Working Environment Guide for Food Industry.

MS information
Estonsko
Estonian
Russian
2013

Popis

The current  publication is the guide for creating safe working environment in food industry and covers topics as follow: risk assessment, ergonomic at work, noise, accidents prevention, psychosocial work environment; skin irritants, chemicals and dust, and young workers, pregnant and breastfeeding workers. The publication is based on the guidelines published by the  Danish Labour Inspectorate (Arbejdstilsynet).

Other data

Sector / Industry covered: 
Výroba potravinářských výrobků
UBYTOVÁNÍ, STRAVOVÁNÍ A POHOSTINSTVÍ
Provider: 
Web-portal Working life, ‘Tööelu’
Tasks covered: 
Cleaning or Disinfecting
Food Processing
Handling Chemicals
Hazard - physical state: 
Dusts
Gases
Liquids
Vapours
Hazard - health effects: 
Allergens
Skin sensitisers
Asthmagens
Carcinogens
Neurotoxic substances
Irritants
Toxic substances
Exposure route: 
Dermal contact
Ingestion
Inhalation
Skin absorption
Substance Description: 

Asbestos, dishwashing detergents, cleaning products

CAS Number: 
12172-73-5
EC number: 
601-801-3
Prevention measures: 
Level 1. Elimination of hazards
Level 1. Substitution
Level 2. Technical measures, e.g. local exhaust ventilation
Level 3. Reducing / minimising the risk by personal measures (PPE)
Training / guidance
Hygiene measures
Purpose of the material: 
Awareness raising
Guidance
Measurement and assessment
Risk assessment
Target group: 
Employers
Managers
OSH consultant
Safety officers
Supervisor
Workers
Workers representatives

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