Identificación y evaluación de riesgos en la fábrica de embutidos ¨La Italiana¨ aplicado a la línea de distribución, 2022

Abstract

Background: Within the food industry, the main occupational health problems are: respiratory and musculoskeletal disorders; skin diseases and contact allergies; hearing impairment; and exposure to extreme temperatures, due to exposure to multiple risk factors. Objectives: An identification and evaluation of mechanical, ergonomic and psychosocial occupational risks was carried out to prevent occupational diseases and work accidents in the distribution area of the La Italiana sausage company. Methods: A non-experimental descriptive study was carried out through direct observation of jobs and work activities, with the participation of 13 workers from the sausage distribution area. The evaluation of the mechanical risk factors was carried out using the William Fine method, the INSHT and Rula method for ergonomic risks, and the psychosocial risk evaluation questionnaire of the Ministry of Labor for the evaluation of psychosocial risks. Results: In the evaluation of mechanical risks, a low risk was found in the activities of the weigher, packer, reweigher and helper; In terms of ergonomic risks in manual handling of loads, an intolerable risk was found, and when evaluating the maintenance of inadequate postures, a level of action of 3 was found. Regarding global psychosocial risk, a low risk (69%) and a medium risk (69%) were found (31%). Conclusions: There is clearly evidence of a deficit in occupational risk control in the company, especially in ergonomic and psychosocial risks that progressively affect the comprehensive wellbeing of workers where the timely generation of measures will benefit the workers and the company.