Occupational Health and Safety in the Kitchen

Question 1

It is the anticipation, recognition, evaluation, control and prevention of hazards from work that may result in injury, illness of affect the well-being of the workers

Answer 1

Occupational health and safety in the kitchen

Question 2

Define hazard

Answer 2

• Anything with potential to cause injury, illness, or damage

Question 3

this kind of hazard is brought by unhealthy working conditions

Answer 3

physical hazard

Question 4

this kind of hazard is brought by workers infected with diseases or illnesses, unhygienic personal practices that can transmit bacteria, parasites, fungi to other workers and food &equipment being handled

Answer 4

biological hazard

Question 5

this type of hazard is brought by posture when working long periods of standing, bending, pushing, lifting, carrying that can cause body stress, muscle pains and soreness, back injury, numbness of hands, feet, &other parts of the body

Answer 5

ergonomic hazard

Question 6

this type of hazard is brought by too much stress from work may cause mental & emotional strains, anxieties, depression – losing focus on one’s work and others

Answer 6

psychological hazard

Question 7

This kind of hazard is brought by use of chemicals such as disinfectants for cleaning equipment and floorings, fumes, and smokes from cooking

Answer 7

chemical hazards

Question 8

What is the best thing to do in order to prevent hazard?

Answer 8

follow SAFE practices

Question 9

Define SAFE

Answer 9

S pot the Hazard
A ssess the Risk
F ix the Problem
E valuate Results

Question 10

name three strategies in identifying hazards and risks

Answer 10

observation, records, interviews

Question 11

What is the process of flow management in the kitchen?

Answer 11

1. Reduce
2. Reuse
3. Recycle
4. Recover
5. Dispose

Question 12

This aims to prevent losses through quick and appropriate

Answer 12

Disaster Preparedness Management