Risk Flashcards by Suazo Johnford P.

Vital for students, staff and visitors to pursue their work and activities

Healthy environment

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In charge in security operations, emergency preparedness and planning as well as occupational health and safety

Risk management

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Two important underlying considerations to the attention

Keep the interest and we’ll being of the customers
Trading of food should be facilitated

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Biological, physical and chemical agent in or condition of food with the potential to couse harm

Hazard

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Estimate of the probability and severity of the adverse health effects is exposed populations consequential to hazards in food. Is about uncertainty

Risk

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Fundamental methodology underlying the development of food standards

Risk analysis

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Refers to the realtime exchange of information, advice and opinions between experts and people facing treats to their health, economic and social well being

Risk communication

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Theory, tools and practical skills for communicating about risk

Effective risk communication

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Is the weighing of available options for managing a food safety issue in light of scientific information

Evaluation of risk management

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Is a systematic process of evaluating the potential risk that may be involved in a projected activity or undertaking

Risk assessment

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HCS

Hazard communication standard

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To ensure that the hazards in all chemicals produced or imported are classified hazards is transmitted to employees and employers

Hazard communication standard

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Provides specific criteria for classification of health and physical hazards as well as classification of mixture

Hazard classification

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Provide a label that includes harmonized signal words, pictogram and hazard statement

Labels

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Have a specified (16 section format)

Safety data sheet

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Required to train workers by (December 1 2013) on the new labels elements and safety data sheet format to facilitate recognition and understanding

Information and training

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Means chemical for which there is statistically significant evidence based on the least one study that acute or chronic health may occur in exposed employees

Health hazard

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Formed by algae called (algal toxins)

Aquatic biotoxins

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Pesticides, veterinary drugs, or environment pollutants

Man made chemicals

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Apple and pear seed and kernel of
Apricot (amygladin) into__

Hydrogen cyanide

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Defined as foods that are spoiled or tainted because they either contains microorganisms, such as bacteria, parasites and toxic substances that make unfit for consumption

Food contamination

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Any substance whether simple, mixed or compounded that it is used as drink, food , confectionery and condiments

Food

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Overall quality if food fit for consumption

Safety

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Is a health of being clean and conductive to health

Sanitation

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Is the absence of soil or dirt and is not necessarily sanitized

Cleanliness

Branch of biology that deals with microorganisms and their effect on other microorganisms

Microbiology

Organisms of microscopic or submicroscopic size

Microorganisms

Microbial infection resulting from ingestion of contaminated foods

Food infection

type of illness caused by toxins . Under certain bacteria produce chemical compounds called toxins

Food intoxication

Means the original nutritional value, texture, flavor of the food are damage the food become harmful to people and unsuitable to eat

Food spoilage

A disease carried or transmitted to people by food

Food borne illness

May cause food borne illness

Biological contaminants

Any foreign object that accidentally find it's way to food

Physical contaminants

A chemical substance that can cause food borne illness

Chemical contaminants

Toxic metals

Lead, copper, brass,zinc, antimony, cadmium

Potential to cause an adverse health effects (microbiological, chemical or physical agents)

Food safety hazards

Occurs when food becomes contaminated by microorganisms found in air, food, water, soil animals and 5ge human body

Microbiological hazard

This is where unwanted materials such as liquid chemicals are found around the food

Chemical hazard

Result from accidental contamination and or poor handling practices

Physical hazard

Any disease resulting from the spoilage of contaminated food, pathogenic bacteria, viruses or food contaminating parasites

Food borne illness

Is the absorption by an organism of the material

Ingestion

Involves invasion of the body tissues by disease causing agents

Infection

Refers to the presence of harmful chemicals and microorganisms I. Food that can a person Illnesz

Contamination

Transfer of bacteria or other contaminants from one surface, substance to another

Cross contamination

These are microorganisms around us everywhere in soil, water, air, and in on plants and animals

