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CHE170 > Finals > Flashcards

Finals Flashcards

1
Q

a potentially life-threatening situation usually occurring suddenly and unexpectedly

A

Emergency

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2
Q

a sudden. a calamitous event bringing great damage, loss, or destruction

A

disaster

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3
Q

events caused by man’s negligence in handling his technology

A

man-made emergencies

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4
Q

events that are caused by the forces of nature

A

natural emergencies

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5
Q

Give examples of man-made emergencies

A
  • chemical spill/leak
  • structure collapse
  • industrial/community fire
  • construction cave-in
  • major transportation accident
  • public demonstration
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6
Q

Give examples of natural emergencies

A
  • drought
  • floods
  • volcanic eruption
  • earthquake
  • thunderstorms
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7
Q

Cyclical Nature of Emergency Management

A
  • Prevention
  • Preparedness
  • Response
  • Recovery
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8
Q

The practice of activities designed to prevent accidents and emergencies from occurring

A

Emergency Prevention

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9
Q

Encompasses all activities that are necessary to prepare people and organizations to respond to emergencies and disasters

A

Emergency Preparedness

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10
Q

Follows preparedness and involves lifesaving and protection activities that are implemented during an emergency

A

Emergency Response

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11
Q

Embodies all activities necessary to bring the organization back to normal or routine operations

A

Emergency Recovery

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12
Q

a methodological effort to collect and interpret the facts of an accident

A

Accident investigation

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13
Q

an inquiry as to how and why the accidents occurred in order to explore actions that should be taken to prevent or minimize the recurrence of the accident

A

accident investigation

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14
Q

Purposes of Accident Investigation

A
  • to establish facts
  • to draw conclusions
  • to make recommendations
  • to prevent recurrence
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15
Q

reasons why accidents are not reported

A
  • natural fear
  • investigation results in loss
  • reflects un favor on performance
  • do not wish to interrupt work
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16
Q

Types of accidents to be reported:

A
  • Fatal accidents
  • Accident-causing injury or illness
  • Near Misses
  • Diseases
  • Dangerous Occurrences
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17
Q

4-Step Process of Investigation

A
  • Control the scene
  • Gather Data
  • Analyze Data
  • Write Report
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18
Q

Rule No. 1050

A

Notification and Keeping of Accidents and/or Occupational Illnesses

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19
Q

Notification and Keeping of Accidents and/or Occupational Illnesses

A

Rule No. 1050

20
Q

When to report WAIR ( Work Accident Illness Report)?

A

On or before the 20th day of the month following the date of the accident

21
Q

When to report the Annual Exposure Data Report?

A

On or before Jan 30 of the following year

22
Q

When to report a Fatal/Major Accident?

A

Within 24 hours

23
Q

Any activity that has been assigned to an employee as a responsibility and carries with it both positive and/or negative consequences based on the performance of that job

24
Q

An unsafe condition or practice that could cause injury, illness, property damage, or death

25
When an employee enters a 'danger zone' by virtue of their proximity to the hazard
exposure
26
The breaking down of a job into its component steps and then evaluating each step
Job Hazard Analysis (JHA)
27
the chance that a given event will occur
probability
28
the degree of injury or illness which is reasonably predictable
severity
29
Strategies involved in JHA
1. Inventory - inventory of tasks 2. Identify - identify critical tasks 3. Break - break tasks down into basic steps or activities 4. Pinpoint - pinpoint less exposures 5. Control and Manage - control and manage existing and potential hazards
30
Basic Steps in Doing JHA
- Select - Break - Identify - Develop
31
Give examples of Hazards
- chemicals - elevated objects - toxic substances - electrical energy - moving objects - working at a height - hazardous equipment - temperature extreme - radiation - substance under pressure
32
Mechanisms used in the workplace to prevent injury or loss; and guide employees to work safely
hazard controls
33
Risk Management Process
- assess risk - control risk - review controls - identify risks
34
part of a quality management system to ensure that products are consistently produced and controlled to the quality standards appropriate to their intended use and as required by the marketing authorization
Good Manufacturing Practices (GMP)
35
under this system, biological, chemical, and physical hazards are analyzed and controlled at every stage of the production process, from raw material procurement and handling to final product manufacturing, distribution, and consumption
Hazard Analysis and Critical Point System (HACCP)
36
to take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan
control
37
the state wherein correct procedures are being followed and criteria are being met
control
38
any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level
control measure
39
failure to meet a critical limit
deviation
40
a systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item
flow diagram
41
a point, procedure, operation, or stage in the food chain including raw materials, from primary production to final consumption
step
42
a document prepared in accordance with the principles of HACCP to ensure control of hazards that are significant for food safety in the segment of the food chain under consideration
HACCP Plan
43
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect
hazard
44
the process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan
Hazard analysis
45
7 Principles of an HACCP System
1. Conduct a hazard analysis 2. determine the critical control points (CCPS) 3. establish critical limit(s) 4. establish a system to monitor control of the CCP 5. establish the corrective action to be taken when monitoring indicatesesta that a particular CCP is not under control 6. establish procedures for verification to confirm that the HACCP system is working effectively 7. establish documentation concerning all procedures and records appropriate to these principles and their application
46

CHE170 (1 decks)

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