Open AccessOccupational morbidity and occupational injury in the food industry
Author(s) -
Valentina Yu. Kontareva,
С. Н. Белик
Publication year - 2022
Publication title -
bezopasnostʹ tehnogennyh i prirodnyh sistem
Language(s) - English
Resource type - Journals
ISSN - 2541-9129
DOI - 10.23947/2541-9129-2022-1-32-40
Subject(s) - occupational safety and health , occupational injury , environmental health , work (physics) , medicine , human factors and ergonomics , business , poison control , engineering , pathology , mechanical engineering
. The article considers the problems of occupational morbidity and occupational injuries in the food industry, including factors and causes that form working conditions that contribute to the occurrence of morbidity and accidents. Problem Statement. The aim of the study is to analyze occupational morbidity and occupational injuries and their causes, as well as to propose corrective or preventive measures aimed at eliminating the causes of accidents, injuries, and the development of occupational diseases. Theoretical Part. As initial information, the statistical reporting data of the Federal State Statistics Service and the materials of domestic and foreign literary sources are given. Conclusions. The results of the work indicate the presence of occupational morbidity and occupational injuries among food workers and the need to introduce and implement a number of measures aimed at improving working conditions and improving safety.