Lesson 1

Question 1

Link farmers and other agricultural producers with consumers

Answer 1

Food manufacturing industry

Question 2

The process of taking edible raw materials and turning them into food products that can be bought and sold

Answer 2

Food manufacturing

Question 3

What are the types of food industries?

Answer 3

Packaging staples
Prepared convenience foods
Animal processing
Specialty foods

Question 4

Something with the potential to cause harm

Answer 4

Hazard

Question 5

The chance of harm being caused by a hazard

Answer 5

Risk

Question 6

Includes the activities of setting or devising a strategy of an organization and coordinating the efforts of its employees

Answer 6

Management

Question 7

Complex process of controlling identifying assessing the threats to an organization stakeholders capital and earnings

Answer 7

Risk management

Question 8

Measures are needed to ensure that any facilities surface or equipment that comes in contact with food is properly cleaned sanitized and maintained.

Answer 8

Sanitation

Question 9

Important for Health
A Good economic investment
Important for social development
Helps the environment
Achievable

Answer 9

Importance of Risk Management

Question 10

The condition of being protected from one unlikely to cause danger, risk or injury.

Answer 10

Safety

Question 11

Multidisciplinary field concerned with people’s safety, health and welfare

Answer 11

Occupational safety and health (OSH)

Question 12

The measures used to prevent loss of life, health, and property arising from an incident or accident.

Answer 12

Loss prevention

Question 13

What are the process of risk management in workplace

Answer 13

Identify and source
Measure and evaluate
Mitigate and monitor

Question 14

Who’s in charge of making workplace safe?

Answer 14

Human resources department

Question 15

10 effective strategies to improve workplace safety

Answer 15

1.Establish a safety first culture
2. Conduct regular risk evaluations
3. Implement comprehensive safety training
4. Improve workplace ergonomics
5. Keep the workplace clean and organized
6. Use label and signs effectively
7. Provide the right tools ang equipment
8. Encourage open communication
9. Prepare for emergencies
10. reward safe behavior

Question 16

What are the 10 Workplace safety tips

Answer 16

1. Use tools,equipment and machinery properly
2. Report any unsafe conditions
3. Wear all necessary safety gear
4. Keep your workplace clear from clutter
5. Stay hydrated
6. Practice good posture when sitting or lifting
7. Take regular breaks
8. Be aware of your surroundings
9. Never take shortcuts
   10.Remain aware of new safety procedures

Question 17

Forms of bedrock of employee well-being.

Answer 17

Workplace safety

Question 18

Employee well-being encompasses not only physical health but also mental and emotional wellness. Z

Answer 18

Prioritizing Employee Health and Wellness

Question 19

Encouraging a healthy work-life balance is another crucial aspects of employee wellbeing.

Answer 19

Healthy Work-Life Balance

Question 20

Addressing employee health and well-being, safeguarding the workplace against security threats is equally vital

Answer 20

Physical Security Measures

Question 21

Protecting sensitive data and digital assets is crucial for maintaining a sucure workplace.

Answer 21

Cybersecurity

Question 22

Every workplace should have a well-defined crisis management and emergency preparedness plan

Answer 22

Preparing for the Unexpected

Question 23

Creating a secure and healthy workplace also relies on open and transparent communication

Answer 23

Open ang Transparent Communication

Question 24

A secure and healthy workplace is not a one-time achievement but an ongoing process.

Answer 24

Investing in Training and Education

Question 25

A workplace hazard refers to a situation within the workplace that has the potential to cause injury or adverse health effects for people and damage to the plant and equipment

Answer 25

Workplace hazard

Question 26

Protect the laborers from hurt; managers must build up designing controls for risky gear, security, and crisis reaction programs.

Answer 26

Hazard Controls

Question 27

Developed the hierarchy of controls. Its purpose is to guide work places in implementing the most feasible and effective control solutions

Answer 27

National institute for occupational safety and health(NIOSH)

Question 28

There are five types of controls that can be applied

Answer 28

Elimination substitution engineering controls Administrative controls PPE

Question 29

What are the 4 kinds of hazard?

