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Food industry - 734 entries found

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2001

CIS 02-1249 Bauer A., Kelterer D., Stadeler M., Schneider W., Kleesz P., Wollina U., Elsner P.
The prevention of occupational hand dermatitis in bakers, confectioners and employees in the catering trades - Preliminary results of a skin prevention program
Bakers, confectioners and employees in the catering trades are at a high risk of developing occupational skin diseases (OSDs). A skin disease prevention programme in the baking, hotel and catering industries was initiated. It involved a detailed analysis of the occupational exposure and occupational disease history of the employees, during which the patients' diagnosis and therapy was re-evaluated and supplemented if necessary. Individual skin care and protection regimes were demonstrated, skin care and protection products were supplied, and skin care and protection seminars were offered to volunteering participants. From January to December 1999, 29 affected employees were examined. 22 employees suffered from irritant contact dermatitis. In the follow-up of 11 employees, the skin disease improved or disappeared in 8 cases. Moreover, in 1 employee, the skin condition was stabilized even though continued employment. In only 2 cases did the skin condition worsen. These preliminary results showed that most of the OSD were due to lack of or unsuitable skin care and protection.
Contact Dermatitis, Feb. 2001, Vol.44, No.2, p.85-88. Illus. 24 ref.

CIS 02-1277 Richez J.P.
Safety and hygiene in chicken preparation
Sécurité et hygiène pour la préparation des poulets [in French]
This article describes the efforts undertaken to reduce mechanical hazards in a chicken plant producing over 200,000 chickens per week. On one hand, to satisfy hygiene requirements, it is necessary to have easy access to all surfaces in contact with chickens so as to be able to clean them with high-pressure water jets. On the other hand, operators should be kept away from moving elements so as to avoid risks of crushing or cuts. After analysing the risks of each job, access to all areas where it was not strictly necessary was restricted with railings, and vertically-lifting gates were installed to control the access to dangerous areas. The article also refers to French regulations, in particular sections R.233-16 and R.233-83 (for the latter see CIS 81-346) of the Labour Code concerning restricting the access to dangerous machinery and the design of machinery used in the food industry for avoiding risks of infection, disease and contagion, respectively.
Travail et sécurité, Feb. 2001, No.604, p.34-36. Illus.

CIS 02-1447
Health and Safety Executive
Preventing falls from height in the food and drink industries
There are approximately 750 accidents involving falls from heights reported each year in the food and drink industry in the United Kingdom. This information sheet provides guidance on preventing falls from heights in these industries. It analyses where the falls occur, why they occur and how they can be prevented. Summaries of 14 actual fall accidents are provided, including the subsequent corrective measures that were undertaken.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, July 2001. 4p. 11 ref.
http://www.hse.gov.uk/pubns/fis30.pdf [in English]

CIS 02-1406
Health and Safety Executive
Controlling exposure to disinfectants used in the food and drink industries
Although disinfectants used in the food and drink industries are specially selected so that the potential residues are not harmful to the consumer, many affect the skin, eyes or respiratory system and can be harmful if ingested in sufficient quantity. This information sheet provides guidance to employers in the food and drink industries on selecting and using disinfectants safely for workers without compromising food hygiene. Contents include: legal requirements; assessment required under the Control of Substances Hazardous to Health Regulations 1999 (COSHH, see CIS 00-620); hazards of disinfectants; controlling exposure; air monitoring; health surveillance; information and training; washing facilities; emergency procedures.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, June 2001. 4p. 8 ref.
http://www.hse.gov.uk/pubns/fis29.pdf [in English]

CIS 02-1446
Health and Safety Executive
Packaging machinery: Safeguarding pre-formed rigid container packaging machines
Between 1997 and 2001, there were 45 cases of serious accidents on machines that pack products into preformed rigid containers in the United Kingdom. The main hazards are mechanical, with moving parts giving rise to shearing, puncture, cutting and entanglement injuries. This information sheet provides guidance on safeguarding pre-formed rigid container packaging machines to meet the requirements of the Provision and Use of Work Equipment Regulations 1998 (PUWER, see CIS 99-1429) and of the British and European Standard BS EN 415-2: 2000 - Safety of packaging Machines - Part 2: Pre-formed rigid container packaging machines. Contents include: hazards; new and existing machinery; safeguards for mechanical hazards; safeguards for other hazards (electrical, thermal, noise, radiation, chemicals); machine-specific safeguards.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Sep. 2001. 4p. 15 ref.
http://www.hse.gov.uk/pubns/fis28.pdf [in English]

CIS 02-1445
Health and Safety Executive
Packaging machinery: Safeguarding palletisers and depalletisers
Between 1997 and 2002, there were 30 cases of serious accidents on palletizers and depalletizers in the United Kingdom. Most accidents happen when operators or maintenance personnel enter the machine and become trapped between fixed and moving parts. This information sheet provides guidance on safeguarding palletizers and depalletizers to meet the requirements of the Provision and Use of Work Equipment Regulations (PUWER, see CIS 99-1429), the Supply of Machinery (Safety) Regulations 1992 (SMR) and BS EN 415-4:1998 Safety of packaging Machines - Part 4: Palletisers and Depalletisers. Contents include: hazards; safeguarding methods (electrosensitive protective equipment, interlocked guards, fixed guards); maintenance of machinery safeguards; safeguarding requirements for new and existing machines.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Sep. 2001. 4p. 16 ref.
http://www.hse.gov.uk/pubns/fis27.pdf [in English]

