Occupational Safety and Health Simplified for the Food Manufacturing Industry

The success of any food manufacturer's safety program depends on how accurately a facility interprets the laws and how it handles the hazards that workers face on a daily basis. This resource provides industry managers, safety directors, and workers with straightforward answers to complicated OSHA questions.

Referencing FDA, USDA, and other regulatory standards as applicable, the authorsexplain the requirements of the twelve major Occupational Safety and Health Administration standards in Code of Federal Regulations (CFR) Title 29 Part 1910 (general industry) and Part 1928 (agriculture) for food worker safety and provides examples to help ensure compliance with all applicable standards.

The book examines the most serious health hazards in the industry, including inhalation of flavorings, radiation, and amputations, and identify ways to prevent accidents from occurring. They will address both industry-wide safety concerns and segment-specific hazards for meatpacking, poultry processing, fruit and vegetable canning, and food flavoring, and find information to help them overcome the language and cultural barriers of the food industry's growing Hispanic workforce to ensure adequate protection for all.

A complete sample food manufacturing safety program that meets OSHA requirements and a comprehensive checklist for completing self-audits are included.

Frank R. Spellman is Assistant Professor of Environmental Health at Old Dominion University in Norfolk, Virginia. Spellman is a professional member of the American Society of Safety Engineers, the Water Environment Federation, and the Institute of Hazardous Materials Managers. He is also a Board Certified Safety Professional and Board Certified Hazardous Materials Manager with more than 35 years of experience in environmental science and engineering.

Revonna M. Bieber is an Environmental Health Master's Student and Teaching Assistant at Old Dominion University in Norfolk, Virginia.