Occupational morbidity and occupational injury in the food industry
https://doi.org/10.23947/2541-9129-2022-1-32-40
Abstract
Introduction. The article considers the problems of occupational morbidity and occupational injuries in the food industry, including factors and causes that form working conditions that contribute to the occurrence of morbidity and accidents.
Problem Statement. The aim of the study is to analyze occupational morbidity and occupational injuries and their causes, as well as to propose corrective or preventive measures aimed at eliminating the causes of accidents, injuries, and the development of occupational diseases.
Theoretical Part. As initial information, the statistical reporting data of the Federal State Statistics Service and the materials of domestic and foreign literary sources are given.
Conclusions. The results of the work indicate the presence of occupational morbidity and occupational injuries among food workers and the need to introduce and implement a number of measures aimed at improving working conditions and improving safety.
About the Authors
V. Yu. Kontareva
Don State Agrarian University
Russian Federation
Russian Federation
Persianovsky
S. N. Belik
Rostov State Medical University
Russian Federation
Russian Federation
Rostov-on-Don
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Review
For citations:
Kontareva V.Yu., Belik S.N. Occupational morbidity and occupational injury in the food industry. Safety of Technogenic and Natural Systems. 2022;(1):32-40. https://doi.org/10.23947/2541-9129-2022-1-32-40
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