Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry1
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Biological Safety Standard Operating Procedure (SOP) SOP Title
IBSP005 Biosafety SOP template January 2021 Icahn School of Medicine at Mount Sinai Biological Safety Standard Operating Procedure (SOP) SOP Title SOP Number (version) IBC registration(s) Section 1. Laboratory-specific information Building/Room(s) Department/Institute SOP author LSO PI name PI signature Section 2. Biological hazard information Biological Agent1 RG2 BSL3 Potential Hazards Signs/Symptoms of Occupational Health ABSL4 Infection Requirements Section 3. Other hazards Sharps Hazards Other Biological Hazards Chemical Hazards Radiological Hazards Section 4. Personal Protective Equipment (PPE) Laboratory Coat Fluid-Resistant Gown Surgical Mask Gloves Shoe Covers N95 Respirator Eye Protection Fluid-Resistant Sleeves PAPR Other PPE 1 Specific strains of biological agents should be described in the corresponding IBC registration. 2 NIH Risk Groups: RG-1, RG-2, RG-3, or RG-4 3 Biological Safety Level: BSL-1, BSL-2, BSL-3, BSL-4 4 Animal Biological Safety Level: ABSL-1, ABSL-2, ABSL-3, ABSL-4 Page | 1 IBSP005 Biosafety SOP template January 2021 Section 5. Equipment and Engineering Controls Biological Safety Cabinet Centrifuge Aerosol-Generating Equipment Other equipment Section 6. Decontamination Disinfectant Contact Time Dilution Location Section 7. Waste Management/Disposal Steam Sterilizer Location: (Autoclave) Chemical Disinfectant(s) Location: Other Disinfectant(s) Location: Section 8. Transport Procedure(s) Page | 2 IBSP005 Biosafety SOP template January 2021 Section 9. Spill Response Procedure Section 10. Protocol Procedure Page | 3 IBSP005 Biosafety SOP template January 2021 Section 10. Protocol Procedure Continued (attach additional sheets if necessary) Page | 4 IBSP005 Biosafety SOP template January 2021 Section 11. Documentation of training and understanding. The Principal Investigator must ensure that all laboratory personnel receive training on the content of this SOP. -
Tag out a Shipyard Hazard Prevention Course
Workshop Objectives At the completion of this workshop it is expected that all trainees will pass a quiz, have the ability to identify energy hazards and follow both OSHA and NAVSEA safety procedures associated with: Electrical Hazards Non-Electrical Energy Hazards Lockout - Tag out 11 OSHA 1915.89 SUBPART F Control of Hazardous Energy -Lock-out/ Tags Plus This CFR allows specific exemptions for shipboard tag-outs when Navy Ship’s Force personnel serve as the lockout/tags-plus coordinator and maintain control of the machinery per the Navy’s Tag Out User Manual (TUM). Note to paragraph (c)(4) of this section: When the Navy ship's force maintains control of the machinery, equipment, or systems on a vessel and has implemented such additional measures it determines are necessary, the provisions of paragraph (c)(4)(ii) of this section shall not apply, provided that the employer complies with the verification procedures in paragraph (g) of this section. Note to paragraph (c)(7) of this section: When the Navy ship's force serves as the lockout/tags-plus coordinator and maintains control of the lockout/tags-plus log, the employer will be in compliance with the requirements in paragraph (c)(7) of this section when coordination between the ship's force and the employer occurs to ensure that applicable lockout/tags-plus procedures are followed and documented. 2 Note to paragraph (e) of this section: When the Navy ship's force shuts down any machinery, equipment, or system, and relieves, disconnects, restrains, or otherwise renders safe all potentially hazardous energy that is connected to the machinery, equipment, or system, the employer will be in compliance with the requirements in paragraph (e) of this section when the employer's authorized employee verifies that the machinery, equipment, or system being serviced has been properly shut down, isolated, and deenergized. -
1. Identification
SAFETY DATA SHEET Issuing Date: 13-Aug-2020 Revision date 13-Aug-2020 Revision Number 1 1. IDENTIFICATION Product Name Tide PODS Spring Meadow Product Identifier 91943772_RET_NG Product Type: Finished Product - Retail Recommended use Detergent. Restrictions on use Use only as directed on label. Synonyms C-91943772-005 Details of the supplier of the safety PROCTER & GAMBLE - Fabric and Home Care Division data sheet Ivorydale Technical Centre 5289 Spring Grove Avenue Cincinnati, Ohio 45217-1087 USA Procter & Gamble Inc. P.O. Box 355, Station A Toronto, ON M5W 1C5 1-800-331-3774 E-mail Address [email protected] Emergency Telephone Transportation (24 HR) CHEMTREC - 1-800-424-9300 (U.S./ Canada) or 1-703-527-3887 Mexico toll free in country: 800-681-9531 2. HAZARD IDENTIFICATION "Consumer Products", as defined by the US Consumer Product Safety