Joint safety committees

Where health and safety consultation is in place (e.g. joint safety committees) the structure with regards to members representation should be described. 

Does the area have a joint safety committee 10 for yes ... 

This list serves as an introduction to assist Canadian water works safety officers, joint safety committees, and management in quickly obtaining safety information for starting a safety program and for continuing current information on safety topics as they pertain to water works operations. 

From tire National Joint Health mid Safety Committee for Water Service. ... 

National Joint Health and Safety Committee for Water Service, Safety Aspects of Storage, Handling and Use of Chlorine and Sulfur Dioxide, London. April 1982. 

The extent of safety studies necessary to obtain food additive approval can be demonstrated by the studies carried out on acesulfame K (trade name Sunett ), one of the sweeteners developed in course of the last 25 years,7 which has been endorsed for food use by the Joint Expert Committee on Food Additives (JECFA) of the WHO and FAO and the Scientific Committee for Foods (SCF) of the EU and has meanwhile been approved in more than 100 countries. This program shows the wide range of studies necessary. 

Data on the safety studies were submitted to international agencies like the Joint Expert Committee for Food Additives of the WHO and FAO (JECFA), and the Scientific Committee on Food (SCF) of the EC. Both committees endorsed acesulfame K as a food additive. Initial acceptance was based on an NOEL of 900mg/kg in dogs which were considered to be the most sensitive species. Therefore Acceptable Daily Intake (ADI) values of 0-9 mg/kg of body weight were allocated.8 9 Evidence that rats would be an appropriate model for risk assessment was the reason for JECFA to change the ADI to 0-15 mg/kg of body weight on the basis of a no-effect level of 1500-3000 mg/kg in rats.10 Countries allocating their own ADI values like the USA and Canada have come to the same conclusion. The SCF still retains its 0-9 mg/kg ADI.11... 

Ministry of Health, Scottish Home and Health Departments. Safety of Drugs. Final Report of the Joint Sub-Committee of the Standing Medical Advisory Committees. Her Majesty s Stationery Office, London, 1963. 

The risk to health from chemicals in food can be assessed by comparing estimates of dietary exposure with recommended safe levels of exposure. For most metals and other elements, these are the Provisional Tolerable Weekly Intakes (PTWIs) and the Provisional Tolerable Daily Intakes (PTDIs) recommended by the Joint Expert Committee on Food Additives of the Food and Agricultural Organisation of the United Nations and the World Health Organisation International Programme on Chemical Safety (JECFA). The European Commission s Scientific Committee on Food has established other relevant safe levels. These are Acceptable Daily Intakes (ADIs) for chemicals added to food, and Tolerable Daily Intakes (TDIs) for chemical contaminants. The use of the term tolerable implies permissibility rather than acceptability. All the above recommendations are estimates of the amount of substance that can be ingested over a lifetime without appreciable risk, expressed on a daily or weekly basis as appropriate. 

The Joint Meeting of the Working Party on the Transport of Dangerous Goods and the RID Safety Committee also called the RID/ADR/ADN Joint Meeting,... 

Another potentially important source of food safety expertise resides in the Joint Expert Committees on Food Additives (JECFA), first organized in 1956 by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) and now associated with these organizations Codex Alimentarius Commission. JECFA reports have influenced decisions by the FDA and other regulatory bodies, and its recommendations... 

Core Indicator Description of formal joint health and safety committees comprising management and worker representatives and proportion of workforce covered by any such committees Metric Qualitative description... 

Joint Expert Committee on Food Additives 1998. Safety evaluation of certain food additives and contaminants. WHO Food Additives Series 40. Aflatoxins. http //www.inchem.org/documents/ jecfa/jecmono/v040je 16.htm April 16, 2004. 

Weingand, K. et al. 1996. Harmonization of animal clinical pathology testing in toxicity and safety studies. The Joint Scientific Committee for harmonization of clinical pathology testing. Fundamental and Applied Toxicology 29 198-201. 

Furthermore, the Joint Expert Committee on Food Additives (107) (fECFA) of the WHO and FAO of the United Nations issued the evaluation of the safety, stating that on the basis of the available data, the total dietary intake of glutamates arising from their use at the levels necessary to achieve the desired technological effect and from their acceptable background in food does not, in the opinion of the committee, represent a hazard to health. 

---