areas of industries; on the other hand, failure to take these issues into account may
penalize companies in future years.
Since 1930s, the global chemical production has increased by a factor of 400. Of
the 100,000 chemical substances in the European Union, 30,000 are produced at
more than one ton per year. However, less than 3000 products have been thoroughly analyzed for their dangerousness when speaking of toxicity and ecotoxicity.
One of the main reasons has been the entry of chemistry into food and beverage
production activities.
With the increasing complexity of the industrial enterprise, the constant presence
of chemicals, and the rapid evolution of little and medium companies into large
enterprises, risk assessment becomes a critical and strategic response when
speaking of health and safety. The same thing can be surely affirmed when speaking
of industries producing or manipulating foods, beverages, and related intermediates,
because chemicals can be:
(a) Additives and/or
(b) Components of food-contact materials and objects
(c) Agents for non-food production such as sanitizers and cleaning substances (and
consequently unavoidable in a safe food production environment), and/or
(d) Compounds used for analytical determinations into laboratories annexed to
food plants.
On the one hand, qualified workforce has to be maintained; on the other hand,
‘no one should lose his life trying to win it’. Now, awareness of health and safety
issues at work is increasing throughout society as work-related accidents and
occupational diseases have a huge impact on workers’ health and economic and
social benefits. Companies have gradually come to consider these concerns within
their organization, and this consciousness has become evident in food environments. It is therefore essential that young managers, future employees, and managers master safety regulations: Safety is a priority of industrial activities. It is a
positive cultural element that allows other improvements in the business.
A management which cannot manage the safety and health of its workers is not able
to manage other functions.
In our experience, health and safety at work does not mean much for some
employers, employees, and their representatives. Moreover, with the evolution
of the work, even its risks, it becomes more and more insufficient to establish
general safety rules, relying solely on compliance with the posters of standards and
regulations. It is mandatory to gradually bring companies to consider these concerns
within their organization. As a result, susceptibility to health and safety issues at
work is increasing throughout the society.
This book is intended for ‘Licence–Master–Doctorate’ (LMD) students from all
sectors, especially those with a predominantly industrial background and, more
particularly, students specializing in food hygiene, public safety, and environment.
In fact, future graduates and masters will have in their practice within the company
to have incorporated good notions in various topics. In this ambit, the food and
beverage production is specially considered.
viii
Preface
penalize companies in future years.
Since 1930s, the global chemical production has increased by a factor of 400. Of
the 100,000 chemical substances in the European Union, 30,000 are produced at
more than one ton per year. However, less than 3000 products have been thoroughly analyzed for their dangerousness when speaking of toxicity and ecotoxicity.
One of the main reasons has been the entry of chemistry into food and beverage
production activities.
With the increasing complexity of the industrial enterprise, the constant presence
of chemicals, and the rapid evolution of little and medium companies into large
enterprises, risk assessment becomes a critical and strategic response when
speaking of health and safety. The same thing can be surely affirmed when speaking
of industries producing or manipulating foods, beverages, and related intermediates,
because chemicals can be:
(a) Additives and/or
(b) Components of food-contact materials and objects
(c) Agents for non-food production such as sanitizers and cleaning substances (and
consequently unavoidable in a safe food production environment), and/or
(d) Compounds used for analytical determinations into laboratories annexed to
food plants.
On the one hand, qualified workforce has to be maintained; on the other hand,
‘no one should lose his life trying to win it’. Now, awareness of health and safety
issues at work is increasing throughout society as work-related accidents and
occupational diseases have a huge impact on workers’ health and economic and
social benefits. Companies have gradually come to consider these concerns within
their organization, and this consciousness has become evident in food environments. It is therefore essential that young managers, future employees, and managers master safety regulations: Safety is a priority of industrial activities. It is a
positive cultural element that allows other improvements in the business.
A management which cannot manage the safety and health of its workers is not able
to manage other functions.
In our experience, health and safety at work does not mean much for some
employers, employees, and their representatives. Moreover, with the evolution
of the work, even its risks, it becomes more and more insufficient to establish
general safety rules, relying solely on compliance with the posters of standards and
regulations. It is mandatory to gradually bring companies to consider these concerns
within their organization. As a result, susceptibility to health and safety issues at
work is increasing throughout the society.
This book is intended for ‘Licence–Master–Doctorate’ (LMD) students from all
sectors, especially those with a predominantly industrial background and, more
particularly, students specializing in food hygiene, public safety, and environment.
In fact, future graduates and masters will have in their practice within the company
to have incorporated good notions in various topics. In this ambit, the food and
beverage production is specially considered.
viii
Preface