Audio of the First Episode of the Food Safe \"Safe For All\" Instructional Training Videos
Description
Vocal Characteristics
Language
EnglishVoice Age
Young Adult (18-35)Accents
North American (Canadian-General) North American (General)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
one of the most important aspects when it comes to maintaining the quality and safety of meat products is personal protection. While on the job, these safety measures come in many forms. On this episode will be taking a look at the variety of personal protective equipment that you may encounter in the workplace, their two main reasons for the use of personal protective equipment. Your own safety and to prevent cross contamination in the food product. Cross contamination is the transfer of contaminants from one source to another that could affect the safety of the meat. This can reduce the quality and shelf life and potentially lead to illness and the spread of disease. Cross contamination can be as simple as a hair falling into the food, even coughing, unintentionally spreading airborne illness. Ensuring the proper use of personal protective equipment will keep you on the meat protected while on the job. The first piece of personal protective equipment we're going to be looking at is smoke. The smocks, serves the dual purpose of preventing cross contamination between yourself and the meat, and identifies your department in the plant. Ah, hard had steel toed boots and eye protection will help protect you from moving equipment, overhead hazards and flying debris. They are a necessary part in preventing accidents and maintaining safety. Anti cut gloves will protect your hands from being cut and potentially contaminating the meat with bacteria or blood borne illnesses. Depending on your position, further anti cut protection may be required. This can come in the form of a belly guard, an armed guard, a chain mail sleeve or a chain mail apron. This will give you a wider range of coverage to prevent and protect against knife accidents. Latex gloves, worn over anti cut gloves or other hand protection will create a waterproof barrier between yourself and the meat and any other fluids you may come in contact with. A cutting floor in operation is loud, sometimes reaching over 100 decibels. This is enough to cause permanent hearing damage or loss. If not protected, earplugs or earmuffs must be worn at all times. Scabbard is a safety holster to store knives in when not in use and for transport, they could be worn around the waist. Personal requires more freedom of movement. One last thing to mention. It's not only important to wear your personal protective equipment, but also that it's clean. If any of your equipment gets contaminated, it either needs to be cleaned or replaced before continuing with your job. You have the responsibility to ensure that you received training on any of the personal protective equipment he may be required to use when starting a new position. As you can see, there is a variety of personal protective equipment in use to keep you on the meat products safe and contaminant free. Proper application of these tools is vital to ensure that all of our food is safe for all.