Lecture 10 Flashcards
What is employee safety?
Includes both physical and mental health
Who is responsible for employee safety?
Managers, supervisors and leaders responsible to make it safe
-there are no accidents
What is the cost of injury in the work place?
Lost time/sick time Workers safety insurance board Cost of training and replacement Admin costs relating to investigation the incident and completing documents Cost of repair of damaged equipment Possible decrease in moral
What are the 3 Es of the safety program?
Engineering- safety built into the product
- the best one, prevention is key
Education- evolving, building on current knowledge
Enfoceement- monitoring by a leader or manager, health and safety committee, inspection checklists
In the Occupational Health and Safety Act, what are the duties of the employers?
Ensure that
- Proper equipment provided
- Equipment is maintained
- Measures ad procedures are prescribed and carried out
- Equipment used as intended
In the Occupational Health and Safety Act, what are the duties of the supervisors?
Ensures that the worker will:
- Use protective devices
- Wears it properly
- advise worker of potential or actual danger
- provide written instruction
- take every precaution reasonable In the circumstances for the protection of a worker
In the Occupational Health and Safety Act, what are the duties of the workers?
Workers shall:
- Wear protective equipment
- report defective equipment
- report contravention
- not remove protective equipment
- use equipment as intended
- no roughhousing
What is WHMIS?
Workplace hazardous information management system
- national standard for communicating info about hazardous workplace products
- implemented through laws
What is the purpose of WHMIS?
Ensure employers and workers receive consisted and comprehensive health and safety info about the hazardous products they may be exposed to at work
What re the main elements of WHMIS?
Product classification-Managers only
Labels- employees
Safety Data Sheets- employees
Worker Education- employees
Who provides labels on hazardous materials?
The suppliers
-must be in French too
What are the categories that have the be present on the labels?
Product Identifier: Brand, chemical and common name
Initial supplier identifier: Information to contact manufacturer
Pictogram
Signal word
Hazard Statenent
Precautionary statements
Supplemental label info
What are workplace labels?
Label for products:
- produced on site
- product is transferred to another container
- replacement label
Must contain
- product name
- Safe handling precautions
- reference to SDS
Who updates SDS?
Employers, can be printed or online
If a SDS is online what must the employer ensure?
All employees have access
Computers kept in working order
Employers makes a hard copy of SDS available to employee
When a hazardous producet is used in the workplace what are the employers required to do?
Educate and train workers on how to use it safely
Ensure the hazardous products are properly labelled
Prep workplace labels
Prepare SDS as necessary
Provide access to SDS
Ensure appropriate control measure in place to protect workers
What are employees accountable in terms of WHMIS?
Workers will participate ein WHMIS education and trading programs, take necessary steps to protect themselves and co workers and participate in identifying and controlling hazards
What are the 10 different pictograms?
Flammable Oxidizing gas Gas under pressure Corrosive Explosive Deadly Respiratory Sensitivity Acute Toxicity Biological Toxicity Environmental
Who has to take and learn about WHMIS?
All workers who work with hazardous product or who may be exposed to hazardous products as part of their work activities
In terms of education and trading, what are employers obligated to do?
Provide hazard info from supplier or based on info that employer is aware of
Consult health and safety committee when developing and implementing or reviewing the. education and training programs
Review their WHMIS education and training program
Provide refresher education and training
Do inspectors come and investigate food services operations for WHMIS?
Yes, inspectors may enter a workplace if they believe that:
- an activity related to WHMIS is being conducted at that place
- a thing to which legislation related
- check if labels are arriving correctly from suppliers
- check where SDS are
- check if hazards have appropriate labels
What are the general duties under the occupation health and safety act and WHMIS regulations of the employer?
Ensure:
- hazards are identified
- up to date SDSs d
- employees are instructed and trained
What is ethics?
Standards of behaviour that tell us how human beings out to act int he many situations in which they find themveslves
What are ethics often established with?
Institution
Organization
Group
-where was values refer to the beliefs for which a person has an enduring preference
What is the difference between values and ethics?
Ethics determine what is right
Values determine what is important
What is ethics not the same as?
Feelings Religion Following the law Following culturally accepted norms Science
What is an ethical decision?
More novel and difficult the ethical choice, the more discussions nd dialogue about the dilemma is required
-careful exploration of the program aided by the insights and different perspectives can lead to good ethical choices
What are the 5 ethical approaches?
Utilitarian Rights Fairness or justice Common good Virtue
What is the utilitarian approach?
Ethical action provides the most good or does the least harm
Addresses consequences
What is the fairness or justice approach?
All equals should be treated equally
-ethical action is the treat everyone equally or unequally if there is a standard that is defensible
What is the common good approach?
Signals attention to the common conditions that are important to the welfare of others, this may translate into a system of laws, health care, effective police departments
-life in a community if good in itself and actions hold contribute to that
What is the virtue approach?
