We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Development of the occupational safety in the food industry with regard for the risk-based approach.
- Authors
Evtushenko, Olga; Siryk, Alina; Porodko, Petro
- Abstract
Introduction. The prediction of occupational risks and making the conditions for the prevention of injuries based on it is one of the promising scientific directions of the workplace safety development in industry, as it is directly connected with the manufacturing process. Materials and methods. The investigation was performed on the basis of the following methods: the methods of statistical analysis of accidents that occurred in the food industry within the last decade for the determination of tendencies of traumatism; the method of regression analysis; the method of principal components; the expert evaluation method for improving the method of prediction of injury risks; the method of apriori ranking of factors in the processing of the results of expert grades. Results and discussion. Because of the performed investigation, the technique of increasing the occupational safety in the food industry was developed on the basis of the prediction of occupational injury risks. This technique is of great importance for preventing dangers and hazards with the aim of providing favorable working conditions, precluding failures and preventing occupational diseases and accidents. One of the most promising scientific directions of the safety development in the manufacturing process is the prediction of occupational injury risks, directly connected with the manufacturing process, and making the conditions for preventing traumatism basing these predictions. The results of the comparative analysis of retrospective prediction according to the methods of regression analysis (prediction) and the improved method of combined prediction based on the method of principal components combined with the expert evaluation method indicate that the statistical prediction of the number of injured employees at the food industry enterprises shows larger deviations from the actual number of injured employees (the standard error equal to 2.53) than the combined prediction (standard error equal to 0.85). Thus, it is possible to conclude that, on the average, the efficiency of prediction increases by 60% due to the combination of the method of principal components with the expert evaluation method. Conclusions. The scientific results of the investigations are a contribution to the development of theoretical and applied fundamentals of labor protection in the part that concerns diagnostics, prediction, modeling of extreme situations, and evaluation of their consequences.
- Subjects
FOOD industry; PROCESSED foods
- Publication
Ukrainian Food Journal, 2016, Vol 5, Issue 1, p174
- ISSN
2304-974X
- Publication type
Article