CIS 02-1444
Health and Safety Executive
Packaging machinery: Safeguarding thermoform, fill and seal machines
Thermoform, fill and seal machines are used in a wide range of industries. Nearly 50 serious accidents occurred on these machines between 1997 and 2001 in the United Kingdom. One third of these accidents were major injuries involving broken bones or amputations. This information sheet provides guidance on safeguarding both existing and new machinery and is based on European and British Standard BS EN 415-3:2000. Contents include: hazards; safeguarding requirements for new machines and for existing machines; safe methods of work; maintenance and troubleshooting.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Sep. 2001. 4p. 11 ref.
http://www.hse.gov.uk/pubns/fis26.pdf [in English]

CIS 02-1367 Vanhanen M., Tuomi T., Tiikkainen U., Tupasela O., Tuomainen A., Luukkonen R., Nordman H.
Sensitization to enzymes in the animal feed industry
To assess the prevalence of enzyme sensitization in the animal feed industry in Finland, a cross-sectional study was conducted in four animal feed factories, where several enzymes had been used in powder form for 7-9 years. 218 workers were tested, including 140 employed in various manufacturing tasks where exposure to various organic dusts and to enzymes was possible, together with 78 non-exposed office workers. The workers were interviewed for work-related respiratory and skin symptoms. Enzyme concentrations in the air varied from less than 0.8ng/m3 up to 16ng/m3 for xylanase, from less than 20ng/m3 up to 200 ng/m3 for α-amylase, and from less than 0.4ng/m3 up to 2900ng/m3 for protease. Ten workers were sensitized to enzymes in the exposed group of 140, whereas none were sensitized in the non-exposed group. Six of the sensitized workers had respiratory symptoms at work, of which two especially in connection with exposure to enzymes.
Occupational and Environmental Medicine, Feb. 2001, Vol.58, No.2, p.119-123. 16 ref.

CIS 02-704 Ascoli V., Calisti R., Carnovale-Scalzo C., Nardi F.
Malignant pleural mesothelioma in bakers and pastry cooks
The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. This article describes eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking and selling pastry/bread in two hospital-based series in Italy totaling 222 cases during the period from 1990 to 1997. Field investigations revealed asbestos-containing material in ovens for baking bread manufactured prior to the 1980s. It is suggested that there is a possible new association between the occupations of baker/pastry cook and malignant pleural mesothelioma. The presumptive sources of asbestos are the asbestos-insulated ovens.
American Journal of Industrial Medicine, Oct. 2001, Vol.40, No.4, p.371-373. 12 ref.

CIS 02-957 Knox K., Moore J.S.
Predictive validity of the strain index in turkey processing
The Strain Index is a job analysis method for determining if workers are exposed to the risk of developing distal upper extremity disorders. The purpose of this study was to evaluate the predictive validity of the Strain Index in a turkey processing plant. Investigators analysed the right and left sides of workers in 28 jobs using the Strain Index and classified them as "hazardous" or "safe" based on the Strain Index score. Subsequently, OSHA 200 reporting data were used to ascertain the occurrence of distal upper extremity disorders retrospectively. If at least one such disorder had occurred on the right or left side during the previous 3 years, that side was classified as "positive." If no such disorder was reported during the previous 3 years, that side was classified as "negative." Evidence of association between the hazard classifications and the morbidity classifications for the 56 sides and the 28 jobs were evaluated. The validity of the Strain Index was confirmed by the observations.
Journal of Occupational and Environmental Medicine, May 2001, Vol.43, No.5, p.451-462. Illus. 17 ref.

CIS 02-455 García Molina C.
Evaluation of occupational hazards associated with physical workload in the food retail sector
Evaluación de riesgos laborales asociados a la carga física en el sector comercio-alimentación [in Spanish]
Many occupations in the food retail sector involve straining physical workloads due to the handling of heavy loads, inappropriate work postures and repetitive movements of the arms and hands. This survey covered 10 representative enterprises in the sector and analysed the risk associated with the physical workload as well as the main ergonomic risks of the tasks studied; it includes recommendations for the design and layout of workplaces that reduce the level of risks considered to be unacceptable. 80% of the repetitive tasks analysed presented a high risk of musculoskeletal disorders or injuries in the cervicobrachial region, and close to 50% in the hand-wrist region. The most frequent risk factors related to repetitive movements were an important flexion of the neck and arms, repetitive movements of the arm and forced deviation of the wrists. In 35% of the manual handling tasks, the risks of musculoskeletal injuries in the dorsal and lumbar region were found to be unacceptable.
Prevención, July-Sep. 2001, No.157, p.8-13. Illus. 4 ref.

