Introduction to Food Manufacturing Safety

Food manufacturing activities consist of transforming livestock and agricultural products into products for intermediate or final consumption. Products processed in manufacturing plants are typically then sold to wholesalers or retailers for distribution to consumers.

Food manufacturing workers are potentially subject to a number of workplace hazards, including slips, trips, and falls; cuts, lacerations, and amputations caused by working with knives and machines without proper safeguards; and exposure to hazardous chemicals including cleaning agents, anhydrous ammonia, and combustible agricultural dusts. Food manufacturing workers are also subject to hazards while working in grain handling facilities, which include engulfment and asphyxiation. To ensure employee safety, employers should recognize the conditions under which these hazards are created and maintained and take steps to minimize the risk of injury posed by them.

In This Section

  • Anhydrous Ammonia Safety  
  • Cleaning & Sanitizing Safety  
  • Combustible Dust Safety  
  • General Food Manufacturer Responsibilities
  • Grain Handling Facilities Safety  
  • Hazard Communication in Food Manufacturing
  • Knife & Machine Safety  
  • Safety Checklists  
  • Slip, Trip & Fall Safety

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