NAME: ADOMAKO RAY JOHNSON KONADU
COURSE CODE: FTECH 151.
QUESTION
What safety measures apply to the food related laboratories? State at least 10 (Group all general
rules and then state those peculiar to specific laboratories: cite source of information)
ANSWER
Food related laboratories are buildings where scientific experiments are conducted most
especially those relating to food. The food related laboratory is a workplace for a food scientist.
The food related laboratories are categorized into the main groups we have; food
chemistry/analysis laboratory, food biology laboratory (under which microbiology, fermentation
and food sensory evaluation are) and food technology/engineering laboratories. Since the
laboratory is the workplace for food scientists, there are safety measures that must be applied.
Safety measures are the activities and precautions taken to reduce risk related to human health
and also to avoid the deduction of wrong conclusions.
General rules

You are required to wear glasses or safety goggles in the laboratory.

Report if any equipment breaks or is not properly working.

Horseplay is strictly prohibited in the laboratory.

You are required to wear laboratory coat while performing experiments.

Before using instruments such as pH meters, DO meters, spectrophotometers and other
more complex instrumentation, check with the instructor.

Fumigate work areas before and after use.

Sterilize equipment and materials.

Properly wash your hands with soap and running water.

Read carefully and fully understand the laboratory procedure before you begin any
experiment.

Work must be done deliberately and carefully.

Treat all microorganisms as potential pathogens.

Minimize all chemical exposures

Assume that all chemicals of unknown toxicity are highly toxic.
Those peculiar to the food chemistry/analysis laboratory are;

Report if any equipment breaks or is not properly working.

Minimize all chemical exposures

Assume that all chemicals of unknown toxicity are highly toxic.
Those peculiar to the food biology laboratory (fermentation, microbiology and food
sensory evaluation) are;

Treat all microorganisms as potential pathogens.

Sterilize equipment and materials.

Properly wash your hands with soap and running water.

Fumigate work areas before and after use.
Those peculiar to the food technology/engineering are;

Read carefully and fully understand the laboratory procedure before you begin any
experiment.

Work must be done deliberately and carefully.
REFERENCES

www.wikipedia.com

ehs.okstate.edu

m.carolina.com

routledge.com

afs.ca.uky.edu

Dairy tech, Inc. service manually

Prudent practices in the laboratory: Handling and Management of Chemical
Hazard, Updated Version.