| Abstrakt: |
Introduction. The purpose of the study is to determine the causes, consequences and circumstances of occupational injuries at the food beverage enterprises for the period from 2010 to 2018 in Ukraine. Materials and methods. Applied statistical analysis of data on accidents occurring at food processing enterprises in the production of beverages for the period from 2010 to 2018 was applied during the study; principal component method. The work up of trends in the time series of industrial injuries is based on data from the State Statistics Service of Ukraine. Results and discussion. In the food industry in the beverage production 221 workers were injured at the food factory, 35 of them died. Of these, 75.6% were male, 24.4% were 3 female which is 3 times less than male. It was found that organizational factors lead to 80% of industrial injuries, the most common organizational reasons were: violation of traffic safety rules (12.8%), violations of labor and industrial discipline (11.2%), shortcomings in training of safe work practices (9%), non-compliance with the requirements of labor safety instructions (8.2%) of the total number of injured workers in the food industry in the production of beverages; violation of safety requirements during the operation with the equipment, machines, mechanisms (7.4%), failure to fulfill official duties, lack of proper control by managers (5.4%). Among the technical reasons, the dominant are the following: design defects, imperfections, insufficient reliability of means of industry, vehicles (5.4%); poor technical condition of industry facilities, buildings, structures, utilities, territory (3.6%); insufficiency of technological process, its non-compliance with safety requirements (2%). Psychophysiological causes of trauma are also considered. Conclusion. Organizational factors lead to 80% of occupational injuries, of which more than 63% of all are for workers of 30 to 50 years of age. Basically, violations occur because of poor knowledge of security rules by workers. [ABSTRACT FROM AUTHOR] |
