Hazard and risk assessment in a dairy products factory in Iğdır province using the Fine Kinney Risk Method: recommendations for mitigation
Abstract
Failure to implement adequate preventive measures in workplaces leads to the occurrence of occupational diseases and accidents at work. Effectively managing and accurately defining these risks is paramount. Risk assessment begins by assigning scores to identify existing workplace hazards, assess the likelihood of potential risks, determine the level of urgency, and determine the necessary precautions. It is a continuous cycle of implementation, monitoring and review. The aim of this study is the identification of existing or potential hazards and risks in a dairy products factory in Iğdır province, Turkey. The Fine Kinney risk assessment methodology was applied, and the results provided recommendations for mitigating identified risks based on relevant regulations. Initially, brainstorming sessions were held with relevant employees and managers to gain a general overview of the health and safety culture in the work environment. In addition, observational analysis and weekly checklists were used for assessment purposes. When examining the current status and operational procedures of the company in detail, various hazards containing risks that require immediate precautions have been identified. Electric shock (RS: 1440), injuries related to electricity (RS: 720), explosion (RS: 540), and risks associated with poisoning or drowning (RS: 720) have been determined to be present. It has been concluded that most of the environmental risks in the facility arise from factors such as defective or outdated equipment, lack of ergonomic workstations, inadequate training, and insufficient supervision.
Keywords
Food industry, risk assessment, fine Kinney, occupational health and safety
Supporting Institution
Yok
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