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Establish record-keeping and documentation procedures Record-keeping and documentation procedures should be simple to complete and include information that illustrates that the established standards are being met. Employees need to be trained on the record-keeping procedures and why it is a critical part of their job.
Review menu and highlight potentially hazardous foods. Review recipes that include potentially hazardous foods and highlight problem ingredients.
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Check food temperatures during preparation, holding, cooking and cooling. Food temperatures should be checked using a bi-metallic food thermometer. Remember, when cooling food, time is critical. Correct if required temperatures are not being met. Verify that the previous steps are being followed. Record time and temperatures. A system for recording temperatures should be developed.
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This system can be in the form of a notebook or charts that includes the intervals at which the temperatures should be taken and recorded. Skip to content — Skip to search. The University of Rhode Island.
During harvest look for ways to reduce contaminating produce. Harvest tools, bins, harvesters, and the environment are all potential sources of contamination. Just before and during harvest take time to look for conditions that might affect produce safety. Be aware that harvesting involves a lot of hand contact and take measures to prevent contamination of produce by workers. Harvest stands like this one fit tomato boxes, keeping them up off the ground so that neither boxes nor produce contact the soil and potential contaminants.
Keep it clean. There is no good reason for putting clean produce in a dirty container that might introduce a pathogen. Tractors, trailers, and farm vehicles can be sources of physical and chemical hazards. They can also move pathogens from contaminated areas to growing and handling areas. Cogger, Washington State University, designed these lightweight harvest carts, which can be pushed down the row by workers and keep produce off the ground.
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Have a policy in place to retire boxes and bins when they are no longer cleanable. Collapsible crates at this farm are color coded for harvest and post-harvest. Plastic, cleanable containers with holes drilled for drainage are an inexpensive option for postharvest storage. Collapsible bins fold down, making then easy to wash and sanitize. Consider where you store your harvest bins. At this site, runoff from the roof, which could contain bird droppings, may be running right into clean bins. Well-organized, clean harvest tools are kept in the packing area, ready to go back out to the field.
The cart pictured here was designed by a veteran market grower in northern Wisconsin. Wearing appropriate protective clothing and keeping biological agents contained in the correct areas are essential for minimising exposure to risk.
Systems and procedures for safe use, handling, storage and transport of biological hazards should all be in place. Appropriate housekeeping, such as disinfecting work surfaces and properly disposing of waste, are also vital for minimising biological risk. Emergency procedures should be prepared in advance , and the primary objective should be to contain the biological hazard and minimise risk to people and the environment.
Depending on the situation, a variety of actions may be required, such as informing others, isolating the area, evacuation, seeking assistance, preventing the spread of contamination or spills, or decontaminating the work area. First aid or medical treatment may be required in some situations. And with so many unique risks at play in the modern lab, it can be easy to overlook the more commonplace, physical risks. Trip hazards and mishandling mistakes are rife in busy, bustling labs. Handling is one of the major concerns for all lab managers, with members of the research team susceptible to injury if not following safe handling requirements.
Hot, heavy and sharp apparatus can all compromise the health and welfare of members of the research team. This makes it important that full and correct handling equipment such as safety gloves is provided. Furthermore, training for correct lifting should be conducted so the whole team can lift and carry without fear of injury. Slips, trips and falls are more likely to occur in the laboratory than many other workplaces due to the amount of time researchers spend on their feet and the volume of different materials present.
Due care and diligence must be paid by every member of the team to reduce the presence of slip and trip hazards — to protect themselves and other members of the team.
HS12 Hazard and risk management
And finally, perhaps the most common of all hazards and risks in the science lab is the humble glass tube. Many an experienced lab professional has cut their finger or hand when forcing a rubber stopper into a glass tube.
Whilst this will, perhaps, always occur — the risk can be reduced with continued encouragement of correct stopper replacement, using gentle pressure whilst rotating the glass tube. Preventing physical risk to your team in the lab can often be achieved by effective training and good housekeeping. Staff should be trained in the proper procedures for lifting, pulling and pushing, as well as the dangers of repetitive movements, and the handling requirements for different equipment.
Proper housekeeping is essential for preventing slips, trips and falls in the lab, so any potential hazards should be quickly disposed of or tidied away. Also, a safety policy can help identify and protect your research team from any kind of potential hazard. In an emergency situation, effort should be made to contain the hazard as quickly as possible. First aid or medical assistance should be provided by an appropriately trained team member or medical professional.
As a leading supplier of commercial laboratories, InterFocus consider all safety measures when designing, manufacturing and installing a new or updated lab, keeping your research team safe and productive. For more information about how InterFocus can help you develop a new lab for your team, visit our homepage or call our dedicated team on You may have heard the acronym COSHH used around the lab before, maybe in relation to risk assessments and In this day and age, most businesses need to store large amounts of data just to run effectively and Autoclaving plastics and glass has long been a vital part of bacteria elimination.
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