SDS Quiz

New 2012 changes to OSHA’s Hazard Communication Standard (29 CFR 1910.1200) are bringing the U.S. into alignment with the Globally Harmonized System of Classification and Labeling of Chemicals (GHS), improving safety and health protections for America’s workers. These new revisions to OSHA’s current Hazard Communication Standard, the GHS is expected to prevent injuries and illnesses, save lives and improve trade conditions for chemical manufacturers. The Hazard Communication Standard in 1983 gave the workers the ‘right to know,’ but the new Globally Harmonized System gives workers the ‘right to understand.’

The new Hazard Communication Standard still requires chemical manufacturers and importers to evaluate the chemicals they produce or import and provide hazard information to employers and workers by putting labels on containers and preparing safety data sheets. However, the old standard allowed chemical manufacturers and importers to convey hazard information on labels and material safety data sheets in whatever format they chose. The modified standard provides a single set of harmonized criteria for classifying chemicals according to their health and physical hazards and specifies hazard communication elements for labeling and safety data sheets.

Major changes to the Hazard Communication Standard:

• Hazard classification:
• Labels:
• Safety Data Sheets:
• Information and training:

What you need to do and when:

• Chemical users: Continue to update safety data sheets when new ones become available, provide training on the new label elements and update hazard communication programs if new hazards are identified.
• Chemical Producers:

If it is not documented – it’s not done!

Documenting training is important for many reasons. Employees and volunteers represent the organization and the face of the services provided. Safety in the workplace should be a high priority and should include the well-being of customers served. Also, in this litigious society employers, supervisors and colleagues must protect themselves from needless lawsuits by ensuring adequate training is provided and recorded. Records should be simple and easy to use.

Sample Training Logs:

Training Log with Topics

Blank Log – No Topics

• Annual Training Plan

• Volunteer Training Log – by topic

• Volunteer Training Log – open topics

Food Service Staff Training Videos (YouTube)

Using auto soap & towel dispenser (time 1:16)

Sanitation & Hygiene for Food Service Employees (time 3:01)

Gloves – Appropriate Use (time 3:02)

Cutting Boards  (time 3:48)

Calibrate a Stick Thermometer  (time 1:48)

Using Food Thermometer (time 2:55)

CDC Resources & Videos

Learn the risks and consequences of food poisoning in the new web series, Recipes for Disaster.  This series portrays a fictional cooking show where the host unintentionally makes common food safety mistakes.  Developed by CDC, could be used as nutrition education for older adults or as training for older volunteers. 

Earthquake Preparedness Training

Elderly Nutrition Programs in California are required to provide Earthquake Preparedness training each year for senior that participate in Senior Meals. The Disaster Center California Page has some great information to provide as well as maps and other practical information.

Food Safety on the Go course for home-delivered meal programs is now available.

Sample Senior Nutrition Program Annual Training Plan

This was used for a train the trainer course for home-delivered meal programs held in Sacramento and Los Angeles.

Includes:

• Coursebooks
• Powerpoint Slides
• Pre-tests and Post-tests
• Trainer Guides 
• Trainer Worksheets

Module 1 – Food safety basics, is an overview of food safety for all staff and volunteers.

Module 2 – For the program director.

Module 3 – Food service management staff.

Managing Food Safety: A manual for the voluntary use of HACCP principles for operators of food service and retail establishments

Training needs for nutrition education: Guidelines for in-service training of nutrition educators

Effective and affordable delivery of nutrition education depends on sound training so that knowledge and skills for behaviour change can be communicated to a target audience.

This contribution provides suggestions to guide the instructor who trains nutrition educators on planning and implementing in-service training that does this. Nutrition education is based on the sound application of knowledge derived from the food and nutrition sciences about the relationships between diet and health (Anderson, 1994). The use of educators with training in nutrition allows efficient use of human resources. Such individuals have a science base that encompasses both food and nutritional science upon which they can draw in crafting educational messages.

First we discuss some general issues that must be considered when embarking on nutrition education projects, including: who should be trainers and who should be nutrition educators? We discuss requirements for instruction of the instructors who provide in-service efforts to nutrition educators. We also review what communication skills nutrition educators need to encourage healthful diet-related behaviour changes. We address some other considerations, such as which causes of malnutrition can be remedied by nutrition education interventions. Finally, the institutional arrangements and resources for nutrition education are examined.

Recommendations especially relevant for nutrition education in developing countries follow the Conclusions section. A glossary gives definitions of terms referred to in the paper.

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FightBAC!

Do you teach people in your community, in your classroom, or in your workplace –even your household!–about the importance of safe food handling to good health? If so, you are a BAC Fighter!

The non-profit Partnership for Food Safety Education wants to hear from all BAC Fighters! We want to learn more about the work you do in your community, who you serve, and what you identify as unmet needs in the field of consumer food safety education.

The Partnership will use input from BAC Fighters! in the development of a new action plan for more effective consumer food safety education.

fightbac.org