CIS 02-348 Vanhanen M.
Exposure, sensitization and allergy to industrial enzymes
The production and use of industrial enzymes has increased markedly in the past few decades. Cases of respiratory allergies to powdered microbial enzymes have existed since the 1960's in the detergents industry. Since the 1980s allergies have appeared in other industries, in particular in bakeries. Finland has emerged as a leading producer of industrial enzymes. This report presents studies conducted in Finland during 1992-1997 in which exposure and allergy to enzymes were assessed in enzyme production and in the major user-industries including the bakery, detergent and animal-feed sectors.
Finnish Institute of Occupational Health, Publication Office, Topeliuksenkatu 41 a A, 00250 Helsinki, Finland, 2001. 118p. Illus. Bibl.ref.

CIS 02-411 Cortis L., Gori E.
Guidelines on the supply of personal protective equipment during the use of hand knives
Linee guida per l'individuazione degli indumenti di protezione contro i rischi meccanici nell'uso di coltelli a mano [in Italian]
Guide to Italian guidelines for the selection of protective gloves, aprons and other personal equipment against the risks of hand knives.
Fogli d'informazione ISPESL, Jan.-Mar. 2001, Vol.14, No.1, p.37-48. Illus.

CIS 02-410 Szabo R.L., Radwin R.G., Henderson C.J.
The influence of knife dullness on poultry processing operator exertions and the effectiveness of periodic knife steeling
Two meat-cleaning jobs in a poultry-processing plant were studied. Hand knife dullness was quantified using a novel apparatus for a controlled dynamic load at the knife handle. A model for knife dulling and reconditioning was developed and the corresponding increase in force was predicted for various cutting and reconditioning frequencies. This method may be used in meat processing plants for determining effective reconditioning schedules, reducing exertions which may be associated with work-related musculoskeletal disorders.
AIHA Journal, July-Aug. 2001, Vol.62, No.4, p.428-433. Illus. 28 ref.

CIS 02-238 Ortega H.G., Daroowalla F., Petsonk E.L., Lewis D., Berardinelli S., Jones W., Kreiss K., Wiessman D.N.
Respiratory symptoms among crab processing workers in Alaska: Epidemiological and environmental assessment
To study possible respiratory symptoms and specific IgE responses among crab processing workers, 107 workers at a crab processing facility completed a survey both at the beginning and end of the processing season. The surveys included standardized symptom questionnaires, spirometry, and serological testing, as well as measurement of workplace airborne crab allergens and microscopic analysis of aerosolized materials. Over the crab processing season, asthma-like symptoms developed in 26% of study participants and bronchitic symptoms in 19%. Only 9% of those with new asthma-like symptoms were IgE-sensitized to crab at the end of the season. Among the crab processing jobs, butchering and degilling workers had the highest incidence of respiratory symptoms. Both personal and process-related factors appear to affect the development of respiratory symptoms in crab processing workers.
American Journal of Industrial Medicine, June 2001, Vol.39, No.6, p.598-607. 20 ref.

CIS 02-257 Evaluation of occupational hazards in slaughterhouses - Guide to self-evaluation in cattle and swine rearing
Evaluation des risques professionnels en abattoir - Guide d'autodiagnostic en bouverie-porcherie [in French]
The high level of occupational accidents and the growing occurrence of occupational diseases in the meat sector has lead to an industry-wide approach to evaluate occupational hazards, in order to implement improvements in working conditions, safety and health. The purpose of this guide is to enable enterprises in the meat sector to conduct a self-evaluation of the hazards and to implement corrective measures. The following aspects are covered through examples, questions and checklists: how to identify critical hazards; analysing critical hazards and searching for solutions; developing and implementing a safety and health plan within the enterprise.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, 2001. 71p. Illus.

CIS 01-1374 Practical guide - Butchers
Aide mémoire - Filière viande de boucherie [in French]
This manual is aimed at managers and persons responsible for the safety and health of butchers in France. It offers practical guidance on main issues of occupational safety and health in general, as well as on the principal hazards and their prevention. Contents include: general approach to safety and health; safety and health institutions; costs of accidents; responsibilities; safety training; first aid; frequent hazards and corresponding prevention measures (use of knives, manual handling and the lifting of loads, in-plant traffic, mechanical and chemical hazards, fire and explosion, electrical hazards, infections, work on screens, work in isolation, subcontractors); workplace design; hygiene; inspections.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, 1st ed., May 2001. 72p. Illus. 28 ref.

CIS 01-885
Health and Safety Executive
Hygienic design of machinery in the food and drink industries
This information sheet is aimed at manufacturers, suppliers and importers of food processing machinery into the United Kingdom. It covers legal requirements for minimizing microbiological and chemical risks to food consumers through hygienic design. The guidance will also be relevant to the food industry for the selection of suitable machinery when making purchases. Contents include: approaches to hygienic design; hygienic design priorities; design "do's" and "don'ts"; instructions for users; verifications; safety considerations.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Mar. 2001. 4p. 10 ref.

