This is the second of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to ...

A critical control point is a step in the process of manufacturing or preparing food in which the right procedure can minimize or remove a potential health hazard such as a food-borne illness. By ...

A Hazard is anything that has the potential to cause harm, injuries, accidents or other undesirable effects. A Risk is the possibility that a personal injury, property loss or environmental harm will ...

FORT RUCKER, Ala. (Army News Service, (June 30, 2008) - The newest tool in the Army's arsenal of safety products, the Ground Risk Assessment Tool, facilitates the process of identifying accident ...

OSHA earlier this week unveiled a new interactive training tool designed to help small businesses identify safety hazards in the workplace. The hazard-identification program “is an interactive, online ...

Industrial hygiene controls often fail in lone worker environments where supervision and monitoring are limited.

Cutting and welding tasks are performed either on a routine or infrequent basis in all industrial and commercial environments by maintenance personnel or contractors during the fabrication process, ...