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The tool helps identify and evaluate the risks of butchers and meat processing companies. The tool covers a wide range of risks including cuts due to the handling of knives, thermal risks from handling frozen pieces of meat or from working in refrigerators and MSDs due to static standing postures or the handling and transferring of large pieces of meat. The tool is not intended for slaughterhouses.
Manufacture of food products
The tool covers the following modules: OSH Management; Work premises and flooring; Electrical safety; Emergency management and fire safety; Physical and chemical factors of the working environment; Work with hazardous substances; Biological agents in the working environment; Factors of the work process; Work equipment and high-risk equipment; Welding operations; Work in explosive atmospheres; Work in confined areas; Company laboratory control; Factory transport; Warehouses and handling operations; Working with hand tools; Office work; Transport activities: Supply of raw material and transportation of finished goods; Work in meat production and processing factories; Work in plants for processing poultry meat; Work in enterprises producing milk and dairy products; Grain processing and flour manufacture; Manufacture of bread and bakery products; Production of oils and fats; Preservation of food products.