TS3 Quiz Concepts (Mixed)

Emergency planning and response

critical components of disaster management

preparing, responding, recovering

EPR involves _________, __________, and _______ emergencies to minimize impact on people, property, and environment.

Emergency Planning

comprehensive process of developing strategies, procedures, and resources to prepare for potential emergencies.

Emergency Response

immediate, systematic reaction to an unexpected or dangerous occurence.

mitigate the impact, restore normalcy

primary objectives of emergency response

29 CFR 1910.38

Emergency Action Plans, requires employers to develop an emergency action plan

29 CFR 1910.39

Fire Prevention Plans, mandates the creation of a fire prevention plan that includes a list of major workplace fire hazards

29 CFR 1910.120

Hazardous Waste Operations and Emergency Response (HAZWOPER)

establishes safety and health requirements for employers to protect employees involved in hazardous waste operations and emergency response

29 CFR 1910.119

Process Safety Management of Highly Hazardous Chemicals

requires employers to develop PSM to prevent release of hazardous chemicals

Preparedness

indicates the level of precautions we can take much before any hazard occurs

emergency plan

the final outcome of a preparedness plan

geological hazards and meteorological hazards

naturally occuring hazards

hazardous material spill or release, explosion, failure

accidental events

terrorism, sabotage, civil disturbance, strike or labor dispute

intentional events

1 gallon a day, 3 days supply recommended

drinking water emergency supply

incident commander

responsible for overseeing emergency preparedness and response

supervisors/safety officers

communicate with all the residents and visitors in the residential complex, conduct training, and maintain readiness

Emergency Operation Center (EOC)

a vital part of the complex EPR and staffed with trained personnel whenever a crisis occurs that requires mobilization of campus-wide resources

1. Situation and communications and control.

2. Hot Zone.

3. Inner perimeter.

4. Outer perimeter.

5. Scene Command Post.

6. Staging Area.

7. Additional resources.

seven critical tasks in response

exit diagrams

typically used to identify the escape routes

optional

Building evacuation drills are _____ for all campus buildings except RESIDENCE.

IC

responsible for conducting the drill and documenting it

red button

In every INTERCOM facility, there will be a _____ which will provide the facility for speed dialing EOC in emergency.

date and time of the call

what to write in a bomb threat call

when you hear ALL HAZARDS SIRENS, when directed by police/fire personnel

when to shelter during severe weather event, HAZMAT, active shooter, building intruder, civil disturbance

liquids

Never administer _______ to an unconscious victim.

RA 10611

Food Safety Act of 2013

An act to strengthen the Food Safety Regulatory system in the country to protect consumer health and facilitate market access of local food and food products

primary production and post harvest stages

DOA

NFA, BAI, BFAR, NMIS, PCA, BPI, SRA, FPA, NDA

DOA agencies

National Food Authority

NFA

Bureau of Animal Industry

BAI

Bureau of Fisheries and Aquatic Resources

BFAR

National Meat Inspection Services

NMIS

Philippine Coconut Authority

PCA

Bureau of Plant Industry

BPI

Sugar Regulatory Administration

SRA

Fertilizer and Pesticide Authority

FPA

National Dairy Authority

NDA

processed and pre-packed foods

DOH

FDA, CFRR, BoQ, NEC, NCHP, RITM, NCDPC

DOH agencies

Food and Drug Administration

FDA

FDA Center for Food Regulation

CFRR

Bureau of Quarantine

BoQ

National Epidemiology Center

NEC

National Center for Health Promotion

NCHP

Research Institute of Tropical Medicine

RITM

National Center for Diseases Prevention and Control

NCDPC

Wet marks, slaughter houses dressing plants, fish ports, street food sale, ambulant vending, food service catering, supermarkets, school canteens, restaurants, water refilling

