What are the main ways to control a hazard?

What are Control Measures?

• Eliminate the hazard.
• Substitute the hazard with a lesser risk.
• Isolate the hazard.
• Use engineering controls.
• Use administrative controls.
• Use personal protective equipment.

What is an example of hazard elimination?

A commonly used example of eliminating a hazard is a situation in which employees are working at a height above the ground level. Moving the work to ground level eliminates the fall hazard. Hazards may be eliminated by changing how or where the work is done.

How you can identify food hazards?

Identifying specific food safety hazards Based on this definition and logic, individual hazards, not hazard categories, are to be identified. Hazards should be specific, e.g. metal fragments, and the source or reason for presence should be described, e.g. metal from broken blades after chopping.

What is considered a physical hazard?

A physical hazard is an agent, factor or circumstance that can cause harm with contact. They can be classified as type of occupational hazard or environmental hazard. Physical hazards include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards.

What is an example of a physical hazard in food?

Physical hazards usually result from accidental contamination and /or poor food handling practices. Examples include, slivers of glass, human hair, nails, false nails, nail polish, pieces of jewelry, metal fragments from worn or chipped utensils and containers, dirt, stones, frilled toothpicks.

What are hazard identification tools?

Hazard identification tools can be used as a guide to help:

• identify generic hazards and the controls required for a job task;
• assist in formulating relevant and effective safe work method statements;
• guide or induct new workers in the typical hazards for a specific trade; and.

What is hygiene hazard?

It is particularly dangerous in the kitchen as large numbers of harmful bacteria can be transferred to food or food contact surfaces, increasing the risk of food poisoning. Cross-contamination is also linked to standards of personal hygiene, cleanliness and sanitising. Practices to apply the food handling principles.

What are the 3 ways to correct hazards?

Six Steps to Control Workplace Hazards

1. Step 1: Design or re-organise to eliminate hazards.
2. Step 2: Substitute the hazard with something safer.
3. Step 3: Isolate the hazard from people.
4. Step 4: Use engineering controls.
5. Step 5: Use administrative controls.
6. Step 6: Use Personal Protective Equipment (PPE)

What is a physical hazard in food handling?

Physical hazards are foreign objects that are found in food products. They are either naturally found in the specific item, such as stems in fruit, or not normally part of the food item, such as hair or plastic.

What is hazard give at least 5 examples of hazardous activities in the farm?

Biggest Dangers

• Grain Bins. Grain bin injuries are very dangerous.
• Electrocution. Electrocution injuries can be quick but often deadly.
• Corn Picker & Combines. Farmers use corn pickers and combines to harvest corn.
• Power Take-Off. Power Take-Off injuries are very common on a farm.
• Tractor Rollovers.

How do you substitute a hazard?

Hazard substitutions can involve not only changing one chemical for another, but also using the same chemical in a less hazardous form. Substitutions can also be made to processes and equipment.

What is a control hazard?

Control hazards (branch hazards or instruction hazards) Control hazard occurs when the pipeline makes wrong decisions on branch prediction and therefore brings instructions into the pipeline that must subsequently be discarded. The term branch hazard also refers to a control hazard.

What hazards do farm workers commonly face?

According to the Occupational Safety and Health Administration (OSHA), the most common hazards that farmworkers face are related to grain bins and silos, exposure to chemicals such as pesticides and herbicides, noise, musculoskeletal injuries, heat, and others.

What are the ways to identify hazards?

To be sure that all hazards are found:

1. Look at all aspects of the work and include non-routine activities such as maintenance, repair, or cleaning.
2. Look at the physical work environment, equipment, materials, products, etc.
3. Include how the tasks are done.
4. Look at injury and incident records.

What are common hazards?

The six main categories of hazards are:

• Biological. Biological hazards include viruses, bacteria, insects, animals, etc., that can cause adverse health impacts.
• Chemical. Chemical hazards are hazardous substances that can cause harm.
• Physical.
• Safety.
• Ergonomic.
• Psychosocial.

What is hazard in food safety?

A food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related.