National Guidelines for Health and Safety in the Meat Industry National Occupational Health & Safety Commission
Title | National Guidelines for Health and Safety in the Meat Industry National Occupational Health & Safety Commission PDF eBook |
Author | Australia (National Occupational Health and Safety Commission.) |
Publisher | |
Pages | 152 |
Release | 1995 |
Genre | |
ISBN |
Safety and Health Guide for the Meatpacking Industry
Title | Safety and Health Guide for the Meatpacking Industry PDF eBook |
Author | |
Publisher | |
Pages | 16 |
Release | 1988 |
Genre | Packing-houses |
ISBN |
National Guidelines for Health and Safety in the Meat Industry
Title | National Guidelines for Health and Safety in the Meat Industry PDF eBook |
Author | |
Publisher | |
Pages | 152 |
Release | 1995 |
Genre | Meat industry and trade |
ISBN |
Meat Industry Safety Guidelines
Title | Meat Industry Safety Guidelines PDF eBook |
Author | National Safety Council |
Publisher | |
Pages | 106 |
Release | 1978-01-01 |
Genre | Industrial safety |
ISBN | 9780879120443 |
Planning Occupational Health and Safety
Title | Planning Occupational Health and Safety PDF eBook |
Author | Gabrielle Grammeno |
Publisher | CCH Australia Limited |
Pages | 369 |
Release | 2009 |
Genre | Industrial hygiene |
ISBN | 1921485787 |
"Planning Occupational Health & Safety is a convenient handbook for OHS practitioners, line managers, students and anyone who needs an overview of the legal and managerial aspects of managing OHS risks in organisations."--Publisher description.
Ensuring Safe Food
Title | Ensuring Safe Food PDF eBook |
Author | Committee to Ensure Safe Food from Production to Consumption |
Publisher | National Academies Press |
Pages | 209 |
Release | 1998-09-02 |
Genre | Medical |
ISBN | 0309593409 |
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program
Title | An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program PDF eBook |
Author | National Research Council |
Publisher | National Academies Press |
Pages | 43 |
Release | 2011-01-08 |
Genre | Medical |
ISBN | 030917709X |
To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. This National Research Council book reviews the scientific basis of the Department's ground beef safety standards, evaluates how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looks at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program. The book finds that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.