Answer 29

Safety Hazards Physical Hazards Chemical Hazards Ergonomic Hazards

Question 30

The process of determining which is you should act up and first

Answer 30

Risk prioritization

Question 31

Also called as probability matrix or impact matrix

Answer 31

Risk matrix

Question 32

To identify health and safety hazard and evaluate the risk presented within the workplace

Answer 32

Risk assessment

Question 33

Premises must be located in a sign that is of suitable size to house all the different departments

Answer 33

Location

Question 34

The building used must be designed constructed and maintained in a matter that permits drugs production under hygienic conditions

Answer 34

Design and construction

Question 35

6 factors considered

Answer 35

General equipment ancillary areas storage areas Weights areas Production areas Quality control areas

Question 36

5 kinds of general requirements

Answer 36

Lighting Electricity Sewage Toilets and washing Utilities

Question 37

-Rest and refreshment rooms should be separate from other areas -Facilities for changing clothes and for washing and toilet purposes should be easily accessible and appropriate for the number of users

Answer 37

Ancillary Areas

Question 38

Storage areas should be of sufficient capacity to allow orderly storage of the various categories of materials and products

Answer 38

Storage areas

Question 39

Weighing of tge starting materials and of the final yield should be done in separate areas.

Answer 39

Weighting Areas

Question 40

Dedicated and self contained facilities for the production of particular medical products such as highly sensitizing materials or biological preparations to minimize the risk of a serious medical hazard

Answer 40

Production areas

Question 41

QC labs should be separate from production areas. Areas where biological, microbiological, test methods are employees should be separated from each other

Answer 41

Quality control areas

Question 42

All areas must be cleaned regularly records must be maintained

Answer 42

Sanitation

Question 43

Cfr 211 states that "any building use in the manufacture, processing, packaging, or holding of a drug product shall be in a good state of repair. "

Answer 43

Maintenance

Question 44

Building must be supplied with adequate lights water power supply and ventilation and must be fitted with systems to maintain the temperature and humidity of different areas at desired levels

Answer 44

Utilities

Question 45

-Is essential to the manufacture of a quality product - control the level of microorganisms and airborne particles

Answer 45

Environmental controls

Question 46

Is the 'undesired introduction of impurities of a chemical or microbial nature, or of foreign matter, into or on starting material or intermediate, during production, sampling, packaging or repacking, storage or transport.

Answer 46

Contamination control

Question 47

Workflow assist in health and safety management and prevent or reduces the risk of accidents in the workplace

Answer 47

Logical kitchen workflow

Question 48

It should preferably be located on the ground floor for easy access when receiving supplies loading and unloading platforms

Answer 48

Receiving area

Question 49

It should have sufficient storage area for utensils crockery and cutlery and refrigerated storage for perishables

Answer 49

Storage areas

Question 50

It should be designed between the storage and cooking area where activities such as sorting, peeling, slicing, chopping, mincing, and kneding can be carried out.

Answer 50

Preparation areas

Question 51

It should be designed between the preparation area and the service area

Answer 51

Cooking area

Question 52

Here prepared food is received and assembled into food trays or plates

Answer 52

Service area

Question 53

Depending on the place required provisions should be made

Answer 53

Food distribution area

Question 54

It should have provision for automated dishwashing machines, storage racks, stainless steel sinks, and drainers as per worklead

Answer 54

Dishwashing area

Question 55

It is a legal requirement to ensure a clean environment with measures in place to support refuse removal.

Answer 55

Waste /rubbish disposal area

Question 56

Scale drawings that show the relationship between rooms, spaces, and physical features viewed from above

Answer 56

Floor plan

Question 57

Ensures that the product and services you use daily or safe reliable and of high quality

Answer 57

Electrical and ISO (international organization for standardization certified)

Question 58

Many commercial establishments have some sort of closed circuit television (CCTV) that is used to monitor sensitive areas such as the front desk, cashier, doorways, and common areas

Answer 58

Video surveillance system

Question 59

It is a system that gives access to monitor was going on in and around your business cameras and monitors enables you to view events lives and record their archive footage for later reference

