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Cross Contamination. Washing your hands frequently cannot be stressed enough when dealing with raw meat, poultry, or fish. Beyond that, countertops and sponges can also be sources of contamination.
A physical hazard is an agent, factor or circumstance that can cause harm with contact. They can be classified as type of occupational hazard or environmental hazard. Physical hazards include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards. [1] Engineering controls are often used to mitigate physical ...
An occupational hazard is a hazard experienced in the workplace. This encompasses many types of hazards, including chemical hazards , biological hazards (biohazards), psychosocial hazards , and physical hazards .
Occupational injuries can result from exposure to occupational hazards (physical, chemical, biological, or psychosocial), such as temperature, noise, insect or animal bites, blood-borne pathogens, aerosols, hazardous chemicals, radiation, and occupational burnout.
Research has increasingly found chemicals and other worrisome materials in many products that come into contact with food. Most recently, a study found high levels of toxic flame retardants in ...
Illustration of Exposure Risk Assessment and Management related to anticipation, recognition, evaluation, control, and confirmation. Occupational hygiene or industrial hygiene (IH) is the anticipation, recognition, evaluation, control, and confirmation (ARECC) of protection from risks associated with exposures to hazards in, or arising from, the workplace that may result in injury, illness ...
Psychological hazards are aspects of work and work environments that can cause psychological harm or mental ill-health. These include factors such as stress, workplace bullying, fatigue, burnout, and violence, among others. These hazards can lead to psychological issues like anxiety, depression, and post-traumatic stress disorder (PTSD).
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...