Food Safety; Hazards

• Agriculture is growing of crops and keeping of animals. • People who practice agriculture are called farmers. • Agriculture is very important to the family. Benefits to the family • It provides food. • It provides money. • Agriculture gives us medicine. • It provides jobs. • Agriculture gives us transport and power. • It helps most families become self sufficient. • Farm tools are instruments used on farms to make work easier. • They are usually handheld and are used frequently when practicing agricultural activities. • Farm tools are light in weight, easy to handle and are suited to the strength of the farmer Name of tool Picture Use Watering can For fine watering of seed beds bucket Carrying manure, fertilizer,seed and ripe crops Name of tool Picture Use Sickle Cutting grass and harvesting of cereals like rice and wheat Slasher Cutting down tall grass and weeds USES OF FARM TOOLS Name of tool Picture Use Garden trowel Transplanting seedlings and making planting holes Hand fork Shallow cultivation of soil Aerating the soil USES OF FARM TOOLS Name of tool Picture Use Shovel Loading and offloading soil or manure into a wheelbarrow, scotch cart or truck Spade Digging and turning over of moist soil USES OF FARM TOOLS Name of tool Picture Use Garden fork Loosening and turn soil Garden line Marking straight ridges and garden beds USES OF FARM TOOLS Name of tool Picture Use wheelbarrow Moving items around the farm Items such as soil, mulch, animal feed. Etc Knapsack sprayer Spraying pesticides and herbicides Spraying fertilizers on crops. • An inventory is a record of the things that you have. • This is a list of tools issued out and tools received back and from whom Inventory of farm tools Inventory record sheets Created by Date Name of tool Sheet Tool numbenumber Description r Location Quantity Spade 1/15 Black,wooden handle Store room 2 SAFETY IN AGRICULTURE • Agricultural activities can be dangerous. • Hazards involved results in injury, disability and death of people and animals. • The hazards are usually caused by physical injury and chemical poisoning. Common hazards in Agriculture 1. physical injury These include: • Injury caused by accidents during use of farm tools, equipment and machinery. • Misuse and improper storage of farm tools and equipment. • Being kicked by animals. • Drowning in farm pond, pool or dam. Common hazards in Agriculture 2 . Chemical poisoning These include: • Spraying without protective clothing. • Eating or smoking when spraying chemicals. • Dumping toxic chemical left overs on land and in water. • Eating agriculture produces without prior permission from adults. • Pesticides, herbicides and fertilizers pollute water sources and kill animals. Chemical poisoning Ways of preventing common agricultural hazards 1. Wear protective clothing such as gloves, gumboots, respirator, hat and overalls. 2. Do not eat, drink or smoke when spraying. 3. Dispose off all chemical remains safely. 4. Bury or burn empty chemical containers and chemical left overs. 5. Wash thoroughly with running water and soap after using chemicals. 6. Do not spray during windy days. 7. Handle tools the right way. 8. Fence farm ponds and dams. Ways of preventing common agricultural hazards Climate and Landuse Seasons of Zimbabwe Seasons of Zimbabwe Definition of terms • A season is a time of the year with almost the same weather patterns. • Weather is the state of the atmosphere at a particular time at a particular place. • it is the daily condition of air around us. • Seasons are determined by rainfall and temperature. Seasons of Zimbabwe • There are four seasons in Zimbabwe , which are: 1.The rain season 2.Post rain season 3.Cool dry season 4.Hot dry season Seasons of Zimbabwe 1.The rain season ( summer) • It is also called the hot- wet season. • The season begins in mid November to mid March. • The period is rainy and hot. • Dams and rivers fill up. Seasons of Zimbabwe 2 . The post rain season ( autumn ) • It starts mid March – May • The days are bright and sunny. • The leaves change from green to red, orange, yellow or brown before falling. • In addition, there is less sunlight because the days are shorter. • It is the harvesting period of most crops. Seasons of Zimbabwe 3. The cold dry season ( winter ) • It begins mid May – mid August • The mornings, evenings and nights are very cold. • Has short days and long nights. Seasons of Zimbabwe 4 . The hot season (spring ) • It begins mid August – mid November. • The days are very hot with cool nights. • A season for trees to develop new shoots. Summer Activities Agricultural activities done during the rain season includes: • Ploughing and planting of summer crops for example maize, cotton. • Weeding • Pest and disease control • Applying fertilizers. • Weekly dipping of animals because ticks, lice and mites would be many. • Harvesting of summer crops • Preparing fireguards. A fireguard is a fire break. • Beginning of the planting of wheat, barley and oats. Winter Activities • Planting of winter crops such as wheat, barley and oats. • Harvesting and selling of summer crops continues. • Constructing frost barriers for frost sensitive crops such as tomatoes. • Vaccinating animals against blackleg. • Supplementary feeding of grazing animals. • Dosing of animals to kill internal parasites. Spring Activities • Shelling and threshing of grain crops. • Dry planting of summer crops. • Carrying manure to fields. • Ploughing and harrowing. • Making planting holes Soil Components •Soil is made up of 4 components: 1)Mineral matter 2)Organic matter 3)Soil water 4)Soil air