Act and which are used as intended (typical consumer duration and frequency), are exempt from the OSHA Hazard Communication Standard (29 CFR 1910.1200). This SDS is being provided as a courtesy to help assist in the safe handling and proper use of the product. This product is classified under 29CFR 1910.1200(d) and the Canadian Hazardous Products Regulation as follows:. Hazard Category Acute toxicity - Oral Category 4 Eye Damage / Irritation Category 2B Signal word Warning Hazard statements Harmful if swallowed Causes eye irritation Hazard pictograms 91943772_RET_NG - Tide PODS Spring Meadow Revision date 13-Aug-2020 Precautionary Statements Keep container tightly closed Keep away from heat/sparks/open flames/hot surfaces. — No smoking Wash hands thoroughly after handling Precautionary Statements - In case of fire: Use water, CO2, dry chemical, or foam for extinction Response IF IN EYES: Rinse cautiously with water for several minutes. -
Identification and Quantification of Adulterants in Coffee
foods Communication Identification and Quantification of Adulterants in Coffee (Coffea arabica L.) Using FT-MIR Spectroscopy Coupled with Chemometrics Mauricio Flores-Valdez 1 , Ofelia Gabriela Meza-Márquez 2 , Guillermo Osorio-Revilla 2 and Tzayhri Gallardo-Velázquez 1,* 1 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Departamento de Biofísica, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de México C.P. 11340, Mexico; [email protected] 2 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Zacatenco, Departamento de Ingeniería Bioquímica, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico; [email protected] (O.G.M.-M.); [email protected] (G.O.-R.) * Correspondence: [email protected]; Tel.: +52-(55)-5729-6000 (ext. 62305) Received: 24 May 2020; Accepted: 28 June 2020; Published: 30 June 2020 Abstract: Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the most important coffee compound, caffeine, which has health benefits. In this study, the mid-infrared Fourier transform spectroscopy (FT-MIR) technique coupled with chemometrics was used to identify and quantify adulterants in coffee (Coffea arabica L.). Coffee samples were adulterated with corn, barley, soy, oat, rice and coffee husks, in proportions ranging from 1–30%. A discrimination model was developed using the soft independent modeling of class analogy (SIMCA) framework, and quantitative models were developed using such algorithms as the partial least squares algorithms with one variable (PLS1) and multiple variables (PLS2) and principal component regression (PCR). -
Job Hazard Analysis
Identifying and Evaluating Hazards in Research Laboratories Guidelines developed by the Hazards Identification and Evaluation Task Force of the American Chemical Society’s Committee on Chemical Safety Copyright 2013 American Chemical Society Table of Contents FOREWORD ................................................................................................................................................... 3 ACKNOWLEDGEMENTS ................................................................................................................................. 5 Task Force Members ..................................................................................................................................... 6 1. SCOPE AND APPLICATION ..................................................................................................................... 7 2. DEFINITIONS .......................................................................................................................................... 7 3. HAZARDS IDENTIFICATION AND EVALUATION ................................................................................... 10 4. ESTABLISHING ROLES AND RESPONSIBILITIES .................................................................................... 14 5. CHOOSING AND USING A TECHNIQUE FROM THIS GUIDE ................................................................. 17 6. CHANGE CONTROL .............................................................................................................................. 19 7. ASSESSING -
Occupational Safety and Health Admin., Labor § 1910.145
