Conduct hazard analysis.

Includes bibliographical references and index.

Hazard analysis -- Identify hazards -- Assess risks -- Control risks -- Six sigma as a management system: a tool for effectively managing a JHA process -- Assessing safety and health training needs -- Safety management process -- Standard or safe operating procedures.

"Hazard analysis is the initial step of developing an effective HACCP program. The intent is to prioritize the hazards, biological, chemical or physical, that must be monitored and controlled during the handling and production of the oyster product. Hazard analysis is used as the first step in a process used to assess risk. In quantitative hazard analysis, we attempt to determine the likelihood of an adverse event occurring, and the potential cost in terms of injuries, financial loss, etc. This is known as a risk assessment, which most businesses are required by law to complete. A risk assessment is not about creating huge amounts of paperwork. Instead, it will help you consider all the possible risks in the workplace and the ways you can keep people safe from these risks. To create a well-rounded risk assessment, you will need to go through a series of steps to then write the assessment. The hazard analysis should follow all steps described in the process flow-diagram and evaluate each one for all potential food-safety hazards that may be introduced or augmented at each step. The information is organized into eight chapters in this book. This book is designed for operations, technology, engineering, maintenance and safety managers; technical, operations and maintenance engineers; frontline supervisors with prion exposure to operational risks; PHA element/committee leader and team members; and site process safety management committee members"-- Back cover.