: quick bites of useful information

Did you know . . .
In 1998, food processing industries were listed as having some of the highest incident rates of disorders associated with repeated trauma.

Did you know . . .
74 individuals employed in the food processing industry have perished each year for the last five years due to occupational injuries or illnesses.

Did you know . . .
The Centers for Disease Control and Prevention reported a 20% drop in foodborne illnesses caused by nine most common microorganisms between 1996 and 1999. Officials warn, however, that the public's desire for fresh foods and the need to export them out of season significantly increases the potential for exposure to foodborne illnesses.

Did you know . . .
The Celsius scale for temperature measurement was invented by the Swede Anders Celsius in 1742. In addition, Celsius also invented the 100-degree thermometer.

Did you know . . .
To determine your proper hand size for gloves, measure the circumference of your hand around the palm. This number, in inches, is closest to your actual glove size.

Did you know . . .
Face shields are required wherever there's a severe danger of impact or chemical splash. However, they're still only secondary protection. Primary protection comes from the safety eyewear that is worn underneath.

Did you know . . .
Particulate respirators fall into nine different classes. There are three levels of filter efficiency (95, 99 and 99.97) and three categories of filter designation (n = not oil proof, r = oil resistant and p =  oil proof).

Did you know . . .
Over 100 deaths and more than 28,000 lost work days are attributed to the area of lockout/tagout. Studies show that in the early 1990's, lockout/tagout was the eighth most cited OSHA standard. The lockout/tagout standard, 29 CFR 1910.147, helps reduce the death and injury rate caused by the unexpected energization or start-up of machines, or the release of stored energy.

Did you know . . .
An air monitor should be calibrated daily or before every usage to ensure workers are safe. Consult the owner's manual for recommended calibration information.

Did you know . . .
According to the Centers for Disease Control and Prevention, 5,000 deaths, 325,000 hospitalizations and 76 million illnesses are caused by food poisoning annually.

Did you know . . .
There are two categories of foodborne disease, food poisoning, caused by toxins produced by microorganisms before eating, and food infection, caused by growth of the microorganism in the human body after the contaminated food has been eaten.

Did you know . . .
The concepts of HACCP date back nearly 30 years when the Pillsbury Company first implemented this approach in the development of food for the U.S. space program.

Did you know . . .
Botulism is the most severe type of food poisoning; it is usually fatal, and occurs following the consumption of food containing the exotoxin produced by the anaerobic bacterium Clostridium botulinum.

Did you know . . .
Foot-and-mouth disease is a highly infectious viral disease that does not normally strike humans, however, humans can transmit it to animals. It infects cloven-hoofed animals, such as cattle, sheep and swine, killing young animals, causing pregnant animals to abort and drastically cutting milk and meat production.

Did you know . . .
pH is a numeric scale used to express a solution's acidity or alkalinity. Acidity or alkalinity are terms that refer to a solution's concentration of hydrogen ions. The greater the concentration of hydrogen ions, the more acidic the solution; fewer hydrogen ions and a solution is considered alkaline.