Search results
Results from the WOW.Com Content Network
The researchers also determined that people who use their stoves at home 110 days a year had exposure to nitrogen dioxide that exceeds the World Health Organization’s recommended 200 µg/m3 for ...
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 ...
Click through to see 10 potential threats and home safety tips every homeowner should know. (Note: Although this list is a great place to start, it is not comprehensive. Please be sure to consult ...
Falling accidents at home are very common and can cause serious and life-threatening injuries, so prevention of slip and trip accidents is essential in the good design of living quarters. This objective is especially important for the elderly and disabled, who may have restricted movement and be more susceptible to hazards.
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.
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 ...
A knife block ranks at no. 7 on the “germiest items in the kitchen” list (just below the refrigerator meat drawer), according to a household germ study performed by the public safety group NSF ...
Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...