Сельское хозяйство / 1. Организация сельскохозяйственного производства

Evtushenko Olga, a candidate of Technical Science, Evtushenko Olеg

National university of food technology, Ukraine

Modern state of occupational injury at meat industry enterprises of Ukraine

For the analysis and assessment of safety in the meat industry due to incompletely statistics in the field of agriculture about factors that affect the safety it's reasonably to use the method of expert estimations. The reliability of peer review is based on the assumption that in the case of coordination of experts’ estimation the reliability is guaranteed [1].

Usage of peer review assumes that the opinion of the expert group is more reliable than the opinion of individual experts [1-2]. The method of collective peer review was very widespread and is commonly used to transfer the experience of leading experts in almost all fields of knowledge and production [1-2].

The three groups of experts took part in research: representatives of labor services and engineering and technical personnel of enterprises of the meat industry, scientific workers of universities and research institutes.

Total number of involved experts – 25 people. To avoid false data it was provided anonymity, but it was taken into account the data that characterize the age, experience, position and education.

Based on the analysis of regulations by the form of H-1 and 7-ТНВ were developed questionnaire survey for experts.

Research of sanitation has showed that the level of whole-body vibration does not meet 15% of the surveyed jobs, meteorological parameters do not meet the requirements in 35% of cases, the noise level – in 13% of cases, the results of measurements of artificial and natural light – in 37 % of cases. Provision of household premises employees does not exceed 75%, in 48% cases there are no showers and rest rooms do not meet the requirements of room for meals in the enterprises. Mandatory medical examinations in 50% of cases not carried out in full and only formally [3].

At the place where the accident occurred, the most traumatic is the main production workshops – (58%), auxiliary production workshops – (21%), area of enterprises – (11%), vehicles – (13%).

The distribution of occupational injuries according to types of traumatic factors is presented in table 1.

Table 1. The distribution of occupational injuries according to types of traumatic factors in the meat industry of Ukraine, 2003–2013

Traumatic factor	Percentage
Injury by objects, parts that move, rotate (production equipment), including manual labor equipment such as knives, saws etc	21
Fall from the height	14
Transport accidents	12
Injury as result of explosions: tanks of fuel lubricants, pressure vessels, steam and water heating boilers, fires	10
Injury due to a fall, collapse items, meat carcasses	5
Injury by plant vehicles	5
Hazardous and toxic substances poisoning	5
Injury by conveyor elements	5
Burns from hot water and steam	4
Injury by chemical solutions during processing equipment	3
Injury as a result of the collapse of building structures	3
Injury by electrical current	3
Effects of Ionizing radiation	1
Hypothermia	1
Other	8

Road traffic accidents and injury by factory transport represents 19% of all occupational injuries.

Approximately 5% of the cases are poisoning by harmful and toxic substances and burns: hot water, steam.

Especially traumatic types of work are: transportation, loading and unloading, repair and maintenance of machinery and equipment.

The study shows that 83% of accidents occur during day shifts. The reason is that the maximum number of workers in the first shift at work performs the greatest amount of work with the slaughtering, processing carcasses deboned meat. The maximum number of accidents (25% of the total) occurs at second and third hours from the beginning of the day shift.

Distribution of occupational injuries by occupation (for the most hazardous occupations) is presented in table 2.

Table 2. Distribution of occupational injuries by occupation in the meat industry of Ukraine, 2003–2013

Оccupational groups	Percentage
Driver	16
Livestock killer	16
Loader	12
Locksmith	12
Meat handler	12
Carcass handler	8
Meat workshop operator	8
Boiler room operator	5
Watcher	3
Engineer	3
Other	5

It was found ten occupational groups where was recorded the greatest risk of traumatic situations: drivers (16%), livestock killer (16%), loaders (12%), locksmiths (12%), meat handlers (12%), carcass handlers (8 %), meat workshop operator (8%), boiler room operator (5%), watchers (3%) and engineers (3%).

For localization of injuries, according to anthropological data in the meat industry it must be noted a large number of upper extremity injuries – 50% of all injuries. Approximately 20% are broken bones of the skeleton, lower extremities, and 10% for head injury. Mechanical injury were received by about 90% were workers, burns – 10%.

Also was admitted contribution of number of injuries according to the length of

work in enterprises of the Ukrainian food industry: 20 years or more (24%), 10 to 15 years (12%), from 5 to 10 years (11%), between 1 and 5 years (25%) 1 year (28%). This can be explained solely by psychological factors in accidents; young workers (5 years of experience) are not experienced in carrying out hazardous work. Employees with experience of 5 to 20 years have more experience and therefore they are more cautious when performing dangerous work. For workers with experience of over 20 years of performing their assigned work partly accompanied by an extremely negative factor "addiction" to the risks and hyperbole own experience of "standard situations" in their work.

Consideration of the distribution of accidents by age showed that most injuries are received by workers of the age to 40 – 63% of all injuries.

Technological equipment of most meat processing plants is obsolete and physically lost time warranty. Much of the equipment used at slaughter and processing of livestock, performs its technological features, but has virtually no defense mechanisms.

In 23% of hard character accidents the main reason is usage of faulty technique. Traumatic situation caused by the imperfection of protective fencing equipment of moving parts (26%), lack of blocking devices of stationary machines drives (9%), engine failure (3%).

Distribution of occupational injuries according to the most traumatic equipment for meat processing industry is presented in table 3.

Table 3. The distribution of machinery, equipment, vehicles, machinery, vehicles, the usage of which has led to an accident in the meat industry of Ukraine, 2003–2013

Source of accident	Percentage
Steam and hot-water boilers	25
Conveyors	22
Equipment for the primary processing of livestock	17
Forcemeat mixers	10
Pumping stations	8
Electrically heated equipment	5
Lines of sausage production	5
Machines for meat dumplings production	5
Other	3

As it is seen from the table 3, the most dangerous equipment are: steam and hot-water boilers, conveyors of different types, equipment for the primary processing of livestock, forcemeat mixers, pumping stations, machines for meat dumplings production, lines of sausage production etc. The poor organization of the labor process was named as the main reason of great number of injuries (over 69%) [Koshіl O.G. Statistical bulletin. Accidents at workplace in 2003 – 2013 / Koshіl O.G., Kostrovenko L.N. -K. : State Statistic Committee of Ukraine, 2004 - 2014]: lack of discipline and control over the performance of work by the supervisor (35%), access to work without appropriate training on health and safety (14%), access to the work without proper training (5%).

Other organizational reasons include: the work at premises and production facilities that do not comply to with building regulations; lack of personal protective equipment, lack of necessary documentation (instructions for safety, outfits, tolerances, etc), and lack of work mechanization. Also it is found that 20% of the victims were in a state of alcohol intoxication.

The calculation of indicators of occupational injuries by peer review and analysis of statistical data in the form of acts H-1 and 7тнв that took place in the meat industry for the period 2003...13, to determine the most important factors associated with the causes, sources and circumstances of accidents cases almost by all classifiers.

The most common traumatic factor in the meat industry is damage done by objects, parts that move, rotate (production equipment), including manual labor equipment such as knives, saws, this factor creates 21% of total cases.

Were found ten occupational groups where was recorded the greatest risk of traumatic situations and types of injuries received by employees of the meat industry.

A distribution of machinery, equipment, vehicles, machinery, vehicles, the usage of which has led to an accident in the meat industry in Ukraine for the period 2003...13 years.

Found that most of the traumatic situation in the meat industry are caused by moving parts equipment and lack of safety gears (26%), lack of blocking devices of stationary machines drives (9%), engine failure (3%).

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