Biblioteca

• HSE (2015). A recipe for safety: Health and safety in food and drink manufacture. HSG252 (2nd edition). Health and Safety Executive (HSE). Crown, London UK. ISBN 978 0 7176 6646 1 [OSHGRP01]
• SESI (2015). Segurança e saúde do trabalho para a indústria do setor frigorífico. Serviço Social da Indústria (SESI) & Federação das Indústrias do Estado de Minas Gerais (FIEMG), Minas Gerais, Brasil. [OSHGRP02]
• HSE (2014). Health and safety made simple: The basics for your business. INDG449 (rev1). Health and Safety Executive (HSE). Crown, London UK. [OSHGRP03]
• HSE (2014). Moving food and drink: Manual handling solutions for the food and drink industries. HSG196 (2nd edition). Health and Safety Executive (HSE). Crown, London UK. ISBN 978 0 7176 0905 5 [OSHGRP04]
• HSE (2014). The health and safety toolbox. HSG268 (1st edition). Health and Safety Executive (HSE). Crown, London UK. ISBN 978 0 7176 6587 7 [OSHGRP05]
• HSE (2013). Heat stress in the workplace: A brief guide. INDG451 (rev1). Health and Safety Executive (HSE). Crown, London UK. ISBN 978 0 7176 0905 5 [OSHGRP06]
• Eurisko (2011). Manual de Boas Práticas: Indústria da Alimentação e das Bebidas. AEP – Associação Empresarial de Portugal. Associação Empresarial de Portugal (AEP) (Ed.). ISBN 978-972-8702-51-9 [OSHGRP07]
• SESI (2011). Panorama em Segurança e Saúde no Trabalho (SST) na Indústria: Brasil e Unidades da Federação (2004) – Setor de Alimentos e Bebidas (CNAE 15). Serviço Social da Indústria (SESI), Brasília, Brasil. [OSHGRP08]
• ILO (2011). Safety and health in agriculture. ILO code of practice. International Labour (ILO), Geneva. ISBN 978-92-2-124970-2 [OSHGRP09]
• IFC (2007). Environmental, health, and safety guidelines for Food and Beverage Processing. International Finance Corporation (IFC). World Bank Group. [OSHGRP10]
• EU-OSHA (2007). Risk assessment tool. European Agency for Safety and Health at Work (EU-OSHA), Bilbao, Spain. [OSHGRP11]
• CRPG (2005). Acidentes de Trabalho e Doenças Profissionais em Portugal – Riscos Profissionais: Factores e Desafios. Centro de Reabilitação Profissional de Gaia (CRPG). [OSHGRP12]
• HSE (1996). Health risk management: A practical guide for managers in small and medium-sized enterprises. HSG137 (1st edition). Health and Safety Executive (HSE). Crown, London UK. [OSHGRP13]

Dissertações e Teses:

• Pinto, E.M.G: (2013). Caracterização da Exposição ao Ruído dos Trabalhadores da Indústria Portuguesa. Dissertação de Mestrado em Gestão Integrada da Qualidade, Ambiente e Segurança. Instituto Politécnico do Porto. Porto, Portugal. [OSHGTH01]

Artigos científicos:

• Kim, I.-J. (2016). Safety and Health Practices in the Food Industry and Ergonomic Interventions. Journal of Ergonomics, 6(1). http://dx.doi.org/10.4172/2165-7556.1000e146 [OSHGIJ01]
• LAINE P. (2014). Petites entreprises: quelles solutions pour la prévention des risques? Hygiène et sécurité du travail, 233. http://www.inrs.fr/dms/inrs/CataloguePapier/HST/TI-DO-4/do4.pdf [OSHGIJ02]
• Matias, J.C.O., Fonseca, J.M.J., Barata, I.G., & Brojo, F.M.R.P. (2013). HACCP and OHS: Can each one help improve the other in the catering sector? Food Control 30, 240-250. http://dx.doi.org/10.1016/j.foodcont.2012.06.030 [OSHGIJ03]

