SAFETY IN THE WORPLACE

Question 1

Points to consider: Meat Inspector

Answer 1

*Responsibility of safety
*The working environment
*Machinery and plant
*The selection and use of equipment
*Safe knife usage
*Occupational health and hygiene
*Personal protective equipment and clothing
*Work in cold-storage areas

Question 2

Slaughterhouses are either under the local government units or privatized.
Classification:

Answer 2

AAA, AA, A, B, C

Question 3

w/ facilities & operational procedures so adequate that meat processed is eligible for sale inANY market w/in the country or for export.

Answer 3

AAA

Question 4

w/ facilities & operational procedures sufficiently adequate that meat processed is eligible for sale in any market ONLY w/in the country.

Answer 4

AA

Question 5

w/ facilities & operational procedures of MINIMUM adequacy that meat processed is eligible for sale only within the city or province where the slaughterhouse is located

Answer 5

A

Question 6

w/ facilities & operational procedures of MINIMUM adequacy that meat processed is eligible for sale in the municipality in w/c the plant is located.

Answer 6

B

Question 7

w/ facilities & operational procedures of LESS than MINIMUM standards that must be closed until minimum standards are provided or achieved

Answer 7

C

Question 8

Equipment:

Answer 8

Knife, scabbard, steel, chain belt, safety hook

Question 9

A two piece, molded plastic type for one knife is considered ideal.

Answer 9

scabbard

Question 10

A plastic guard some 5.7cm. in diameter should be placed at the base of the steel.

Answer 10

steel

Question 11

Work in Cold Storage Areas equipment

Answer 11

• safety harmless,
• lifelines,
• compressed first apparatus,
• torches,
• axes,
• crowbars,
• stretchers and procedures in the use of rescue equipment.

Question 12

discharges by slaughterhouse are the liquid waste and washing generated from different stages during slaughtering procedure.

Answer 12

waste water