Related Research Articles
Safety is the state of being "safe", the condition of being protected from harm or other danger. Safety can also refer to the control of recognized hazards in order to achieve an acceptable level of risk.
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
Professional diving is underwater diving where the divers are paid for their work. Occupational diving has a similar meaning and applications. The procedures are often regulated by legislation and codes of practice as it is an inherently hazardous occupation and the diver works as a member of a team. Due to the dangerous nature of some professional diving operations, specialized equipment such as an on-site hyperbaric chamber and diver-to-surface communication system is often required by law, and the mode of diving for some applications may be regulated.
Lock out, tag out or lockout–tagout (LOTO) is a safety procedure used to ensure that dangerous equipment is properly shut off and not able to be started up again prior to the completion of maintenance or repair work. It requires that hazardous energy sources be "isolated and rendered inoperative" before work is started on the equipment in question. The isolated power sources are then locked and a tag is placed on the lock identifying the worker and reason the LOTO is placed on it. The worker then holds the key for the lock, ensuring that only they can remove the lock and start the equipment. This prevents accidental startup of equipment while it is in a hazardous state or while a worker is in direct contact with it.
Environment, health and safety is an interdisciplinary field focused on the study and implementation of practical aspects environmental protection and safeguard of people's health and safety, especially at company level and in an occupational context. It is what organizations must do to make sure that their activities do not cause harm. Commonly, quality - quality assurance and quality control - is adjoined to form a company division referred to as HSQE or equivalent initialisms.
Food safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry-to-market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market-to-consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food safety, nutrition and food security are closely related. Unhealthy food creates a cycle of disease and malnutrition that affects infants and adults as well.
An occupational exposure limit is an upper limit on the acceptable concentration of a hazardous substance in workplace air for a particular material or class of materials. It is typically set by competent national authorities and enforced by legislation to protect occupational safety and health. It is an important tool in risk assessment and in the management of activities involving handling of dangerous substances. There are many dangerous substances for which there are no formal occupational exposure limits. In these cases, hazard banding or control banding strategies can be used to ensure safe handling.
In common with most of Europe and North America, Australian State Parliaments have responded to workplace illness, injury, and death by enacting legislation regulating workplace hazards. Until the 1970s and 80s, these standards were generally detailed and technical, focusing mainly on prescriptive measures such as specifying machinery guarding measures to be adopted to prevent injury to workers operating dangerous machinery. Beginning in 2008, state and federal regulations were harmonised, giving greater clarity and consistency in the legislation in effect in the various states.
Prevention through design (PtD), also called safety by design usually in Europe, is the concept of applying methods to minimize occupational hazards early in the design process, with an emphasis on optimizing employee health and safety throughout the life cycle of materials and processes. It is a concept and movement that encourages construction or product designers to "design out" health and safety risks during design development. The process also encourages the various stakeholders within a construction project to be collaborative and share the responsibilities of workers' safety evenly. The concept supports the view that along with quality, programme and cost; safety is determined during the design stage. It increases the cost-effectiveness of enhancements to occupational safety and health.
A lone worker (LW) is an employee who performs an activity that is carried out in isolation from other workers without close or direct supervision. Such staff may be exposed to risk because there is no-one to assist them and so a risk assessment may be required. Lone workers are now often supported by cloud-based automated monitoring systems and specialised monitoring call centres - often referred to as an 'Alarm Receiving Centre' or 'ARC' in the UK, or 'Emergency Dispatch Center' or 'EDC' in the US.
Occupational safety and health (OSH) or occupational health and safety (OHS) is a multidisciplinary field concerned with the safety, health, and welfare of people at work. OSH is related to the fields of occupational medicine and occupational hygiene and aligns with workplace health promotion initiatives. OSH also protects all the general public who may be affected by the occupational environment.
Hierarchy of hazard control is a system used in industry to prioritize possible interventions to minimize or eliminate exposure to hazards. It is a widely accepted system promoted by numerous safety organizations. This concept is taught to managers in industry, to be promoted as standard practice in the workplace. It has also been used to inform public policy, in fields such as road safety. Various illustrations are used to depict this system, most commonly a triangle.
WorkSafe is New Zealand's primary workplace health and safety regulator.
Abortion is a controversial topic in Nigeria. Abortion in Nigeria is governed by two laws that differ depending on geographical location. Northern Nigeria is governed by The Penal Code and Southern Nigeria is governed by The Criminal Code. The only legal way to have an abortion in Nigeria is if having the child is going to put the mother's life in danger. However, sex-selective abortion has long had acceptance in Nigeria.
Diving safety is the aspect of underwater diving operations and activities concerned with the safety of the participants. The safety of underwater diving depends on four factors: the environment, the equipment, behaviour of the individual diver and performance of the dive team. The underwater environment can impose severe physical and psychological stress on a diver, and is mostly beyond the diver's control. Equipment is used to operate underwater for anything beyond very short periods, and the reliable function of some of the equipment is critical to even short-term survival. Other equipment allows the diver to operate in relative comfort and efficiency, or to remain healthy over the longer term. The performance of the individual diver depends on learned skills, many of which are not intuitive, and the performance of the team depends on competence, communication, attention and common goals.
A code of practice can be a document that complements occupational health and safety laws and regulations to provide detailed practical guidance on how to comply with legal obligations, and should be followed unless another solution with the same or better health and safety standard is in place, or may be a document for the same purpose published by a self-regulating body to be followed by member organisations.
Diving regulations are the stipulations of the delegated legislation regarding the practice of underwater diving. They apply within the national territory and territorial waters of a country. In most cases they apply to occupational diving, but in a few cases also to recreational diving. There are exemptions for recreational diving in some cases where it is recognised as a self-regulated industry. Offshore diving is generally outside the scope of diving regulations, and tends to be self-regulated through voluntary membership of industry organisations.
A diving team is a group of people who work together to conduct a diving operation. A characteristic of professional diving is the specification for minimum personnel for the diving support team. This typically specifies the minimum number of support team members and their appointed responsibilities in the team based on the circumstances and mode of diving, and the minimum qualifications for specified members of the diving support team. The minimum team requirements may be specified by regulation or code of practice. Some specific appointments within a professional dive team have defined competences and registration may be required.
A diver training standard is a document issued by a certification, registration regulation or quality assurance agency, that describes the prerequisites for participation, the aim of the training programme, the specific minimum competences that a candidate must display to be assessed as competent, and the minimum required experience that must be recorded before the candidate can be registered or certified at a specific grade by the agency. A standard is a description of the quality required of a product, or a way of doing something that has usually been derived from the experience of experts in a specific field. The purpose is to provide a reliable method for people to share a reasonably consistent expectation regarding the scope and quality of the product or service. Training standards allow objective comparison between the training provided by various agencies and the competence indicated by certification or registration to the specific standard, though in most cases, training and competence may exceed the minimum requirement much of the time, and variation between newly certified divers can be considerable, partly due to differences in the training, and partly due to qualities of the candidate. Training standards may narrowly prescribe the training, or may concentrate on assessment of exit level competence, and allow recognition of prior learning based on various forms of evidence. To be useful, a training standard must be sufficiently specific to allow agreement on the requirements by most readers reasonably competent in the field, including the instructors, assessors, and learners who must use it, the employers of persons trained, the potential customers, and any quality assurance personnel who may need to enforce it. A training standard may be linked to a code of practice referring to how the training should be carried out.
References
 | This article related to water transport is a stub. You can help Wikipedia by expanding it. |