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• If our plant catches fire, when should it be allowed to burn down to prevent pollution?


• When does enforcement turn into prosecution, following an environmental accident?


• Will our environmental insurance cover the costs of remediation?

This book provides a thorough and practical guide to the environmental aspects of compliance with the Seveso II Directive and COMAH regulations and surrounding issues.

It guides readers through the technical, legal and insurance related complexities unique to the environmental aspects of Seveso II/COMAH. Individual chapters and sections written by relevant experts explain the implications of the Directive/Regulations and other laws that relate to major accident hazards. Valuable case studies underpin and illuminate the arguments presented.

The comprehensive appendices contain a wealth of further case studies as well as focused supporting information on environmental design, assessment and management of major hazard installations, for safety, prevention and environmental professionals, risk assessors, insurers, managers and their legal advisors.

Dr Ivan Vince is Director of ASK Consultants and co-founder of one of the first industrial risk consultancies in Eastern Europe. He has investigated several environmental accidents.

Related titles:

Introduction to Emergency Management, 2e Haddow and Bullock 978-0-7506-7961-9
Introduction to International Disaster Management, Coppola 978-0-7506-7982-4
Learning from Accidents, 3e, Kletz 978-0-7506-4883-7

* This is the only guide to working with and implementing the Seveso II-Directive and COMAH regulations
* Written by leading risk management, scientific, legal, and engineering experts, this book provides all of the key elements an organization must manage in order to comply
* Accompanied by a comprehensive data handbook that enables managers and health & safety professionals to assess and apply the approaches required in the Directives

Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry. The book provides food scientists, managers, and technologists, and food studies students with much needed facts in a single, concise, but thorough, source.
Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background.
The authors are senior lecturers in the food science and technology and microbiology departments at The University of Reading, one of the leading food science research and teaching centers in Europe.
[Very short version:--11/6/91 WR]
Making Safe Food is a concise, practical text which focuses on the design and implementation of microbiological practices in the food industry. It is the first book to bridge the gulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background.

Implementing hygiene and microbiological quality in the food factory
Designing and operating a safe laboratory
Critically evaluating microbiological techniques for quality assurance
Installing a quality management system
Seeking certification under ISO 9000 (BS 5750)
Legislative aspects
Managers, scientists, and technologists in the food industry; administrators of environmental health, public health, and food quality in local and central government, and students following food studies courses at diploma and degree level will find this book an invaluable guide.