SAFETY IN THE FOOD INDUSTRY

SAFETY IN THE FOOD INDUSTRY

The food industry is the largest employer of labor in this nation. The food industry today is highly diversified. The food and drink manufacturing industry comprises over 30 different industries. The restaurants, fast foods, mobile canteens and” bukas” are all part of this industry.

Every year, lots of injury is recorded in the food industry, most are not reported. We shall attempt to highlight some hazards and their prevention in the industry.

 It was revealed during the year 2010 celebration of the world Day for safety and Health at Work that 2.3 million occupational fatalities occur annually while nothing less than 100 fatalities and some billions of Naira losses have been recorded in Nigeria. Between April, 28, 2009 and April, 2010; investigations reveal that not less than 200 cases of work place accidents occur in Nigeria daily with an equally high rate of fatalities. 

Too often the food industry is not considered to be particularly hazardous, and a feeling of complacency develops. Often the materials used are the ones people are familiar with hence individuals might not understand the hazards that can arise when industrial strengths or quantities are employed.

HEALTH ISSUES AND HAZARDS AND PREVENTION

1) Respiratory disorders:

CAUSES:

·        Flour dust,

·        Dust from spices,

·        Temperature variations,

·        Bleaching agents,

·        Fumigant,

·        Refrigerants,

·        Microbial agents.

PREVENTION and MITIGATION OF HAZARD:

·        Assessing the level of toxic contamination at work place

·        Ensure that the level is within safety and health code limit.

·        Application of appropriate engineering controls can minimize risk by elimination or substitution.

·        Total enclosure of process,

·        Proper ventilation

·        Application of appropriate PPE  

2) Skin disease and contact allergies-dermatitis, Eczema

CAUSES:

—  Work with fats, oils,

—  constant wetting of hands,

—   constant exposure to chemicals,

PREVENTION/ MITIGATION:

·        Reduce exposure too causative agents

·        PPE such as gloves, masks and coveralls;

·        Application of barrier creams.

3) Hearing impairment:

 CAUSES:

·        Continuous prolonged exposure to above recognized threshold levels.

·        This damage is incurable!

·        The noise level Limit is put at 85-90dBA for continuous 8hours

PREVENTION/ MITIGATION:

·        Purchase of low noise equipment,

·        Use silencers,

·        Use PPE (ear muffs and ear plugs)

 4 (Muscular-skeletal disorders:

 CAUSES:

·        Repetitive tasks

·        Excessive vibration.

PREVENTION/ MITIGATION:

·        Ergonomic studies

·        Improved design of work operations.

·        Rotation of jobs,

·        Application of engineering to reduce force,

·        Change of position

·        Reduction of repetition.

5) Slips and trips: One of every three disabling restaurant injury results from slipping, tripping, and/or falling.

CAUSES:

·        Wet Floor

·        Poor Housekeeping

·        Transition in floor types

·        Stair case

PREVENTION and MITIGATION:

·        Clean-up spills,

·        Place warning signs when mopping floor,

·        Use non-slip matting;

·        Keep aisles and passages clear,

·        Repair holes and rough spots,

·        Remove hoses and cords.

·        Store things properly.

·        Be attentive, do not rush.

·        Move cautiously near corners.

·        Wear Correct PPE

6) MANUAL HANDLING:

7) Environmental hazards:

—  The food industry is directly dependent on the natural environment for a supply of raw materials to produce contaminant-free products for human consumption.

—  Due to the extensive processing of a great volume of materials, potential impact on the environment is considerable.

—  Environmental concern focuses more on organic pollutant loading than on the impact of toxic substances.

—  Pollutants will produce negative effects on the local ecosystem.

—  Water pollution and Solid waste management, effluent reduction and energy conservation should be of great concern.

8) FALL FROM HEIGHT

SUMMARY OF CAUSES OF INJURY IN FOOD AND DRINK INDUSTRY

1. Manual Handling
2. Slip/trips-mainly trips
3. Hit by falling or moving object
4. Moving Machinery
5. Falls from height
6. Hit something fixed
7. Contact with harmful substance
8. Hit by moving vehicle
9. Injured by animal
10. Electric shock
11. Fire and explosion
12. Physical assult