Microbial hazards

Form of biological cell type. Prokaryotic microorganisms . First form of life or emerge on earth and are present in most of their habitats

Bacteria

Ball bacteria (cocci) responsible for strep troat

Spherical bacteria

Known as bacilli and vibrio (antrax)

Rod shaped bacteria

Known as spirilla (tight coil- spirochetes) lymes disease and syphilis

Spiral bacteria

Bacteria allows to resist heat, freezing, chemicals, and other adverse environment during processing

Spore forming bacteria

Bacteria grow and multiply in warm, moist, where there are many nutrients

Vegetative bacteria

Is a submicroscopic infections agents replicating only within an organisms living cell

Viruses

Symbiotic relationship between species where parasites lives in other organism causing some harm to it and adapt to it's way of life

Parasites

Process in which water and certain packaged and non packaged foods are treated with mild heat usually less than 100C to eliminate pathogens and extend it's shelf life

Pasteurization

Process that eliminates, removes, kills or deactivates all forms of life by chemical, irradiation, high pressure, and filtration

Sterilization

Method of preserving food and processed and sealed in an airtight container

Canning process

Processing technology that sterilizes liquid by heating it above 135C

UHT process or ultra high temperature

Separating solids from liquids

Filtration

Inactivate pathogens by chemically degrading their building blocks of disrupting their metabolism

Chemical desinfectants

Type of ionizing radiation that can damage or kill cells.10 nm to 100 nm wavelength

Uv light

Means cooling down a room

Refrigeration

Liquids become solid

Freezing

Keeping foods cooked at a comportable temperature

Hot holding

OSHA

Occupational safety and health administration

NFPA

National fire protection association

A kit offer defence with nutrition facts

Packaging

Must be mindful of foods they eat

Allergen control

FSMA

Food safety modernization act

Dusts created when food products are manufactured

White powder control

Protecting every working man against the __

Injury Sickness Death

This committee is the planning, and policy making group in all matters pertaining to safety and health of the work place

Health and safety committee

Permanent members of the committee

Chairman Physician or nurse Safety man

Employers responsibility

1.Provide Safety training and clear safety rules 2. Upgrading equipment 3. Record accidents 4. Adhering Agreements and contracts 5. Maintaining safety workplace 6. Well lit and ventilated places to work 7. Providing first aid

OSH

Occupational safety and health standards

Employees responsibility

1. Ensure personal safety 2. Use safety equipment 3. Follow all osh procedures, practices and protocols 4. Reports accidents, injuries, Illness 5. Report Ang equipments needs to repair 6. Not interfere to first aid privider

Imposed by osh legislation is contained in the acts and supporting regulations of a country

Legal obligations

Employers have a legal responsibility in addition to the obligations imposed by legislation to provide a reasonable standard of care

Duty of care

Verbal notification

Program, workshops and seminar

A detailed analysis of a task identifying the dangers associated with it

Job safety analysis

OSH information should located at__

1. Intranet/ employee's portal 2. Staff room 3. Training notes and materials 4.staff handbooks 5. Workplace manuals

It is imperative for safe food handling outcomes for all workers to be familiar with standard sanitation and hygiene practices

Personal hygiene

Cycle of bacterial transmission

Food-food handler-environments

Temperature for hand washing

100F or 38 C for 20 sec

Protects food from contamination

Hand gloves (ppe)

Include body secretions such as saliva, mucus, sweat , blood , urine, and fecal matters

Body fluids

MSDS

Material safety data sheet

Ensures all surfaces are cleaned on a regular basis and reduces the risk of transferring bacteria or other pathogens

Sanitation plan

You and your team uncover , recognize and describe risks that might affects your projects or it's outcomes

Identify the risk

Determine the likelihood and consequences of each risk

Analyze the risk

Also referred to as risk response planning

Treat the risk

Step where you take your projects risk register and use it to monitor tract and review risk

Monitor and review the risk