Työkalut

Tässä tarjotut alakohtaiset OiRA-työkalut ovat mikro- ja pienyritysten käytettävissä, jotta ne voivat tehdä riskinarviointeja ja niitä voidaan auttaa laatimaan niiden omien vaatimusten mukaan muokattua dokumentoitua arviointia. Työkalut ovat vapaasti ladattavissa, ja niitä pääsee käyttämään helposti napsauttamalla asiaankuuluvaa linkkiä. Jokaisessa linkissä on lyhyt kuvaus työkalusta ja sen kehittäneen OiRA-kumppanin nimi. Työkaluja voidaan etsiä maan, kielen ja alan mukaan.

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Kuva

Food & beverages manufacture

Croatia

Croatian

Butchers

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.    
Kuva

Food production & sale

Croatia

Croatian

Bakeries

This tool is intended mostly for micro and small bakeries to conduct their safety and health risk assessment. It covers a broad variety of risks including mechanical hazards when handling mechanized and hand tools (danger of cuts!), slips, trips and falls, hazards of explosive flour concentration, thermal hazards due to handling hot objects, unfavorable microclimatic conditions due to baking, ergonomic risks due to static body positions or manual handling of loads as well as psychosocial risks.
Kuva

Veterinary activities

Bulgaria

Bulgarian

Veterinary activities

The tool is designed for companies in the veterinary medicinal sector and covers activities such as diagnosis and treatment of various diseases, preventive measures and related service activities.The veterinary sector is characterized by many risk factors such as: manual handling of loads and live loads, injury arising from aggressive animals, work with cutting and piercing objects and tools, biological agents and other. Covered are also factors of the working environment: microclimate, lighting, non-ionising and optical radiation, ionising radiation in the working environment. Included are psychosocial risks and organizational factors such as the work and rest regime.The tool begins with identification of the hazards, assesses the level of the risk and leaves flexibility because of the wide variety in the sector. That enables the end-users to choose the most appropriate preventative actions to eliminate or reduce risks. Users are encouraged to implement the proposed preventive measures for each identified risk.The tool is an easy way to improve the working conditions of the persons employed in the veterinary sector.
Kuva

Food production & sale

Belgium

Dutch

Bakeries

During the development of the Belgian tool OiRA bakeries, the potential risks associated with the bakers ' sector have been put under the microscope and have shown that companies need to be more attentive to the risks they incur. These risks are for example related to slips and trips, farinose, risks related to the customer, etc. The OIRA Bakery tool is the result of an intensive collaboration between the employers ' and trade unions ' organisations in the bakery sector, Foodo (food industry adviser) and SPF Emploi.  
Kuva

Food production & sale

Belgium

French

Bakeries

During the development of the Belgian tool OiRA bakeries, the potential risks associated with the bakers ' sector have been put under the microscope and have shown that companies need to be more attentive to the risks they incur. These risks are for example related to slips and trips, farinose, risks related to the customer, etc. The OIRA Bakery tool is the result of an intensive collaboration between the employers ' and trade unions ' organisations in the bakery sector, Foodo (food industry adviser) and SPF Emploi.  
Kuva

Food & beverages manufacture

Bulgaria

Bulgarian

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.