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By: Patrick McNamara, Scarinci Hollenbeck
Posted: October 21, 2011, from the November 2011 issue of P&F magazine.
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- November 2011 issue, pg 44
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In recent years the controversy surrounding the use of chemicals like diacetyl has brought a heightened scrutiny to workplace safety practices in the flavor industry. One result was the publication of various guidance documents to address the subject from organizations such as National Institute for Occupational Safety and Health (NIOSH) and governmental agencies such as the Occupational Safety and Health Administration (OSHA). Numerous trade associations, such as the Flavor and Extract Manufacturers Association (FEMA) and International Fragrance Association (IFRA), have also issued guidance documents about workplace safety. Many of these recommendations apply across the board and not just to the use and handling of a specific chemical. However, once these policies are implemented, it is equally important that they be followed on a daily basis. In effect, these policies have to become part of the workplace culture. Otherwise, failing to ensure these processes and procedures are adhered to on a day to day basis will unfortunately defeat the very purpose for which they were created.
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