LGU

5S + 2S of Good Housekeeping

systematic procedure to achieve a pleasant workplace

affects personnel performance and production

Seiri

Sort, remove unnecessary items

Seiton

Systematize, arrange items in order

Seiso

Sweep, clean your workplace completely

Seiketsu

Standardize, maintain high standards of housekeeping

Shitsuke

Self-discipline, do things spontaneously without being told or ordered

current Good Manufacturing Practices (cGMP)

sets of standards, criteria or guidelines to establish sanitary conditions and/or to eliminate/reduce the risk of contamination of food in the manufacture of food

GMP

refers to a quality assurance system aimed at ensuring that products are consistently manufactured, packed, repacked or held to quality standards.

current

the c to emphasize that the guidelines or criteria set by statutory and regulatory requirements and expectations are dynamic

1. statutory and regulatory requirements

2. buyer requirements

3. safe food

why do we need gmp?

industry/trade, government, academe, consumer

shared responsibility for food safety

Food safety

providing assurance that food which has been produced, procesed, stored, distributed and prepared would ensure safe, sound, wholesome and fit for human consumption

outbrakes of food borne illnesses, changes in eating habits, vulnerable groups suffer

why address food safety?

elderly, sick, pregnant, infant

vulnerable groups

food hygiene

all conditions and measures necessary to ensure safety and suitability of food at all stages of food chain

correct handling

proper storage, prep, processing, display

How to keep food hygiene?

GMP/Codex, SSOPs, HACCP, Accurate labelling, Food Safety Management System

Tools in food hygiene

cGMP

Pre-requisite program for HACCP

Sanitation Standard Operating Procedures

SSOP

SSOP

pre-requisite of HACCP

Hazard Analysis and Critical Points

HACCP

HACCP

process control system that identifies where hazards might occur in the food production process and puts into place stringent actions

management tool to protect food supply against bio, chem, physical hazards

1950s, Pillsbury Company

First used HACCP to produce safest and highest quality food possible for astronauts in the space program

1959-1960

NASA wanted to produce food for astronauts to guarantee food safety

1963

WHO issued HACCP principles in Codex Alimentarius (Book of Food)

Codex Alimentarius

Book of Food

1974

FDA incorporated HACCP due to clostridium botulinum in canned food

clostridium botulinum

found in canned food

1985

USDA national science academy suggested that HACCP should be applied in FOOD OPERATIONS for food safety

1997

HACCP for SEAFOOD

1998

HACCP for LARGE MEAT AND POULTRY

1999

HACCP for SMALL MEAT AND POULTRY

1999

HAZOP for FROZEN DESSERT

2000

ISO was developed with major contributions to food safety management systems

2002

JUICE HACCP

HACCP certification

applicable to all organizations in the food supply chain from producers to retailers

improved safety management in compliance with HACCP principles

conducting Hazard Analysis

first principle of HACCP

brainstorming sessions, evaluaton of identified and listed hazards

two stages of hazard analysis

critical control point

step at which control can be applied and is essential to prevent or elimiate a food safety hazard or reduce it to an acceptable level

corrective action

solution tool in order to correct any errors which happened knowingly or unknowingly

validation of procedure

final task to streamline the process happening internal to the organization

auditor

will return for HACCP audit date and audit

1 to 5 days

HACCP assessments generally range from one to five days, depending on the size of your organization and extent of the audit.

3-5 years

HACCP requirements should be renewed every ______ for high risk foods.

Standard Operating Procedures (SOP)

foundation of HACCP, written procedures that accurately describe and detail essential job tasks

128 casualties

IOGP noted this in 56 process safety events over the period of ten years (2007-2017)

front-line operations, maintenance and on wells teams

IOGP is design to support ______

Process Safety

disciplined framework for managing the integrity of operating systems and processe that handle hazardous substances

manner and tone

a key success factor in using PSFs in which they are presented

upstream process safety events

IOGP PSFs have been developed based on ______ and are also applicable to downstream operations.

Fatal walls related process safety events

included n the analysis to develop IOGP PSFs

core set of 10 PSFs

industry standardization of IOGP