Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Preface -- Foreword -- Authors' disclaimer -- About the Authors -- Acknowledgments -- Chapter 1 Introduction: Health and Safety Organization -- 1.1 Introduction -- 1.2 Safety: a comprehensive responsibility -- 1.3 Organization -- 1.4 The safety department -- 1.5 Production departmental responsibility -- 1.6 The production line/laboratory responsibilities -- Chapter 2 Fundamentals of Health and Safety Management -- 2.1 Introduction -- 2.2 Investment in health and safety management pays off -- 2.2.1 Losses and due diligence -- 2.3 Elements of a safety management system -- 2.3.1 Core elements of health, safety, and environmental management -- 2.4 Modern safety management evolution -- Chapter 3 Health and Safety Legislation, Audit, and Standards -- 3.1 Introduction -- 3.1.1 What are guidelines? -- 3.1.2 Why have food standards become so important? -- 3.1.3 The need for audit -- 3.2 Food hygiene legislation -- 3.2.1 REACH: the new European chemical legislation -- 3.2.2 International standards on health and safety -- 3.3 Safe food handling guidelines -- 3.3.1 Food standards and audit -- 3.3.1.1 What are food standards? -- 3.3.2 The Canadian food safety approach -- 3.3.2.1 The Integrated Inspection System (IIS) -- 3.3.2.2 Legislative levels in Canada -- 3.3.3 Standards and their importance for audit -- 3.3.4 Standard-setting process and principles -- 3.3.5 What do auditors look for? -- 3.3.6 Developing food safety and quality management systems -- 3.3.6.1 Hazard Analysis Critical Control Points (HACCP) -- 3.3.6.1 Inspection -- 3.3.6.2 Total Quality Management System (TQMS)/Good Manufacturing Practices (GMP) -- 3.3.6.3 Quality control (QC) -- 3.3.6.4 Quality assurance (QA) -- 3.3.6.5 Good Manufacturing Practice (GMP) -- 3.3.6.6 ISO 22000.

3.3.7 An international risk-based food inspection system -- 3.4 Recall and traceability -- 3.4.1 Why is traceability needed? -- Chapter 4 Accident Prevention Elements -- 4.1 Introduction -- 4.1.1 Accident/incident definition -- 4.1.2 Frank Bird accident ratio pyramid -- 4.2 Accident prevention and causation models -- 4.2.1 Hazard identification and risk minimization -- 4.3 Accident/incident investigation, analysis, and costs -- 4.3.1 Legislations -- 4.3.2 Responsibilities -- 4.3.3 Procedures -- 4.3.4 Communication/training/evaluation -- 4.4 Transitional employee policy -- 4.5 Contractor safety program -- 4.5.1 Responsibilities -- 4.5.2 Procedure -- 4.5.3 Communication/training/evaluation -- 4.5.4 Relevant remarks -- 4.6 Emergency response and preparedness -- 4.6.1 How to develop and implement a plan -- 4.6.2 Facilities: fixed and movable equipment -- 4.6.3 Laboratory facilities: design and equipment -- 4.7 First aid and cardiopulmonary resuscitation (CPR) -- 4.8 Health and safety policy -- 4.8.1 Health and safety forms -- 4.8.2 Accident and inspection report form -- 4.9 Industrial hygiene -- 4.9.1 Definition -- 4.9.2 Purpose -- 4.9.3 Procedure -- 4.9.4 Health and safety committee/joint health and safety committee (JHSC) -- 4.9.5 Conducting inspection -- 4.9.5.1 Inspection tools and preparation -- 4.9.5.2 Inspection ethics -- 4.9.6 Personal protective equipment (PPE) -- 4.9.6.1 PPE requirements -- 4.9.6.2 The hazard assessment -- 4.9.6.3 Body protection wear (face, hand, eyes, jaws, etc.) -- 4.9.6.4 PPE where chemical hazards are involved -- 4.9.6.5 PPE devices for chemical hazards -- 4.9.6.6 Impact hazard -- 4.9.6.7 PPE devices for impact hazards -- 4.9.6.8 PPE devices for dust hazards -- 4.9.6.9 Dust hazard -- 4.9.6.10 Optical hazard -- 4.9.6.11 PPE for optical hazard: lens requirements -- 4.9.6.12 Foot protection -- 4.9.6.13 Prevention.

4.9.6.14 Head protection -- 4.9.6.15 Respiratory protection -- 4.9.6.16 Employee training -- 4.9.7 Legislation -- 4.9.7.1 Purpose -- 4.9.7.2 Responsibilities -- 4.9.7.3 Procedures -- 4.9.7.4 Communication and training -- 4.9.7.5 Evaluation -- 4.9.8 Preventive maintenance -- 4.9.8.1 Purpose -- 4.9.8.2 Contractors -- 4.9.8.3 Preventive maintenance program components -- 4.9.8.4 Communication and training -- 4.9.8.5 Evaluation -- 4.9.9 Purchasing policy -- 4.9.9.1 Responsibilities -- 4.9.9.2 Procedures -- 4.9.9.3 Communication and training -- 4.9.9.4 Evaluation -- 4.9.10 Work refusal -- 4.9.10.1 Communication/training/evaluation -- 4.9.11 Work stoppage -- 4.9.12 Working alone -- 4.9.12.1 Workplace inspection -- 4.9.12.2 When to inspect -- 4.9.12.3 Who should be inspected? -- 4.9.12.4 How to inspect? -- 4.9.12.5 What to inspect? -- 4.9.12.6 Inspection topics -- 4.9.12.7 Responsibilities -- 4.9.12.8 Procedures -- 4.9.12.9 Communication and training -- 4.9.12.10 Evaluation -- 4.9.12.11 Due diligence -- 4.9.12.12 Field work and external safety considerations -- 4.9.12.13 Safety promotion and recognition -- 4.9.12.14 Commendation is an important element -- Chapter 5 Occupational Hazard Origin and Preventive Measures -- Introduction -- Historical perspective -- 5.1 Hazard prevention strategy/hygiene -- 5.1.1 Water sources of contamination -- 5.1.2 What you can do? -- 5.2 Biological hazards -- 5.2.1 Foodborne illnesses by pathogenic microorganisms -- 5.2.1.1 Magnitude of foodborne illness -- 5.2.1.2 Prevention -- 5.2.1.3 Integrated Food Safety System (IFSS) -- 5.2.2 Hazards associated with live or dead animals -- 5.2.3 Food safety priorities -- 5.2.4 Food allergy, sensitivity, and food intolerance -- 5.2.4.1 Food allergy prevention -- 5.2.5 Food safety of biotechnology-derived products -- 5.2.6 Skin disease/dermatitis -- 5.2.6.1 High-risk occupations.

