GIDA ÜRÜNLERİ ÜRETİMİNDE HİJYEN KAVRAMINA FARKLI BİR BAKIŞ

 Turgay PARLAK tarafından hazırlanmış olan "GIDA ÜRÜNLERİ ÜRETİMİNDE HİJYEN KAVRAMINA FARKLI BİR BAKIŞ " konulu Derleme Makalesidir.

Dosya bağlantı linki: https://dergipark.org.tr/tr/pub/ohsacademy/issue/56423/740235

ÖZ:

Temizlik hijyenin temeldir. İlk olarak insanla başlar ve kişisel hijyeni oluşturur. Aile ortamında öğrenilen bu temizlik alışkanlıkları, zamanla şekillenerek (okul, çevre vb.) belirli bir düzene oturur ve rutin davranış halini alır. Kişisel hijyen uygulamaları, gıda ürünleri imalatında gıda güvenliği (gıda hijyen ve sanitasyonu) uygulamalarının önemli bir adımını oluşturur. Gıda güvenliği, ham madde temininden, tüketicilerin ürünü tüketmesi aşamasına kadar olan süreçlerde en önemli kalite kriterlerinden biridir. Gıda güvenliğinin sağlanması için yapılan teknik ve teknolojik uygulamalar güvenilir, kaliteli ve sağlıklı gıda ürünlerinin elde edilmesinde önemlidir. Gıda güvenliğinin yanı sıra, faaliyetler esnasında korunması gereken diğer önemli unsur çalışanlardır. Çalışma ortamının güvenli hale getirilmesi ve çalışanların sağlıklarının korunması adına iş hijyeni uygulamaları devreye girmektedir. Birbirinden farklı gibi gözüken bu üç ifade esas itibariyle birbirini içeren, tamamlayan özelliğe sahiptir. Hepsinin temel unsuru insandır. Kişisel hijyen toplumun temel taşı olan bireyin sağlığını korunması için önemlidir. Gıda hijyeni tüketici olarak insanın sağlığını korumayı amaçlar. İş hijyeni ise üretici yani çalışan olarak insanın sağlığının korunmasını hedefler.
Bu çalışmada hijyen; kişisel hijyen, gıda hijyen ve sanitasyonu (gıda güvenliği) ve iş hijyeni olarak üçe ayrılmış ve ayrıntılı olarak tanımlamaları yapılmıştır. Ayrıca kişisel hijyen, gıda hijyen ve sanitasyonu (teknik ve teknolojik uygulamalar, gıda güvenliği ile bağlantılı standart ve kalite yönetim sistemleri, gıda güvenliği üzerine etkili diğer hususlar, vb.) ve iş hijyeni için yapılan uygulamalar hakkında bilgilendirme ve değerlendirmeler yapılmıştır. 

TÜTÜN YETİŞTİRİCİLİĞİNDE ÇALIŞANLARDA NİKOTİN MARUZİYETİ

Kübra KARAKAŞ, İbrahim BULDUK ve Fatıma ÖZDEMIR tarafından hazırlanmış olan "TÜTÜN YETİŞTİRİCİLİĞİNDE ÇALIŞANLARDA NİKOTİN MARUZİYETİ" konulu Araştırma Makalesidir.

Dosya bağlantı linki: https://dergipark.org.tr/tr/pub/ohsacademy/issue/53753/703604

ÖZ:

Bu çalışma kapsamında ülkemiz tarım sektörü tütün yetiştiriciliğinde çalışanlar tütün yapraklarının işlenmesi sürecinde nikotine maruz kalmaktadır. Tütün yapraklarının işlenmesi sürecinde tozlaşma meydana gelmekte ve bu tozlarda bulunan nikotine çalışanlar soluyarak maruz kalmaktadır. Bunun dışında çalışanların ciltlerine tutunan tozlar yağmur, çiy ve terde bulunan suyla birleşerek ciltten emilim yoluyla vücuda girmektedir. Nikotin solunması ve ciltten teması halinde toksik etki göstermekte öldürücü olabilmektedir. Vücutta belli bir doza ulaşınca zehirlenme belirtileri baş göstermekte ve Yeşil Tütün Hastalığı oluşmaktadır. Maruziyet risklerini bertaraf etmek için kişisel koruyucu donanım kullanılmalıdır. Çalışmada Yeşil Tütün Hastalığı gibi birçok rahatsızlığa neden olan nikotinden kaynaklanan riskleri yok etmek ya da kabul edilebilir seviyeye indirmek için alınabilecek korunma tedbirleri tespit edilecektir.

Gender response and safe carrying load limit for sugar industry workers

An article on "Gender response and safe carrying load limit for sugar industry workers" by Rohit Sharma, Kushal Kamboj and Jyoti Bhardwaj.

