Outils

Les outils sectoriels OiRA présentés ici sont mis à la disposition des micro- et petites entreprises pour procéder à des évaluations des risques, en les aidant à produire une évaluation documentée spécifiquement adaptée à leurs exigences. Ces outils peuvent être téléchargés gratuitement et sont facilement accessibles en cliquant sur le lien correspondant. Chaque lien est accompagné d’une brève description de l’outil et du nom du partenaire OiRA qui l’a développé. La recherche d’outils peut être effectuée par pays, par langue et par secteur.

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Food production & sale

Lithuania

Lithuanian

Bakeries

The OiRA tool for bakeries has been developed to help small and medium-sized enterprises whose economic activity is 'bakery and flour products' to asses the risks at their workplaces. The tool helps to identify the hazards faced by employees who work in these economic activities, including work equipment, hazardous and dangerous materials, hot surfaces, manual handling of loads, etc. Preventive measures are also proposed that may help eliminate or reduce the risk to an acceptable level. With the help of the OiRA tool, employers will be able to assess the occupational risks posed by the risks faced by employees and to create a work environment that is safe for workers and does not harm their health.

Food production & sale

Slovenia

Slovenian

Butchers

The tool OiRA is meant for butchers and meat processing plants. With OiRA we identify the risks that come with the work place and working environment.  OiRA tool for butchers look at cutting, grinding, saws, knives, cold rooms, etc. Included are also psychological risks that come with butchering livestock and harder physical work. The butcher is often exposed to unsuitable micro climate strains like cold, heat, noise, vibrations, unsuitable lighting, etc. Butchers work is also physically hard, because of all the standing, carrying and pushing around heavy objects. The usual injuries are cuts, bruises, and burns from machinery. The employee can get hurt by livestock, or get an infection (biological risk). Work with food requires hygiene, cleaning and frequent disinfection. The purpose of online tool OiRA for butchers is to inform the employees about dangers and how to avoid them. OiRA tool encourages employees to collaborate with employers, report their thoughts, proposals/initiatives how to improve working place, and sharing advices with others. 

Food production & sale

Slovenia

Slovenian

Bakeries

Bakers work in manufacturing facilities that produce bread, pastries, and other baked products. Bakers' work is demanding and relatively difficult. It is very often exposed to various dangers and risks of rotating tools and moving parts, burns from cooking and heating liquids. Bakers work with their hands or fingers and are occasionally exposed to extreme heat or cold while working outside or in cold storages. Work is continuously performed in artificial light at high temperatures and humid fluctuations with the presence of fine particles (flour, sugar powder) and excessive noise. The OiRA tool for bakers deals with general and specific risks at work. This risk assessment contains proposed solutions to reduce or eliminate the risks. All requirements, listed in the OiRA tool, are linked to legislation.