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  2. Food safety-risk analysis - Wikipedia

    en.wikipedia.org/wiki/Food_safety-risk_analysis

    A proper risk assessment is a constantly revolving process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization. [5]

  3. Occupational risk assessment - Wikipedia

    en.wikipedia.org/wiki/Occupational_risk_assessment

    To appropriately access hazards there are two parts that must occur. Firstly, there must be an "exposure assessment" which measures the likelihood of worker contact and the level of contact. Secondly, a "risk characterization" must be made which measures the probability and severity of the possible health risks. [3]

  4. Substitution of dangerous chemicals - Wikipedia

    en.wikipedia.org/wiki/Substitution_of_dangerous...

    The substitution of dangerous chemicals in the workplace is the process of replacing or eliminating the use chemicals that have significant chemical hazards.The goal of the substitution process is to improve occupational health and safety and minimize harmful environmental impacts. [1]

  5. 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 ...

  6. Hazard analysis and critical control points - Wikipedia

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

    Hazard analysis 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. 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 ...

  8. 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 ...

  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.