Occupational Health and Safety in the Food and Beverage Industry

Bibliographic Details
Main Author:	Noroozi, Ebrahim
Corporate Author:	EBSCOhost
Other Authors:	Taherian, Ali R.
Format:	Electronic eBook
Language:	English
Published:	Milton : Taylor & Francis Group, 2023.
Subjects:	Food industry and trade > Safety measures. Food industry and trade > Health aspects. Beverage industry > Safety measures. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Cover
Half Title
Title Page
Copyright Page
Dedication
Table of Contents
Preface
Foreword
Authors' disclaimer
About the Authors
Acknowledgments
Chapter 1 Introduction: Health and Safety Organization
1.1 Introduction
1.2 Safety: a comprehensive responsibility
1.3 Organization
1.4 The safety department
1.5 Production departmental responsibility
1.6 The production line/laboratory responsibilities
Chapter 2 Fundamentals of Health and Safety Management
2.1 Introduction
2.2 Investment in health and safety management pays off
2.2.1 Losses and due diligence
2.3 Elements of a safety management system
2.3.1 Core elements of health, safety, and environmental management
2.4 Modern safety management evolution
Chapter 3 Health and Safety Legislation, Audit, and Standards
3.1 Introduction
3.1.1 What are guidelines?
3.1.2 Why have food standards become so important?
3.1.3 The need for audit
3.2 Food hygiene legislation
3.2.1 REACH: the new European chemical legislation
3.2.2 International standards on health and safety
3.3 Safe food handling guidelines
3.3.1 Food standards and audit
3.3.1.1 What are food standards?
3.3.2 The Canadian food safety approach
3.3.2.1 The Integrated Inspection System (IIS)
3.3.2.2 Legislative levels in Canada
3.3.3 Standards and their importance for audit
3.3.4 Standard-setting process and principles
3.3.5 What do auditors look for?
3.3.6 Developing food safety and quality management systems
3.3.6.1 Hazard Analysis Critical Control Points (HACCP)
3.3.6.1 Inspection
3.3.6.2 Total Quality Management System (TQMS)/Good Manufacturing Practices (GMP)
3.3.6.3 Quality control (QC)
3.3.6.4 Quality assurance (QA)
3.3.6.5 Good Manufacturing Practice (GMP)
3.3.6.6 ISO 22000
3.3.7 An international risk-based food inspection system
3.4 Recall and traceability
3.4.1 Why is traceability needed?
Chapter 4 Accident Prevention Elements
4.1 Introduction
4.1.1 Accident/incident definition
4.1.2 Frank Bird accident ratio pyramid
4.2 Accident prevention and causation models
4.2.1 Hazard identification and risk minimization
4.3 Accident/incident investigation, analysis, and costs
4.3.1 Legislations
4.3.2 Responsibilities
4.3.3 Procedures
4.3.4 Communication/training/evaluation
4.4 Transitional employee policy
4.5 Contractor safety program
4.5.1 Responsibilities
4.5.2 Procedure
4.5.3 Communication/training/evaluation
4.5.4 Relevant remarks
4.6 Emergency response and preparedness
4.6.1 How to develop and implement a plan
4.6.2 Facilities: fixed and movable equipment
4.6.3 Laboratory facilities: design and equipment
4.7 First aid and cardiopulmonary resuscitation (CPR)
4.8 Health and safety policy
4.8.1 Health and safety forms
4.8.2 Accident and inspection report form