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EHS SYSTEM IN FOOD & BEVERAGES INDUSTRY

Food & Beverages

Tailored for Food Manufacturing, Beverage Production, Meat & Poultry Processing, Dairy, Baking & Confectionery Operations
INDUSTRY OVERVIEW

Understanding the Operational Environment of Food & Beverages

Food and beverage manufacturing operates at the intersection of two distinct regulatory and safety disciplines that rarely communicate well with each other: occupational safety (governed by OSHA) and food safety (governed by FDA, USDA FSIS, and GFSI-recognized certification schemes). An injured worker on a slippery processing floor is simultaneously an OSHA recordable injury and a potential food safety contamination event. A chemical cleaning agent introduced without an LOTO procedure can create both a worker exposure incident and a product adulteration risk.

The consequence of this intersection is that the EHS platform deployed in a food manufacturing environment must be aware of both regulatory worlds β€” supporting OSHA compliance on the occupational safety side while being configured to coexist with (and ideally complement) the HACCP, FSMA, and GFSI audit programmes on the food safety side. An EHS platform that ignores ammonia refrigeration PSM obligations, dust explosion risk in flour mills, or the OSHA ergonomics burden in repetitive processing lines is incomplete for this sector.
Food & Beverages
DID YOU KNOW?
Food manufacturers must balance worker safety, product quality, hygiene, equipment maintenance, contractor activities, and regulatory compliance simultaneously, often under strict production schedules.
βœ“
KEY TAKEAWAY
Quality and safety depend on the same thingβ€”visibility. When audits, hygiene inspections, equipment maintenance, incidents, and corrective actions exist in separate systems, both operational efficiency and compliance become increasingly difficult to manage.
OPERATIONS WE SUPPORT

Built For Real-World Operations

01

Meat & Poultry Processing

Slaughter, evisceration, cut-up, further processing, packaging β€” beef, pork, poultry

02

Dairy & Cheese

Milk reception, pasteurisation, culture addition, forming, aging, packaging β€” fluid milk, cheese, butter, yoghurt

03

Baking & Confectionery

Mixing, baking, coating, enrobing, packaging β€” bread, cakes, biscuits, chocolate, confectionery

04

Beverage Production

Fermentation, carbonation, filling, pasteurisation, packaging β€” soft drinks, beer, wine, spirits, juice, RTD

05

Fruit & Vegetable Processing

Washing, peeling, cutting, blanching, canning, freezing, drying β€” fresh produce, canned goods, frozen veg

06

Seafood Processing

Reception, gutting, filleting, smoking, packaging, freezing β€” fish, shellfish, crustaceans

07

Snacks & Dry Goods

Frying, extruding, flavouring, drying, packaging β€” crisps, cereals, dried fruit, nuts, pasta, rice

08

Flavours, Additives & Food Ingredients

Blending, spray drying, encapsulation, extraction, distillation of food-grade chemicals and ingredients

