FOOD PACKAGING
TYPES OF FOOD PACKAGING MATERIALS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Ensuring that all staff wear correct protective clothing
|
|
|
Making sure that all cleaning materials are stored away from food areas
|
|
|
Training staff to take and record the temperature in storage areas
|
|
|
Supervising staff to ensure that they wash their hands regularly
|
Detailed explanation-1: -The most common engineering control to prevent worker exposure to inhalable and respirable chemicals is local exhaust ventilation (LEV).
Detailed explanation-2: -Hazardous chemicals must be stored below eye level. Do not store chemicals on the floor, window ledges, or balconies. Keep containers closed unless you are dispensing a chemical or adding to the container. Use rated storage cabinets or safety cans whenever possible-required for >10 gal.
Detailed explanation-3: -Store chemicals in designated areas away from food, ingredients, packaging and food contact surfaces. Make it standard practice for staff, after maintenance, to properly clean and remove all chemical residues from food contact surfaces. Do not use excessive grease or lubricants on equipment.
Detailed explanation-4: -Elimination. Elimination removes the hazard at the source. This could include changing the work process to stop using a toxic chemical, heavy object, or sharp tool. It is the preferred solution to protect workers because no exposure can occur.