Answer 59

Closed-circuit television

Question 60

The traditional type of hotel keys can get lost or stolen easily

Answer 60

Mobile room keys

Question 61

One of the priorities of hospitality establishments is the safety of their guest

Answer 61

Guest safety

Question 62

A smoke detector is a device that automatically detect smoke and gives a warning of the stakeholder of the establishment

Answer 62

Fire prevention system

Question 63

A series of overhead pipe systems purposely to protect a building against fire utilizing extinguishing by a fluid such as water and also dry chemicals it is heat smoke activated from a sensor

Answer 63

Sprinkler

Question 64

Are the most common simplest. it is inappropriate to install in offices heavy with electronics and important documents

Answer 64

Wet pipe system

Question 65

On the other hand contain pressurized air or nitrogen

Answer 65

Dry fire sprinkler systems

Question 66

A strategic design company that helps people live live better and work smarter

Answer 66

Smart design

Question 67

This security measure well prevent unwanted third parties, such as hackers, from invading guest's private information

Answer 67

Cybersecurity

Question 68

It is important to regulate the temperature inside the establishment through countries that have different climatic conditions

Answer 68

Smart design HVAC(Heating, Ventilation, and Air Conditioning)

Question 69

It is a function of management which helps to check errors in order to take corrective actions

Answer 69

Control

Question 70

The management should consider the most effective ways how to train their staff

Answer 70

Staff training

Question 71

The management should consider the most effective ways how to train their staff

Answer 71

Staff training

Question 72

The rapid oxidation of a material in the exothermic chemical process or burning, releasing heat, light and various reaction products

Answer 72

Fire

Question 73

What are the 5 types of fire?

Answer 73

Ordinary Combustibles Flammable Liquids Electrical Fires Flammable Metals Cooking Fires

Question 74

Consist of ordinary combustibles sich as wood , paper, trash, or anything else that leaves an ash

Answer 74

Class A - Solid fire

Question 75

Fueled by flammable or combustible liquids, which include oil, gasoline, and other similar materials

Answer 75

Class B - Liquid Fire

Question 76

Refers to a fire that involves flammable gases such as natural gas, petroleum gas, butane, hydrogen, acetylene or propane

Answer 76

Class C - Gas fire

Question 77

Magnesium and Titanium are the most common types of metal fire

Answer 77

Class D Metal fire

Question 78

Known as class C fires. Always de-energize the circuit the use a non-conductive extinguishing agent. Such as carbon dioxide

Answer 78

Class E Electrical Fire

Question 79

Fires that involve cooking oils, grease or animal fat and can be extinguished using Purple K, the typical agent found in kitchenbor galley extinguishers

Answer 79

Class F Cooking fire

Question 80

An active fire protection device used to extinguish or control small fires, often in emergency situations

Answer 80

Fire Extinguisher

Question 81

What are the 4 types of fire extinguisher

Answer 81

Water type Foam type Gas type Powder type

Question 82

1. Cooling : Extinguishing fire by water 2. Smothering: Extinguishing fire by foam 3. Starvation : Extinguishing fire by removing burning components.

Answer 82

Fire extinguishing methods

Question 83

What is PASS?

Answer 83

Pull- the pin in the handle Aim- the nozzle at the base of the fire Squeeze - the level slowly Sweep- from side to side

Question 84

Perform the Operating System

Answer 84

Pull the pin Aim at the base of the fire Squeeze the lever Sweepbfrom side to side

Question 85

Perform the Operating System

Answer 85

Pull the pin Aim at the base of the fire Squeeze the lever Sweepbfrom side to side

Question 86

Fire causes

Answer 86

Cooking 49% Open flame 10% Heating 9% Incendiary/ Arson 8% Smoking 4%

Question 87

Important safety elements

Answer 87

Alarms -smoke - carbon monoxide Fire extinguishers Residential fire sprinkler system

Question 88

What can we do on fire?

Answer 88

-Stop, drop, Cover, Roll -smother the flames with an blanket - move away from heat source

Question 89

Apply cold running (tap)water for atleast 20 minutes -if the running water is not available, wet 2 cloths and alternate them onto the burn every 2 minutes -keep tge resy of the body warm - DO NOT use ice, butter, creams etc.

Answer 89

First aid for burn injuries