Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces - or shellfish farmed or harvested in water contaminated with human sewage. Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus - or being in direct contact with an object, surface, or person that has been infected.
Going to the beach? While preparing for the heat on your body - also plan on the effects of heat on your food. Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
Businesses spend $170 billion a year on costs associated with occupational injuries and illnesses. But workplaces that establish safety and health management systems can reduce their injury and illness costs.
Illinois Public Act 99-0046 (PDF) requires alcohol servers (and those checking ID's for alcohol service) in Illinois on-premise establishments to successfully complete a BASSET class and to complete a re-certification every 3 years.
"Focus Four" training course provides an overview of construction-related hazards: struck by, caught in between, fall protection and electrical safety.
Aside from the obvious benefit of keeping employees safe, healthy, and productive - along with meeting the OSHA workplace safety standards - health and safety training makes financial sense for employers.
OSHA requires that every forklift operator be trained and certified to operate the powered industrial truck in the workplace, and that the operator’s performance be evaluated under the provisions of 1910.178(l)(3) every three years. Check out some basic tips to stay safe while operating forklifts.