Introduction to Industrial Hygiene PDF Download
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Author: Ronald M. Scott
Publisher: CRC PressI Llc
ISBN: 9781566701402
Category : Technology & Engineering
Languages : en
Pages : 468
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Book Description
This book is a non-encyclopedic introductory textbook of industrial hygiene. Based on years of teaching a single-semester course on the topic, it presents a broad survey of the field and addresses the typical student. Introduction to Industrial Hygiene is divided into three sections. The first section focuses on chemical hazards, presenting the basics of toxicology, the problems of skin contact and inhalation, the detection and control of airborne contaminants, and the threat of fire or explosion. The first part also describes government regulations and the agencies that enforce them. The second part of the book discusses injury from physical causes, including sound, radiation, heat, and accidents. This part also contains an introduction to ergonomics. The third part describes a range of industries that are major sources of both employment and potential injury, and it applies the principles outlined in the first two parts. At the end of each chapter, the material covered is summarized in a Key Points section. References are provided both to background material and to sources that expand beyond the scope of the chapter. Problems sets have practical bases and lead students into the CFR to familiarize them with the contents and the manner of locating information in the CFR. Extensive appendices provide practical information and allow the text to continue being a valuable source of reference for the student.
Author: Ronald M. Scott
Publisher: CRC PressI Llc
ISBN: 9781566701402
Category : Technology & Engineering
Languages : en
Pages : 468
Get Book Here
Book Description
This book is a non-encyclopedic introductory textbook of industrial hygiene. Based on years of teaching a single-semester course on the topic, it presents a broad survey of the field and addresses the typical student. Introduction to Industrial Hygiene is divided into three sections. The first section focuses on chemical hazards, presenting the basics of toxicology, the problems of skin contact and inhalation, the detection and control of airborne contaminants, and the threat of fire or explosion. The first part also describes government regulations and the agencies that enforce them. The second part of the book discusses injury from physical causes, including sound, radiation, heat, and accidents. This part also contains an introduction to ergonomics. The third part describes a range of industries that are major sources of both employment and potential injury, and it applies the principles outlined in the first two parts. At the end of each chapter, the material covered is summarized in a Key Points section. References are provided both to background material and to sources that expand beyond the scope of the chapter. Problems sets have practical bases and lead students into the CFR to familiarize them with the contents and the manner of locating information in the CFR. Extensive appendices provide practical information and allow the text to continue being a valuable source of reference for the student.
Author: H.L.M. Lelieveld
Publisher: Elsevier
ISBN: 1855737051
Category : Technology & Engineering
Languages : en
Pages : 407
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Book Description
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
Author: David G. Baldwin
Publisher: William Andrew
ISBN: 0815518978
Category : Science
Languages : en
Pages : 363
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Book Description
This book provides a comprehensive review of the primary industrial hygiene topics relevant to semiconductor processing: chemical and physical agents, and ventilation systems. The book also has excellent chapters on newer industrial hygiene concerns that are not specific to the semiconductor industry: ergonomics, indoor air quality, personal protective equipment, plan review, and records retention. While much of the information in these chapters can be applied to all industries, the focus and orientation is specific to issues in the semiconductor industry.
Author: John J. Talty
Publisher:
ISBN: 9786612011108
Category : Industrial buildings
Languages : en
Pages : 857
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Book Description
Provides an advanced level of study of industrial hygiene engineering situations with emphasis on the control of exposure to occupational health hazards. Primary attention is given to ventilation, noise and vibration control, heat stress and industrial illumination. Other topics include industrial water quality, solid waste control, handling and storage of hazardous materials, personal protective equipment, and costs of industrial hygiene control.
Author: Martin B. Stern
Publisher: CRC Press
ISBN: 9781566701976
Category : Technology & Engineering
Languages : en
Pages : 860
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Book Description
Presenting the only textbook available today that covers all of the critical elements of industrial hygiene ó conceptual information, computational coverage, case studies, and sample problems and exercises ó in one volume. Organized around the basic rubrics of industrial hygiene, this book helps students to think like industrial hygienists while offering the latest techniques for practicing professionals. Applications and Computational Elements of Industrial Hygiene is the most complete reference available on IH, and is also an ideal study aid for exam preparation. This is the first and only textbook that includes all critical computations for each concept covered. Each chapter discusses a different hazard and how to recognize, evaluate, and control it. The advantage of this approach is clear; technical issues, instrumental techniques, engineering control procedures ó relevant issues from A to Z ó are discussed for each hazard. Chapters conclude with case studies that offer critical insight into the practical aspects of the field. The book also covers emerging issues that will affect industrial hygienists in the future. The book includes real-life situations and experiences to demonstrate practical applications of concepts presented in the text. For students, Applications and Computational Elements of Industrial Hygiene offers critical material formerly scattered across multiple sources. For seasoned industrial hygienists, this is an essential problem-solving tool and state-of-the-art reference that consolidates and updates previously scattered information.
Author: Vernon E. Rose
Publisher: John Wiley & Sons
ISBN: 047076953X
Category : Science
Languages : en
Pages : 2875
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Book Description
Since the first edition in 1948, Patty’s Industrial Hygiene and Toxicology has become a flagship publication for Wiley. In the course of its nearly six decades in print, it has evolved into a standard reference for the fields of occupational health and toxicology. The volumes on Industrial Hygiene are cornerstone reference works for chemists, engineers, toxicologists, and occupational safety personnel. Since the 5th edition was published, the field of IH has changed with personnel often working for multinational firms, self-employed, at small consulting firms. Their environment has changed and expanded, and thus also the types of information and resources required have changed. The traditional areas of interest to occupational health and safety professionals include anticipation, recognition, evaluation and control of potential hazards. In addition to these, the 6th edition provides information and reliable resources to prepare for natural disasters, exposures to biological agents and potential acts of terrorism.
Author:
Publisher:
ISBN:
Category : Water
Languages : en
Pages : 630
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Book Description
Author: Roy Fink
Publisher: Cambridge Scholars Publishing
ISBN: 1527536777
Category : Science
Languages : en
Pages : 167
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Book Description
This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.
Author: Laura L. Koppes
Publisher: Psychology Press
ISBN: 1317824482
Category : Psychology
Languages : en
Pages : 555
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Book Description
This unique book is the first to contain a comprehensive history of industrial and organizational psychology, covering numerous topics in the discipline. The history presented offers various perspectives, including the contributions of individuals, organizations, and contextual or situational forces, as well as an international viewpoint. The authors, all highly regarded experts in their respective topics, use a range of approaches to examine history, demonstrating to readers that there are multiple ways to understand history. This volume will be of interest to industrial and organizational psychologists, business and management academics and professionals, historians of psychology, business, science and science and technology, undergraduate, and graduate students.
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
