Patty's Industrial Hygiene and Toxicology Volume 3A, 2nd Edition:Theory and Rationale of Industrial Hygiene Practice: The WorkEnvironment Edited by Lewis J. Cralley & Lester V. Cralley Thisaddition to Patty's classic reference series discusses themaintenance of standards to assure a safe and healthful workingenvironment. Twenty-one leading authorities cover a broad range oftopics, including: rationale; health promotion in the workplace;occupational health nursing; detecting disease produced byoccupational exposure; health surveillance programs in industry;and more. 1985 0 471-86137-5 822 pp. Patty's Industrial Hygiene andToxicology Volume 3B, 2nd Edition: Theory and Rationale ofIndustrial Hygiene Practice: Biological Responses Edited by LewisJ. Cralley & Lester V. Cralley Volume 3B discusses thebiological responses of the body to the various chemical andenvironmental hazards and stresses in the industrial workplace.Twenty-one leading authorities cover a broad range of topics,including: rationale; role of animal toxicology and pharmacokineticdata in the safety evaluation of chemicals; and more. 1985 0471-82333-3 753 pp. Industrial Hygiene Aspects of Plant OperationsVolume 1: Process Flows Editors: Lester V. Cralley & Lewis J.Cralley This reference is the first of a three-volume work thatconstitutes the most comprehensive treatise available on therecognition, measurement, and control of potential hazardsassociated with plant operations. Volume 1 fills an especiallyimportant and urgent need with its flow-sheet style of presentationdesigned to help readers graphically compare their own companyprocesses with those of other companies. 1986 0 471-62493-4 630 pp.Industrial Hygiene Aspects of Plant Operations Volume 2: UnitOperations and Product Fabrication Editors: Lester V. Cralley &Lewis J. Cralley In the first section, the contributors discussunit operations as distinct entities along an industry-wideconcept. In the second section, they cover the operations andprocedures for assembling parts and materials into final products.Each step in the unit operation and product fabrication flowincludes a discussion of specific health hazards with suggestionsfor their monitoring and control. 1986 0 471-62492-6 537 pp.Industrial Hygiene Aspects of Plant Operations Volume 3:Engineering Considerations in Equipment Selection, Layout, andBuilding Design Editors: Lester V. Cralley & Lewis J. CralleyStressing cost-effective design and sound engineering practicesthroughout, every chapter of this volume shows professionals how toestablish practical, long-term hazard control programs that willcontinue to meet high standards of industrial hygiene andconstantly changing government regulations. 1986 0 471-62491-8 785pp.

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field

The science of occupational hygiene is growing, as is awareness amongst Australian employers of the importance of minimising occupational health and safety risk. Occupational Hygiene and Risk Management offers an innovative approach to learning about the practice and principles of occupational hygiene and managing risk in the workplace. This new edition of this widely used textbook has been extensively updated with new material on legislation and Australian and New Zealand standards. It also includes expanded sections on risk analysis and management. The theory of occupational hygiene is brought to life through case studies, illustrations and practical examples. Occupational hygiene aims to minimise ill-health from exposure to hazardous events by a process of identification, evaluation and control. These three stages form the foundation of this textbook as physical, psychological and emotional health risks are examined across the following topics: * Hazard identification * Dusts and particulate * Metals * Chemical contaminants * Noise and vibration * Heat and cold * Radiation and pressure * Biological hazards * Ergonomics * Risk analysis * Control * Risk management Occupational Hygiene and Risk Management is accompanied by a website with discussion questions, case studies, further readings and teacher resources, creating an invaluable resource for students and professionals. Visit www.allenandunwin.com/OHRM

Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.

Recommended for ALL kitchens to comply with food hygiene regulations including hotels, Restaurants, Schools, Colleges, Hospitals, Nursing homes, Takeaways, Cafes, Mobile catering vans, Home caterers, Church and Community halls. This diary is essential for wherever food is prepared for members of the public. This page a day diary is published to accompany GoodFood, Good Business: Starting and Running a Successful catering business, to complete your food safety management system.

Applicable worldwide, this valuable guide will enable you to develop, implement, and maintain the effective occupational health programs for your company needs. Authored by four experts responsible for environment, health, and safety at different General Electric businesses, it can help you avoid costly business as well as personal liabilities resulting from occupational health problems. This book describes the hazard recognition and control procedures essential to employee preventive health programs. Details the auditing and measurements process, and outlines the procedures necessary to monitor and ensure total effectiveness of your program, both immediate and long-term. A prime feature is the 1989-1990 TLVs (Threshold Limit Values) and BEIs (Biological Exposure Indices) published with permission of the American Conference of Governmental Industrial Hygienists.

Close calls, narrow escapes, or near hits. History has shown repeatedly that these "near-miss" incidents often precede loss producing events, but are largely ignored or go unreported because nothing (no injury, damage or loss) happened. Thus, many opportunities to prevent the accidents that the organization has not yet had are lost. Recognizing and