Occupational Safety and Health Simplified for the Food Manufacturing Industry

Occupational Safety and Health Simplified for the Food Manufacturing Industry

by Frank R. Spellman, Revonna M. Bieber


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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 resource provides industry managers, safety directors, and workers with straightforward answers to complicated OSHA questions.

Referencing FDA, USDA, and other regulatory standards as applicable, the authors explain the requirements of the twelve major Occupational Safety and Health Administration standards in Code of Federal Regulations (CFR) Title 29 Part 1910 (general industry) and Part 1928 (agriculture) for food worker safety and provides examples to help ensure compliance with all applicable standards.

The book examines 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.

Product Details

ISBN-13: 9780865871847
Publisher: Government Institutes
Publication date: 08/07/2008
Pages: 218
Product dimensions: 6.90(w) x 9.90(h) x 0.80(d)

About the Author

Frank R. Spellman is Assistant Professor of Environmental Health at Old Dominion University in Norfolk, Virginia. Spellman is a professional member of the American Society of Safety Engineers, the Water Environment Federation, and the Institute of Hazardous Materials Managers. He is also a Board Certified Safety Professional and Board Certified Hazardous Materials Manager with more than 35 years of experience in environmental science and engineering. Revonna M. Bieber is an Environmental Health Master's Student and Teaching Assistant at Old Dominion University in Norfolk, Virginia.

Table of Contents

Preface     vii
Introduction     1
Nature of the Industry     2
Farm-to-Fork Continuum: Agriculture     4
Food Manufacturing Working Conditions     8
Food Manufacturing Employment     9
Occupations in the Food Manufacturing Industry     10
Food Manufacturing Training     14
References and Recommended Reading     15
The OSH Act and Food Manufacturing     17
Occupational Safety and Health Act (1970)     18
OSHA Regulations/Standards     20
What Is a State OSHA Program?     21
Title 29 CFR     21
The Bottom Line on OSHA Compliance     25
References and Recommended Reading     26
Hazards in the Meatpacking Industry     27
Nature of the Meatpacking Industry     27
Potential Hazards     28
The Meatpacking Industry and OSHA     31
Employer and Employee Responsibilities     32
Hazard Control Methods     33
Administrative Requirements/Practices     36
References and Recommended Reading     40
Hazards in the Poultry Processing Industry     41
Nature of the Poultry Industry     41
Poultry Processing Procedures and Hazards     43
Safe Work Practices in the Poultry Industry     68
References and Recommended Reading     75
Preserved Fruits and Vegetables Industry     77
Nature of the Industry     77
Fruit and Vegetable Preservation Process     79
Example Process: Canning Whole Tomatoes     84
Dehydrated Fruits and Vegetables     86
Worker Safety and Health Concerns     87
References and Recommended Reading     91
The Food Flavorings Industry and Popcorn Workers' Lung     93
Flavoring Substances and Compounded Flavors     94
Workers Who Use or Make Flavoring     94
OSHA Compliance Standards: Flavorings Industry     100
Safe Work Practices for the Flavorings Industry     100
References and Recommended Reading     107
Radiation Usage in the Food Industry     109
Nature of the Food Irradiation Industry     109
Food Irradiation Processes     110
Potential for Radiation Exposure     112
Regulatory Agencies: Food Irradiation and Facility Safety     112
Ionizing Radiation Protection and Safety     114
Radiation Accidents at Industrial Irradiation Facilities      116
References and Recommended Reading     118
Ergonomics and Food Manufacturing     121
Ergonomics: Key Terms     123
Cumulative Trauma Disorders     124
Ergonomic Solutions     126
References and Recommended Reading     129
Food Manufacturing and Spanish-Speaking Workers     131
Success with Hispanic Outreach     131
OSHA Programs to Help Hispanic Workers     133
English to Spanish OSHA Dictionary     135
References and Recommended Reading     143
OSHA Standards, Self-Inspection, and Training     145
OSHA Standards     145
Overview of General Industry Standards     149
Self-Inspection     160
Self-Inspection Scope     162
Self-Inspection Checklists     163
Safety and Health Training     193
References and Recommended Reading     198
Programas de OSHA para Ayudar al Trabajador Hispano     201
Index     205
About the Authors     209

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