HACCP Workplace Ergonomics & Health 2

Question 1

In a food processing facility, which ergonomic risk factor is most commonly associated with repetitive slicing tasks on a production line?

Accepted Answer

Cumulative trauma from repetitive motion

Answer

Repetitive slicing creates cumulative trauma disorders (CTDs) due to repeated micro-stresses on tendons and muscles.

Question 2

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?

Accepted Answer

Install anti-fatigue matting

Answer

Anti-fatigue matting reduces compressive forces on joints and decreases lower-back and leg fatigue during prolonged standing.

Question 3

Which OSHA concept requires employers to evaluate and reduce musculoskeletal disorder (MSD) risk factors in food production settings?

Accepted Answer

General Duty Clause

Answer

OSHA's General Duty Clause requires employers to provide a workplace free from recognized hazards, including ergonomic MSD risks.

Question 4

A worker in a poultry plant reports tingling and numbness in the fingers after months of deboning. Which condition is most likely?

Accepted Answer

Carpal tunnel syndrome

Answer

Carpal tunnel syndrome results from compression of the median nerve, commonly caused by repetitive wrist flexion in deboning tasks.

Question 5

When designing ergonomic workstations for HACCP-regulated food packaging lines, work surface height should be adjusted to:

Accepted Answer

Elbow height to minimize shoulder and back strain

Answer

Elbow-height surfaces keep arms in a neutral position, reducing shoulder elevation and spinal flexion during packaging tasks.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP Workplace Ergonomics & Health 2