Workplace Ergonomics & Health Flashcards
7 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Workplace Ergonomics & Health flashcards as text
In a food processing facility, which ergonomic risk factor is most commonly associated with repetitive slicing tasks on a production line?
Answer: Cumulative trauma from repetitive motion
Repetitive slicing creates cumulative trauma disorders (CTDs) due to repeated micro-stresses on tendons and muscles.
A HACCP team is assessing ergonomic hazards at a fish filleting station. Workers stand on concrete floors for 8-hour shifts. What is the PRIMARY ergonomic intervention?
Answer: Install anti-fatigue matting
Anti-fatigue matting reduces compressive forces on joints and decreases lower-back and leg fatigue during prolonged standing.
Which OSHA concept requires employers to evaluate and reduce musculoskeletal disorder (MSD) risk factors in food production settings?
Answer: General Duty Clause
OSHA's General Duty Clause requires employers to provide a workplace free from recognized hazards, including ergonomic MSD risks.
A worker in a poultry plant reports tingling and numbness in the fingers after months of deboning. Which condition is most likely?
Answer: Carpal tunnel syndrome
Carpal tunnel syndrome results from compression of the median nerve, commonly caused by repetitive wrist flexion in deboning tasks.
When designing ergonomic workstations for HACCP-regulated food packaging lines, work surface height should be adjusted to:
Answer: Elbow height to minimize shoulder and back strain
Elbow-height surfaces keep arms in a neutral position, reducing shoulder elevation and spinal flexion during packaging tasks.
A food plant ergonomics program identifies 'forceful exertion' as a key risk factor. Which task modification best addresses this?
Answer: Use power tools or fixtures to reduce grip force
Power tools and holding fixtures reduce the hand force workers must exert, directly lowering forceful exertion risk.
In the context of HACCP and worker health, why is employee fatigue considered an indirect food safety hazard?
Answer: Fatigued workers are more likely to make errors that compromise CCP monitoring
Fatigued workers are more prone to lapses in concentration, increasing the risk of missing critical control point deviations.