Ergonomic risk assessment in food industry
International Journal of Development Research
Ergonomic risk assessment in food industry
Received 22nd March, 2019; Received in revised form 03rd April, 2019; Accepted 27th May, 2019; Published online 30th June, 2019
Copyright © 2019, Plínio Tércio Medeiros de Azevedo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this work was to discuss and explain issues related to ergonomic hazards in the food industry. Its development is justified by the high rate of occurrences of accidents at work in the sector. It is common to work in this area to deploy the safety of the product without emphasize the safety inherent in the processing. However, a safe food is the result of a series of steps that begins in the raw material and ends on the supermarket shelves, therefore, it is essential to look into this issue with a peripheral vision. Knowing the main problems and challenges faced in industries is the burden of food professional responsible for all stages of processing and customer service to market requirements, with security. It was concluded that the use of color in the safety signs, along with the efficient planning and monitoring of different spaces, are essential tools to decrease the risk of accidents at work.