CIS 01-887 Björkstén M.G., Boquist B., Talbäck M., Edling C.
Reported neck and shoulder problems in female industrial workers: The importance of factors at work and at home
To determine how exposure to physical and psychosocial factors at work and at home influences self-reported musculoskeletal problems of the neck, shoulders and thoracic spine, a group of 173 Swedish female blue-collar workers, aged 20-45 with monotonous work tasks in the metal and food industries completed questionnaires relating to health status and demographic factors, exposure factors (work-related, domestic, lifestyle and leisure factors) and outcome (musculoskeletal problems). Results showed that an increased risk of suffering from musculoskeletal problems of the neck and shoulder region was related to working in a monotonous fixed position, working with the hands and arms lifted and unsupported, and having a high decision latitude. Single women without children below the age of 13 reported fewer problems than women with a partner, children below the age of 13 or both.
International Journal of Industrial Ergonomics, Mar. 2001, Vol.27, No.3, p.159-170. 42 ref.

2000

CIS 07-100 Bricault E.
Prevention of MSDs: From the unthinkable to the possible - Enterprise approaches
Prévenir les TMS: de l'impensable au possible - Démarches d'entreprises [in French]
After a general overview of the characteristics of musculoskeletal diseases (MSDs), this report presents the results of ergonomic interventions in two enterprises, a pork abattoir and a manufacturer of automotive components. It recounts the history of MDSs occurring in each of the enterprises, together with the preventive actions that were implemented over the years. Finally, it describes the "rapid diagnosis" interventions that were carried out in both enterprises, together with the resulting recommendations for improvements in ergonomic and working conditions.
Agence Nationale pour l'Amélioration des Conditions de Travail, 4, quai des Etroits, 69321 Lyon Cedex 05, France, Mar. 2000. 69p. Illus. 13 ref. Price: EUR 11.43.

CIS 02-1920 Larané A.
Food industry - Well designed safety for meat-cutting operations
Industrie agroalimentaire - Sécurité à point pour la découpe de la viande [in French]
Slaughterhouses are among the most hazardous workplaces. In France, approximately 90 accidents involving a loss of work time occur in this sector for every million hours worked, compared with an average of 25 for all occupations. This article describes the experience of an enterprise in the slaughterhouse and meat packaging industry which achieved significant improvements in safety performance without productivity loss by involving workers in the search for solutions in the areas of hand protection, machine ergonomics and workshop layout. Measures that were implemented include job rotation to avoid fatigue-induced accidents, the installing of adjustable-height workbenches and the use of pushrods to avoid hand contact with the band saw.
Travail et sécurité, May 2000, No.596, p.2-7. Illus.

CIS 02-1854 Héry M., Dornier G.
Chloramines in swimming pools and in the food industry
Chloramines dans les piscines et l'agroalimentaire [in French]
Thanks to its outstanding bactericidal properties, its low cost and the ease of use of some if its compounds, chlorine is widely used as a disinfectant. In recent years, a large number of questions were addressed to the French National research and safety institute for the prevention of occupational accidents and diseases (INRS) by workers engaged in activities using chlorine, in particular in swimming pools and in the food industry. This information sheet was prepared in order to provide answers to the concerns of workers exposed to chlorine and who are often subject to eye or respiratory irritation. Contents: chlorine chemistry and the formation of chloramines, substances which the primary irritants; determination of chloramines in swimming pools and in the food industry; current activities of INRS and its collaborating organizations; protective measures that need to be implemented in swimming pools and in the food industry.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, Sep. 2000. 4p. Illus. 7 ref. Can also be found on the site: http://www.inrs.fr/produits/

CIS 02-1470 Exercise programme for bakery shop saleswomen
Bewegungsprogramm für Verkäuferinnen im Bäckereihandwerk entwickelt [in German]
One female worker in two employed in bakery shops suffers from back, leg and shoulder pain, due in particular to their constant standing posture and to the cramped working area. A gymnastics programme was designed for their benefit, in which the exercises could be performed at the workplace. It consists of a series of cards, one face illustrating the body movements to be performed and the other explaining the objective of the exercise as well as where and when it should be performed. These exercises are designed to be integrated into the daily working schedule. This programme was successfully tested in bakery shops in the region of Dortmund, Germany.
Amtliche Mitteilungen der Bundesanstalt für Arbeitsschutz, 2000, No.3, p.9.

CIS 02-435 Le Bâcle C., Balty I., Leprince A.
Risk of transmission of the bovine spongiform encephalopathy agent to workers in the meat industry
Risque de transmission de l'agent de l'encéphalopathie spongiforme bovine aux travailleurs de la filière viande de boucherie [in French]
The evaluation of the risk of transmission of bovine spongiform encephalopathy (BSE) to workers in the meat industry and the management of this risk is a concern common to government authorities, health insurance institutions, workers, trade unions and management. Faced with the rapid progress in scientific data, which however still leave wide areas of uncertainty, the Institut national de recherche et de sécurité (INRS) felt it was appropriate to take stock of the current situation with respect to the risks of transmission of BSE and other zoonoses to workers in the meat industry. This form of assistance is part of the INRS mission. Presented in the form of answers to questions listed beforehand by the bodies representing the various interested parties, this report takes into account scientific knowledge, the epidemiological situation and the regulatory framework prevailing in May 2000.
Documents pour le médecin du travail, 4th Quarter 2000, No.84, p.415-434.

