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Occupational Safety and Health Simplified for the Food Manufacturing Industry
218
by Frank R. Spellman, Revonna M. Bieber
Frank R. Spellman
Occupational Safety and Health Simplified for the Food Manufacturing Industry
218
by Frank R. Spellman, Revonna M. Bieber
Frank R. Spellman
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Overview
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 authorsexplain 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.
Referencing FDA, USDA, and other regulatory standards as applicable, the authorsexplain 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.
Product Details
ISBN-13: | 9780865871847 |
---|---|
Publisher: | Government Institutes |
Publication date: | 08/07/2008 |
Pages: | 218 |
Product dimensions: | 6.90(w) x 9.90(h) x 0.80(d) |
About the Author
Frank R. Spellman is Assistant Professor of Environmental Health at Old Dominion University in Norfolk, Virginia. Spellman is a professional member of the American Society of Safety Engineers, the Water Environment Federation, and the Institute of Hazardous Materials Managers. He is also a Board Certified Safety Professional and Board Certified Hazardous Materials Manager with more than 35 years of experience in environmental science and engineering.Revonna M. Bieber is an Environmental Health Master's Student and Teaching Assistant at Old Dominion University in Norfolk, Virginia.
Table of Contents
Preface vii
Introduction 1
Nature of the Industry 2
Farm-to-Fork Continuum: Agriculture 4
Food Manufacturing Working Conditions 8
Food Manufacturing Employment 9
Occupations in the Food Manufacturing Industry 10
Food Manufacturing Training 14
References and Recommended Reading 15
The OSH Act and Food Manufacturing 17
Occupational Safety and Health Act (1970) 18
OSHA Regulations/Standards 20
What Is a State OSHA Program? 21
Title 29 CFR 21
The Bottom Line on OSHA Compliance 25
References and Recommended Reading 26
Hazards in the Meatpacking Industry 27
Nature of the Meatpacking Industry 27
Potential Hazards 28
The Meatpacking Industry and OSHA 31
Employer and Employee Responsibilities 32
Hazard Control Methods 33
Administrative Requirements/Practices 36
References and Recommended Reading 40
Hazards in the Poultry Processing Industry 41
Nature of the Poultry Industry 41
Poultry Processing Procedures and Hazards 43
Safe Work Practices in the Poultry Industry 68
References and Recommended Reading 75
Preserved Fruits and Vegetables Industry 77
Nature of the Industry 77
Fruit and Vegetable Preservation Process 79
Example Process: Canning Whole Tomatoes 84
Dehydrated Fruits and Vegetables 86
Worker Safety and Health Concerns 87
References and Recommended Reading 91
The Food Flavorings Industry and Popcorn Workers' Lung 93
Flavoring Substances and Compounded Flavors 94
Workers Who Use or Make Flavoring 94
OSHA Compliance Standards: Flavorings Industry 100
Safe Work Practices for the Flavorings Industry 100
References and Recommended Reading 107
Radiation Usage in the Food Industry 109
Nature of the Food Irradiation Industry 109
Food Irradiation Processes 110
Potential for Radiation Exposure 112
Regulatory Agencies: Food Irradiation and Facility Safety 112
Ionizing Radiation Protection and Safety 114
Radiation Accidents at Industrial Irradiation Facilities 116
References and Recommended Reading 118
Ergonomics and Food Manufacturing 121
Ergonomics: Key Terms 123
Cumulative Trauma Disorders 124
Ergonomic Solutions 126
References and Recommended Reading 129
Food Manufacturing and Spanish-Speaking Workers 131
Success with Hispanic Outreach 131
OSHA Programs to Help Hispanic Workers 133
English to Spanish OSHA Dictionary 135
References and Recommended Reading 143
OSHA Standards, Self-Inspection, and Training 145
OSHA Standards 145
Overview of General Industry Standards 149
Self-Inspection 160
Self-Inspection Scope 162
Self-Inspection Checklists 163
Safety and Health Training 193
References and Recommended Reading 198
Programas de OSHA para Ayudar al Trabajador Hispano 201
Index 205
About the Authors 209
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