Occupational Health and Safety in the Food and Beverage Industry

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
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
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)
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
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
4.9 Industrial hygiene
4.9.1 Definition
4.9.2 Purpose
4.9.3 Procedure
4.9.4 Health and safety committee/joint health and safety committee (JHSC)
4.9.5 Conducting inspection
4.9.5.1 Inspection tools and preparation
4.9.5.2 Inspection ethics
4.9.6 Personal protective equipment (PPE)
4.9.6.1 PPE requirements
4.9.6.2 The hazard assessment
4.9.6.3 Body protection wear (face, hand, eyes, jaws, etc.)
4.9.6.4 PPE where chemical hazards are involved
4.9.6.5 PPE devices for chemical hazards
4.9.6.6 Impact hazard
4.9.6.7 PPE devices for impact hazards
4.9.6.8 PPE devices for dust hazards
4.9.6.9 Dust hazard
4.9.6.10 Optical hazard
4.9.6.11 PPE for optical hazard: lens requirements
4.9.6.12 Foot protection
4.9.6.13 Prevention
4.9.6.14 Head protection
4.9.6.15 Respiratory protection
4.9.6.16 Employee training
4.9.7 Legislation
4.9.7.1 Purpose
4.9.7.2 Responsibilities
4.9.7.3 Procedures
4.9.7.4 Communication and training
4.9.7.5 Evaluation
4.9.8 Preventive maintenance
4.9.8.1 Purpose
4.9.8.2 Contractors
4.9.8.3 Preventive maintenance program components
4.9.8.4 Communication and training
4.9.8.5 Evaluation
4.9.9 Purchasing policy
4.9.9.1 Responsibilities
4.9.9.2 Procedures
4.9.9.3 Communication and training
4.9.9.4 Evaluation
4.9.10 Work refusal
4.9.10.1 Communication/training/evaluation
4.9.11 Work stoppage
4.9.12 Working alone
4.9.12.1 Workplace inspection
4.9.12.2 When to inspect
4.9.12.3 Who should be inspected?
4.9.12.4 How to inspect?
4.9.12.5 What to inspect?
4.9.12.6 Inspection topics
4.9.12.7 Responsibilities
4.9.12.8 Procedures
4.9.12.9 Communication and training
4.9.12.10 Evaluation
4.9.12.11 Due diligence
4.9.12.12 Field work and external safety considerations
4.9.12.13 Safety promotion and recognition
4.9.12.14 Commendation is an important element
Chapter 5 Occupational Hazard Origin and Preventive Measures
Introduction
Historical perspective
5.1 Hazard prevention strategy/hygiene
5.1.1 Water sources of contamination
5.1.2 What you can do?
5.2 Biological hazards
5.2.1 Foodborne illnesses by pathogenic microorganisms
5.2.1.1 Magnitude of foodborne illness
5.2.1.2 Prevention
5.2.1.3 Integrated Food Safety System (IFSS)
5.2.2 Hazards associated with live or dead animals
5.2.3 Food safety priorities
5.2.4 Food allergy, sensitivity, and food intolerance
5.2.4.1 Food allergy prevention
5.2.5 Food safety of biotechnology-derived products
5.2.6 Skin disease/dermatitis
5.2.6.1 High-risk occupations
5.2.6.2 Prevention
5.2.7 Respiratory illnesses
5.2.8 Hearing problems
5.2.8.1 Preventive management
5.2.9 Food hygiene safety and sanitation concern
5.2.9.1 Musculoskeletal injury
5.2.9.2 Working with animals
5.2.9.3 Transient emissions
5.2.9.4 Burn
5.3 Chemical hazard
5.3.1 Natural toxicants/prevention
5.3.2 Chemical hazard prevention
5.3.3 Workplace Hazardous Material Information System (WHMIS 2015)
5.3.3.1 Controlled products
5.3.4 Future Transition to Globally Harmonized System (GHS)/WHMIS after GHS
5.3.5 Fire safety
5.3.5.1 Fire classes
5.3.5.2 Fire extinguisher classes
5.3.5.3 Type and size of fire extinguishers
5.3.5.4 Inspection and maintenance of fire extinguishers
5.3.5.5 Fire prevention management
5.3.5.6 Emergency fire procedures
5.3.5.7 Fire prevention special hazard
5.3.5.8 Combustible dust and explosion hazards
5.3.5.9 Chemical storage safety
5.3.5.10 Laboratory safety
5.3.5.11 Chemical inventory management, segregation, and storage
5.3.5.12 Special chemical hazards
5.4 Physical hazards
5.4.1 Physical hazards in food and drink manufacturing
5.4.2 Common physical hazards in food and drink
