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
A sanitation worker in a HACCP facility must scrub floors using a long-handled brush in a push-pull motion for two hours. Which body region is at greatest risk for overuse injury?
Answer: Shoulders and cervical spine
Sustained push-pull scrubbing elevates and loads the shoulder girdle repeatedly, risking rotator cuff and cervical muscle overuse injuries.
Vibration from handheld cutting tools used in food processing facilities is associated with which specific occupational health condition?
Answer: Raynaud's phenomenon / Hand-Arm Vibration Syndrome (HAVS)
Prolonged use of vibrating tools causes HAVS, characterized by blanching, numbness, and circulatory damage in the fingers.
A food manufacturer implements a stretching program at the start of each shift. According to ergonomics best practices, this measure is classified as:
Answer: An administrative control
Stretching programs are administrative controls that modify work practices to reduce injury risk, ranking below engineering controls in effectiveness.
When evaluating ergonomic risk for knife use in a meat processing plant, which grip style significantly increases tendon strain?
Answer: Pinch grip with wrist deviation
A pinch grip combined with wrist deviation places extreme tension on forearm tendons, rapidly increasing the risk of tendinitis and CTDs.
A HACCP audit reveals that QC inspectors spend 6 hours daily using a microscope at a poorly positioned bench. Which ergonomic risk is most likely present?
Answer: Prolonged neck flexion and static loading of the cervical spine
Sustained forward head posture while viewing a microscope statically loads cervical spine muscles, causing neck and shoulder pain over time.
Which indicator should a HACCP facility track to evaluate whether its ergonomics program is effective?
Answer: Trend in OSHA 300 log entries for musculoskeletal disorders
Tracking MSD-related OSHA 300 log entries over time shows whether the ergonomics program is reducing occupational injuries.
In a frozen food facility, workers wear insulated gloves that reduce grip sensitivity. From an ergonomics perspective, this PPE adaptation most likely causes workers to:
Answer: Compensate by gripping harder, increasing forceful exertion risk
Reduced tactile feedback from thick gloves causes workers to unconsciously increase grip force to feel secure, elevating MSD risk.