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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, eliminated, or reduced to an acceptable level.
Good manufacturing practice guidelines provide guidance for manufacturing, testing, and quality assurance in order to ensure that a manufactured product is safe for human consumption or use. Many countries have legislated that manufacturers follow GMP procedures and create their own GMP guidelines that correspond with their legislation.
Process safety management (PSM) is a practice to manage business operations critical to process safety. It can be implemented using the established OSHA scheme [1] or others made available by the EPA , [2] AIChE 's Center for Chemical Process Safety , [3] or the Energy Institute .
Occupational safety and health (OSH) or occupational health and safety (OHS) is a multidisciplinary field concerned with the safety, health, and welfare of people at work (i.e., while performing duties required by one's occupation).
The process following a system safety program plan, preliminary hazard analyses, functional hazard assessments and system safety assessments are to produce evidence based documentation that will drive safety systems that are certifiable and that will hold up in litigation.
The Global Food Safety Initiative (GFSI) is a business-driven initiative for the continuous improvement of food safety management systems, with the ambition to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between some of the world's leading food safety experts from retailer ...
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