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