5.4.3 Classification of physical hazards
5.4.4 Developing an effective physical hazards plan
5.4.5 Current regulations around the world
5.4.6 Prevention of physical hazards in food and drinks
5.4.7 Preventive management
5.4.8 Slips, trips, and falls
5.4.9 Identifying and assessing fall hazards
5.4.10 Falls from height and principles of working at height
5.4.11 Fall hazards assessments
5.4.12 Preventive measures; falls from height
5.4.13 Ladder hazard prevention management
5.4.14 Scaffold safety
5.4.15 Workplace transport
5.4.16 Forklift truck
5.4.17 Struck by objects
5.4.17.1 Preventive management; struck by objects
5.4.18 Food processing machinery, tools, and equipment safety
5.4.18.1 Main causes of injury
5.4.18.2 General machine hazard safety
5.4.18.3 Food processing machine safety prevention management
5.4.18.4 Siting of fixed equipment
5.4.18.5 Electrical safety
5.4.18.6 Maintenance (including cleaning)
5.4.18.7 Protective clothing
5.4.18.8 Specific equipment/machine/tools hazard
5.4.19 Hazard prevention
5.4.20 Commercial mixers
5.4.20.1 Identification and assessing mixer hazards
5.4.20.2 Mixers hazard prevention management
5.4.20.3 Prevention management; transport hazards
5.4.21 Lockout (energy control)
5.4.21.1 Multiple workers/contractors and lockout/tagout
5.4.21.2 Lockout/tagout exercise
5.4.21.3 Hoists
5.4.21.4 Hazard’s priorities
5.4.21.5 Glassware, sharp, and bottling hazards
5.4.21.6 Hazard prevention
5.4.21.7 Handling sharp objects
5.4.21.8 Glass/bottling hazards prevention management in processing areas
5.4.21.9 Fragile devices
5.4.21.10 Radiation/and food irradiation hazards
5.4.21.11 The food irradiation process and hazard
5.5 Noise hazard/hearing problem
5.5.1 Hearing problem and noise level
5.5.2 Food and beverage industry noise hazards
5.5.3 Identifying and assessing noise hazards
5.5.4 Noise preventive management and control
5.5.5 Hearing conservation program (HCP)
5.5.5.1 Engineering
5.5.5.2 Administrative
5.5.6 Stunning electrical equipment
5.5.6.1 Hazard prevention
5.5.6.2 Cleaning and storage
5.5.6.3 How to use work equipment safely
5.5.6.4 Vibration
5.5.6.5 Pressure vessels and pipelines
5.6 Electrical safety
5.6.1 Arc flash hazard
5.6.2 Protection against electrical hazards
5.6.3 Electrical hazard prevention
5.6.4 Preventing power tool hazard
5.6.5 Power cord safety
5.6.5.1 Inerting and purging
5.6.5.2 Hazard preventive management
5.6.5.3 Compressed gases
5.7 Thermal hazards
5.7.1 Cryogenic hazard prevention
5.7.2 Confined space hazard
5.7.3 The risks
5.7.4 Hazardous atmospheres
5.7.4.1 High-hazard atmosphere
5.7.4.2 Moderate-hazard atmosphere
5.7.4.3 Low-hazard atmosphere
5.7.5 Hazard alert
5.7.5.1 Oxygen: too little or too much
5.7.5.2 Toxic atmospheres
5.7.5.3 Explosive atmospheres
5.7.5.4 Oxygen
5.7.5.5 Flammable material (Fuel)
5.7.5.6 Ignition sources
5.8 Physical hazards
5.8.1 Loose and unstable materials
5.8.2 Slip, trip, and fall hazards
5.8.3 Falling objects
5.8.4 Moving parts of equipment and machinery
5.8.5 Electrical shock
5.8.6 Substances entering through piping
5.8.7 Poor visibility
5.8.8 Temperature extremes
5.9 Noise
5.9.1 Risk of drowning
5.9.2 Confined space entry program
5.9.3 Identifying and assessing confined space hazards
5.9.4 Construction
5.9.5 Location
5.9.6 Contents
5.9.7 Work activity
5.9.8 Hazardous atmosphere
5.9.8.1 Preventive management and hazard control
5.9.8.2 Pre-entry precautions
5.9.8.3 Testing the atmosphere
5.10 Purging
5.11 Blanking-off procedures
5.12 Clean out
5.13 Lockout procedures
5.14 Fire safety
5.15 Electrical safety
5.16 Emergency procedures
5.17 Entry precautions
Personal Protective Equipment
5.18 Access and egress
5.19 Administration
5.20 Training
5.21 Work permit
5.22 Specific hazards and elements
5.22.1 Welding
5.22.2 Hazard associated with nanotechnology
5.22.3 Temporary and seasonal workers