Kindly create a 30 items multiple choice test from this laboratory activity entitled laboratory do's and donts: LABORATORY SAFETY Dos: Wear Appropriate Attire: Wear lab coats, safety goggles, gloves, and any other required personal protective equipment (PPE) at all times in the lab. Follow Protocols: Adhere strictly to established protocols and procedures for all experiments and tasks. Label Everything: Clearly label all containers, tubes, vials, and equipment with relevant information, including date, contents, and your initials. Calibrate Instruments: Regularly calibrate and maintain all lab equipment according to manufacturer guidelines to ensure accurate measurements. Keep Workspace Organized: Maintain a clean and organized workspace to prevent contamination and ensure efficient work. Dispose of Waste Properly: Follow the correct disposal procedures for hazardous waste, sharps, and non-hazardous materials in accordance with local regulations. Use Pipette Aids: Always use pipette aids or bulb fillers to avoid mouth pipetting and potential exposure to hazardous substances. Record Observations: Keep detailed and accurate records of your experiments, observations, procedures, and results. Label Samples Clearly: Label all samples with accurate and descriptive information to avoid mix-ups and confusion. Communicate: Maintain clear communication with colleagues and supervisors about your work, findings, and any potential issues. Follow Safety Guidelines: Adhere to all safety guidelines, emergency procedures, and evacuation plans in case of accidents or incidents. Report Accidents and Incidents: Report any accidents, spills, or incidents to your supervisor immediately, no matter how minor they may seem. Don'ts: Don't Eat, Drink, or Smoke: Never consume food, drinks, or smoke inside the laboratory to prevent contamination and chemical exposure. Don't Pipette by Mouth: Avoid mouth pipetting to prevent the risk of inhaling or ingesting hazardous substances. Don't Use Chipped Glassware: Do not use chipped, cracked, or compromised glassware, as they can lead to leaks and contamination. Don't Work Alone: Avoid working in the lab alone, especially with hazardous materials or equipment. Don't Ignore Safety Procedures: Never disregard safety procedures or skip steps, even if you're experienced with a particular task. Don't Contaminate Reagents: Avoid contaminating reagents by using clean tools, pipettes, and containers. Don't Rush: Take your time and follow protocols accurately. Rushing can lead to mistakes and unsafe conditions. Don't Block Emergency Equipment: Keep emergency equipment, such as eyewash stations, fire extinguishers, and safety showers, unobstructed and easily accessible. Don't Pour Chemicals into Sinks: Do not pour chemicals down sinks unless you are certain they are safe to do so, as this can lead to environmental contamination. Don't Use Unlabeled Chemicals: Never use unlabeled or improperly labeled chemicals. Always know what you're working with. Don't Wear Loose Clothing or Jewelry: Avoid wearing loose clothing, open-toed shoes, and excessive jewelry that could get caught in equipment or chemicals. Don't Assume, Ask: If you're unsure about something, never assume. Always ask for guidance from your supervisor or colleague

Food safety

Food Safety Excellence 1 : Temperature record (A)

Food Safety Terms and Definitions Assessment

Food safety and Sanitation

Food Safety Comprehensive Assessment - Part 1

110.31.b.17.C

Related quizzes

Related quizzes