Health and safety in the food industry – conference at CCFRA on 26 October 2005

2005 ◽  
Vol 35 (5) ◽  
Keyword(s):  
Food Industry ◽  
Health And Safety ◽  
Industry Conference

Mindful Eating (Not the Kind You Think) and an Interview With Dr Kevin Walker

2019 ◽  
Vol 33 (7) ◽  
pp. 984-990 ◽  
Author(s):  
Paul E. Terry
Keyword(s):  
Environmental Sustainability ◽  
Food Industry ◽  
Mindfulness Meditation ◽  
Health And Safety ◽  
Food Choices ◽  
State Agencies ◽  
Mindful Eating ◽  
Self Help ◽  
Deep Appreciation ◽  
Mother Earth

Could it be that self-help concepts like mindfulness meditation have a short shelf life because they’re just that, too much about the self and not enough about something far more important? This editorial describes Kevin Walker’s research and his new book, “ The Grand Food Bargain and the Mindless Drive for More.” Walker’s book shows why the dozens of federal and state agencies with a slice of accountability for food health and safety are predictably and routinely outgunned by the food industry with respect to influencing the public’s health. Describing the dozens of interagency agreements relating to agriculture policies, Walker writes that “food safety in America is held together using the policy equivalent of baling wire and duct tape.” Most health promotion professionals who consider the term mindful eating likely first think about principles that relate to being present and techniques that put you in closer touch with the flavors, colors, or textures of your food. In addition to focusing on how creamy a texture feels on our tongues, might advocacy for “mindful eating” have a more abiding impact if it brought with it a deep appreciation for how our food choices affect the health and sustainability of our communities and our Mother Earth? Changing food from an afterthought to a daily reminder about environmental sustainability is a multidimensional challenge that will require multisectoral partnerships and solutions.

scholarly journals HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN UPAYA PENANGGULANGAN KEBAKARAN PADA KARYAWAN DI PD SURABRAJA FOOD INDUSTRY KASUGENGAN KIDUL

2020 ◽  
Vol 7 (2) ◽  
pp. 838-843
Author(s):  
Suzana Indragiri
Keyword(s):  
Emergency Response ◽  
Food Industry ◽  
Statistical Tests ◽  
Health And Safety ◽  
Sampling Technique ◽  
Fire Fighting ◽  
P Value ◽  
Cross Sectional ◽  
Important Thing ◽  
Relationship Of

Kebakaran merupakan salah satu kecelakaan yang paling sering terjadi selain menimbulkan korban jiwa dan kerugian material, kebakaran juga dapat merusak lingkungan serta gangguan kesehatan yang diakibatkan dari asap kebakaran. Oleh karena itu, untuk meminimalisasi terjadinya kebakaran maka perlu penerapan Keselamatan dan Kesehatan Kerja sebagai upaya pencegahan dan penanggulangan kecelakaan termasuk kebakaran. Pengetahuan, sikap dan upaya karyawan merupakan suatu hal penting dalam menghadapi situasi tanggap darurat bencana kebakaran. Tujuan penelitian ini adalah untuk mengetahui hubungan pengetahuan dan sikap dengan upaya penanggulangan kebakaran pada karyawan di PD Surabraja Food Industry Kasugengan Kidul Kabupaten Cirebon Tahun 2016.Penelitian ini menggunakan pendekatan kuantitatif dengan desain cross sectional. Populasi dalam penelitian ini yaitu seluruh karyawan di PD Surabraja Food Industry Kasugengan Kidul Kabupaten Cirebon yang berjumlah 106 orang. Teknik pengambilan sampel dalam penelitian ini menggunakan sampling jenuh pada bulan Agustus 2016, instrumen penelitian menggunakan kuesioner dan metode penelitian wawancara, analisa data menggunakan uji statistik chi square.Hasil uji bivariat dengan menggunakan uji statistik, pada variabel pengetahuan menunjukan nilai p value = 0,035, hal ini menunjukkan ada hubungan pengetahuan dengan upaya penanggulangan kebakaran dan variabel sikap menunjukan nilai p value = 0,084, hal ini menunjukan tidak ada hubungan sikap dengan upaya penanggulangan kebakaran di PD Surabraja Food Industry Kasugengan Kidul Kabupaten Cirebon Tahun 2016.Perlunya meningkatkan pengetahuan terhadap upaya penanggulangan kebakaran pada karyawan, diharapkan perusahaan mengadakan pelatihan dan sosialisasi terhadap tenaga kerja guna meningkatkan pengetahuan tentang penanggulangan kebakaran di tempat kerja di PD Surabraja Food Industry Kasugengan Kidul Kabupaten Cirebon Tahun 2016.Kata Kunci     : Pengetahuan, Sikap, Upaya Penanggulangan Kebakaran ABSTRACTFire is one of the most common accidents besides causing casualties and material losses, fires can also damage the environment and health problems resulting from smoke fire. Therefore, to minimize the occurrence of fire, the necessary implementation of Health and Safety as prevention and control of accidents including fire. Knowledge, attitudes and behavior of employees is an important thing in the face of a fire emergency response situations.Knowledge, attitude and effort of employees is an important thing in dealing with emergency response situation fire. The purpose this study was to determine the relationship of knowledge and attitude with the fire-fighting effort in employees in PD Surabraja Food Industry Kasugengan Kidul, Cirebon 2016.This study uses a quantitative approach to the cross-sectional design. The population in this research that all employees in PD Surabraja Food Industry Kasugengan Kidul, Cirebon regency totaling 106 people. The sampling technique in this study using saturation sampling in August 2016, research instruments using a questionnaire and interview research methods, data analysis using chi square test.Bivariate test results using statistical tests on the knowledge variables showed p value = 0.035, this shows there is a relationship of knowledge with the fire-fighting effort and attitude variables showed p value = 0.084, this shows there is no correlation with the attitude of fire fighting effort, Companies are expected to conduct training and socialization of labor in order to increase knowledge about fire prevention in PD Surabraja Food Industry Kasugengan Kidul, Cirebon 2016.The need to improve the knowledge of the fire-fighting effort in employees in PD Surabraja Food Industry Kasugengan Kidul, Cirebon 2016Keyword                : Knowledge, Attitude, Fire Fighting Effort

