First Aid Case

Facility Response Plan (FRP)
A Plan which details the response to certain incident scenarios and explains the emergency procedures

Food and Agricultural Organisation (of the United Nations)

Fatal Accident Rate (FAR)
The number of fatal incidents per 100,000,000 (100 million) hours worked

A death resulting from an injury or illness, regardless of the time intervening between injury and death

Fault Tree
It is a Logic diagram which describes the potential causes and event chains that lead to a specific incident scenario

Film Badge
A pack of photographic film which measures the radiation exposure level of a person

Fire is a chemical reaction in which oxidation of a combustible material takes place with the release of heat and energy

Fire Emergency Plan
A Fire Emergency Plan is a document which highlights the measures to be taken in the event of a fire

Fire Hydrant
It is a source of water which is provided in urban areas for fire fighting services such as a fire brigade to plug in and use water to fight fire

Fire Risk Assessment (FRA)
The technique for analysing the potential of a fire occurrence and identifying control measures

First Aid
Any one-time treatment and subsequent observation of minor scratches, cuts, burns, splinters, and so forth, which do not ordinarily require medical care by a physician

First Aid Case (FAC)
Injuries that are not sufficiently serious to be reported as medical treatment or more serious cases but nevertheless require minor first aid treatment, e.g. Any one-time treatment, cleansing, application of bandages/band-aids, treatment of minor scratches, cuts, burns, splinters, etc.

Failure Modes and Effects Analysis

Food-borne Illnesses
Diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food

Food Contamination
The introduction or occurrence of any biological or chemical agent, foreign matter, or other substances not intentionally added to food, which may compromise food safety or suitability

Food Handler
Any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces

Food Hygiene
All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

Food Safety
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use

Fire Risk Assessment

The number of occurrences of an event per unit time

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