REGULATORY FRAMEWORKS

Standards & Regulations We Help You Comply With

βœ“ FDA FSMA 21 CFR Part 117 β€” Preventive Controls for Human Food (PCHF)
βœ“ USDA FSIS 9 CFR Part 416 β€” Sanitation
βœ“ USDA FSIS 9 CFR Part 417 β€” HACCP
βœ“ FDA 21 CFR Part 123 β€” HACCP for Fish & Fishery Products
βœ“ FDA Pasteurised Milk Ordinance (PMO)
βœ“ FDA 21 CFR Part 111 β€” Dietary Supplements cGMP
βœ“ OSHA 29 CFR 1910 β€” General Industry Safety
βœ“ OSHA 29 CFR 1910.119 β€” PSM (NH3 refrigeration > 10,000 lbs)
βœ“ EPA 40 CFR Part 68 β€” RMP (NH3 refrigeration > 10,000 lbs)
βœ“ NFPA 652 / 654 β€” Combustible Dust
βœ“ EPA EPCRA Tier II / TRI
βœ“ SQF (Safe Quality Food) β€” GFSI Recognised
βœ“ BRCGS Global Standard for Food Safety
βœ“ FSSC 22000 β€” Food Safety System Certification
βœ“ OSHA Ergonomics Guidance (Meatpacking / Poultry)
βœ“ FDA FSMA 21 CFR Part 117 β€” Preventive Controls for Human Food (PCHF)
βœ“ USDA FSIS 9 CFR Part 416 β€” Sanitation
βœ“ USDA FSIS 9 CFR Part 417 β€” HACCP
βœ“ FDA 21 CFR Part 123 β€” HACCP for Fish & Fishery Products
βœ“ FDA Pasteurised Milk Ordinance (PMO)
βœ“ FDA 21 CFR Part 111 β€” Dietary Supplements cGMP
βœ“ OSHA 29 CFR 1910 β€” General Industry Safety
βœ“ OSHA 29 CFR 1910.119 β€” PSM (NH3 refrigeration > 10,000 lbs)
βœ“ EPA 40 CFR Part 68 β€” RMP (NH3 refrigeration > 10,000 lbs)
βœ“ NFPA 652 / 654 β€” Combustible Dust
βœ“ EPA EPCRA Tier II / TRI
βœ“ SQF (Safe Quality Food) β€” GFSI Recognised
βœ“ BRCGS Global Standard for Food Safety
βœ“ FSSC 22000 β€” Food Safety System Certification
βœ“ OSHA Ergonomics Guidance (Meatpacking / Poultry)
βœ“ OSHA Ergonomics Guidance (Meatpacking / Poultry)
βœ“ FSSC 22000 β€” Food Safety System Certification
βœ“ BRCGS Global Standard for Food Safety
βœ“ SQF (Safe Quality Food) β€” GFSI Recognised
βœ“ EPA EPCRA Tier II / TRI
βœ“ NFPA 652 / 654 β€” Combustible Dust
βœ“ EPA 40 CFR Part 68 β€” RMP (NH3 refrigeration > 10,000 lbs)
βœ“ OSHA 29 CFR 1910.119 β€” PSM (NH3 refrigeration > 10,000 lbs)
βœ“ OSHA 29 CFR 1910 β€” General Industry Safety
βœ“ FDA 21 CFR Part 111 β€” Dietary Supplements cGMP
βœ“ FDA Pasteurised Milk Ordinance (PMO)
βœ“ FDA 21 CFR Part 123 β€” HACCP for Fish & Fishery Products
βœ“ USDA FSIS 9 CFR Part 417 β€” HACCP
βœ“ USDA FSIS 9 CFR Part 416 β€” Sanitation
βœ“ FDA FSMA 21 CFR Part 117 β€” Preventive Controls for Human Food (PCHF)
βœ“ OSHA Ergonomics Guidance (Meatpacking / Poultry)
βœ“ FSSC 22000 β€” Food Safety System Certification
βœ“ BRCGS Global Standard for Food Safety
βœ“ SQF (Safe Quality Food) β€” GFSI Recognised
βœ“ EPA EPCRA Tier II / TRI
βœ“ NFPA 652 / 654 β€” Combustible Dust
βœ“ EPA 40 CFR Part 68 β€” RMP (NH3 refrigeration > 10,000 lbs)
βœ“ OSHA 29 CFR 1910.119 β€” PSM (NH3 refrigeration > 10,000 lbs)
βœ“ OSHA 29 CFR 1910 β€” General Industry Safety
βœ“ FDA 21 CFR Part 111 β€” Dietary Supplements cGMP
βœ“ FDA Pasteurised Milk Ordinance (PMO)
βœ“ FDA 21 CFR Part 123 β€” HACCP for Fish & Fishery Products
βœ“ USDA FSIS 9 CFR Part 417 β€” HACCP
βœ“ USDA FSIS 9 CFR Part 416 β€” Sanitation
βœ“ FDA FSMA 21 CFR Part 117 β€” Preventive Controls for Human Food (PCHF)

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