scholarly journals Laboratory Studies to Identify Listeria in Food Product

2019 ◽  
Vol 5 (5) ◽  
pp. 192-199
Author(s):  
O. Bereznyak ◽  
E. Rystsova
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Health And Safety ◽  
Meat Products ◽  
Food Product ◽  
Developed Countries ◽  
Meat Industry ◽  
Laboratory Studies ◽  
Nutrient Media ◽  
Stage Of Development

One of the main tasks of the domestic meat industry at the present stage of development is to ensure safety for the consumer of produced meat products. It is known that in meat raw materials and products made from it, especially in violation of the technological regimes and sanitary and hygienic conditions of production, it is possible to identify microorganisms dangerous for humans — Listeria. In this regard, in the zone of European economic cooperation, as well as other developed countries (USA, Canada, Japan), the requirements for the control of pathogenic listeria in meat and meat products, the consumption of which can cause human disease, are strictly regulated. The study of food for the presence of the causative agent of listeriosis is mandatory. The problem of food listeriosis is also of significant socioeconomic importance due to the damage caused by the removal of contaminated products, the restriction of exports and imports, and the cessation of production. Laboratory studies are the basis for the prevention of foodborne diseases at all stages of the production of the food industry, which lead to health and safety of the population and the spread of microbiological infections. Taking into account the above, it was necessary to consider the existing developments in the technology of modern nutrient media to identify Listeria.

Safety and health risks for workers exposed to cold thermal environments: A frozen food processing industry perspective

Work ◽  
2021 ◽  
pp. 1-11
Author(s):  
Tomi Zlatar ◽  
Béda Barkokébas Junior ◽  
Laura Martins Bezerra ◽  
Margarida Maria Araujo Brito ◽  
José Torres Costa ◽  
...  
Keyword(s):  
Skin Temperature ◽  
Food Industry ◽  
Thermal Sensation ◽  
Cold Work ◽  
Health And Safety ◽  
Mean Skin Temperature ◽  
Mean Body Temperature ◽  
Frozen Food ◽  
Thermal Environments ◽  
Fresh Food

BACKGROUND: Environmental temperatures in the fresh food industry vary from 0°C to 10°C, and go below -20°C for the frozen food industry, representing risk for the health and safety of workers involved. OBJECTIVE: The aim of this work was to evaluate the cold thermal stress risks for workers working in a frozen food industry. METHODS: A total of 27 acclimatized workers (13 male and 14 female) participated in a study which was conducted during 11 working days. The thermal sensation questionnaire and the cold work health questionnaire (CWHQ) were applied to all participants. Additionally, 4 workers were chosen to be fully monitored with a thermometer telemetry capsule for measuring the intra-abdominal temperature and 8 skin temperature sensors. RESULTS: The lowest recorded hand temperature was 14.09°C, lowest forehead 18.55°C, mean skin temperature had variations of 1.10 to 3.20°C along the working period. Highest and most frequent fluctuations were found in the hand and forehead skin temperatures, small changes were found in mean skin temperature. CONCLUSIONS: Answers to the CWHQ increase concern on clinical forms of “a frigore”, and in two cases the mean body temperature decreased below 35.0°C, which is defined in the current literature as a mild form of hypothermia.

scholarly journals A Multifunctional Covalently Linked Graphene-MOF Hybrid as an Effective Chemiresistive Gas Sensor

2021 ◽  
Author(s):  
Jayaramulu Kolleboyina ◽  
Marilyn Esclance DMello ◽  
Kamali Kesavan ◽  
Andreas Schneemann ◽  
Michal Otyepka ◽  
...  
Keyword(s):  
Gas Sensor ◽  
Rapid Detection ◽  
Food Industry ◽  
High Selectivity ◽  
Health And Safety ◽  
Detection Limits ◽  
Detection Time ◽  
Co2 Gas ◽  
Covalently Linked ◽  
Safety Applications

Detectors with rapid detection time, low detection limits, high selectivity and sensitivity towards CO2 gas are important for health and safety applications for instance in the food industry and to...

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