne Illness

    • Illness from contaminated food consumption.

    Record Keeping

    • Documenting food safety practices/incidents.

    Inspection

    • Regular checks ensuring compliance.

    Debris Removal

    • Initial cleaning step removing loose food soils.

    Training Records

    • Documentation of staff training and skills.

    Waste Storage

    • Designated area for holding waste before disposal.

    Hand Washing

    • Essential practice for food handler hygiene.

    Complaint Documentation

    • Recording details of customer complaints.

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    Quiz Team

    Description

    This quiz covers essential aspects of Occupational Safety and Health (OSH), including duties of care, moral and legal obligations towards employee safety. It highlights the importance of hazard identification, risk assessment, and control selection to mitigate workplace risks, especially in the food industry. Assess your knowledge on workplace safety and its economic impact.

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