Ethical actions should be consisted with virtues such as honesty, courage, compassion, fairness and prudence
- these virtues or habits help us to live to the highest potential of our character
- individual way of looking at ethics
What is the rights approach?
Ethical action protects and respects the moral rights of those affected. Humans have dignity based on their human nature and their ability to choose freely. Moreal rights include the right to make choices about what kind of life to lead, the rich to be told to truth and the right not to be injured
-everyone has dignity
What are different types of emergency disasters?
Flooding
Tornadoes
Ice Storms
Snow Storms
What is an emergency?
Situation that poses an immediate threat to human life or serious damage to property or environment
What is a disaster?
Impact of a natural or man made hazard that negatively affects society or environment
-disasters occur when hazards strike in vulnerable areas
What is CBRN?
Chemical biological radiological and nuclear
What is a surge capacity?
Ability to expand beyond normal operations and obtain additional resources when needed to responds to an emergency or increased demand
-call in extra people and have extra supplies
What can natural disasters cause?
Power outage Disruptions to water supply Influx of large number of patients Highly contagious illness Food service staff shortages Supply shortages Food shortages
What does emergency preparedness differ on?
Food service is a stand along business (chose to close during emergency)
Foodservice provides meals to hotel guests residency patient who reds temporarily or permanently in the facility
What should emergency plans be developed to address?
The consequences of disasters
OR
Based on 3 day cooked meal plans and 3 day non cooked meal plan
When making an emergency plan. who should you collaborate with?
Nursing Maintenance Housekeeping Risk management Other departments Distributors of foods and supplies
What should LTC homes have in terms of emergency plans?
Plan must be in writing
Consult with relevant community agencies and partners
Identify hazard and its risk
Resources and supplies set aside for emergency
Plan is reviewed and updated annually
How do you develop an energency plan?
Identify a team
Perform hazard analysis
Identify local partners and officials
Present plan to admin and fooodservice team
Identify funding sources for emergency equipment
Train all staff
Test plan
What are the 4 components emergency plans should have?
- Training staff to handle situations as they arise
- Having 3-7 day reserve of food water and disposable dishes/supplies
- Maintaining safe food handling hygiene and service standards
- Logistical information
Who needs to be trained in the emergency plan?
Everyone on food service team
-plans and training may include non foodservice employees
What kind of training would employees get for an emergency plan?
How to prepare gesture modified diets and therapeutic diets when supplies are low
What equipment is connected to generators
Length of time a fridge and freezer can keep foods at the correct temp without electricity
Which outlets are connected to the generator
The actions to take if the generator fails
How long are ready to eat meals good for?
Shelf stable up to 5 years
Developed for military
For the emergency plan what are the logistical information needed?
Hard copies of names, phone numbers and emails for disaster support organizations
Hard copy of names, number and emails for employees (Fan out list)
Contact plan, who makes decisions about nutrition
Hard copy or USB list of residents names, room # and daily food needs
Hard copy of names of suppliers repair services health authorities
What are the kind of exercises to prepare for an emergency?
Table top
Drills
Functional exercises and test plans (test individual departments)
Full scale exercises
For the emergency plan what would you have to consider for evacuation/relocation?
Identify a relocation site Determine available space and make note of physical layout Determine food transportation methods Traffic flow Dishwashing area
What should you try to attempt before an emergency in terms of evacuation/relocation?
Attempt to solve problems by: An increase in the number of persons requiring food Staff fatigue Picket lines Transportation Supply delivery
What is a pandemic flue?
Same flu that happens in different parts of the world
What is the chain of command for dealing with a pandemic?
WHO Public Health Agency of Canada CMOH will activate PHPIP and notify local MOH Local Public health units Hospitals activate Pandemic plan
What are the 2 sides of an organizationals emergency plan?
Clinical
- rehab
- Out patient
- Surgery
- Medicine
Support
- IT
- Housekeeping
- Foods and
What is a code yellow/amber, red, blue/pink, green, black ?
Missing person/child
Fire
Cardiac arrest adult/child
Evacuation
Bomb threat
What a disaster occurs what must the foodservice manager do?
Determine nature of the emergency Determine priorities Assigns duties to qualified staff Open snack bar Maintain sanitary safety regulations Keep track of activities and log them Inform staff schedule changes Be flexible
What kind of institutions can you relocate too?
Similar to yours
Non institutional building
What methods can you use to purify water?
Boil for 10 mins
If water is clear add 4 drops of chlorine to bleach 4.5L
If water is cloudy add 10 drops of chlorine to bleach 4.5L
Use purification tablets
How long should the compounds be in contact with water for purification?
at least 30 mins to kill bacteria
Treated water should have a sleigh chlorine of iodine taste
