High-hazard industry inspections

Programmed High Hazard Inspections OSHA establishes programs of inspection aimed at specific high hazard industries, occupations, or health hazards. Workplaces are selected for inspection on the basis of death, illness and injury rates, employee exposure to toxic substances, etc. 

Programmed high-hazard inspections are given the next priority. These are aimed at specific high-hazard industries, occupations, or health substances. Selection is based on factors such as death, injury, and illness incidence rates and employee exposure to hazardous substances. 

Regular inspections targeted at high-hazard industries... 

Planned or Programmed Investigations—inspections aimed at specific high-hazard industries and individual workplaces with high rates of injuries and illnesses. 

The periodicity of auditing and inspections varies from industry to industry and should be based on the industry maturity, technology complexity, and high-hazard environment. Some people feel that audits must be unannounced to ensure full honesty and transparency. However, experience has borne out that it is very difficult to... 

There is an increasing industry trend to use non-combustible materials of construction for the cooling towers due to the high fire hazard characteristics and maintenance costs associated with combustible materials and fire sprinkler inspection and maintenance. 

HACCP is a systematic approach to the identihcation, evaluation, and control of food safety hazards. This methodology, which in effect seeks to plan out unsafe practices, differs from traditional produce and test quality assurance methods which are less successful and inappropriate for highly perishable foods. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as critical control points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. HACCP is a systematic preventative approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. The system is used at all stages of food production and preparation processes. HACCP is also being applied to industries other than food, such as cosmetics and pharmaceuticals. 

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