TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

Ayala Blvd, Ermita, Manila, 1000 Metro Manila

College of Engineering
Electrical Engineering Department

REACTION PAPER

Basic Occupational Safety and Health

ACEE13 – M

Submitted By:
Asis, Abegail D.
BSEE - 3E

Date Submitted:
June 16, 2023

Submitted to:
Engr. Edwin C. Espinas
 Group 4
Industrial Hygiene, cGMP, HACCP

The practice of recognizing, assessing, and controlling workplace dangers is

known as industrial hygiene. By controlling work environments that could endanger
employees' physical well-being or result in occupational diseases, it strives to protect their
health and safety. This entails assessing the chemical, biological, and physical risks and
putting in place the necessary safeguards to avoid exposure.

Food, pharmaceuticals, and medical devices are produced in accordance with a

set of standards known as good manufacturing practices (GMP). GMP consists of
protocols and processes for distribution, testing, storage, and manufacture. To guarantee
the effectiveness and safety of products, GMP also addresses employee training and
certifications, quality control, and documentation requirements.

A methodical strategy of addressing the hazards to food safety is called Hazard

Analysis and Critical Control Points (HACCP). The HACCP method entails locating
potential risks in the food production process, assessing their likelihood of occurring, and
putting controls in place to lessen or prevent them. To assure the safety of products,
HACCP prioritizes preventative procedures over corrective ones and relies on monitoring,
record-keeping, and verification.

Overall, Industrial Hygiene, GMP, and HACCP are crucial elements in maintaining
the security and caliber of working conditions and goods. While fostering productivity and
efficiency, these procedures assist to safeguard the health and wellbeing of both
consumers and employees.