Question
Imagine that a hazard analysis for your organisation has identified potential chemical hazards. Which one of the following is likely to be the most important control measure? Select an answer and click or tap Submit. 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 temperatures of storage areas Banning staff from wearing jewellery in the food preparation area
Answer
4.6
(317 Votes)
Jolene
Advanced · Tutor for 1 years
Answer
Making sure that all cleaning materials are stored away from food areasBased on evaluation, ensuring the appropriate and segregated storage of cleaning materials is a safety standard common to all debris staged and would most likely be the most important control measure when we deal with the context of protecting against chemical risks. This physically prevents the food from coming into contact with those potentially harmful chemical substances, thereby protecting not only the employees but also the consumers.
Explanation
## Step 1: Understand the contextThis question deals with hazard prevention, page 74 in the workplace, specifically relating to chemical hazards that have been identified through hazard analysis. The organization is tasked with choosing the most crucial protective measure among four options.## Step 2: Evaluate each option independently We are to look at each option and comprehend its impact and role towards the overall workplace safety. ### Ensuring that all staff wear correct protective clothing This is important to protect workers against contact with potentially hazardous substances. However, this preventive measure only applies when the workers are handling these substances directly.### Making sure that all cleaning materials are stored away from food areasSegregating the storage of food items and cleaning materials is key to food safety. This prevents potential food contamination which could happen if cleaning materials would come in contact with food.### Training staff to take and record the temperatures of storage areas This is crucial for monitoring and maintaining proper and safe storage conditions, and dissipating the risk of hazardous reactions due to changes in temperature.### Banning staff from wearing jewellery in the food preparation areaWhile important to food hygiene, it does not directly deal with the control of potential chemical hazards.