Hi Dilawar
I have been working in the poultry industry for 5 years as an OH
practitioner. The company I work for manage the whole process from
agricultural operations, primary processing (slaughter) through to
further processing into retail products.
There are therefore a diverse range of health hazards to manage
including noise, dust both organic in agriculture & primary processing
and flour dust in further processing, manual handling, repetitive work,
biological hazards particularly campylobacter, and working in cold and
warm environments.
Our screening consists of questionnaires based on health risk
assessment for each area including general health, food handler
screening, musculo skeletal, hearing, breathing, skin, stress, driving
and night worker questionnaires.
Standards of screening are taken from HSE Guidance MS24, MS25, MS26
British Thoracic Society ARTP guidelines, DoH/SOM Guidance Food
handlers: Fitness to work, HSE pilot Stress Management Standards.
Regards
Caroline Skyrme
Sun Valley Europe
Hereford
-----Original Message-----
From: [log in to unmask] [mailto:[log in to unmask]]
Sent: 12 September 2002 15:53
To: [log in to unmask]
Subject: OH Setting in Poultry Industry
Importance: High
Dear All
Does any body have information regarding the Occupational Health Set up
in
the Poultry Industry.
Including OH Hazards in Poultry Industry and if there any type of the
Health
Surveillance required
Your Cooperation in this regards will be highly appreciated
Thanks and best regards
Dilawar
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