enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Anticipate, recognize, evaluate, control, and confirm - Wikipedia

   en.wikipedia.org/wiki/Anticipate,_recognize...

   The anticipate, recognize, evaluate, control, and confirm (ARECC) decision-making framework began as recognize, evaluate, and control.In 1994 then-president of the American Industrial Hygiene Association (AIHA) Harry Ettinger added the anticipate step to formally convey the duty and opportunity of the worker protection community to proactively apply its growing body of knowledge and experience ...

3. Hierarchy of hazard controls - Wikipedia

   en.wikipedia.org/wiki/Hierarchy_of_hazard_controls

   When encountering a hazard in the workplace, the hierarchy of hazard control provides a systematic approach to identify the most appropriate actions for controlling or eliminating that hazard. Additionally, it aids in developing a comprehensive hazard control plan for implementing the chosen measures effectively in the workplace.

4. Occupational risk assessment - Wikipedia

   en.wikipedia.org/wiki/Occupational_risk_assessment

   The first step to an occupational risk assessment is the identification of a hazard, which is a circumstance, a cause or an action that has the capability to harm whether through injury or illness. In a workplace it is any hazard that can cause harm to an employee. [ 4 ]

5. Occupational hygiene - Wikipedia

   en.wikipedia.org/wiki/Occupational_hygiene

   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 ...

6. Hazard analysis and critical control points - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis_and...

   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 ...

7. Risk assessment - Wikipedia

   en.wikipedia.org/wiki/Risk_assessment

   It is also necessary to identify the potential parties or assets which may be affected by the threat, and the potential consequences to them if the hazard is activated. Hazard identification, an identification of visible and implied hazards and determining the qualitative nature of the potential adverse consequences of each hazard. Without a ...

8. Risk control - Wikipedia

   en.wikipedia.org/wiki/Risk_control

   Risk control logically follows after hazard identification and risk assessment. [3] The most effective method for controlling a risk is to eliminate the hazard, but this is not always reasonably practicable. There is a recognised hierarchy of hazard controls which is listed in a generally descending order of effectiveness and preference: [3]

9. Hazard analysis - Wikipedia

   en.wikipedia.org/wiki/Hazard_analysis

   ANSI/GEIA-STD-0010-2009 (Standard Best Practices for System Safety Program Development and Execution) is a demilitarized commercial best practice that uses proven holistic, comprehensive and tailored approaches for hazard prevention, elimination and control. It is centered around the hazard analysis and functional based safety process.