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Occupational Health & Safety are considered for any industries which has safety hazards including food industries as well. Food manufacturers often use machinery equipment and sharp blades. sometimes use transporting forklifts or overhead rail lines. All mentioned things are high risk tools may affect the personnel and or products.
For such consideration Occupational Health and Safety is important to food quality producers.
To avoid health and economic damage to food-borne diseases and food-related injuries and damage. Responsibility for ensuring food safety and suitability for consumption is the responsibility of all, including farmers, producers, food processing and processing, food transport and handling, as well as consumers.
These general principles provide a strong basis for ensuring food safety, and should be used in conjunction with the specific rules of health practices, as appropriate, as well as with microbiological guidelines. This document tracks food chain episodes from the production of primary food to final consumption, shedding light on key health controls at each stage. The document recommends the application of the Hazard Analysis and Critical Control Point (HACCP) approach, where possible, to increase food safety, as described in the HACCP and Guidelines for its application (Annex).
The regulations set out in this document set the internationally recognized principles as indispensable principles for ensuring food safety and suitability for human consumption. These general principles are recommended to Governments, those involved in food production (including individuals from primary food producers, processors and processors, operators of food departments and services, retailers) as well as consumers.
The Occupational Safety and Health Act of 1970 mandates that all nongovernment employers provide a safe and healthful workplace for their employees. It also provided for the creation of the Occupational Safety and Health Administration (OSHA) and the National Institute for Occupational Safety and Health (NIOSH). The act directs OSHA to develop and issue standards through a public rule-making process. Employers must comply with those OHS standards as they would with any statutory requirement (Blosser 1992).
The most important federal standards governing OHS are found in OSHA standard 29 CFR Part 1910 (www.osha.gov; Standards 29CFR). That document contains many sections that are pertinent to the work conducted in facilities where nonhuman primates are used in research, teaching, and testing. For example, the OSHA bloodborne pathogens standard (29 CFR 1910.1030) requires institutions to provide hepatitis B vaccinations to employees who handle blood, organs, or other tissues from experimental animals infected with hepatitis B virus and to make a confidential medical evaluation available to the employee immediately after an exposure to animal tissues that are contaminated with a bloodborne pathogen. The OSHA standard on occupational exposure to hazardous chemicals in laboratories (29 CFR 1910.1450) requires medical surveillance when monitoring reveals an exposure that routinely exceeds the action level for an OSHA-regulated substance, such as a time-weighted average of 0.75 ppm or a short-term exposure level of 2.0 ppm for formaldehyde (29 CFR 1910.1048). The OSHA standard regulating the use of compressed gases is 29 CFR 1910.101, personal protective equipment (PPE) standards are in 29 CFR 1910.132-1910.140, and electric systems requirements are in 29 CFR 1910. 301-1910.330 although other sections of 29 CFR 1910 might also be applicable.
Workplace health and safety procedures are necessary for protecting employers and employees against certain hazards, such as disease and poisonous chemicals, according to Sherrie Scott for the Houston Chronicle. Guidelines are meant to enhance productivity. Health and safety procedures are also in place to prevent workplace violence
Health & safety regulations are enacted by local governments. By the experience that they have in the region and well versed with the environmental hazards and conditions government bodies know this better. Hence it is always important for the quality experts to know and aware of these regulations.
Health and Safety regulations are 2 of the top pillars in Quality & Food Safety management systems due to their direct impact on products quality. Employees health status working on production lines specially those with direct contact with end product or directly involved with raw materials that wont be subject to further treatment / processing for mitigating human cross contaminating risks. is considered a high risk factor and clearly included in Food Safety managemnet systems clauses. On the other hand both human and assets safety regulations are affecting our food quality either directly or indirectly, lets imagine employees working bared hands or using un-approved chemicals in cleaning or performing maintenance tasks for equipments away from permit system and obligatory safety requirements that requires using specillay designed equipment, chemicals, lubrication oils, etc.. that is already approved by the Quality team and aligns with the Corporate strategies, that will result in very impact to food quality and safety. Indirectly, once the facility is enforcing the health and safety regulations, this will create more comfortable and positive environment that will be reflected in employees performance and though in food quality.
Health and safety regulations is very important for any fields ( factories , constructions .....etc) , it protect all employees from all hazards which may affect on , cost saving because it minimize all losses by preventive action through implementation system
This question is like why salt is important in food.
Health and safety regulations is to maintain the quality of food and to protect against germs that negatively affect human health and ensure the quality and preservation of the distinctive taste of each item.
we have so many so many naturals items in our kitchens we can use it to secure the food from germs like (Vinegar. the salt . Lemon. Spices like ginger. Red and black pepper. Various natural oils) all this items can secure the food and keep it safe for long time just we have to choose from etch of this items the suitable for each item we cook and the recipe and to avoid using chemicals to keep these foods safety.
the main rule to explore the validity of foods (color, texture, smell, taste), and the detection methods differ from item to another like meat's . fish . poultry & vegetables.
Health and safety regulations were established to keep human safe from all kinds of food contaminations from all different sources of contamination
