Occupational Health and Safety in the Food and Beverage Industry 1st Edition

Occupational Health and Safety in the Food and Beverage Industry, 1st Edition by Ebrahim Noroozi and Ali R. Taherian

Grab attention with a practical, industry-focused guide that brings workplace safety to the front line of food production and service. This authoritative first edition delivers clear, actionable guidance tailored to the unique hazards of the food and beverage sector — from processing plants and commercial kitchens to distribution centers and retail outlets.

Explore in-depth, easy-to-apply content on biological, chemical, physical, and ergonomic risks, plus modern approaches to risk assessment, incident prevention, and emergency preparedness. The authors bridge theory and practice with real-world examples, safety protocols, and staff training strategies that help managers and safety officers reduce injuries, ensure regulatory compliance, and promote a culture of health across operations.

Ideal for safety professionals, plant managers, food technologists, and hospitality leaders, the book aligns with international and regional frameworks (OSHA, EU guidelines and global best practices) while remaining relevant to local regulatory environments. Practical checklists, inspection tips, and prevention strategies make it an indispensable resource for improving workplace hygiene, implementing PPE programs, and safeguarding both employees and consumers.

If you’re committed to minimizing risk and elevating standards in food and beverage workplaces, this book is a must-have reference. Strengthen your safety program, protect your workforce, and stay ahead of compliance demands — order your copy today and bring lasting, measurable improvements to your operation.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.