National Guidelines for Health and Safety in the Meat Industry National Occupational Health & Safety Commission PDF Download
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Author: Australia (National Occupational Health and Safety Commission.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
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Book Description
Author: Australia (National Occupational Health and Safety Commission.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 152
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Book Description
Author: National Safety Council
Publisher:
ISBN: 9780879120443
Category : Industrial safety
Languages : en
Pages : 106
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Book Description
Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 152
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Book Description
Author:
Publisher:
ISBN:
Category : Packing-houses
Languages : en
Pages : 16
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Book Description
Author: National Safety Council (NSC) Staff
Publisher:
ISBN: 9780783705798
Category :
Languages : en
Pages : 112
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Book Description
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: National Research Council
Publisher: National Academies Press
ISBN: 030917709X
Category : Medical
Languages : en
Pages : 43
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Book Description
To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. This National Research Council book reviews the scientific basis of the Department's ground beef safety standards, evaluates how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looks at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program. The book finds that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.
Author:
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 74
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Book Description
Author: Shizue Tomoda
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 114
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Book Description
Author: Ebrahim Noroozi
Publisher: CRC Press
ISBN: 1000844935
Category : Technology & Engineering
Languages : en
Pages : 249
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Book Description
A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance, organization, and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.