Occupational Safety and Health Admin., Labor § 1910.145 of the workers or their families, shall (i) Fire protection equipment and appa- be provided in connection with all food ratus. [Reserved] handling facilities. There shall be no (ii) Danger. Safety cans or other port- direct opening from living or sleeping able containers of flammable liquids quarters into a kitchen or dining hall. having a flash point at or below 80° F, (3) No person with any communicable table containers of flammable liquids disease shall be employed or permitted (open cup tester), excluding shipping to work in the preparation, cooking, containers, shall be painted red with serving, or other handling of food, food- some additional clearly visible identi- stuffs, or materials used therein, in fication either in the form of a yellow any kitchen or dining room operated in band around the can or the name of the connection with a camp or regularly contents conspicuously stenciled or used by persons living in a camp. painted on the can in yellow. Red (j) Insect and rodent control. Effective lights shall be provided at barricades measures shall be taken to prevent in- and at temporary obstructions, as spec- festation by and harborage of animal ified in ANSI Safety Code for Building or insect vectors or pests. Construction, A10.2±1944, which is in- (k) First aid. (1) Adequate first aid fa- corporated by reference as specified in cilities approved by a health authority § 1910.6. Danger signs shall be painted shall be maintained and made available red. in every labor camp for the emergency (iii) Stop. -
Medical Review Officer Manual
Department of Health and Human Services Substance Abuse and Mental Health Services Administration Center for Substance Abuse Prevention Medical Review Officer Manual for Federal Agency Workplace Drug Testing Programs EFFECTIVE OCTOBER 1, 2010 Note: This manual applies to Federal agency drug testing programs that come under Executive Order 12564 dated September 15, 1986, section 503 of Public Law 100-71, 5 U.S.C. section 7301 note dated July 11, 1987, and the Department of Health and Human Services Mandatory Guidelines for Federal Workplace Drug Testing Programs (73 FR 71858) dated November 25, 2008 (effective October 1, 2010). This manual does not apply to specimens submitted for testing under U.S. Department of Transportation (DOT) Procedures for Transportation Workplace Drug and Alcohol Testing Programs (49 CFR Part 40). The current version of this manual and other information including MRO Case Studies are available on the Drug Testing page under Medical Review Officer (MRO) Resources on the SAMHSA website: http://www.workplace.samhsa.gov Previous Versions of this Manual are Obsolete 3 Table of Contents Chapter 1. The Medical Review Officer (MRO)........................................................................... 6 Chapter 2. The Federal Drug Testing Custody and Control Form ................................................ 7 Chapter 3. Urine Drug Testing ...................................................................................................... 9 A. Federal Workplace Drug Testing Overview.................................................................. -
The Harmful Effects of Food Preservatives on Human Health Shazia Khanum Mirza1, U.K
Journal of Medicinal Chemistry and Drug Discovery ISSN: 2347-9027 International peer reviewed Journal Special Issue Analytical Chemistry Teacher and Researchers Association National Convention/Seminar Issue 02, Vol. 02, pp. 610-616, 8 January 2017 Available online at www.jmcdd.org To Study The Harmful Effects Of Food Preservatives On Human Health Shazia Khanum Mirza1, U.K. Asema2 And Sayyad Sultan Kasim3. 1 -Research student , Dept of chemistry, Maulana Azad PG & Research centre, Aurangabad. 2-3 -Assist prof. Dept of chemistry,Maulana Azad college Arts sci & com.Aurangabad. ABSTRACT Food chemistry is the study of chemical processes and interactions of all biological and non- biological components. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings, flavor enhancers or a range of preservatives .The chemical added to a particular food for a particular reason during processing or storage which could affect the characteristics of the food, or become part of the food Preservatives are additives that inhibit the growth of bacteria, yeasts, and molds in foods. Additives and preservatives are used to maintain product consistency and quality, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening(yeast), control pH, enhance flavour, or provide colour Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Some preservatives are known to be harmful to the human body. Some are classified as carcinogens or cancer causing agents. Keywords : Food , Food additives, colour, flavour , texture, preservatives. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
CONFINED SPACE ENTRY PROGRAM University of Wisconsin-Superior Revised June 2014
