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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 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is the purpose of the Job Hazard Analysis (JHA) for food preparation?","Question",{"text":112,"@type":113},"It records work project details and systematically identifies hazards and required controls for food preparation activities.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What protective equipment and tools are required?",{"text":117,"@type":113},"Close-toed shoes are required, preferably with non-skid soles, along with a first aid kit; cut-resistant gloves are recommended where applicable.",{"name":119,"@type":110,"acceptedAnswer":120},"How does the document control risks related to germs, illness, and bacterial growth?",{"text":121,"@type":113},"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 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performed  \u003Cbr>on lands of National Park  \u003Cbr>Service,USDA Forest  \u003Cbr>Service,and various  \u003Cbr>states'park and lands   |\n| --- | --- | --- | --- | --- | --- | --- |\n| JOB HAZARD ANALYSIS (JHA)  \u003Cbr>References-FSH 6709.11 and-12  \u003Cbr>OSHA  \u003Cbr>(Instructions on Reverse)   |  | 3.NAME(S)OF ANALYST(S)  \u003Cbr>Keith Stegall,Facility  \u003Cbr>Manager   |  |  | 4.Work Supervisor  \u003Cbr>Various   | 5.DATE PREPARED  \u003Cbr>5/13/2019   |\n| Required Standards and General  \u003Cbr>Notes:   | Confom to state or local food service requirements.   |  |  |  |  |  |\n| Required Personal Protective  \u003Cbr>Equipment   | Close-toed shoes,preferably with non-skid soles.   |  |  |  |  |  |\n| Tools and Equipment   | first aid kit   |  |  |  |  |  |\n| Available Training   | ServSafe(TM)   |  |  |  |  |  |\n|  |  |  |  |  |  |  |\n| 7.TASKS/PROCEDURES   |  |  | 8.HAZARDS,POTENTIAL  \u003Cbr>HAZARDS/INJURY  \u003Cbr>SOURCE   | 9.ABATEMENT ACTIONS OR PROCEDURES  \u003Cbr>Engineering Controls*Substitution*Administrative Controls*PPE   |  |  |\n| Pre-Food preparation   |  |  | Lack of training/  \u003Cbr>experience   | ● Food handlers should be trained in food safety if possible.  \u003Cbr>Recommended Trainings:  \u003Cbr>o One source for free food handler training is available  \u003Cbr>at https://www.ihs.gov/foodhandler/.  \u003Cbr>o ServSafe is one company that provides training and  \u003Cbr>certificates for a fee at https://www.servsafe.com/.   |  |  |\n|  |  |  | Transfer of germs/  \u003Cbr>Exposure to illness   | ● Stay home and do not volunteer if you have a cold,fever,  \u003Cbr>stomach illness,open sores/infected cuts on hands,or  \u003Cbr>other infectious medical conditions.  \u003Cbr>● Wash hands prior to handling food,frequently while preparing  \u003Cbr>foods,and always after breaks.  \u003Cbr>● Plan to use tested recipes to avoid the need for tasting.   |  |  |\n|  |  |  | Exposure to bacteria   | ● Before preparing food,ensure food is fresh and well  \u003Cbr>packaged.If food shows signs of contamination,rot,decay,  \u003Cbr>discolorations,etc.thoroughly inspect it and if determined to  \u003Cbr>be unsuitable for consumption,dispose of immediately.   |  |  |\n\n\n|  | Lack of Site  \u003Cbr>Preparation   | ● Ensure your food preparation site is neat and tidy and void of  \u003Cbr>sharp edges,slippery surfaces,obtrusive obstacles,etc.  \u003Cbr>● Ensure all unused/needed cooking appliances are turned off  \u003Cbr>and put away.  \u003Cbr>● Ensure lighting is adequate.  \u003Cbr>● Ensure there is enough space for the number of staff,type of  \u003Cbr>work,cooking gear used,and food being prepared to safely  \u003Cbr>perform your work.  \u003Cbr>● Determine and identify escape routes and emergency exits.   |\n| --- | --- | --- |\n|  | Lack of Pre-  \u003Cbr>Preparation  \u003Cbr>communication   | ● When working in teams,always communicate what the  \u003Cbr>preparation plan is:  \u003Cbr>o What are everyone's roles and responsibilities.  \u003Cbr>O Location of fire extinguishers and escape routes in  \u003Cbr>case of fire.  \u003Cbr>o Where the Safety Data Sheets(SDS)are located and  \u003Cbr>how to use them.   |\n| Food preparation   | Injury due to working  \u003Cbr>with knives.   | ● Always pay attention to work.Know where your hands are and  \u003Cbr>finger are.  \u003Cbr>● Always know where your knives are placed/staged.  \u003Cbr>● When working around others,ensure you do not make sudden  \u003Cbr>turns when hold knives.  \u003Cbr>● Keep knife edge pointed away from you and others when  \u003Cbr>walking in hand.  \u003Cbr>● Keep knives sharp and in good condition and store in a safe  \u003Cbr>location  \u003Cbr>● Use cut resistant gloves where applicable  \u003Cbr>● If cut,treat wound immediately,use food-service type  \u003Cbr>bandages (typically blue).   |\n|  | Transfer of germs/  \u003Cbr>Exposure to illness   | ● Do not allow persons who are illto prepare food,food  \u003Cbr>handlers should be free of symptoms such as diarrhea,fever,  \u003Cbr>vomiting,jaundice,sore throat with fever or open cuts or sores  \u003Cbr>on the hands or wrists.  \u003Cbr>● Food handlers must thor","cbCaijyP2ew0x5GI","https://ap.wps.com/l/cbCaijyP2ew0x5GI","pdf",146236,"English","# Required Standards and General Notes\n## Required Personal Protective Equipment\n## Tools and Equipment\n## Available Training\n# Tasks/Procedures and Hazard Controls\n## Pre-Food Preparation\n## Lack of Site Preparation\n## Lack of Pre-Preparation Communication\n## Food Preparation (Knife Injury and Illness Exposure)\n## Exposure to Bacteria and Temperature Control","[{\"question\":\"What is the purpose of the Job Hazard Analysis (JHA) for food preparation?\",\"answer\":\"It records work project details and systematically identifies hazards and required controls for food preparation activities.\"},{\"question\":\"What protective equipment and tools are required?\",\"answer\":\"Close-toed shoes are required, preferably with non-skid soles, along with a first aid kit; cut-resistant gloves are recommended where applicable.\"},{\"question\":\"How does the document control risks related to germs, illness, and bacterial growth?\",\"answer\":\"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.\"}]","Job Hazard Analysis (JHA) - Food Preparation - Required Standards and General Notes - 5/13/2019 | PDF",1790546863,13]