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Food Service Management > Basic Health & Safety in Food Services > Flashcards

Basic Health & Safety in Food Services Flashcards

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1
Q

Why is health and safety so important to companies?

A
  1. Company reputation
  2. Employee wellness
  3. Corporation may be liable if health and safety is not adequate
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2
Q

What are the impacts of accidents?

A 
1. Fines/penalties
2, Loss of employee "know-how"
3. CNESST costs, inspectors
4. Train replacements
5. Competitive advantage
6. Productivity, morale
7. Reputation
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3
Q

What are the provincial laws regarding health and safety regimentation?

A
  1. Act respecting occupational health and safety
  2. Act respecting industrial accidents and occupational diseases
  3. Related regulations
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4
Q

What are the other laws regarding health and safety regimentation?

A
  1. Fire code
  2. Building code
  3. CSA
  4. International Standards
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5
Q

T/F Health and Safety is primarily Provincial Laws

A

TRUE!

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6
Q

T/F Can a company or manager become criminally responsible?

A

TRUE

Criminal endangerment

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7
Q

What is due diligence? (2 factors) What can it be used for?

A

Taking all reasonable precautions in the circumstances for the protection of the worker + documentation
This can be used as a DEFENCE agains criminal endangerment

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8
Q

CNESST stands for?

A

Commission des normes, de l’équité, de la santé et de la sécurité du travail.

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9
Q

List key words involved in worker’s rights

A
  • proper working conditions for health and safety and physical well being
  • training
  • refusal of work when exposed to danger
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10
Q

List key words involved in workers obligations

A
  • familiar w/ prevention program
  • necessary measures to ensure own and others safety
  • Participate in identification/elimination of risks
  • cooperation
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11
Q

List key words in employers obligations

A
  • necessary measures the protect workers safety

- 15 specific obligations

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12
Q

_____ is important and must be _____

A

Training

Documented

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13
Q

When is training necessary?

A
  • before first day, on company procedures, rights, obligations and risks
  • site tour with emergency measures, first aid
  • training on machines
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14
Q

When is training necessary?

A
  • before first day, on company procedures, rights, obligations and risks (i.e. outerwear, hard hat)
  • site tour with emergency measures, first aid
  • training on machines
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15
Q

What 7 areas are inspected in the workplace?

A
  1. Posting
  2. First Aid
  3. Fire prevention
  4. Personal Protection Equipment
  5. Work areas & warehousing
  6. Equipment
  7. Chemicals
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16
Q

What 7 areas are inspected in the workplace?

A
  1. Posting
  2. First Aid
  3. Fire prevention
  4. Personal Protection Equipment
  5. Work areas and warehousing
  6. Equipment
  7. Chemicals
17
Q

When are investigations conducted?

A

As soon as possible

18
Q

What are investigations for?

A
  • Accidents

- Near misses

19
Q

Why are investigations conducted?

A

To prevent another accident by finding the causes of the accident

20
Q

What are the 7 steps to HOW an investigation may be conducted?

A
  1. Secure the scene
  2. Find information
  3. Order the information
  4. Find the causes
  5. Find the corrective actions
  6. Implement the corrective actions
  7. Verification
21
Q

Name 4 ways information could be found for an investigation

A
  1. Injured worker
  2. Witnesses
  3. Scene (pictures)
  4. Other documentation
22
Q

Name some examples of common kitchen risks

A
  1. Steamers/Hot tables
  2. Improper storage
  3. Machines (i.e. food processors)
  4. Congested areas
  5. Chemicals
  6. Slippery floors
  7. Musculoskeletal problems
  8. Fire
  9. Electricity
  10. Knives
23
Q

When an accident occurs all companies must be registered at ____ and pay their ______

A

CNESST

Due causation

24
Q

When an accident occurs, it is important to ensure that workers declare _____ all accidents

A

immediately

25
Q

When is it necessary to produce the “Avis et Demande de Remboursement (ADR)” at CNESST?

A

1) Medical visit

2) Loss of time

26
Q

Name the 3 skills needed to perform in health and safety

A
  1. Objectivity
  2. Observation skill
  3. Resourcefulness

Food Service Management (14 decks)

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