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FN 3348 > Lecture 10 > Flashcards

Lecture 10 Flashcards

1
Q

What is employee safety?

A

Includes both physical and mental health

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2
Q

Who is responsible for employee safety?

A

Managers, supervisors and leaders responsible to make it safe
-there are no accidents

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3
Q

What is the cost of injury in the work place?

A 
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
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4
Q

What are the 3 Es of the safety program?

A

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

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5
Q

In the Occupational Health and Safety Act, what are the duties of the employers?

A

Ensure that

  • Proper equipment provided
  • Equipment is maintained
  • Measures ad procedures are prescribed and carried out
  • Equipment used as intended
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6
Q

In the Occupational Health and Safety Act, what are the duties of the supervisors?

A

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
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7
Q

In the Occupational Health and Safety Act, what are the duties of the workers?

A

Workers shall:

  • Wear protective equipment
  • report defective equipment
  • report contravention
  • not remove protective equipment
  • use equipment as intended
  • no roughhousing
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8
Q

What is WHMIS?

A

Workplace hazardous information management system

  • national standard for communicating info about hazardous workplace products
  • implemented through laws
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9
Q

What is the purpose of WHMIS?

A

Ensure employers and workers receive consisted and comprehensive health and safety info about the hazardous products they may be exposed to at work

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10
Q

What re the main elements of WHMIS?

A

Product classification-Managers only

Labels- employees

Safety Data Sheets- employees

Worker Education- employees

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11
Q

Who provides labels on hazardous materials?

A

The suppliers

-must be in French too

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12
Q

What are the categories that have the be present on the labels?

A

Product Identifier: Brand, chemical and common name

Initial supplier identifier: Information to contact manufacturer

Pictogram

Signal word

Hazard Statenent

Precautionary statements

Supplemental label info

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13
Q

What are workplace labels?

A

Label for products:

  • produced on site
  • product is transferred to another container
  • replacement label

Must contain

  • product name
  • Safe handling precautions
  • reference to SDS
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14
Q

Who updates SDS?

A

Employers, can be printed or online

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15
Q

If a SDS is online what must the employer ensure?

A

All employees have access
Computers kept in working order
Employers makes a hard copy of SDS available to employee

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16
Q

When a hazardous producet is used in the workplace what are the employers required to do?

A

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

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17
Q

What are employees accountable in terms of WHMIS?

A

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

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18
Q

What are the 10 different pictograms?

A 
Flammable
Oxidizing gas
Gas under pressure
Corrosive
Explosive
Deadly
Respiratory Sensitivity
Acute Toxicity
Biological Toxicity
Environmental
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19
Q

Who has to take and learn about WHMIS?

A

All workers who work with hazardous product or who may be exposed to hazardous products as part of their work activities

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20
Q

In terms of education and trading, what are employers obligated to do?

A

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

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21
Q

Do inspectors come and investigate food services operations for WHMIS?

A

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
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22
Q

What are the general duties under the occupation health and safety act and WHMIS regulations of the employer?

A

Ensure:

  • hazards are identified
  • up to date SDSs d
  • employees are instructed and trained
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23
Q

What is ethics?

A

Standards of behaviour that tell us how human beings out to act int he many situations in which they find themveslves

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24
Q

What are ethics often established with?

A

Institution
Organization
Group
-where was values refer to the beliefs for which a person has an enduring preference

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25
Q

What is the difference between values and ethics?

A

Ethics determine what is right

Values determine what is important

26
Q

What is ethics not the same as?

A 
Feelings
Religion
Following the law
Following culturally accepted norms
Science
27
Q

What is an ethical decision?

A

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

28
Q

What are the 5 ethical approaches?

A 
Utilitarian 
Rights 
Fairness or justice 
Common good
Virtue
29
Q

What is the utilitarian approach?

A

Ethical action provides the most good or does the least harm

Addresses consequences

30
Q

What is the fairness or justice approach?

A

All equals should be treated equally

-ethical action is the treat everyone equally or unequally if there is a standard that is defensible

31
Q

What is the common good approach?

A

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

32
Q

What is the virtue approach?

A

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
33
Q

What is the rights approach?

A

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

34
Q

What are different types of emergency disasters?

A

Flooding
Tornadoes
Ice Storms
Snow Storms

35
Q

What is an emergency?

A

Situation that poses an immediate threat to human life or serious damage to property or environment

36
Q

What is a disaster?

A

Impact of a natural or man made hazard that negatively affects society or environment
-disasters occur when hazards strike in vulnerable areas

37
Q

What is CBRN?

A

Chemical biological radiological and nuclear

38
Q

What is a surge capacity?

A

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

39
Q

What can natural disasters cause?

A 
Power outage
Disruptions to water supply
Influx of large number of patients
Highly contagious illness
Food service staff shortages
Supply shortages
Food shortages
40
Q

What does emergency preparedness differ on?

A

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

41
Q

What should emergency plans be developed to address?

A

The consequences of disasters
OR
Based on 3 day cooked meal plans and 3 day non cooked meal plan

42
Q

When making an emergency plan. who should you collaborate with?

A 
Nursing
Maintenance
Housekeeping
Risk management
Other departments 
Distributors of foods and supplies
43
Q

What should LTC homes have in terms of emergency plans?

A

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

44
Q

How do you develop an energency plan?

A

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

45
Q

What are the 4 components emergency plans should have?

A
  1. Training staff to handle situations as they arise
  2. Having 3-7 day reserve of food water and disposable dishes/supplies
  3. Maintaining safe food handling hygiene and service standards
  4. Logistical information
46
Q

Who needs to be trained in the emergency plan?

A

Everyone on food service team

-plans and training may include non foodservice employees

47
Q

What kind of training would employees get for an emergency plan?

A

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

48
Q

How long are ready to eat meals good for?

A

Shelf stable up to 5 years

Developed for military

49
Q

For the emergency plan what are the logistical information needed?

A

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

50
Q

What are the kind of exercises to prepare for an emergency?

A

Table top

Drills

Functional exercises and test plans (test individual departments)

Full scale exercises

51
Q

For the emergency plan what would you have to consider for evacuation/relocation?

A 
Identify a relocation site
Determine available space and make note of physical layout
Determine food transportation methods
Traffic flow
Dishwashing area
52
Q

What should you try to attempt before an emergency in terms of evacuation/relocation?

A 
Attempt to solve problems by:
An increase in the number of persons requiring food
Staff fatigue
Picket lines
Transportation
Supply delivery
53
Q

What is a pandemic flue?

A

Same flu that happens in different parts of the world

54
Q

What is the chain of command for dealing with a pandemic?

A 
WHO
Public Health Agency of Canada
CMOH will activate PHPIP and notify local MOH
Local Public health units
Hospitals activate Pandemic plan
55
Q

What are the 2 sides of an organizationals emergency plan?

A

Clinical

  • rehab
  • Out patient
  • Surgery
  • Medicine

Support

  • IT
  • Housekeeping
  • Foods and
56
Q

What is a code yellow/amber, red, blue/pink, green, black ?

A

Missing person/child

Fire

Cardiac arrest adult/child

Evacuation

Bomb threat

57
Q

What a disaster occurs what must the foodservice manager do?

A 
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
58
Q

What kind of institutions can you relocate too?

A

Similar to yours

Non institutional building

59
Q

What methods can you use to purify water?

A

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

60
Q

How long should the compounds be in contact with water for purification?

A

at least 30 mins to kill bacteria

Treated water should have a sleigh chlorine of iodine taste

FN 3348 (11 decks)

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