栄養学ジャーナル

抽象的な

Ministry of Animal Resources General Administration for Animal Production Development Dairy management

Hanadi Hassan

Abstract
Dairy production Expected risks, how to manage and assess the degree of risk and the needs required to avoid and reduce risk expectations
1. Abandoning dairy products leads to health risks such as fractures, weakened immunity, metabolism and poor skin condition.
2. Unhealthy and unexpected dangers of dairy products from excessive consumption of dairy products that increase the level of calcium in
the body and affect the thyroid gland, iron and zinc deficiency and an increase in body weight.
3. The shrinking of pasture areas due to the expansion of agricultural projects, housing plans and oil exploration, which led to a scarcity of
fodder and thus higher prices.
Physical hazards
Dairy processing may include a variety of situations in which workers may be exposed to injuries due to lifting, carrying, falling to the ground,
repetition of work, and the position of workers during the completion of work in milk processing, exposure to heat and cold. Manually. Repetition
of work, including operation of cutting machines into slices, vacuum packing and improper positioning, design of the workstation and the process
activity itself.
General EHS Guidelines Slipping methods, use of machinery and tools, and collision accidents including use of internal transport equipment
and machinery, for example, trucks with forklifts and containers
Biological hazards
Exposure to biological and microbiological agents may be associated with inhalation of heating (thermal oils), cooling (ammonia), dust
and aerosol systems and their ingestion, particularly in the processes of milk processing and silting and moisture levels. As the World Health
Organization calls it, heat and cold.
Chemical hazards
Gases and vapors (chemical handling activities related to cleaning and disinfection of process areas, in addition to maintenance of heating
(thermal oils) and cooling systems (ammonia).

Use them to transport pallets of cardboard boxes (this is usually to reduce exposure to chemicals), including what can lead to dust from the
ingredients used in the recommended ingredients for the prevention of exposure to chemicals and controls.
Dairy risk analysis
Dairy hazards are analyzed by HACCP (Hazard Analysis and Critical Control Points) system.