12. The time for safety measures in line with farm
operations encompasses the following:
1. Caring for crops
2. Applying fertilizers and pesticides
to plants.
3. Operations of machineries
13. The time for safety measures in line with farm
operations encompasses the following:
1. Caring for crops
2. Applying fertilizers and pesticides to plants.
3. Operations of machineries
14. 1. Environmental Activities - Farming involves activities in the
field that can cause serious injuries from preparing the
land, planting, cultivating, and harvesting plants. It also
includes raising crops in green houses.
2. Machinery Operations - Plows, harvesters, choppers, and
tractors present a deadly risk in the farm if not used
properly. Furthermore, improper use of different farm
tools also poses a great risk.
15. 3. Fertilizers and Pesticides Storage Room - Fertilizers and
pesticides should be properly stored and locked in the proper
and designated storage room.
4. Buildings in the Farm - Be on the lookout for unfenced pits
and faulty electrical wiring in the field. Beware against roof
collapses before any work
16.
17.
18. Principles of Hazard Analysis and Critical Control Points (HACCP)
is a systematic preventive approach to food safety from biological
and physical hazards in production processes and distribution
that can cause the finished product to be unfit for consumption.
HACCP also designs measures to reduce these risks to a safe level
and formulate steps to avoid problems even before they occur and
correct them as soon as they are detected.
19. 1. Conduct a Hazard Analysis
2. Identify the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Record Keeping Procedures
7. Establish Verification Procedures
20. 1. Conduct a Hazard Analysis - Food safety hazards that may
occur at each stage of farm operation should be first
identified and evaluated.
a. identify the risks of hazards to the consumers; and
b. create and employ preventive measures to control these
hazards.
21. 1. Conduct a Hazard Analysis - Food safety hazards that may
occur at each stage of farm operation should be first
identified and evaluated.
a. identify the risks of hazards to the consumers; and
b. create and employ preventive measures to control these
hazards.
2. Identify the Critical Control Points (CCP) - This step is
geared toward eliminating and reducing any potential hazard
to an acceptable level
22. 3. Establish Critical Limits - value at which a hazard must be
controlled at each CCP.
4. Establish Monitoring Procedures - To ensure that the farm
owners can take quick corrective action if a limit is unmet, there
are specific monitoring activities to confirm that hazards are
under control at each CCP.
These procedures include
a. designing a plan on how data will be recorded, reviewed, and
analyzed;
b. installing the appropriate measuring equipment;
c. training employees to take measurements and document their
observations; and
d. creating an early warning system that a critical limit has been
exceeded.
23. 5. Establish Corrective Actions - In this step, the actions to take
for any critical deviations from an established limit are decided
on.
6. Establish Record Keeping Procedures - Records must contain
formal documentation demonstrating that the critical limits at
each CCP have been met. These records can include:
a. the conducted hazard analysis and written HACCP Plan;
b. the monitoring report of the handling procedures at each
CCP; and
c. documentation of any and all necessary corrective actions.
7. Establish Verification Procedures Verification is the final,
critical component of an HACCP plan.
24.
25. The following are necessary steps and considerations to ensure safety
in the workplace.
1. Gather information about the kind of hazards that will most
likely affect the farm.
2. Stay alert for emergency broadcasts like typhoon, floods, or fire.
3. Secure a farm map indicating the buildings, structures, gates, and
fence.
4. Make a list of farm inventory of crops planted in an area,
machineries, stock fertilizers and pesticides
5. Prepare farm employees and keep them informed of the
emergency plan.
6. Have a complete basic first-aid kit on the farm premises and keep
the farm well-maintained. Farm employees must also know the basic
first-aid procedures
26. a. For minor cuts - Clean the wound with mild antiseptic or soap and
water and cover with light clean dressing.
b. For burns-Cool the burnt area with cool water for 10-15 minutes.
Do not brush the blisters and avoid applying cream or toothpaste.
c. For infected eye with chemicals - Wash the eye/s with clean cold
water for 15 minutes and take the affected person to the nearest
hospital.
