ABSTRACT
The food and drink manufacturing industry actually comprises over 30 different industries such as brewery, dairy, grain and milling, fruit and vegetable, edible oil and fat, pet food, meat, poultry and seafood, flavoring, baking and confectionary, chilled and frozen products, alcoholic and non-alcoholic beverages which we will look at in this chapter.
Safety features should not only be an integral part of food or a beverage processing facility layout and design to reduce the dangers of fires, earthquakes, or other natural disasters, but also to facilitate processes, material movement, conserve energy, safety, communications, and more.
The injury and or disease symptoms vary based on the hazard during the process involved and take preventive measures where the majority of such accidents, incidents, or injuries are preventable by considering underlying elements and/or root causes such as lack of training, in adequate or faulty equipment or machine. Recent interest in infectious and non-infectious foodborne disease outbreaks has brought increasing public attention to food production, processing, and preparation. However, the focus has largely been on consumer illness and death, with less attention paid to worker occupational health and safety underlying issues.
Many industries related to food production, including agriculture, manufacturing, and food preparation have high occupational morbidity rates. Food production workers, especially those engaged in fishing, hunting, and trapping, have the highest rate of job-related fatalities in the USA, compared to other private industry workers.
In order to present a more integrated perspective of the impact of modern food production and processing on worker health, we sought to calculate estimates of the increased burden of occupational illness, injury, and death related to each stage in the farm-to-table continuum, a conceptual model of food production.