CIS 02-434 Hédoire C., Mandin D., Wattez A., Delépine A., Teyssier-Cotte C., Chaumont J.P.
Analysis of airborne fungi in a bakery: Allergic risks
Analyse de la flore fongique aérienne d'un fournil: risques allergiques [in French]
Airborne fungi are well known allergens in bakeries. Monthly samplings during one year in a bakery showed high concentrations of indoor fungi, mainly Cladosporium, a suspected allergen. The presence of this genus in the working area constitutes a risk factor of allergies for workers.
Archives des maladies professionnelles et de médecine du travail, Oct. 2000, Vol.61, No.6, p.423-424. Illus. 9 ref.

CIS 02-433 Bossert J., Wahl R.
Amaranth - A new allergen in bakeries
Amaranth - ein neues Bäckerallergen [in German]
Cutaneous and serological tests performed on four male and one female bakery employee with severe allergic symptoms provided evidence of type I sensitization to amaranth (pigweed) whose seeds are crushed and used in biological bakery products. Even though exposure of the five bakery employees to amaranth was mainly indirect and occurred only twice per week, the allergic reactions included severe asthma attacks and anaphylaxis symptoms aside from irritations of the mucous membrane of the nose and eye irritations. Thus, amaranth is considered to be a strong allergen.
Allergologie, Sep. 2000, Vol.23, No.9, p.448-454. Illus. 19 ref.

CIS 01-1443 Ólafsdóttir H., Rafnsson V.
Musculoskeletal symptoms among women currently and formerly working in fish-filletting plants
Women currently or formerly working in fish-filletting plants in Iceland were surveyed to evaluate their musculoskeletal symptoms, using the standardized Nordic Questionnaire on musculoskeletal symptoms. The women's work consisted of cutting and trimming fish fillets, which were transported to and from the work stations by conveyor belts. The prevalence of musculoskeletal symptoms during the preceding 12 months was higher among former than current workers. The Mantel-Haenszel odds ratio for symptoms of the fingers, ankles and wrists hindering normal work during the preceding 12 months were 7.1, 5.3, and 3.4, resspectively. The higher prevalence of musculoskeletal symptoms among those who had stopped working at the fish-filletting plants than among those continuing to do so indicates a healthy-worker selection. There may be a causal relationship between musculoskeletal symptoms and ceasing to work at the plants.
International Journal of Occupational and Environmental Health, Jan.-Mar. 2000, Vol.6, No.1, p.44-49. 21 ref.

CIS 01-1106
Health and Safety Executive
An index of health and safety guidance for the food and drink industries
This information sheet gives a list of available HSE guidance publications aimed at the food and drink industries under the following headings: management of safety and health, in general and by sector; training; transport; falls from heights; slips and trips; work equipment; manual handling; dusts and fumes; dermatitis; cold working environments; fire and explosion; miscellaneous.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Nov. 2000. 6p.

CIS 01-896 Gerling A., Aptel M.
Effects of the practical length of physical job experience on the biomechanical stresses on the hand
Effets de la durée pratique de l'activité physique professionnelle sur les sollicitations biomécaniques de la main [in French]
The purpose of this study was to analyse impact of experience on the risk of musculoskeletal disorders (MSDs) by means of biomechanical measurements of voluntary subjects involved in jewellery-stone setting (6 women) and meat-cutting (5 men), classed as being "novices" or "experts" as a function of their length of employment in their respective occupations. MSD risk was assessed by means of the quantification of biomechanical stress (strength, awkward posture repetitiveness of upper limb). Results indicate that biomechanical stress is lower in the expert group than in the novice group.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, Mar. 2000. 45p. Illus. 41 ref.

CIS 01-891 Silvin S.
Biomechanical stress on workers in meat-cutting shops
Sollicitations biomécaniques des opérateurs dans les ateliers de découpe de viande [in French]
The objective of this project was to study biomechanical factors (efforts, repetitiveness of the movements, angular postures) considered to be the main risk factors for musculoskeletal diseases (MSDs). Wrists of meat industry operators involved in de-boning and preparing were examined. Results show that the strain on operators' wrists is not only much higher than those of normal hand movements, but also higher than those observed in other occupations. Furthermore, it is observed that that the operators' experience and cutting ability are important determinants of strain. Finally, the results are discussed and validated in the light of published epidemiological and ergonomic studies.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, Feb. 2000. ii, 140p. Illus. 63 ref.

CIS 01-478
Health and Safety Executive
Maintenance priorities in catering
This information note is aimed as persons responsible for managing the maintenance of equipment and premises in catering; it highlights priority areas based on accident experience. Main topics covered: accidents due to poor maintenance; management of maintenance; different types of maintenance (cleaning, routine checks, planned maintenance, breakdown maintenance, inspections and tests); hygiene measures for food safety.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Apr. 2000. 4p. 10 ref.

CIS 01-565
Health and Safety Executive
Reducing bandsaw accidents in the food industry
Band saws are used in the food industry for portioning meat and other products. They cause a high number of accidents which frequently result in serious injuries such as deep cuts or the amputation of fingers. This information sheet offers guidance to help food producers prevent or minimize the risk of injury from band saws. Contents include: machine selection; guards; installation; maintenance; supervision; the selection and training of operators; recommended instructions to the operator; legal requirements in the United Kingdom.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, May 2000. 6p. Illus. 6 ref. Price: GBP 6.00.

