Job Hazard Analysis (JHA) - Food Preparation - Required Standards and General Notes - 5/13/2019

Sep 27, 2026

Uploaded by Ezra

Job Hazard Analysis (JHA) documents procedures and controls for food preparation activities on lands managed by the National Park Service, USDA Forest Service, and various states’ park and lands. It identifies analyst, facility manager, work supervisor, and preparation date, then outlines required standards, personal protective equipment, and tools. It addresses hazards from lack of training, germ transfer/illness exposure, bacterial exposure, inadequate site preparation, communication gaps, and knife-related injuries, with specific abatement actions spanning training, hygiene, food safety practices, and safe storage and handling.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages5

Reading Time13 min

AccessFree to download

Required Standards and General Notes

Required Personal Protective Equipment

Tools and Equipment

Available Training

Tasks/Procedures and Hazard Controls

Pre-Food Preparation

Lack of Site Preparation

Lack of Pre-Preparation Communication

Food Preparation (Knife Injury and Illness Exposure)

Exposure to Bacteria and Temperature Control

| Appalachian National Scenic Trail | | 1.WORK PROJECT/ACTIVITY
Food Preparation | | | 2.LOCATION
TRAIL WIDE | Includes work performed
on lands of National Park
Service,USDA Forest
Service,and various
states'park and lands | | --- | --- | --- | --- | --- | --- | --- | | JOB HAZARD ANALYSIS (JHA)
References-FSH 6709.11 and-12
OSHA
(Instructions on Reverse) | | 3.NAME(S)OF ANALYST(S)
Keith Stegall,Facility
Manager | | | 4.Work Supervisor
Various | 5.DATE PREPARED
5/13/2019 | | Required Standards and General
Notes: | Confom to state or local food service requirements. | | | | | | | Required Personal Protective
Equipment | Close-toed shoes,preferably with non-skid soles. | | | | | | | Tools and Equipment | first aid kit | | | | | | | Available Training | ServSafe(TM) | | | | | | | | | | | | | | | 7.TASKS/PROCEDURES | | | 8.HAZARDS,POTENTIAL
HAZARDS/INJURY
SOURCE | 9.ABATEMENT ACTIONS OR PROCEDURES
Engineering Controls*Substitution*Administrative Controls*PPE | | | | Pre-Food preparation | | | Lack of training/
experience | ● Food handlers should be trained in food safety if possible.
Recommended Trainings:
o One source for free food handler training is available
at https://www.ihs.gov/foodhandler/.
o ServSafe is one company that provides training and
certificates for a fee at https://www.servsafe.com/. | | | | | | | Transfer of germs/
Exposure to illness | ● Stay home and do not volunteer if you have a cold,fever,
stomach illness,open sores/infected cuts on hands,or
other infectious medical conditions.
● Wash hands prior to handling food,frequently while preparing
foods,and always after breaks.
● Plan to use tested recipes to avoid the need for tasting. | | | | | | | Exposure to bacteria | ● Before preparing food,ensure food is fresh and well
packaged.If food shows signs of contamination,rot,decay,
discolorations,etc.thoroughly inspect it and if determined to
be unsuitable for consumption,dispose of immediately. | | | | | Lack of Site
Preparation | ● Ensure your food preparation site is neat and tidy and void of
sharp edges,slippery surfaces,obtrusive obstacles,etc.
● Ensure all unused/needed cooking appliances are turned off
and put away.
● Ensure lighting is adequate.
● Ensure there is enough space for the number of staff,type of
work,cooking gear used,and food being prepared to safely
perform your work.
● Determine and identify escape routes and emergency exits. | | --- | --- | --- | | | Lack of Pre-
Preparation
communication | ● When working in teams,always communicate what the
preparation plan is:
o What are everyone's roles and responsibilities.
O Location of fire extinguishers and escape routes in
case of fire.
o Where the Safety Data Sheets(SDS)are located and
how to use them. | | Food preparation | Injury due to working
with knives. | ● Always pay attention to work.Know where your hands are and
finger are.
● Always know where your knives are placed/staged.
● When working around others,ensure you do not make sudden
turns when hold knives.
● Keep knife edge pointed away from you and others when
walking in hand.
● Keep knives sharp and in good condition and store in a safe
location
● Use cut resistant gloves where applicable
● If cut,treat wound immediately,use food-service type
bandages (typically blue). | | | Transfer of germs/
Exposure to illness | ● Do not allow persons who are illto prepare food,food
handlers should be free of symptoms such as diarrhea,fever,
vomiting,jaundice,sore throat with fever or open cuts or sores
on the hands or wrists.
● Food handlers must thor

FAQs

What is the purpose of the Job Hazard Analysis (JHA) for food preparation?

It records work project details and systematically identifies hazards and required controls for food preparation activities.

What protective equipment and tools are required?

Close-toed shoes are required, preferably with non-skid soles, along with a first aid kit; cut-resistant gloves are recommended where applicable.

How does the document control risks related to germs, illness, and bacterial growth?

It requires staying home when sick, following strict handwashing, avoiding cross-contamination with proper utensils and gloves, maintaining cold foods at 41°F or lower and hot foods at 135°F or more, and limiting unsafe holding times.

Sep 27, 2026

Uploaded by Ezra