| Description |
1 online resource (320 p.) |
| 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 |
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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 |
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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) |
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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 |
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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 |
| Summary |
The text will serve as a guide for learning fundamentals of occupation health and safety aspects from the perspective of the food and beverage industry. It will serve as an ideal text for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering |
| Notes |
Description based upon print version of record |
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4.9 Industrial hygiene |
| Subject |
Food industry and trade -- Safety measures
|
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Food industry and trade -- Health aspects
|
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Beverage industry -- Safety measures
|
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Beverage industry -- Safety measures.
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Food industry and trade -- Health aspects.
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Food industry and trade -- Safety measures.
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| Form |
Electronic book
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| Author |
Taherian, Ali R
|
| ISBN |
9781000844917 |
|
1000844919 |
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