Looks at slips, trips and falls in the workplace and surrounding areas. Outlines what can be done to control or reduce the hazards and therefore minimize the associated risks.

This program explores the range of factors that contribute to slips, trips and falls, while clearly defining the methods for controlling risks in the workplace.

Looks at risk assessment, slips, trips & falls, electrical hazards, PPE, manual handling, confined spaces, housekeeping, hazardous substances, work equipment safety, noise, fire and outdoor work.

Provides food safety and general safety awareness training. This must-have handbook contains practical, real-world food safety information that will help foodservice employees recognize and deal with potential hazards ... and reduce the chances of foodborne illness.

J.J. Keller's easy-to-read OSHA Safety Training Handbook provides vital safety information on 23 of OSHA's hottest topics. It reviews key worker safety and health topics, and identifies common workplace hazards so readers learn how to prevent accidents and injuries at work by following proper safety strategies.

The text will serve as a guide for learning fundamentals of occupation health and safety aspects from the perspective of the food and beverage industry. It will serve as an ideal text for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering.

The design of a food factory is undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. This book offers a vital, how-to guide.