Hazard Recognition in Food Processing and Handling Environments

Countless employees are injured in food processing and handling facilities every year because of “unrecognized” hazards. To ensure that every employee goes home safe at the end of the day, they must know about the hazards they can face and how to deal with them. When hazards are overlooked or employees are unprepared to deal with them, it can lead to disaster. Fortunately, there are methods for recognizing and dealing with hazards that can help to keep employees safe. MARCOM's course on "Hazard Recognition in Food Processing and Handling Environments" discusses the importance of hazard recognition, different types of hazards, and how to identify hazards in advance or in real time. It also provides practical guidance on how to  investigate accidents and near misses. Topics covered in this course include: The need for hazard recognition Hazardous conditions and unsafe acts Identifying hazards in advance “Real time” hazard recognition Investigating accidents and near misses …and more