Dosya bağlantı linki: https://www.tandfonline.com/doi/full/10.1080/10803548.2018.1503401

ABSTRACT:

This study investigates the safe carrying load limit in relation to gender of workers in the sugar industry. A total of 632 workers (male and female) were interviewed following a physiological and psycho-physiological methodology. All of these workers were in the age groups of 21–30, 31–40 and ≥41 years. In this study, for the physiological methodology, both field and laboratory data were collected, which included heart rate, heart rate variability, energy expenditure and maximum rate of oxygen consumption. Information regarding hemoglobin content, weight, age, lean body weight, etc., was recorded to know the physical health of the workers. In the psycho-physiological evaluation, load-carrying limits were determined by the psychophysical rating of the load by workers from the selected age groups. By considering the physiological stresses and psycho-physiological evaluation, the safe carrying load limit was determined in head and back mode for male and female workers as per their age groups.

The Relationships Between Biomechanical and Postural Stresses, Musculoskeletal Injury Rates, and Perceived Body Discomfort Experienced by Industrial Workers: A Field Study

An article on "The Relationships Between Biomechanical and Postural Stresses, Musculoskeletal Injury Rates, and Perceived Body Discomfort Experienced by Industrial Workers: A Field Study" by Philip Stuebbe, Ashraf Genaidy, Waldemar Karwowski, Young Guk Kwon and Ali Alhemood.

Dosya bağlantı linki: https://www.tandfonline.com/doi/abs/10.1080/10803548.2002.11076528

ABSTRACT:

A combination of archival, subjective, and observational field data collection methods were used to investigate the relationship between biomechanical and postural stresses, and the resulting physical strain experienced by industrial workers of a packaging plant. Assessment of physical strain was based on the number and incidence rate of Occupational Safety and Health Administration (OSHA)-reportable injuries that were recorded over a period of 27 months, and based on the self-reported ratings of perceived body discomfort. Both the biomechanical and postural stresses correlated with the musculoskeletal injury rate. The results illustrate the usefulness of postural and biomechanical analyses for assessing the risk of injury in industry.

Operator dermal exposure and protection provided by personal protective equipment and working coveralls during mixing/loading, application and sprayer cleaning in vineyards

An article on "Operator dermal exposure and protection provided by personal protective equipment and working coveralls during mixing/loading, application and sprayer cleaning in vineyards" by Isabelle Thouvenin, Françoise Bouneb and Thierry Mercier.

Dosya bağlantı linki: https://www.tandfonline.com/doi/full/10.1080/10803548.2016.1195130

ABSTRACT:

The efficiency of a working coverall combined with personal protective equipment to protect operators against dermal exposure to plant protection products under field conditions was studied. Operators wore a non-certified water-repellent finish polyester/cotton coverall plus a certified gown during the mixing/loading and the cleaning phases. Insecticide foliar application to a vineyard was selected as the exposure scenario. The overall dermal residue levels measured in this study were in the range of data recently collected in Europe. The water-repellent finish working coverall reduced body exposure by a factor of approximately 95%. Wearing a Category III Type 3 partial body gown during mixing/loading and cleaning of the application equipment led to a further protective effect of 98.7%. The combination of a water-repellent finish working coverall and partial body protection during specific tasks provided satisfactory levels of protection and can be considered as suitable protection for the conditions of use studied.

Organizational Factors Affecting Safety Implementation in Food Companies in Thailand

An article on "Organizational Factors Affecting Safety Implementation in Food Companies in Thailand" by Thanwadee Chinda.

Dosya bağlantı linki: https://www.tandfonline.com/doi/abs/10.1080/10803548.2014.11077050

ABSTRACT:

Thai food industry employs a massive number of skilled and unskilled workers. This may result in an industry with high incidences and accident rates. To improve safety and reduce the accident figures, this paper investigates factors influencing safety implementation in small, medium, and large food companies in Thailand. Five factors, i.e., management commitment, stakeholders’ role, safety information and communication, supportive environment, and risk, are found important in helping to improve safety implementation. The statistical analyses also reveal that small, medium, and large food companies hold similar opinions on the risk factor, but bear different perceptions on the other 4 factors. It is also found that to improve safety implementation, the perceptions of safety goals, communication, feedback, safety resources, and supervision should be aligned in small, medium, and large companies.

Constructing an active health and safety performance questionnaire in the food manufacturing industry

An article on "Constructing an active health and safety performance questionnaire in the food manufacturing industry" by Shyh-Yueh Cheng, Kuo-Ping Lin, Yuh-Wehn Liou, Ching-Hsiang Hsiao and Yu-Jung Liu.

Dosya bağlantı linki: https://www.tandfonline.com/doi/full/10.1080/10803548.2019.1586369

ABSTRACT:

To design a comprehensive health and safety management performance system, extant literature on the health and safety performance indicators of and management systems for the application of occupational health and safety management systems was reviewed; additionally, the provisions of occupational health and safety laws were examined with a total of three main categories, including 28 active safety and health management performance categories. In the present study, health and safety management performance was evaluated by food manufacturing industry employees. An active performance evaluation questionnaire was developed by adopting the Delphi method to seek professional and expert opinion. With food manufacturing workers as participants, an in-depth discussion was conducted regarding the status of active health and safety performance indicators. Six active health and safety performance indicators were determined: emergency response; change management; procurement management; communication; prevention management; security behavior. These performance indicators have not been sufficiently implemented and require improvement.