University of Wisconsin - Superior Confined Space Program Revised June, 2014 CONFINED SPACE ENTRY PROGRAM University of Wisconsin-Superior Revised June 2014 Section 1 INTRODUCTION A confined space is, by definition, a space that is large enough and so configured that an employee can enter and perform work, has a limited or restricted means for entry or exit and is not intended for continuous human occupancy. Examples of confined spaces include boilers, hoppers, underground vaults, tanks, sewers, storage bins, crawl spaces, pits, ducts, tunnels, diked areas, vessels, and silos. The entry procedures to be used to enter a confined space are determined based on the space classification as either a non-permit or permit-required confined space. A non-permit confined space is a confined space has a safe atmosphere to work in and no other hazards capable of causing death or serious physical harm. A permit-required confined space is a confined space with existing or potential hazards that significantly increase the risk to the employee. These hazards include hazardous atmospheres, electrical hazards, unguarded moving parts, a severely restricted exit from the space, engulfment hazards, converging walls, sloping floors, falls from heights exceeding 6 feet, or any other recognized serious safety or health hazard. Often, work like welding or painting within a non- permit confined space, might introduce significant hazards, and the normal classification of the space would be upgraded to a permit-confined space. The general entry procedure involves a team of individuals, including the employee’s supervisor, the entrant, an attendant and entry supervisor. The classification of the space as a permit or non- permit space determines what steps and personnel are needed to make the entry. -
Effects of Salts on Preservation and Metabolic Activities of Fish and Meat Microflora
See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/322520649 EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA Article · January 2018 CITATIONS READS 0 63 3 authors: Oranusi Solomon Abah Kingsley Covenant University Ota Ogun State, Nigeria Covenant University Ota Ogun State, Nigeria 99 PUBLICATIONS 755 CITATIONS 4 PUBLICATIONS 1 CITATION SEE PROFILE SEE PROFILE Selina Anosike Covenant University Ota Ogun State, Nigeria 9 PUBLICATIONS 4 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Biogas and biofertilizer production from local biomasses View project Food safety; Public and environmental health View project All content following this page was uploaded by Oranusi Solomon on 16 January 2018. The user has requested enhancement of the downloaded file. EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA ORANUSI, 5.*, ABAH, K. A. AND ANOSIKE S.O. Department of Biological Sciences, Covenant University, Ota, Nigeria *Corresponding Author; Email: [email protected]; +2348065299155 Abstract Foods usually carry a mixed population ofmicroorganisms derived from both the natural microfloro of the food plant or animo/ and those introduced during handling, processing, and storage. Salt is a widely used additive and preservative, which, influences microorganisms in different concentrations. This study aims to determine the effect of salts on food preservation and metabolic activities of food microfloro. Two food samples (row fish and raw lean meat) were investigated. Sodium chloride (NaCI), Potassium chloride {KCI} and Calcium chloride {CoCI,) were grouped into varying concentrations of2, 2.5 and 4.5% respectively. -
Environmental Health
Environmental "ealth In Minnesota '·' ! .\ " ' Strengthening Pabllc Healtll Leadership In Environmental Health Il Il I j fml Minnesota · lIDJ Department of Health lli&ilhl ~==~-:.i:.ltft -------- Janaary199J '.~ • - " . Environmental Health In Minnesota Strengthening Public Health Leadership In Environmental Health A Report of the Environmental Health Work Group of the State Community Health Services Advisory Committee Approved December 4, 1992 Published by the ., ,f Minnesota Department of Health Environmental Health In Minnesota Strengthening Public Health Leadership In Environmental Health Table of Contents Introduction . i Work Group charge and membership . ii Part I Background and Recommendations . 1 Contributions of Public Health In Environmental Health and Protection . 3 State Roles In Environmental Health . 6 Local Roles In Environmental Health . 7 Recommendations . 10 Part II Framework For Deciding How to Organize Environmental Services . 13 Keeping a Public Health Perspective In Environmental Health and Protection . 23 Part Ill Profile of Environmental Health In Minnesota . 25 Profile of State Environmental Health . 25 Profile of Local Environmental Health . 26 Current Organization of Local Environmental Health Programs . 31 Part IV Related Documents MACHA Position Paper Current Roles and Challenges of Local Health Departments In Environmental Health, NACHO Directory of State Environmental Health Programs (published separately) Cover art by Kathy Marschall Minnesota Department of Health ) Community Health Seroices Division \ ' ···~ )' Environmental Health In Minnesota + i Introduction Environmental heal.th has been an integral part of the public health mission for over a century. With the rest of public health, environmental health shares a basis In science and a focus on protecting and promoting the health of the public. In the past twenty years an explosion of environmental laws has given greater visibility to .