Relatórios:

• Hilmes, C., Krüger, H., Schenk, C., von Stoutz, R., & Cernavin, O. (2015). Guideline “Meat processing enterprises – competent, safe and cost-efficient”. Berufsgenossenschaft Nahrungsmittel und Gastgewerbe (BGN) (Ed.). BC GmbH, Verlags- und Mediengesellschaft, Wiesbaden. [OSHCNRP01]
• BMPA (2014). Health and Safety Guidance Notes for the Meat Industry. British Meat Processors Association (BMPA). London, UK. [OSHCNRP02]
• NZITO (2013). Meat Industry Health & Safety Guidelines. New Zealand Industry Training Organisation (NZITO). Meat Industry Health and Safety Forum (MIHSF). New Zealand Inc. [OSHCNRP03]
• Zywave, Inc. (2013). SAMPLE Meat Industry Employee Safety Manual. Zywave, Inc. [OSHCNRP04]
• IFC (2007). Environmental, health, and safety guidelines for Meat Processing. International Finance Corporation (IFC). World Bank Group. [OSHCNRP05]
• ADIV (2006). Recomendações práticas de higiene para enchidos tradicionais fermentados e secos – Guia Prático. Institut Technique Agroalimentaire des filières viande (ADIV). Clermont-Ferrand, França. [OSHCNRP06]
• MinTrac (2001). Managing occupational health and safety (OH&S) in meat processing plants resource kit. Meat & Livestock Australia Limited (MinTrac). [OSHCNRP07]
• AMIC (2001). OHS risk management guide for meat processing plants. Australian Meat Industry Council (AMIC). Australia. [OSHCNRP08]
• AMIEU (1995). National guidelines for health and safety in the meat industry. WorkSafe Australia and the Meat Research Corporation (Eds). Australasian Meat Industry Employees Union (AMIEU) & Meat and Allied Trades Federation of Australia (MATFA). Australia. [OSHCNRP09]

Teses e Dissertações:

• Bulhões, N.P. (2014). Identificação de perigos e avaliação de riscos na indústria alimentar – Comparação de Métodos. Dissertação de Mestrado em Ambiente, Saúde e Segurança. Departamento de Biologia, Universidade dos Açores, Ponta Delgada, Açores. [OSHCNTH01]

Artigos científicos:

• Chernukha, I., Kuznetsova, O., & Sysoy, V. (2015). Hazard Analysis and Risk Assessment in Meat Production Practice in Russian Federation. Procedia Food Science, 5, 42-45. https://doi.org/10.1016/j.profoo.2015.09.011 [OSHCNIJ01]
• van Holland, B.J., Soer, R., de Boer, M.R., Reneman, M.F., & Brouwer, S. (2015). Workers’ Health Surveillance in the Meat Processing Industry: Work and Health Indicators Associated with Work Ability. Journal of Occupational Rehabilitation, 25(3), 618-26. https://doi.org/10.1007/s10926-015-9569-2 [OSHCNIJ02]
• Johnson, E.S., Ndetan, H., Felini, M.J., Faramawi, M.F., Singh, K.P., Choi, K.-M., & Qualls-Hampton, R. (2011). Mortality in workers employed in pig abattoirs and processing plants. Environmental Research, 111(6), 871-876. https://doi.org/10.1016/j.envres.2011.06.003 [OSHCNIJ03]
• Sims P., & Riordan, T. (1996). A prolonged outbreak of streptococcal infection among workers at a meat plant. Public Health, 110(2), 81-84. [OSHCNIJ04]

Relatórios:

• IFC (2015). Environmental, health, and safety guidelines for vegetable oil production and processing. International Finance Corporation (IFC). World Bank Group. [OSHHCRP01]
• EBRD (2009). Sub-sectoral Environmental and Social Guidelines: Fruit and Vegetable Processing. European Bank for Reconstruction and Development (EBRD). [OSHHCRP02]

