Some of these accidents can be falls, blows, exposures to harmful substances, electrical contacts, burns, cuts or injuries in the work area, involving the use of force and cutting tools, etc. These accidents happen every day in this sector and, although sometimes they do not seem to be serious, it is always possible to minimize occupational accidents in the food sector.

Accidents

Risks of injury, which are usually caused by hand tools (especially knives in the meat or fish sector). By the use of manual tools such as conveyors, kneaders, mincers, peelers, packing machines, packaging machines, etc. As well as burn accidents due to contact with hot liquids and cooking equipment. There are also other risks of injury due to electrical installations, since in general in the food industry many of the processes are wet where they perform cleaning and disinfection work.

Cross-contamination

Cross-contamination is one of the most widely used methods in the food industry and is the separation by color of the different activities and processes, such as meat/poultry, dairy, seafood and fish, vegetables, bakery, among others. For example, avoid handling fresh and cooked meat by the same person or with the same gloves.
Although the color code for glove and apron use in the food industry is not a standardized rule or requirement, when well implemented, it is a measure appreciated and favored by auditors, customers and authorities as it adds credibility to the efficiency of the company's processes and increases product safety.
Complying with legal requirements in food safety is a vital aspect of success for any company in the food industry.
One of the most widely used measures for this purpose is the application of Hazard Analysis and Critical Control Point (HACCP) systems, which have a preventive approach to the identification, evaluation and control of hazards that can cause illness or injury if not adequately controlled.

Diseases

There is also a risk of developing disease when exposed to chemical or biological contaminants and exposure to noise or vibration.

Fatigue

Excessive fatigue can also be experienced, caused by work overload, inadequate postures or repetitive movements that can lead to occupational diseases or accidents.

Is it possible to reduce the risk?

Yes, it is possible to reduce the risk percentage to safeguard the integrity of your work team. It is always important to start designing an action and prevention plan in which all possible risks are detected and to find protective equipment that can avoid any type of accident.

At Ansell we are ready to provide you with the advice you need. We have more than 100 years of experience providing protection to those working in the industrial and medical sectors.
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