Expert QHSE (Quality, Health, Safety, Environment) articles by IICP HSE Academy. Sources: OSHA, INRS, ISO, IMANOR.
Listeria monocytogenes and Salmonella bacteria cause serious foodborne infections. In collective catering and food industry, prevention relies on temperature control and strict hygiene.
Hand hygiene is the most effective preventive measure against transmission of infections in the workplace. Simple washing, antiseptic washing and hydroalcoholic rub are 3 essential methods.
Healthcare waste (HCW) carries infectious, chemical and radioactive risks. Its sorting, storage and disposal are strictly regulated to protect workers and the environment.
Sanitary facilities (toilets, showers, lockers) are mandatory in the workplace. The Labor Code sets equipment, cleanliness and minimum number standards by headcount.
Pests (rats, cockroaches, flies) in the workplace pose health and reputational risks. Integrated Pest Management (IPM) combines prevention, exclusion and targeted treatment.
Catering (canteen, company restaurant) must comply with food hygiene rules and apply the HACCP method. This article presents best practices, the cold chain and sanitary controls.
Chemical management in companies includes secure storage, GHS/CLP labeling, safety data sheets (SDS) and worker training. This article presents regulatory obligations.
Indoor air quality in the workplace directly impacts workers' health. Ventilation, source extraction and air treatment are essential to prevent respiratory diseases.
Exposure to noise in the workplace is one of the main causes of occupational deafness. This article presents regulatory thresholds, hearing PPE and collective prevention measures.
