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Occupational Safety and Health Simplified for the Food Manufacturing Industry

Af: Revonna M. Bieber, Frank R. Spellman Engelsk Paperback

Occupational Safety and Health Simplified for the Food Manufacturing Industry

Af: Revonna M. Bieber, Frank R. Spellman Engelsk Paperback
Tjek vores konkurrenters priser
The success of any food manufacturer's safety program depends on how accurately a facility interprets the laws and how it handles the hazards that workers face on a daily basis. This resource provides industry managers, safety directors, and workers with straightforward answers to complicated OSHA questions. Referencing FDA, USDA, and other regulatory standards as applicable, the authors explain the requirements of the twelve major Occupational Safety and Health Administration standards in Code of Federal Regulations (CFR) Title 29 Part 1910 (general industry) and Part 1928 (agriculture) for food worker safety and provides examples to help ensure compliance with all applicable standards. The book examines the most serious health hazards in the industry, including inhalation of flavorings, radiation, and amputations, and identify ways to prevent accidents from occurring. They will address both industry-wide safety concerns and segment-specific hazards for meatpacking, poultry processing, fruit and vegetable canning, and food flavoring, and find information to help them overcome the language and cultural barriers of the food industry's growing Hispanic workforce to ensure adequate protection for all. A complete sample food manufacturing safety program that meets OSHA requirements and a comprehensive checklist for completing self-audits are included.
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Tjek vores konkurrenters priser
The success of any food manufacturer's safety program depends on how accurately a facility interprets the laws and how it handles the hazards that workers face on a daily basis. This resource provides industry managers, safety directors, and workers with straightforward answers to complicated OSHA questions. Referencing FDA, USDA, and other regulatory standards as applicable, the authors explain the requirements of the twelve major Occupational Safety and Health Administration standards in Code of Federal Regulations (CFR) Title 29 Part 1910 (general industry) and Part 1928 (agriculture) for food worker safety and provides examples to help ensure compliance with all applicable standards. The book examines the most serious health hazards in the industry, including inhalation of flavorings, radiation, and amputations, and identify ways to prevent accidents from occurring. They will address both industry-wide safety concerns and segment-specific hazards for meatpacking, poultry processing, fruit and vegetable canning, and food flavoring, and find information to help them overcome the language and cultural barriers of the food industry's growing Hispanic workforce to ensure adequate protection for all. A complete sample food manufacturing safety program that meets OSHA requirements and a comprehensive checklist for completing self-audits are included.
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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 218
ISBN-13: 9780865871847
Indbinding: Paperback
Udgave:
ISBN-10: 0865871841
Kategori: Ledelse og teknikker
Udg. Dato: 7 aug 2008
Længde: 16mm
Bredde: 180mm
Højde: 256mm
Forlag: Government Institutes
Oplagsdato: 7 aug 2008
Forfatter(e): Revonna M. Bieber, Frank R. Spellman
Forfatter(e) Revonna M. Bieber, Frank R. Spellman

Kategori Ledelse og teknikker

ISBN-13 9780865871847

Sprog Engelsk

Indbinding Paperback

Sider 218

Udgave

Længde 16mm

Bredde 180mm

Højde 256mm

Udg. Dato 7 aug 2008

Oplagsdato 7 aug 2008

Forlag Government Institutes

Kategori sammenhænge