Rank: New forum user 
|
Hi,
I am Safety Manager for a food production company and we are dropping the temperature in one production area to 5'C, am looking for advice on completing a risk assessment and what controls to put in place. The info out there is a bit general, and no real legislation governing it. Would it be worth getting the ISO 15743:2008 Ergonomics of the thermal environment - Cold workplaces - Risk assessment and management, its a bit pricy though.
Regards
|
|
|
|
|
|
Rank: Super forum user 
|
Hi
In the absence of any response I suggest you need specialist advice or perhaps refer to a standard. The HSE have only general advice but you may want to check it out - http://www.hse.gov.uk/temperature/index.htm
I am surprised there is not food industry information and guidance which you could refer to rather than posting your query on a forum.
|
|
|
|
|
|
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.