Occupational Safety And Health Simplified For The Food Manufacturing Industry

by Spellman, Frank R.; Bieber, Revonna M.

• ISBN13: 9780865871847
• ISBN10: 0865871841
• eBook ISBN(s): 9798892052849
• Additional ISBN(s): 9781605902708
• Format: Paperback
• Copyright: 2008-08-07
• Publisher: Government Institutes
• More Book Details
• Purchase Benefits

Summary

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 Part 1910 (general industry) and Part 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.

Author Biography

Frank R. Spellman is assistant professor of environmental health at Old Dominion University in Norfolk, Virginia. He 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 BCSP-certified Safety Professional and Hazardous Materials Manager with more than thirty-five years of experience in environmental science and engineering Revonna M. Bieber holds an AAS in radiography and a BS in biology. She is currently a graduate student at Old Dominion University where she is obtaining an MS and MPH in environmental health and safety

Table of Contents

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