Listeria Control in Food Manufacturing

The most effective way to prevent Listeria contamination is to provide all employees with proper training on prevention, cleaning and sanitizing procedures.


SafetySkills Selected As A 2018 Training Industry Top Online Learning Library Company

SafetySkills has been selected as a 2018 Top 20 Online Learning Library company by Training Industry, the most trusted source of information on the business of learning.

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Heat Stress in the Workplace

Because the effects of heat stress can be severe, OSHA requires employers to take these steps to protect workers from heat stress.

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How Does OSHA Protect Laboratory Workers from Bloodborne Pathogens?

As 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.

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Emergency Response Plan Basics

We can’t control when and where emergencies occur. But knowing what to do in an emergency can keep you safe.

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Eight Back Injury Prevention Measures to Protect Your Hardworking Employees

The 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.

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Respiratory Protection: Protect Your Employees From Airborne Hazards

Respiratory protection in the workplace protects employees from hazardous gases and vapors, oxygen deficiency, and airborne particles.

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Biosafety Levels in the Laboratory

In 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.

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How Do Food Manufacturers Use Hazard Analysis and Critical Control Point (HACCP) Plans to Protect Consumers?

As 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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