The Principles of hygiene
Author: David Hendricks Bergey
Publisher:
Published: 1912
Total Pages: 562
ISBN-13:
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Author: David Hendricks Bergey
Publisher:
Published: 1912
Total Pages: 562
ISBN-13:
DOWNLOAD EBOOKAuthor: Sue Reed
Publisher: Routledge
Published: 2020-07-27
Total Pages: 576
ISBN-13: 1000250687
DOWNLOAD EBOOKPrinciples of Occupational Health and Hygiene offers a comprehensive overview of occupational health risks and hazardous environments encountered in a range of industries and organisational settings. Leading industry professionals and educators explain how to identify key workplace hazards including chemical agents such as dusts, metals and gases; physical agents such as noise, radiation and extremes of heat and cold; and microbiological agents. They outline assessment procedures and processes for identifying exposure levels. They also explain how to evaluate risk and follow safety guidelines to control and manage these hazards effectively. Chapters are heavily illustrated with detailed case studies, diagrams, flowcharts and photos. Practical guidelines are provided for managing each hazard type. This third edition has been extensively revised and updated and reflects current research evidence and the Workplace Health and Safety legislation on workplace hazards. Principles of Occupational Health and Hygiene is an essential reference for Occupational Hygienists and anyone in an Occupational Health and Safety role.
Author: H.L.M. Lelieveld
Publisher: Elsevier
Published: 2003-07-25
Total Pages: 407
ISBN-13: 1855737051
DOWNLOAD EBOOKA 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: Norman G. Marriott
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 432
ISBN-13: 1475762631
DOWNLOAD EBOOKLarge 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).
Author: David Hendricks Bergey
Publisher:
Published: 1901
Total Pages: 528
ISBN-13:
DOWNLOAD EBOOKAuthor: Cherilyn Tillman
Publisher: Allen & Unwin Academic
Published: 2007
Total Pages: 478
ISBN-13: 9781741750584
DOWNLOAD EBOOK"Principles of Occupational Health and Hygiene offers a systematic and comprehensive overview of occupational health hazards and hazardous environments encountered in a range of industries and organisational settings. Leading industry professionals and educators explain how to identify key workplace hazards including chemical agents such as dusts, metals and gases; physical agents such as noise, radiation and extremes of heat and cold; and microbiological agents. They outline assessment procedures and processes for identifying exposure levels. They also explain how to evaluate risk and follow safety guidelines to control and manage these hazards effectively. Chapters are heavily illustrated with detailed case studies, diagrams, flowcharts and photos. Practical guidelines are provided for managing each hazard type. Principles of Occupational Health and Hygiene is an ideal resource for students of Occupational Health and Safety, and a professional reference for Occupational Hygienists, Safety Officers, and anyone working in an Occupational Health and Safety role."--Publisher's website.
Author: Hereward Carrington
Publisher: Health Research Books
Published: 1996-09
Total Pages: 104
ISBN-13: 9780787301583
DOWNLOAD EBOOKAuthor: William John Ritchie Simpson
Publisher:
Published: 1908
Total Pages: 468
ISBN-13:
DOWNLOAD EBOOKAuthor: David Hendricks Bergey
Publisher:
Published: 1910
Total Pages: 555
ISBN-13:
DOWNLOAD EBOOKAuthor: Thomas Dyer Tuttle
Publisher:
Published: 1921
Total Pages: 206
ISBN-13:
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