Relatórios:

• IFC (2007). Environmental, health, and safety guidelines for dairy processing. International Finance Corporation (IFC). World Bank Group. [OSHLTRP01]
• WorkSafe (2006). Dairy Safety: A Practical Guide. WorkSafe Victoria, Australia. [OSHLTRP02]

Artigos Científicos:

• Autenrieth, D.A., Brazile, W.J., Sandfort, D.R., Douphrate, D.I., Román-Muñiz, I.N., & Reynolds, S.J. (2016). The associations between occupational health and safety management system programming level and prior injury and illness rates in the U.S. dairy industry. Safety Science, 84, 108-116. https://doi.org/10.1016/j.ssci.2015.12.008 [OSHLTIJ01]
• Reed, S., Douphrate, D.I., Lundqvist, P., Jarvie, P., McLean, G., Koehncke, N., Colosio, C., & Singh, T. (2013). Occupational health and safety regulations in the dairy industry. Journal of Agromedicine, 18(3), 210-218. https://doi.org/10.1080/1059924X.2013.796902 [OSHLTIJ02]

Relatórios:

• HSE (2011). A Baker’s dozen: Thirteen essentials for health and safety in bakeries. HSG233 (1st edition). Health and Safety Executive (HSE). Crown, London UK. ISBN 978 0 7176 6646 1 [OSHPPRP01]

Teses e Dissertações:

• Almeida, S.S. (2014). Avaliação de riscos ocupacionais numa empresa do setor agroalimentar. Dissertação de Mestrado em Engenharia de Segurança e Higiene Ocupacionais. Faculdade de Engenharia da Universidade do Porto – Universidade do Porto, Portugal. [OSHPPTH01]
• Almeida, L.F.R. (2011). Avaliação de riscos ocupacionais numa empresa do sector da panificação e pastelaria. Dissertação de Mestrado em Engenharia e Gestão Industrial. Faculdade de Ciências e Tecnologia – Universidade Nova de Lisboa, Portugal. [OSHPPTH02]

Artigos Científicos:

• Tainara Rigotti de Castro, T.R., & Okawa, C.P. (2016). Safety and work health: audit at a food industry of Paraná state. Produção Online, 16(2), 678-704. [OSHPPIJ01]
• Aguwa, E.N., & Sussan, U.A.-O. (2014). Assessment of Baking industries in a Developing Country: The common Hazards, Health challenges, control measures and Association to Asthma. International Research Journal of Medical Sciences, 2(7), 1-5. [OSHPPIJ02]
• Vasconcelos, F.M., Maia, L.R., Neto, J.A.A., & Rodrigues, L.B. (2015). Riscos no ambiente de trabalho no setor de panificação: um estudo de caso em duas indústrias de biscoitos. Gestão da Produção, 22(3), 565-589. http://dx.doi.org/10.1590/0104-530X0713-13 [OSHPPIJ03]
• Rocha, F.B.A, Oliveira, L.F.A., Campos, M.C. & Carvalho, R.J.M. (2011). Riscos do trabalho na indústria de panificação: estudo de caso em uma panificadora de natal. XXXI Encontro Nacional de Engenharia de Produção – Inovação Tecnológica e Propriedade Intelectual: Desafios da Engenharia de Produção na Consolidação do Brasil no Cenário Econômico Mundial, Belo Horizonte, MG, Brasil, 04 a 07 de outubro de 2011. [OSHPPCF01]
• Junior, A.S.M, & Rodrigues, C.L.P. (2005). O Risco de acidente de trabalho na indústria de panificação: o caso das máquinas de cilindro de massa. XXV Encontro Nacional de Engenharia de Produção, Porto Alegre, RS, Brasil, 29 out a 01 de nov de 2005. [OSHPPCF02]