Laboratory Safety in Food Testing Laboratories
$50$75
How to use this book
An illustrated practical handbook for analysts microbiologists supervisors and laboratory managers
This book explains how to recognize hazards, choose controls and organize work so that safety can be followed on an ordinary working day. It covers food chemistry, sample preparation, analytical instruments, routine food microbiology, molecular testing, support activities and off-site sampling.
Read the foundation chapters first, then use the chapters relevant to your tasks. On the second page of each chapter you will find a practical sequence, an incident lesson, a working tip, stop-work criteria and the record that makes implementation traceable. The annexures can be printed and adapted into the laboratory's own controlled system.