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QMS PA1 Flashcards

1
Q

What are the 2 reasons for wearing ppe

A
  1. To prevent workers from hazards
  2. To prevent the introduction of hazards in the work environment
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2
Q

What ppe can be used to protect the head

A

Hard heat or safety helmet

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3
Q

What ppe can be used to protect the eyes

A

Safety goggles

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4
Q

What ppe can be used to protect the ears

A

headphones or earplugs

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5
Q

What ppe can be used to protect the respiratory system

A

face mask or respirator

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6
Q

what does latex and nitrile glove protect

A

against infectious agents

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7
Q

what does thermal gloves protect

A

Protects worker when handling with heat

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8
Q

what does crygo gloves use protect

A

protects worker when handling with cold items

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9
Q

what does natural rubber gloves protect

A

prevents the worker from electric shocks

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10
Q

what does leather gloves do

A

resists from sparks and heat

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11
Q

What ppe can be used to protect the whole face

A

face shield

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12
Q

What ppe can be used to protect the worker from chemical spillages

A

labcoat

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13
Q

What ppe can be used to protect the worker from dirt

A

disposable apron

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14
Q

What ppe can be used to protect the feet from electric shock

A

insulated shoes

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15
Q

what do shoe covers do?

A

protects from spills and dust

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16
Q

what are the 5 different type of waste receptacles

A
  • Sharp bin
  • biohazard sharps bin
  • biohazard bin
  • chemical waste bottle
  • general waste
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17
Q

What can be thrown into a sharp bin?

A

broken beakers, pipettes and watch glass

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18
Q

what are the risks involved when throwing items in to a sharp bin q

A

the worker might get their fingers cut by the broken glass

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19
Q

what are the ppe that is needed when throwing items into the sharp bin

A

gloves and labcoat

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20
Q

What can be thrown into a biohazard sharp bin

A

contaminated microscopic slides

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21
Q

what is a risk when throwing things into the biohazard sharp bin

A

biological contamination

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22
Q

what are the ppe used when throwing things into the biohazard sharps bin

A

Latex/nitrile gloves and labcoat

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23
Q

What can be thrown into a biohazard bin

A

used microbiological plates

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24
Q

what is a risk when throwing items into a biological hazard bin

A

biological contamination

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25
Q

what are the ppe used when throwing things into the biohazard bin

A

latex/nitrile gloves and labcoat

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26
Q

what are things that you can throw into a general waste bin

A

biscuit crumbs, plastic packaging, etc

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27
Q

what is the risk of throwing things into general waste?

A

nil

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28
Q

what is the ppe that can be used when throwing into general waste

A

depends on what you are throwing away

Food items: plastic gloves and apron

others: Nil

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29
Q

what are things that can be thrown into chemical waste bottles

A

Any chemicals (eg. NaOH)

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30
Q

what is a risk when throwing chemicals into a chemical waste bottle

A

chemical splashes
chemical contamination

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31
Q

what ppe can be used when throwing waste into chemical waste bottles

A

latex/nitrile gloves and labcoat

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32
Q

what are 3 types of pests that can be found a food establishment

A
  • rodents
  • birds
  • insects
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33
Q

What and where can pests be found

A
  • food spillage
  • improper storage of food
  • poor waste management
  • open door/window
34
Q

what are the problems that pests bring

A
  • diseases
  • damages
  • distress of customers
35
Q

what is a rodent’s preference

A

to stay in dark and damp places

36
Q

what are the signs that a rodent was around?

A
  • smear marks
  • torn food packaging
  • live sighting
37
Q

what are the chemical controls for rodents

A
  • rodenticides
  • fumigation
  • chemosterilants
38
Q

what does a chemosterliant do?