CIS 01-576 Off to the laundry - How to avoid hygiene problems with fermenting dough cloth
Ab in die Wäsche - Wie bei Gärgut-Tüchern Hygieneprobleme vermieden werden können [in German]
Scientists of the German Employers' Liability Insurance Association found that the concentrations of germs (bacteria and moulds) on cotton cloth that had been used for 41 days in bakeries for fermenting dough were 1000 times higher than those found on unwashed strawberries and lettuce. Sprinkling the cloth with wheat flour, rice flour or starch did not lead to any reduction. It is recommended that the cotton cloth be laundered at least once a month at a temperature of 60°C or higher, and that it be stored under dry conditions. For the hygienic storage of dough for fermentation, a plastic basket lined with cloth that can be easily removed for washing is presented.
Zeitschrift für Backbetriebe, Mar. 2000, No.1, p.4-5. Illus.

CIS 01-54
Health and Safety Executive
Effective purchasing procedures for equipment in the food and drink industries
The food and drink industries have particularly high rates of reported injury and ill health compared with other industries. It is estimated that in 80% of the cases the hazards that led to the injury could have been avoided by the purchase of equipment suitable for intended use, in compliance with current standards, incorporating appropriate safeguards and checked for compliance with specifications on delivery. This booklet is aimed at equipment purchasers in the food and drink industries, as well as at manufacturers and suppliers of such equipment. Contents: effective purchasing procedures; European standards; hygienic design; second-hand or modified equipment; legal requirements in the United Kingdom; documentation; CE marking; check lists for protection against the main hazards and for safeguarding.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, June 2000. 11p. 5 ref.

CIS 00-1360
Health and Safety Executive
Moving food and drink - Manual handling solutions for the food and drink industries
This publication is aimed at employers in the food and drink industries, whose employees have a high risk of developing muscular and articular injuries. It presents 100 case studies grouped under six headings: raw materials handling; production; packing, stacking and moving of containers; handling equipment; off-site delivery. For each case, the task is described, and the problems and injuries it gives rise to are defined. Solutions are presented, and their positive effects are highlighted.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, 2000. xvi, 106p. Illus. 11 ref. Price: GBP 15.95.

CIS 00-450
Health and Safety Executive
Injuries and ill health caused by handling in the food and drink industries
This information sheet covers acute physical injuries and chronic musculoskeletal disorders caused by manual handling specific to the food and drink industries. Contents: priorities for manual handling set by the industry; importance of controlling handling risks (injuries, work-related upper limb disorders); managing risks from handling; solutions which work in the food and drink industry (risk assessment, reduced weight of unit load, mechanical handling).
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Mar. 2000. 4p. 16 ref.

1999

CIS 03-702 The food canning industry
Industria de las conservas alimenticias [in Spanish]
This guide in the form of check lists of potential hazards in the food canning industry and corresponding prevention elements is aimed at managers of small enterprises. Contents: workplaces and equipment; electrical hazards; physical hazards; harmful chemicals; biological agents; fires and explosions; workplace design; work organization; legislation; risk assessment methods.
Instituto Nacional de Seguridad e Higiene en el Trabajo, c/Torrelaguna 73, 28027 Madrid, Spain, 1999. 45p. Illus.
http://internet.mtas.es/Insht/practice/gap_010.pdf [in Spanish]

CIS 01-1770 Héry M., Hecht G., Gerber J.M., Hubert G., Subra I, Aubert S., Gerardin F., Dorotte M.
Occupational exposure during cleaning and disinfection in the food industry
An exposure assessment study was conducted in eight food industry plants. Significant exposure to nitrogen trichloride beyond the "comfort' limit value of 0.5mg/m3 was measured, primarily in two slaughterhouses (cattle and poultry) during the cleaning step performed with chlorinated alkali-based detergents. Excessive exposure to formaldehyde and glutaraldehyde was also registered during the disinfection step in the cattle slaughterhouse and in two other plants (fish curing and smoking, and pet food manufacturing factories). Special emphasis is placed on the need for careful rinsing after the cleaning and disinfection steps. In one factory, exposure to chlorine gas was determined, and in another where glutaraldehyde was used, some dermal irritations appeared when this rinsing step was neglected.
Occupational Hygiene, 1999, Vol.5, No.2, p.131-144. 17 ref.

CIS 01-1548 Duffort A.
Two case studies
Deux témoignages d'intervention [in French]
When requesting advice in ergonomics, companies often describe the working environment as a series of unrelated elements, such as work schedules, task distribution, equipment used, physical environment, etc. Ergonomic consultants need to take the interactions among these factors into account in order to propose the best solution. Two case studies are used to illustrate this approach, one in the food processing industry (work postures, repetitive work, cold environment) and the other in precision casting in the aerospace industry (lighting, manual handling of components).
Performances Humaines et Techniques, Mar.-Apr. 1999, No.99, p.11-13.

