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Environmental, health, and safety guidelines for food and beverage processing : Руководство по охране окружающей среды, здоровья и труда для производства продуктов питания и напитков (Russo)

The Environmental, Health, and Safety (EHS) Guidelines are technical reference documents with general and industry specific examples of Good International Industry Practice (GIIP). These industry sector EHS guidelines are designed to be used together with the General EHS Guidelines document, which provides guidance to users on common EHS issues potentially applicable to all industry sectors. These guidelines cover the processing of meat, vegetable, and fruit raw materials into value-added food and beverage products for human consumption. This document is organized according to the following sections: 1) Section one provides a summary of EHS issues associated with food and beverage processing, which occur during the operational phase, along with recommendations for their management; 2) Section two describes performance indicators and monitoring; and 3) Section three has references and additional sources. A complete list of industry-sector guidelines can be found at:


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    Руководство по охране окружающей среды, здоровья и труда для производства продуктов питания и напитков

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    Integrated Pollution Prevention and Control;raw material;United Nations Environment Programme;Occupational health and safety;international organization for standardization;large quantity of water;food and beverage sector;emissions from point sources;permissible exposure limit;fruit and vegetable;water consumption;food safety;emissions to air;quality management system;liquid raw material;food safety program;boiler feed water;management of risk;food safety requirements;oil water separators;food safety issue;food safety standard;ambient water quality;environmental management system;chemical oxygen demand;host country regulation;risk management system;quantity of waste;food and agricultural;food processing technology;total suspended solid;department of environment;number of accidents;storage of food;food manufacturing;fresh water resource;food safety principles;heat transfer surface;emission of odor;odor emission;process plant;food industry;industry sector;production process;meat processing;meat product;environment agency;



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