Bibliographic citations
Sánchez, G., (2018). Análisis de riesgos de seguridad y salud en el trabajo para los procesos de elaboración de alimentos en la planta de alimentos balanceados de la Universidad Nacional Agraria La Molina [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3379
Sánchez, G., Análisis de riesgos de seguridad y salud en el trabajo para los procesos de elaboración de alimentos en la planta de alimentos balanceados de la Universidad Nacional Agraria La Molina [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3379
@misc{renati/1115116,
title = "Análisis de riesgos de seguridad y salud en el trabajo para los procesos de elaboración de alimentos en la planta de alimentos balanceados de la Universidad Nacional Agraria La Molina",
author = "Sánchez Tacuri, Gilmer",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The present work of investigation was aimed to identify the dangers and to evaluate the Safety Risks and Health at Work associated with the processes of food elaboration in the Factory Plant of balanced foods of the Agrarian University; in order to propose control measures that prevent occurrences or events of losses such as accidents at work and occupational diseases. The methodology used in this study is the method two, IPER (Identification of Danger and assessment of labor risks) indicated in the annex three of the “Basic Guide About Systems of safety Management and Health in the Work” done by the Department of Labor and Employment Promotion; which consists in determining the level of probability that the damage can happen, the level of foreseeable consequences, the exposure level and finally the importance of the risk in all the tasks and activities that have been established in the scope of the present study. As a result of the analysis carried out in the process of production and maintenance of the plant; The following risks were determined to be significant: Musculoskeletal disorders, hearing loss, respiratory diseases, pedestrian overruns, vehicle collisions, crushing of people by loads, drop-offs, electrocutions, blows, contusions, cuts, prinks, impact and / or infiltration of particles in the eyes, (siderosis), exposure to infrared and ultraviolet radiation, trapping of the body, fires and Plant explosions. Generally, the lack of information, training and therefore the lack of awareness about Health and Safety risks would lead to bad practices during the food preparation processes, which would cause the manifestation of said risks; so they require immediate attention. The proposed control measures and the documents prepared at the end of this study will serve to implement the management of OSH risks in the plant, thus minimizing the possible affected; not only the workers, but also the university as a responsible institution.
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