Analysis of occupational injuries at enterprises for processing and canning meat and meat food products
https://doi.org/10.23947/2541-9129-2021-4-8-13
Abstract
Introduction. The article considers the problems and provides the analysis of industrial injuries at meat and meat food productsprocessing and canningenterprises, which have a certain sectoral specificity that affects the formation of working conditions and contributes to the emergence of industrial injuries.
Problem Statement. The aim of this study is to analyze occupational injuries, their causes and to propose appropriate measures to prevent injuries.
Theoretical Part. The initial information is the data of the statistical reporting of the Federal State Statistics Service on industrial casualties by type of activity – Processing and canning of meat and meat food products.
Conclusions. The results of the analysis show the existence of a problem of occupational injuries and the need to introduce and implement a number of measures aimed at improving working conditions and improving safety at work in order to prevent occupational injuries.
About the Author
V. Yu. Kontareva
Don State Agrarian University
Russian Federation
Russian Federation
Kontareva, Valentina Yu., Associate professor, Department of Health and Safety, Mechanization and Automation of Technological Processes and Productions, Cand. Sci.
24, Krivoshlykov st., Persianovski set., Octyabrski district, Rostov region, 346493
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Review
For citations:
Kontareva V.Yu. Analysis of occupational injuries at enterprises for processing and canning meat and meat food products. Safety of Technogenic and Natural Systems. 2021;(4):8–13. https://doi.org/10.23947/2541-9129-2021-4-8-13
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