The most effective way to prevent Listeria contamination is to provide all employees with proper training on prevention, cleaning and sanitizing procedures.
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Read moreBecause the effects of heat stress can be severe, OSHA requires employers to take these steps to protect workers from heat stress.
Read moreAs part of the bloodborne pathogens, or BBP standard, the Occupational Safety and Health Administration, or OSHA, requires many workplaces to have policies and controls in place to protect employees from cuts, needlestick injuries and exposure to blood borne pathogens. While OSHA regulations do not apply to every lab environment or work position, these guidelines can form the basis for safe work practices that every lab can follow.
Read moreWe can’t control when and where emergencies occur. But knowing what to do in an emergency can keep you safe.
Read moreThe National Institute for Occupational Safety and Health (NIOSH) estimates that nearly 20% of all workplace injuries are back injuries. Preventing these injuries is relatively easy if workers take certain precautions.
Read moreRespiratory protection in the workplace protects employees from hazardous gases and vapors, oxygen deficiency, and airborne particles.
Read moreIn the United States, biosafety levels are defined by the Centers for Disease Control (CDC) and the National Institutes of Health (NIH). They outline four biosafety levels, or BSLs, that are ranked from 1 to 4 based on the level of risk. BSL-1 precautions are used for the least hazardous biological agents and practices, while BSL-4 precautions are for the most hazardous.
Read moreAs a food manufacturing employee, you need to understand your responsibilities to help keep your company’s products safe for human consumption.
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