5.22.4 Sanitation and sanitary occupational hazards
5.22.5 Preventive management and control
5.22.6 Psychosocial hazards/stress
5.22.7 Environmental and stress hazard
5.22.8 Ergonomics hazards
Chapter 6 Occupational Injury and Its Management in Food and Beverage Industry
6.1 Introduction
6.1.1 Introduction: common occupational injuries
6.1.2 Main causes of injury and accidents in food and beverage manufacturing
6.1.3 Meat, poultry, fish, and petfood industry
6.1.4 Grain and flour milling industries
6.1.5 Bread, cake, and biscuit manufacturing
6.1.6 Chocolate and sugar confectionary manufacturing
6.1.7 Fruit and vegetable processing industries
6.1.8 Dairy, milk, and cheese manufacturing
6.1.9 Oils and fat processing industries
6.1.10 Canning
6.1.11 Egg production
6.1.12 Flavor manufacturing
6.1.13 Honey production (apiculture/beekeeping)
6.1.14 Tobacco manufacturing
6.1.15 Catering and food service industry
6.1.16 Spice manufacturing
6.1.17 Food additive
6.1.18 Chilled and frozen products
6.1.19 Health and safety temperature requirements
6.1.20 Working in chill units and freezers
6.2 Bottled water alcoholic and non-alcoholic drink and beverage industry
6.2.1 Introduction
6.2.2 Evolution of the industry
6.2.3 Main causes of injury
6.2.4 Soft drinks industry
6.2.5 Brewing industry
6.2.5.1 Main cause of injury
6.2.6 Potable spirits industry
6.2.7 Fire and explosion
6.2.8 Fruit juice production and frozen concentrate
6.2.9 Soft drink concentrates
6.2.10 Coffee manufacturing
6.2.11 Tea manufacturing
6.2.12 Spirit manufacturing hazards and prevention
6.2.13 Wine industry
6.2.14 Hazard prevention in beverage and drink industries
6.2.15 Injury management and prevention in food and beverage sectors
6.2.15.1 Some general OHS practices
6.2.15.2 Some specific OHS practices
6.2.16 Sugar-beets industry
6.2.17 Working conditions
6.2.18 Hazards and their prevention
6.3 Injury management and occupational rehabilitation
6.3.1 Rehabilitation
Chapter 7 Food Security, Safety, Biosecurity, and Defense
7.1 Food security
7.1.1 Introduction
7.1.2 Effects of food insecurity and risk factors
7.2 Bioterrorism and agri-food
7.2.1 Prevention measures
7.3 Food safety and sanitation
7.4 Food defense, biosecurity, and terrorism
7.5 Food production security
7.5.1 Food tampering
7.5.1.1 Food tampering signs and preventive measure
7.6 Food fraud and adulteration
7.6.1 Food fraud definition
7.6.1.1 Historical perspective: the fight against food fraud and adulteration
7.6.1.2 Food crime
7.6.1.3 Food fraud or error
7.6.1.4 Food fraud vulnerability
7.6.1.5 Food adulteration in the 21st century
7.6.2 Development of food laws and regulations
7.6.2.1 Food legislation
7.6.3 Preparing a food defense plan
7.6.4 Food biosecurity and terrorism
7.6.4.1 Comparative risks of food and water as vehicles for terrorist threats
7.6.5 Cybercrime
7.6.6 Prevention and response systems in the food industry
7.7 Future directions
7.8 Food preparedness during emergencies and disasters
7.9 Emergency food services
Chapter 8 OHS from Ethics to Sustainability an Agri-food Concern
8.1 Introduction
8.2 Sustainability an agri-food concern
8.2.1 Sustainability pillars
8.2.2 Hazardous waste management
8.2.3 Sustainability in the laboratory
8.3 Ethical issues related to OHS and sustainability
8.3.1 Purposes of the code of ethics
8.3.2 Ethics and waste management
8.3.3 Is safety an ethical issue?
8.3.3.1 Food sovereignty
8.3.3.2 Food ethic
Chapter 9 The Future of OHS in Food and Beverage Industries
9.1 Introduction
9.2 Emerging trend, priority areas, and an OHS model
9.2.1 Emerging trends
9.2.2 Priority areas
9.2.3 An OHS Model
9.2.3.1 Continuous Improvement Management System (CIMS)
9.2.3.2 Program core elements to include
9.2.3.3 Hazards to be considered
9.2.3.4 Injury Management Policy (IMP)
9.3 Shaping the future
Appendix 1: Case Studies
Appendix 2
References
Index