Health and Safety Flashcards
Know by: 11 April (25 cards)
7 Principles of
HACCP
HAZARD ANALYSIS CRITICAL CONTROL POINT
- Conduct a Hazard Analysis
- Identify Critical Control Point
- Establish Critical Limits
- Establish Monitoring Procedures
- Establish Corrective Action
- Establish Record-Keeping Procedures
- Establish Verification Procedures
What is
HACCP
HACCP is an internationally recognized system used to reduce food safety risks by identifying and controlling hazards at critical points during food handling.
Types of Hazards:
- Biological Hazards: E.g., bacterial contamination.
- Chemical Hazards: E.g., contamination from cleaning products.
- Physical Hazards: E.g., metal or foreign object contamination.
Types of Safety Signs
- Yellow – Warning Signs
- Blue – Mandatory Signs
- Red – Prohibition / Fire Signs
- Green – Safe Signs
Types of Safety Signs
Yellow
To warn about dangers:
- Slippery Floors
- Hot Oil
- Water
Types of Safety Signs
Red
To tell people to not enter and used for firefighting
Types of Safety Signs
Blue
To inform about precautions that must be taken:
Example: Wearing PPE
Types of Safety Signs
Green
Route signs to:
Fire Exits
Emergency Exits
First Aid
OHS ACT
- Maintain a Safe Environment: Provide and maintain a work environment that is free from risks and hazards.
- Proper Maintenance: Ensure that the environment and equipment are properly maintained and safe for use.
- Employee Training: Train employees to safely operate equipment and use materials.
Employee Responsibilities: - Ensure Safety: Ensure that you do not put yourself or your co-workers in harm’s way by following safety protocols and using equipment correctly.
Chopping Board Colors
Yellow - Raw Meat
Green: Fruit and Vegetables
White - Dairy and Breads
Blue - Seafood
Common Safety Hazards in Kitchen
- Faulty Equipment
- Untidy / Unhygienic
- Unsafe Traffic Routes
- Uneven / Slippery / Wet Floors
- Incorrect Lifting / Moving Objects
- Incorrect Handling / Storage of Equip.
- Incorrect storage / Handling of Chemicals
Fire
Triangle
Heat
Fuel
H2O
Choking
- When person’s airway is partially or completely blocked.
- Clear signs are no speaking or breathing, might grab their throat.
- Turn red in the face and mouth turns blue.
- They can lose consciousness
- Remove obstruction
- Slap them on the back or perform the abdominal thrust
SWALLOWED
Poisons
- Look at the victim’s mouth and remove any material that may be present.
- Look for cuts, burns, anything unusual.
- Rinse and wipe your mouth with cloth.
- Give water and get medical treatment.
- Vomiting shouldn’t be included unless advised by a professional.
Inhaled
Poisons
- Get Fresh Air: Immediately move the victim to fresh air to minimize exposure.
- Loosen Clothing: Loosen tight clothing to help with breathing.
- Artificial Respiration: If the victim is not breathing, begin artificial respiration and continue until the victim starts breathing or help arrives.
- Ventilate the Area: Open doors and windows to prevent further exposure to others.
Poison on
Skin
- Remove Contaminated Clothing: Take off any clothing that has encounter the poison.
- Flood the Area: Rinse the skin with water for at least 10 minutes to wash off the poison.
- Wash with Soap: After rinsing, gently wash the area with soap and water, then rinse again.
- Avoid Ointments: Do not apply grease or ointments to the affected area.
Eye Poison
- Flood the Eye: Pour lukewarm water (never hot) gently into the injured eye, ensuring it doesn’t run into the other eye.
- Continue for 15 Minutes: Keep flushing the eye with water for at least 15 minutes.
- Blinking: Encourage blinking as much as possible to help clear the eye.
- Do Not Rub: Never force the eyelid open or allow the eyes to be rubbed.
