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t. e. Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Hygiene is a set of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." [ 2 ]Personal hygiene refers to maintaining the body's cleanliness.
Occupational hazards. 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, impairment, or affect the well-being of workers and members of ...
Hygiene promotion is therefore an important part of sanitation and is usually key in maintaining good health. [50] Hygiene promotion is a planned approach of enabling people to act and change their behavior in an order to reduce and/or prevent incidences of water, sanitation and hygiene [51] related diseases. It usually involves a participatory ...
e. 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). OSH is related to the fields of occupational medicine and occupational hygiene [a] and aligns with workplace ...
Environment, health and safety (EHS) (or health, safety and environment – HSE –, or safety, health and environment – SHE –) is an interdisciplinary field focused on the study and implementation of practical aspects environmental protection and safeguard of people's health and safety, especially in an occupational context.
It’s so important that it’s in every single cell in your body! We need it to make muscles, skin, bones, hormones, antibodies and more. Protein is made of tiny building blocks called amino acids.
e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [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 ...