Instrumente

Instrumentele sectoriale OiRA oferite aici sunt puse la dispoziția microîntreprinderilor și a întreprinderilor mici în vederea efectuării unor evaluări ale riscurilor documentate și adaptate propriilor cerințe. Instrumentele se pot descărca gratuit și pot fi accesate cu ușurință, cu un clic pe linkul aferent. Fiecare link este însoțit de o scurtă descriere a instrumentului și de numele partenerului OiRA care l-a dezvoltat. Instrumentele pot fi căutate după criteriul țării, al limbii și al sectorului.

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Hotels restaurants catering

Spain

Spanish

HORECA

Imagine

Hotels restaurants catering

Slovenia

Slovenian

Cafes, restaurants & catering

Imagine

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.  
Imagine

Hotels restaurants catering

Slovenia

Slovenian

Cooks

This risk assessment has been produced in order to assist cooks to do their job safely. Cooks and chefs spend most of the day on their feet, and it is often necessary to lift and carry heavy bags or boxes of ingredients. The commercial kitchen is full of sharp blades and dangerously hot surfaces, so both cuts and burns are commonplace. During a busy shift the floors can become slippery from grease or moisture, creating a slipping hazard. Many of the powerful cleansers, grease cutters and sanitizers used in the industry are toxic and corrosive, presenting health risks of their own when used incorrectly. The cooks are exposed to a wide range of threats such as mechanical hazards (cutting and needle stick injuries), burns, threats of electrocution, etc.  An interactive OiRA tool intended for cooks which comprises a basic description of  kitchens, encourages cooperation between employees and employers and significantly contributes to improvements in the workplace and working environment.
Imagine

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.