This tool is intended for small businesses from the non-food retail sector. It was developed jointly by prevention organizations (INRS, occupational health services) and actors from the non-food trade (professional organizations).

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.

In fruit and vegetable companies (producers of jams, pastas, sauces and preserves) the main risk factors are associated with standing, improper postures, manual handling of loads, high temperatures and humid environments, the use of machines with unprotected moving parts, lack of training of workers and disregard for the correct use of safety devices and the safety instructions provided by the manufacturers. Thus, this OiRA tool addresses the main hazards in the various work areas, from receiving raw materials to storing finished products. The tool also addresses issues associated with emergencies, psychosocial risks (including stress), as well as structural, environmental and occupational safety and health management hazards / risks. It allows an assessment of existing risks, suggests measures to control those risks and produces an action plan to be implemented.

This sector involves the production of various products such as butter, fresh cheese, curd, cured cheese and buttered cheese, with milk as the raw material. This OiRA tool addresses the main hazards / risks that exist in the various working areas of SMEs in this sector, from receiving and storing raw materials, to packing and shipping, the entire manufacturing process, cold chambers and maturing chambers. The tool also addresses issues associated with emergencies, psychosocial and stress risks, as well as structural, environmental and occupational safety and health management hazards / risks. It allows an assessment of existing risks, suggests measures to control those risks and also produces an action plan to be implemented.

Bakers / confectioners work in facilities where bread, cakes, fresh pastries, snacks (fried, tender dough and puff pastry) and regional confectionery are made. Their work is demanding and is carried out under difficult environmental conditions. The work is mostly performed under artificial light, at high temperatures accompanied by variations in humidity, in the presence of breathable particles, explosive atmospheres and excessive noise. The existence of night work, exposure to biological agents and manual handling of cargo are other risk factors present in the manufacture of bakery / pastry products naturally affecting all who work there. Thus, this OiRA tool addresses the main hazards that exist in the various work areas, from receiving raw materials to storing and shipping final products. The tool also addresses issues associated with emergencies, psychosocial and stress risks, as well as structural, environmental and occupational safety and health management hazards / risks. It allows an assessment of existing risks, suggests measures to control those risks and also produces an action plan to be implemented.