Occupational Safety and Health Simplified for the Food Manufacturing Industry

This essential guide outlines safety standards and practical solutions for food manufacturing, ensuring compliance and protecting workers in the industry.

The success of any food manufacturing safety program hinges on the facility's ability to accurately interpret laws and manage daily hazards faced by workers. Occupational Safety and Health Simplified for the Food Manufacturing Industry serves as an essential resource for industry managers, safety directors, and workers, providing clear answers to complex OSHA questions. By referencing FDA, USDA, and other regulatory standards, the authors clarify the requirements of the twelve major Occupational Safety and Health Administration standards outlined in the Code of Federal Regulations (CFR) Title 29 Part 1910 for general industry and Part 1928 for agriculture.

This book delves into serious health hazards prevalent in the food manufacturing sector, such as inhalation of flavorings, radiation exposure, and risk of amputations. It identifies preventative measures to minimize accidents, addressing both industry-wide safety issues and specific hazards related to meatpacking, poultry processing, fruit and vegetable canning, and food flavoring. Furthermore, Occupational Safety and Health Simplified for the Food Manufacturing Industry provides valuable insights on overcoming language and cultural barriers, particularly for the growing Hispanic workforce in the food industry, ensuring all workers receive adequate protection.

Included in the resource is a complete sample safety program that meets OSHA requirements, along with a comprehensive checklist for conducting self-audits. This practical guide equips readers with the tools necessary to foster a safer working environment in food manufacturing, ultimately promoting health and safety across the industry.