Volume 10, Issue 1 (Spring 2023)                   johe 2023, 10(1): 9-16 | Back to browse issues page

Research code: 162390703


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Mahmoudi M, Soltanzadeh A, Ghiyasi S, Ghafourian M. Assessment of Safety Performance in a Food Industry using a Fuzzy Logic. johe 2023; 10 (1) : 2
URL: http://johe.umsha.ac.ir/article-1-834-en.html
1- Department of Health Safety and Environment (HSE), Faculty of Technology and Engineering, Central Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Occupational Safety and Hygiene Engineering, Research Center for Environmental Pollutants, Faculty of Health, Qom University of Medical Sciences, Qom, Iran , soltanzadeh.ahmad@gmail.com
3- Department of Environmental Engineering, Faculty of Technology and Engineering, Central Tehran Branch, Islamic Azad University, Tehran, Iran
4- Department of Occupational Health Engineering, Shahr-e-Rey Health and Medical Network, Tehran University of Medical Sciences, Tehran, Iran
Abstract:   (1185 Views)
Background and Objective: Assessment of safety performance in a work environment is one of the most important steps in establishing optimal safety conditions in an organization. The present study aimed to assess safety performance in a food industry.
Materials and Methods: This cross-sectional study was conducted in a large food industry in 2021. The sample size in this study was calculated as 231 individuals using Cochran's formula with an accuracy of 0.05. The studied variables included two groups of reactive (safety training, risk assessment, and control) and reactive (type of accidents, unsafe conditions, and acts) performance indicators, as well as the final safety performance index. The numerical range of this index was 0.2 to 5.0.
Results: The final safety performance index was evaluated as 1.76 in this food industry. The results revealed that the amount of six groups of safety performance indicators including risk assessment (4.01), risk control (3.93), safety training (3.85), type of accidents (2.47), unsafe acts (2.17), and unsafe conditions (2.05) were respectively estimated in this industry. In addition, the lowest and highest indicators were related to unsafe equipment (0.13) and use of personal protective equipment (2.09), respectively among the 32 evaluated indicators.
Conclusion: The findings of the study indicated that although the level of safety performance in this food industry is not unfavorable, practical and beneficial measures should be implemented in line with the six groups and 32 indicators to achieve a favorable safety performance index.
Article number: 2
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Type of Study: Research Article | Subject: Safety

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