Every year 19,000 workers within the food and beverage manufacturing industry suffer from ill health that is either caused by, or worsened by work. That’s nearly 5% of the entire workforce within this industry (HSE). Whilst there are occupational hazards and risks in all industries, if you are a business within the industry, it’s important to recognise the specific risks workers are faced with within the food industry specifically.
For instance, statistics show that there are the highest number of cases of stress, depression and anxiety in the food manufacturing industry compared to other manufacturing sectors. Not only this, but there are high numbers of occupational asthma within the industry too. Don’t put your staff at unnecessary whisk in your food business. Learn more about the top occupational hazards in the food industry, and the control measures your business can implement to protect both your employees and your business.
All statistics above are courtesy of the HSE.
Naturally, within a food orientated environment, food and beverage spillages are commonplace. A key hazard workers experience is slipping on wet or food contaminated floors, which can leave them injured. In order to control this hazard, workers should be provided with anti-slip footwear, spillages should be cleared up promptly, and ensure that walkways are clear, dry and clean at all times.
Working within the food business, workers are exposed to sharp instruments day in day out. This comes with a whole host of hazards, especially when knives are not stored safely, or maintained correctly. In order to control this hazard, knives should be stored properly when not in use. Moreover, ensure that those using knives and other sharp instruments are provided with protective clothing such as a forearm guard/glove for the non-knife hand.
Within a manufacturing environment, particularly in terms of the food industry, the body is put under high stress and demand. From cutting and boning meat, packaging products, stacking containers, heavy lifting and pushing wheeled trolleys. This can result in workers suffering from work-related upper limb disorders (WRULDs) and various back injuries. In order to control this hazard, it’s important to recognise the problems that your workers are facing, for example, frequent worker complaints and rest stops, or a reduction in output. From there, you can work with an occupational health provider to put steps in place to manage and control these risks, for example working on the ergonomics of a workstation.
Workers within the food industry are exposed to various biological and chemical hazards during their time at work, from infectious organisms, working with dust (in flours etc) to disinfectants. These can negatively affect a worker as they may experience respiratory problems, skin conditions or become generally unwell. To control this hazard, you should provide workers with access to proper fitting RPE and barrier creams etc which will help to protect them from exposure.
When working with food, workers will be exposed to conditions that are extremely warm, and those that are very cool. From pasteurisation to working in chillers; the body can go through stress due to this change. It is important that a person is deemed medically fit in order to deal with this changing environment; something an occupational health advisor can help to determine.
From face fit testing, to health surveillance and health and wellbeing checks, DB Occupational Health is here to help you protect your employees and your business. We can work with you to formulate a plan bespoke to your business in the food industry, addressing issues that are specific to your business, your employees and your industry. To find out more about how we can support your business, please get in touch with our team today!
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