27.
28. 1. Clean Air Act. Republic Act No. 8749 is a law designed to make
sure that all air is safe to breathe. The law also seeks to protect the
environment against air pollution.
2. Waste Management. It is the collection, transportation, processing.
recycling, or disposal of waste materials. It is important to dispose of
all waste materials in the farm to protect the environment and
people from air and water pollution.
29. A hazard is any source of potential damage, harm,
accident or serious injury to someone, to animals,
or to property and equipment.
A risk is the chance that a person or animal will be
harmed, property will be damaged, or equipment
will be lost if exposed to a hazard.
30. Types of Hazards and Risks in the Workplace
1. Physical Hazards
2. Electrical Hazards
3. Chemical Hazards
4. Biological Hazards
5. Ergonomic Hazards
31. Physical Hazards - One can sustain cuts
and injuries from using sharp farm tools like
the sickle. Other physical hazards may come
from: Animals - Animals may cause injuries
inflicted from bites, kicks or thrashing, and
transmission of contagious diseases like mad
cow disease or leptospirosis.
a. Animals
b. Machinery
c. Extreme temperature or ultraviolet
exposure from the sun
d. Noise
32. Electrical Hazards - Dangers include
faulty or damaged wiring, switches,
cords, tools, equipment, or overhead
power lines which can cause injuries
to people, animals, or property.
a. Working near overhead power
lines
b. Unsafe wiring installation
c. Fallen electricity wires
d. Damaged portable tools
33. Chemical Hazards - Farm workers
use a variety of chemicals to ensure
maximum production or maintain
equipment. Some of these chemicals
are pesticides, insecticides, fertilizers,
veterinary chemicals, fuels, or
solvents Direct exposure to fumes
could lead to short-term or long-
term health effects.
34. Short-term health effects may
include headache, nausea or
poisoning while long-term health
effects may manifest as respiratory
illnesses or some cancers
35. Biological Hazards that these are also
known as biohazards, which are
organic substances that may pose a
threat to the health of humans and
other living organisms. Some sources
of potential transmission of
biological hazards in the farm are:
36. a. Human bodily matters including
blood, mucus, urine, feces, etc. that may
contain viral or bacterial diseases
b. Living animals - including cattle,
poultry, fish, and their urine and
manure. Farmhands working with
animals can be exposed to animal
diseases and infections, some of which
have the potential to infect
humans like mad cow disease.
37. C. Animal products - including raw and
cooked meat, blood, and dairy which
may contain molds that cause allergies
or irritation d. Wastewater, sewerage,
and rubbish - including garbage and
other waste material that may be
contaminated that cause diseases or
infections
38. 5. Ergonomic Hazards - Farm work is
hard work. Farm workers are exposed
to hazards of falling, slipping, cutting or
tripping, and long- term physical
stresses like forceful gripping, bending,
lifting or twisting which can cause
musculoskeletal injuries.
39. a. Operate farm tools and equipment
according to the manufacturer's
manual.
b. Examine each tool for damage
before use.
c. Use the right tool for the job.
d. Keep all tools in good condition with
regular maintenance.
e. Put away all tools in appropriate
storage when not in use.
f. Provide and use proper personal
equipment
40. Best Practices in the Workplace
Accidents or injuries
1. looking at all aspects of the work at the farm
through regular "walkabout," formal and informal
inspections, and observations of daily activities;
2. including nonroutine activities in work schedules,
such as maintenance and repair, cleaning, and
checking incident or accident records;
3. looking at existing work processes and how things
are done, such as tools and equipment being used,
conditions of the farm site, health of animals, etc;
41. Best Practices in the Workplace
Accidents or injuries
4. looking at foreseeable unusual conditions, such as
natural calamities or emergency situations;
5. checking out best practices and safety procedures of
other farms or industries; and
6. communicating to and educating workers on farm
hazards and the methods by which they could be
controlled.