5.2.6.2 Prevention -- 5.2.7 Respiratory illnesses -- 5.2.8 Hearing problems -- 5.2.8.1 Preventive management -- 5.2.9 Food hygiene safety and sanitation concern -- 5.2.9.1 Musculoskeletal injury -- 5.2.9.2 Working with animals -- 5.2.9.3 Transient emissions -- 5.2.9.4 Burn -- 5.3 Chemical hazard -- 5.3.1 Natural toxicants/prevention -- 5.3.2 Chemical hazard prevention -- 5.3.3 Workplace Hazardous Material Information System (WHMIS 2015) -- 5.3.3.1 Controlled products -- 5.3.4 Future Transition to Globally Harmonized System (GHS)/WHMIS after GHS -- 5.3.5 Fire safety -- 5.3.5.1 Fire classes -- 5.3.5.2 Fire extinguisher classes -- 5.3.5.3 Type and size of fire extinguishers -- 5.3.5.4 Inspection and maintenance of fire extinguishers -- 5.3.5.5 Fire prevention management -- 5.3.5.6 Emergency fire procedures -- 5.3.5.7 Fire prevention special hazard -- 5.3.5.8 Combustible dust and explosion hazards -- 5.3.5.9 Chemical storage safety -- 5.3.5.10 Laboratory safety -- 5.3.5.11 Chemical inventory management, segregation, and storage -- 5.3.5.12 Special chemical hazards -- 5.4 Physical hazards -- 5.4.1 Physical hazards in food and drink manufacturing -- 5.4.2 Common physical hazards in food and drink -- 5.4.3 Classification of physical hazards -- 5.4.4 Developing an effective physical hazards plan -- 5.4.5 Current regulations around the world -- 5.4.6 Prevention of physical hazards in food and drinks -- 5.4.7 Preventive management -- 5.4.8 Slips, trips, and falls -- 5.4.9 Identifying and assessing fall hazards -- 5.4.10 Falls from height and principles of working at height -- 5.4.11 Fall hazards assessments -- 5.4.12 Preventive measures -- falls from height -- 5.4.13 Ladder hazard prevention management -- 5.4.14 Scaffold safety -- 5.4.15 Workplace transport -- 5.4.16 Forklift truck -- 5.4.17 Struck by objects -- 5.4.17.1 Preventive management.

struck by objects -- 5.4.18 Food processing machinery, tools, and equipment safety -- 5.4.18.1 Main causes of injury -- 5.4.18.2 General machine hazard safety -- 5.4.18.3 Food processing machine safety prevention management -- 5.4.18.4 Siting of fixed equipment -- 5.4.18.5 Electrical safety -- 5.4.18.6 Maintenance (including cleaning) -- 5.4.18.7 Protective clothing -- 5.4.18.8 Specific equipment/machine/tools hazard -- 5.4.19 Hazard prevention -- 5.4.20 Commercial mixers -- 5.4.20.1 Identification and assessing mixer hazards -- 5.4.20.2 Mixers hazard prevention management -- 5.4.20.3 Prevention management -- transport hazards -- 5.4.21 Lockout (energy control) -- 5.4.21.1 Multiple workers/contractors and lockout/tagout -- 5.4.21.2 Lockout/tagout exercise -- 5.4.21.3 Hoists -- 5.4.21.4 Hazard's priorities -- 5.4.21.5 Glassware, sharp, and bottling hazards -- 5.4.21.6 Hazard prevention -- 5.4.21.7 Handling sharp objects -- 5.4.21.8 Glass/bottling hazards prevention management in processing areas -- 5.4.21.9 Fragile devices -- 5.4.21.10 Radiation/and food irradiation hazards -- 5.4.21.11 The food irradiation process and hazard -- 5.5 Noise hazard/hearing problem -- 5.5.1 Hearing problem and noise level -- 5.5.2 Food and beverage industry noise hazards -- 5.5.3 Identifying and assessing noise hazards -- 5.5.4 Noise preventive management and control -- 5.5.5 Hearing conservation program (HCP) -- 5.5.5.1 Engineering -- 5.5.5.2 Administrative -- 5.5.6 Stunning electrical equipment -- 5.5.6.1 Hazard prevention -- 5.5.6.2 Cleaning and storage -- 5.5.6.3 How to use work equipment safely -- 5.5.6.4 Vibration -- 5.5.6.5 Pressure vessels and pipelines -- 5.6 Electrical safety -- 5.6.1 Arc flash hazard -- 5.6.2 Protection against electrical hazards -- 5.6.3 Electrical hazard prevention -- 5.6.4 Preventing power tool hazard -- 5.6.5 Power cord safety.

5.6.5.1 Inerting and purging.