CIS 01-1497 Jarry J.
Dust explosions
Explosions de poussières [in French]
Since the explosion of a silo in 1997 in Blaye, France, the French ministry responsible for the environment has been focussing its actions on explosions of food products (cereals, cocoa beans, sugar, flour and powdered milk). However, an analysis of actual accident occurrences shows that under certain conditions, products such as plastic material dust, pigments, aspirin, coal, carbon black and wood dust can give rise to explosions that are potentially more serious than those involving food products. Topics covered include: mechanisms of dust explosions; research; hazard evaluation methods; accidents having occurred in France; case descriptions (silo explosion in Blaye, explosion in a painting cabin, safety features in sugar storage at a sugar manufacturer); hazard prevention; standards and regulations in France and in the European Union.
Face au risque, Apr. 1999, No.352, p.39-45. Illus. 12 ref.

CIS 01-1486 Hecht G., Héry M., Subra I., Gerber J.M., Hubert G., Gérardin F., Aubert S., Dorotte M., Pelle-Duporte D.
Exposure to chemicals in the food industry: Occupational hazards during cleaning and disinfection operations
Exposition aux produits chimiques dans l'industrie agro-alimentaire: les risques professionnels lors d'opérations de nettoyage et de désinfection [in French]
A study was conducted in seven firms in the French food industry in order to assess exposure to chemicals. Exposure measurements were taken during cleaning and disinfection operations. Values in excess of the comfort limit recommended by the INRS for nitrogen trichloride (0.5mg/m3) were recorded in two slaughterhouses. Formaldehyde values in excess of the ceiling threshold limit value (TLV-C: 0.37mg/m3) were found in one firm, with a strong likelihood of excess values in a second firm. The importance of rinsing after disinfection was demonstrated: in one firm, skin problems occurred when this phase of the process was omitted.
Cahiers de notes documentaires - Hygiène et sécurité du travail, 3rd Quarter 1999, No.176, p.5-9. 12 ref.

CIS 01-1531 Crépy M.N.
Contact dermatitis from proteins - An underestimated occupational skin disease
Dermatite de contact aux protéines - Une dermatose professionnelle sous-estimée [in French]
Occupational contact dermatitis from proteins concerns mainly workers in restaurants, in the food industry or in contact with animals. Responsible substances can include protein-rich fruit and vegetables, animal proteins, flour and enzymes. Contents: physiopathology; diagnosis in an occupational setting; diagnosis techniques (skin tests, IgE determination); prevention; compensation.
Documents pour le médecin du travail, 3rd Quarter 1999, No.79, p.249-253. 31 ref.

CIS 01-1192 Andurand R.
Ammonia - Dangerous, but so useful: Lessons from accidents involving the refrigeration systems used in the food processing industry and in retail (Part II)
Ammoniac, dangereux mais si utile: des accidents didactiques dans les installations de réfrigération de l'agro-alimentaire et de la grande distribution (deuxième partie) [in French]
Many refrigeration systems used in the food processing industry are based on ammonia, and their number is increasing as a consequence of the shift away from CFCs. These systems are found for example in walk-in coolers of slaughterhouses, industrial dairies and cheese factories, fruit and vegetable cooperatives, fisheries, trawlers, ice-making factories, meat storages and meat salting factories, deep-freezing of fresh or pre-cooked products, industrial bakeries, breweries, ice cream and sorbet factories, pizza-making and fortified wine bottling plants. The article contains brief descriptions of accidents having occurred with ammonia-based refrigeration systems in France (see also CIS 01-1190).
Préventique-Sécurité, July-Aug. 1999, No.46, p.56-61. Illus. 4 ref.

CIS 01-801 Calvarin C., Gauter J., Midol-Monnet C.
The pork industry in Brittany - Training and prevention
La filière porcine en Bretagne - Formation et prévention [in French]
The objectives of this study of the pig slaughtering and pork processing sector were to identify the needs in terms of occupational safety and health training, to evaluate the approaches implemented by companies operating in this sector, to be aware of the programmes proposed by existing training institutions and to develop plans for possible future action. Based on interviews with companies in the sector, training institutions and other regional organizations, it was observed that the human dimension is not sufficiently recognized, that the conditions for integrating new workers are unsatisfactory, and that problems and system malfunctioning are all too often solved superficially rather that permanently. Proposals include the preparation of a guide for new workers and further work in the field of multiple causality.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, Dec. 1999. 118p.

CIS 01-559 Schenk H., Selge K.
Prevention of accidents caused by stumbling, slipping and falling in meat industry plants
Prävention von Stolper-, Rutsch- und Sturzunfällen in Betrieben der Fleischwirtschaft [in German]
In the German meat industry 3,000 accidents caused by falls occur annually. Most of the falls (18%) occur on stairs. Inadequate lighting and step design as well as carrying loads with both hands were found to be the main causes of falls on stairs. Investigations in 5 small meat processing plants with attached butcher shops revealed that the hazard increases when leaving one's own workplace and moving to places with different surface roughness (friction coefficient) of the floor. Measurements with a new friction testing instrument revealed inadequate and changeable anti-slipping properties of floors. Shoes (worn and new) are a further important accident factor. Footwear requirements according to 89/686/EEC have not yet been implemented in Germany, therefore, a positive list of shoes complying with standards DIN EN 344-347 and tested according to DIN 4843 Part 100 was made available.
Die BG, June 1999, No.6, p.350-353. Illus. 6 ref.