A

it will prevent the rodent from multiplying

39
Q

what are the physical control for rodents

A
  • glue trap
  • rat trap
  • cage
40
Q

what are the environmental controls for rodents

A
  • cover wall and floor gaps
  • remove unused bulky items
  • clean up spillages immediately
41
Q

what are the signs for cockroaches

A
  • egg casings
  • droppings
  • live sighting
42
Q

what is the chemical control foe cockroaches

43
Q

what is the physical control for cockroaches

A

cockroach traps

44
Q

what is an environmental control for cockroach

A

keep food establishment clean

45
Q

what are the signs for ants

A

cluster or trail of ants can be seen

46
Q

what is the chemical control for ants

47
Q

What is the physical control for ants

A

uv light traps with sticky traps

48
Q

what are the environmental controls for ants

A
  • clean up food spillages immediately
  • keep food items in an airtight container
49
Q

name 3 preferences for flies

A
  • attracted to light
  • preferred temp: 26-32 degrees
  • likes strong smells
50
Q

what are the 2 chemical control methods for flies

A
  • synthetic
  • pyrethroids
51
Q

what is a physical method for files

A

electronic fly zappers

52
Q

what is an environmental control for flies

A

put air curtain at the doorway

53
Q

what are the signs for birds

A

droppings and feathers on equipment

54
Q

what are the two chemical control method for birds

A
  • avicides (kills)
  • alphachloralose (shocks them)

need to know the spelling i think

55
Q

what is a physical control method for birds

A

bird wires
bird netting

56
Q

what are the 3 environmental controls for birds

A
  • prohibit bird feeding
  • keep trash bin covered
  • remove nests that are found near food facility
57
Q

what is a green colour cutting board used for

A

cutting vegetables

58
Q

what is a blue colour cutting board used for

A

cutting seafood

59
Q

what is a yellow colour cutting board used for

A

cutting chicken

60
Q

what is a red colour cutting board used for

A

cutting red meat

61
Q

what is a white colour cutting board used for

A

cutting ready to eat food

and fruits

62
Q

what is the definition of non conformance (NC)

A

it is a failure to comply with the company’s requirements and standards

63
Q

what does NC depend on

A
  • housekeeping
  • personal hygiene
  • food safety
  • food contamination
64
Q

what are the 4 things that is being observed during housekeeping inspection

A
  • cross contamination on food
  • personal hygiene
  • food safety issues
  • housekeeping and cleanliness
65
Q

what must you state when documenting NCs?

A

state exactly what you see

66
Q

what are two things that you need to use when writing the corrective action

A
  • use action verbs
  • use objects
67
Q

what is the importance of housekeeping?

A

to prevent workplace hazards

68
Q

what are some benefits of good housekeeping

A
  • prevents pest infestation
  • make it a safe environment for workers
  • improve productivity
  • more effiecient clean up and maintainence of equipment
  • prevent the risk of food contamination & spoilage
69
Q

what are the concequences of bad house keeping

A
  • pest infestation
  • workplace accidents
  • food poisnong
  • shorter lifespan pf equipment
70
Q

what is the definition of cleaning

A

the complete removal of dirt and food debris off a surface

71
Q

what is the definition of sanitizing

A

it is the process of reducing the number of m/o to a safe level

72
Q

what is the definition of disinfection

A

the process of killing m/o off a surface

73
Q

what are the 5 steps of effective cleaning

A
  1. pre rinse
  2. clean
  3. rinse
  4. disinfection
  5. drying
74
Q

what are the 3 concequences of ineffective cleaning

A
  1. premature of equipment
  2. production breakdowns
  3. drainage systems
75
Q

What does SOP stand for

A

Standard Operating Procedure

76
Q

what is an SOP

A

A detailed set of instructions on how to perform a specific activity well

77
Q

what does SSOP stand for

A

Sanitising standard operating procedure

78
Q

what is an SSOP

A

it is the sanitising procedure in the food production area which are required for safety and inspection service

79
Q

what should an SSOP have?

A
  • equipment needed to be cleaned
  • necessary tools
  • how to disassemble the equipment
  • the method of cleaning and sanitising
80
Q

What is a master cleaning schedule

A

it is used to determine the what, where and how the cleaning and sanitising procedure has to be done

81
Q

what are the components of a master cleaning schedule

A
  • structure that needs to be cleaned
  • chemicals, equipment and materials needed
  • dilution, dosage, tempreature and timing of chemical
  • method of cleaning and sanitising

ALL MODULE PRACTICAL EXAMS (3 decks)

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