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During humidification special care should be taken to ensure that the object never reaches a wet state. Temperature should be monitored closely to ensure there is not a rapid change in temperature, which can contribute to the shrinkage of leather and cause damage. Since damaged leather may be more sensitive to heat, objects should not place ...
During the stages of wood processing, wood dust is generated. 'Wood dust' is "any wood particle arising from the processing or handling of woods." [5] Sawing, routing, sanding, among other activities, form wood dust, which can then become airborne during the process of dust removal from furniture, maintenance, or equipment cleanup. [6]
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Biological agents, which create biological hazards, include bacteria, fungi, viruses, microorganisms, and toxins. [13] These biological agents can cause adverse health effects in workers. Influenza is an example of a biological hazard which affects a broad population of workers. [14]
wetting back- semi-processed leather is rehydrated. sammying - 45-55%(m/m) water is squeezed out the leather. splitting - the leather is split into one or more horizontal layers. shaving - the leather is thinned using a machine which cuts leather fibres off. neutralisation - the pH of the leather is adjusted to a value between 4.5 and 6.5.
Many textile mills and fiber producing factories located in LMICs have high rates of chronic respiratory disease caused by byssinosis. [3] The term "brown lung" is a misnomer, as the lungs of affected individuals are not brown. [8] Byssinosis is also referred to as cotton worker's lung, mill fever, brown lung disease, and Monday fever. [4]
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Meat Processing – meat is removed and packaged according to food safety requirements. Skin Processing – the processing of the removed skin involves short and long term preservation, grading and measurement and storage until dispatch. [12] [3] The main farm income is in crocodile skin for the fashion industry. [14]