CIS 01-388 Protective aprons - How to use them. Ten questions on protective aprons
Les tabliers de protection - Mode d'emploi. Les tabliers de protection en dix questions [in French]
This safety guide is aimed at butchers working with knives and having to wear metallic protective aprons. Contents include: different types of aprons; marking; sizes; settings; protection against different types of knives; cleaning, legal responsibilities of employers.
Institut national de recherche et de sécurité, 30 rue Olivier-Noyer, 75680 Paris Cedex 14, France, 1st ed., Dec. 1999. Booklet (6p.) + leaflet. Illus.

CIS 01-467 Selbig M., Kaufmann O.
Preventive industrial medicine in slaughterhouses and meat processing plants
Medizinischer Arbeitsschutz in Schlachthöfen und fleischverarbeitenden Betrieben [in German]
Inspections by industrial physicians of the medical services performed in 118 meat retailers with their own meat processing facilities and 12 larger slaughterhouses in the German state (Land) of Saxony showed that 70% of these enterprises had an industrial physician or used an external physician to perform the medical examinations required by law. However, among the 21 small enterprises having their own industrial physician, only six complied with the German occupational health and safety act of 1996 (CIS 97-352) requiring that hazard analyses be performed at the various workplaces. In 42 of the enterprises, safety officers had been appointed while 61 enterprises used the services of external safety specialists. Only about half the enterprises had appropriately-trained first-aid personnel. Adequate protective equipment was available in 93% of the enterprises. Barrier creams for skin protection were provided in 22 of the 65 enterprises where the processing is conducted under wet conditions.
Sächsisches Landesinstitut für Arbeitsschutz und Arbeitsmedizin, Reichsstrasse 39, 09112 Chemnitz, Germany, Nov. 1999. iii, 34p. Illus.

CIS 01-171
Health and Safety Executive
Flour dust: Risk assessment document
Flour is widely used in the food and catering industries. It generates significant airborne dust concentrations during handling, transfer and processing. This dust includes fungal α-amylase and cereal allergens which can give rise to skin and respiratory allergies. Non-allergic skin and respiratory effects are also reported. Given the exposure conditions that currently prevail in the flour-associated industry, there is evidence that a significant incidence of flour-inducted respiratory disease occurs. However, existing data are insufficient to determine clear dose-response relationships, nor do they permit thresholds for the provocation of asthmatic response to be defined.
HSE Books, P.O. Box 1999, Sudbury, Suffolk CO10 2WA, United Kingdom, Aug. 1999. iv, 76p. 152 ref. Price: GBP 10.00.

CIS 01-176 Rambourg Schepens M.O.
Fungicides
Fongicides [in French]
Topics: amines; arsenic and compounds; carbamates; captan; folpet; 2,4,5,6-tetrachloroisophthalonitrile; dinocap; methyl bromide; potassium permanganate; quintozene; biphenyl; chromium and compounds; crop protection; data sheet; diazines; encyclopaedia; food industry; France; fungicides; guanidines; health hazards; mercury and compounds; organotin compounds; permissible levels; poisoning; preservatives; quinones; triazines; warehousing.
Encyclopédie médico-chirurgicale, Toxicologie-Pathologie professionnelle, 1st Quarter 1999, No.122, 7p. 57 ref.

CIS 00-1463 Wirtanen G., Salo S., Mikkola A.
30th R3-Nordic Contamination Control Symposium
Proceedings of the annual symposium of R3-Nordic, the association for microbial contamination control held in Helsinki, Finland, 30 May-2 June 1999. Contents: contamination control in food processing; contamination control in pharmaceutical processes; clean room technology and contamination control in microelectronics.
VTT Technical Research Centre of Finland, Espoo, Finland, 1999. 503p. Illus. Bibl.ref.

CIS 00-1061 Doekes G., Kamminga N., Helwegen L., Heederik D.
Occupational IgE sensitisation to phytase, a phosphatase derived from Aspergillus niger
The aim of this study was to assess whether work-related respiratory symptoms among workers in a premix factory producing animal feed additives could be due to type I (mediated by immunoglobulin E (IgE)) allergic sensitization to phytase. Strongest IgE reactions were found in four exposed workers who reported work-related respiratory symptoms, particularly wheezing, and in one internal control who possibly had become sensitized because the structure of the factory building did not preclude airborne exposure in the offices and corridors of the plant. Phytase is a potentially important new occupational allergen causing specific IgE immune responses among exposed workers. Such IgE sensitization could probably be the cause of work-related asthmatic and other respiratory symptoms if no effective measures are taken to prevent airborne occupational exposure at sites where phytase is handled, particularly during addition of enzyme preparations to animal feed.
Occupational and Environmental Medicine, July 1999, Vol.56, No.7, p.454-459. Illus. 23 ref.

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