Occupational Health and Safety in the Food and Beverage Industry
Occupational Health and Safety in the Food and Beverage Industry

Author: Ebrahim Noroozi

Publisher: CRC Press

Published: 2023-06-02

Total Pages: 249

ISBN-13: 1000844935

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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.

Safety Issues in Beverage Production
Safety Issues in Beverage Production

Author: Alexandru Grumezescu

Publisher: Academic Press

Published: 2019-09

Total Pages: 562

ISBN-13: 9780128166796

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Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents applications of nanotechnology to the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

A Recipe for Safety
A Recipe for Safety

Author: Great Britain. Health and Safety Executive

Publisher: HSE Books

Published: 2005

Total Pages: 0

ISBN-13: 9780717661152

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Targeting management and safety representatives in firms of all sizes, this book will increase awareness of the accident and ill health picture in the food and drink industries and to stimulate awareness of priority areas for attention.

Occupational Safety and Health Simplified for the Food Manufacturing Industry
Occupational Safety and Health Simplified for the Food Manufacturing Industry

Author: Frank R. Spellman

Publisher: Government Institutes

Published: 2008-08-07

Total Pages: 218

ISBN-13: 1605902705

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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 new 'go to' resource provides industry managers, safety directors, and workers with straightforward answers to complicated OSHA questions. Referencing FDA, USDA, and other regulatory standards as applicable, Occupational Safety and Health Simplified for the Food Manufacturing Industry explains the requirements of the twelve major Occupational Safety and Health Administration standards in Code of Federal Regulations (CFR) Title 29 Chapter 1910 (general industry) and Chapter 1928 (agriculture) for food worker safety and provides examples to help ensure compliance with all applicable standards. Readers will examine 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.

Quality Systems in the Food Industry
Quality Systems in the Food Industry

Author: Marco Fiorino

Publisher: Springer

Published: 2019-06-05

Total Pages: 55

ISBN-13: 3030225534

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This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

Production and Management of Beverages
Production and Management of Beverages

Author: Alexandru Grumezescu

Publisher: Woodhead Publishing

Published: 2018-12-07

Total Pages: 504

ISBN-13: 0128157003

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Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry