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Hygiene II: Industrial Processes - Coggle Diagram
Hygiene II: Industrial Processes
Activities and their Risks
Policy and Preventive Organization: is to define the business policy regarding the prevention of occupational hazards
Business Inspection
The identification of risk factors in the development of activities is done, previously knowing all the information and
statistics related to the production process
Industrial Procedure
Cargo is any object capable of being moved. Includes for example the handling of people and the handling of animals on a farm
Measures and Activities to Eliminate or Reduce Risk
Once the risk assessment has been carried out and based on the results obtained, preventive action will be planned to implement the pertinent measures
Prevention planning should be integrated into all
the activities of the company and must involve all hierarchical levels.
Chemical and Biological Contaminants
Risk factor
Los contaminantes biológicos pueden ser responsables de enfermedades infecciosas y también de alergias. Hay que considerar los posibles efectos de bacterias, virus, hongos, ácaros, etc.
Route of Tickets
Oral (ingestion)
Respiratory (inhalation)
Ocular
Parenteral (punctures)
Dermal (through lesions
Activities with Biological Risk
A series of aspects must be taken into account so that the use of such protection is as successful as possible.
Risk evaluation
Chemical agents
They are chemical substances present in the work environment and that can potentially harm the health of workers.
They can be in the form of dust, fumes, aerosols, mists, vapors and gases
Information prior to a Risk assessment
The evaluation of uncertainties is a very important aspect in risk assessment.
Some of the sources of uncertainty can be quantified, the others are given a qualitative treatment, but they are always analyzed
Results of the Risk Assessment
Hazard determination - Determination of biological, chemical and physical agents that can cause harmful effects to health and that may be present in a certain food or group of foods.
Qualitative and quantitative assessment of the nature of
the harmful health effects related to biological, chemical and physical agents that may be present in food.
Human factor and accident rate
Causes of accidents
Work accidents can be considered human errors and is the result of one or more actions that can be identified and controlled
Examples
Overconfidence
Disorder in the workplace
Fatigue and stress
Centralidad del riesgo.
It is a polyhedral concept that can be analyzed from different disciplines, configuring different study units
Occupational hazards.
The possibility of physical damage to people or systems.
The possibility of loss of expected utility in a situation or event.
The subjective individual perception of risk.
Differences on what is and what is not risk, and its cultural meaning.