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Midterm Exam Reviewer > Risk > Flashcards

Risk Flashcards

1
Q

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

A

Healthy environment

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2
Q

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

A

Risk management

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3
Q

Two important underlying considerations to the attention

A
  1. Keep the interest and we’ll being of the customers
  2. Trading of food should be facilitated
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4
Q

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

A

Hazard

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5
Q

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

A

Risk

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6
Q

Fundamental methodology underlying the development of food standards

A

Risk analysis

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7
Q

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

A

Risk communication

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8
Q

Theory, tools and practical skills for communicating about risk

A

Effective risk communication

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9
Q

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

A

Evaluation of risk management

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10
Q

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

A

Risk assessment

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11
Q

HCS

A

Hazard communication standard

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12
Q

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

A

Hazard communication standard

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13
Q

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

A

Hazard classification

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14
Q

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

A

Labels

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15
Q

Have a specified (16 section format)

A

Safety data sheet

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16
Q

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

A

Information and training

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17
Q

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

A

Health hazard

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18
Q

Formed by algae called (algal toxins)

A

Aquatic biotoxins

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19
Q

Pesticides, veterinary drugs, or environment pollutants

A

Man made chemicals

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20
Q

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

A

Hydrogen cyanide

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21
Q

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

A

Food contamination

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22
Q

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

A

Food

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23
Q

Overall quality if food fit for consumption

A

Safety

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24
Q

Is a health of being clean and conductive to health

A

Sanitation

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25
Q

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

A

Cleanliness

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26
Q

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

A

Microbiology

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27
Q

Organisms of microscopic or submicroscopic size

A

Microorganisms

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28
Q

Microbial infection resulting from ingestion of contaminated foods

A

Food infection

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29
Q

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

A

Food intoxication

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30
Q

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

A

Food spoilage

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31
Q

A disease carried or transmitted to people by food

A

Food borne illness

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32
Q

May cause food borne illness

A

Biological contaminants

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33
Q

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

A

Physical contaminants

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34
Q

A chemical substance that can cause food borne illness

A

Chemical contaminants

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35
Q

Toxic metals

A

Lead, copper, brass,zinc, antimony, cadmium

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36
Q

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

A

Food safety hazards

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37
Q

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

A

Microbiological hazard

38
Q

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

A

Chemical hazard

39
Q

Result from accidental contamination and or poor handling practices

A

Physical hazard

40
Q

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

A

Food borne illness

41
Q

Is the absorption by an organism of the material

A

Ingestion

42
Q

Involves invasion of the body tissues by disease causing agents

A

Infection

43
Q

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

A

Contamination

44
Q

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

A

Cross contamination

45
Q

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

A

Microbial hazards

46
Q

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

A

Bacteria

47
Q

Ball bacteria (cocci) responsible for strep troat

A

Spherical bacteria

48
Q

Known as bacilli and vibrio (antrax)

A

Rod shaped bacteria

49
Q

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

A

Spiral bacteria

50
Q

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

A

Spore forming bacteria

51
Q

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

A

Vegetative bacteria

52
Q

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

A

Viruses

53
Q

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

A

Parasites

54
Q

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

A

Pasteurization

55
Q

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

A

Sterilization

56
Q

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

A

Canning process

57
Q

Processing technology that sterilizes liquid by heating it above 135C

A

UHT process or ultra high temperature

58
Q

Separating solids from liquids

A

Filtration

59
Q

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

A

Chemical desinfectants

60
Q

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

A

Uv light

61
Q

Means cooling down a room

A

Refrigeration

62
Q

Liquids become solid

A

Freezing

63
Q

Keeping foods cooked at a comportable temperature

A

Hot holding

64
Q

OSHA

A

Occupational safety and health administration

65
Q

NFPA

A

National fire protection association

66
Q

A kit offer defence with nutrition facts

A

Packaging

67
Q

Must be mindful of foods they eat

A

Allergen control

68
Q

FSMA

A

Food safety modernization act

69
Q

Dusts created when food products are manufactured

A

White powder control

70
Q

Protecting every working man against the __

A

Injury
Sickness
Death

71
Q

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

A

Health and safety committee

72
Q

Permanent members of the committee

A

Chairman
Physician or nurse
Safety man

73
Q

Employers responsibility

A

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

74
Q

OSH

A

Occupational safety and health standards

75
Q

Employees responsibility

A
  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
76
Q

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

A

Legal obligations

77
Q

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

A

Duty of care

78
Q

Verbal notification

A

Program, workshops and seminar

79
Q

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

A

Job safety analysis

80
Q

OSH information should located at__

A
  1. Intranet/ employee’s portal
  2. Staff room
  3. Training notes and materials
    4.staff handbooks
  4. Workplace manuals
81
Q

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

A

Personal hygiene

82
Q

Cycle of bacterial transmission

A

Food-food handler-environments

83
Q

Temperature for hand washing

A

100F or 38 C for 20 sec

84
Q

Protects food from contamination

A

Hand gloves (ppe)

85
Q

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

A

Body fluids

86
Q

MSDS

A

Material safety data sheet

87
Q

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

A

Sanitation plan

88
Q

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

A

Identify the risk

89
Q

Determine the likelihood and consequences of each risk

A

Analyze the risk

90
Q

Also referred to as risk response planning

A

Treat the risk

91
Q

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

A

Monitor and review the risk

Midterm Exam Reviewer (8 decks)

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