Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration.

Features:

• Discusses fundamentals of occupational health and safety in the food and beverage industry
• Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors
• Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management
• Explores ethical issues in agri-food processing sectors and their effects on sustainability
• Introduces importance, organization, and management for food and beverage processing sectors to prevent losses

The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.

Preface

Chapter 1 : Introduction : Health & Safety Organization
Chapter 2 : Fundamentals of Health and Safety Management
Chapter 3 : Health and Safety Legislation, Audit and Standards
Chapter 4 : Accident Prevention Elements
Chapter 5 : Occupational Hazard Origin and Preventive Measures
Chapter 6 : Occupational Injury and its Management in Food and Beverage Industry
Chapter 7 : Food Security, Safety, Biosecurity and Defense
Chapter 8 : OHS from Ethics to Sustainability an Agri - Food Concern
Chapter 9 : The Future of OHS in Food and Beverage Industries

Index