Problem #1: You are a Health and Safety Professional for Maple Leads Foods. After reviewing the incident reports with the Joint Health and Safety Committee as well as reports from frontline supervisors, you identify that many workers are not wearing their correct PPE and not washing their hands. You identify a need for an Infection Prevention and Control Program at the workplace to control exposure to biological and chemical hazards. a) Outline the steps you will take to develop the program from inception to implementation. b) What indicators are you going to use to measure the effectiveness of the program?
Problem #2: Come up with a safety hazard in food industry and: a) Identify a workplace and occupation where people can become exposed to this hazard; b) What is the potential outcome of that exposure - i.e., acute, chronic, illness, injury. c) As a H&S professional, what are some steps you can take to prevent exposure to this hazard.