Accident patterns and prevention measures for occupational injuries in the Philippine food and beverage manufacturing industry

被引:1
|
作者
Prasetyo, Yogi Tri [1 ,2 ,3 ]
Garcia, Melvin M. [1 ,4 ]
Dewi, Ratna Sari [5 ]
Chuenyindee, Thanatorn [6 ]
Kurata, Yoshiki B. [7 ]
Widia, Mirta [8 ]
机构
[1] Mapua Univ, Sch Ind Engn & Engn Management, 658 Muralla St, Manila 1002, Philippines
[2] Yuan Ze Univ, Int Program Engn Bachelor, Taoyuan, Taiwan
[3] Yuan Ze Univ, Dept Ind Engn & Management, Taoyuan, Taiwan
[4] Mapua Univ, Sch Grad Studies, Manila, Philippines
[5] Inst Teknol Sepuluh Nopember ITS, Dept Ind & Syst Engn, Surabaya, Indonesia
[6] Navaminda Kasatriyadhiraj Royal Air Force Acad, Dept Ind Engn & Aviat Management, Bangkok, Thailand
[7] Univ Santo Tomas, Dept Ind Engn, Fac Engn, Manila, Philippines
[8] Univ Malaysia Pahang, Fac Ind Sci & Technol, Gambang, Kuantan, Malaysia
来源
WORK-A JOURNAL OF PREVENTION ASSESSMENT & REHABILITATION | 2022年 / 73卷 / 04期
关键词
Food and beverage industry; occupational safety and health; occupational injury; Chi-squared test; Cramer's V analysis; SAFETY; RISKS; MACHINERY; WORKERS; TAIWAN; FALLS;
D O I
10.3233/WOR-210662
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
BACKGROUND: The manufacturing industry is one of the catalysts for the Philippines. However, this sector is one of the most dangerous industries in the Philippines considering the frequency of occupational injuries. OBJECTIVE: To determine the primary and root causes of recorded accidents, demographics of the person involved, and solutions to prevent the recurrence of certain accidents. METHODS: This study analyzed 185 occupational injury cases in a food and beverage manufacturing company in the Philippines from January to December 2018. A comprehensive classification system was established to examine and code each case in terms of age, gender, working shift, employee type, tenure, department, category, activity during the accident, root cause of injury, injury classification, direct cause of injury, type of injury, part of body injured, agent of injury, and location of the accident. Cramer's V analysis and Phi coefficient analyses were employed on the subject cases to determine the significant factors and the corresponding extent of significance. RESULTS: The results showed that the majority of the occupational injuries were caused by stepping on, striking against, or stuck by objects (77 cases, 41.6%), caught in between (34 cases, 18.4%), fall (34 cases, 18.4%), and exposure or contact with extreme temperatures (24 cases, 13%). Interestingly, female workers who had accidents were more likely due to inadequate hazard information or lack of procedures whereas male workers were more likely due to failure to secure. The prevention measures such as passive safeguards and personal protective equipment, pictograms, and regular safety audits were derived from the results of these analyses. CONCLUSIONS: This study is the first comprehensive analysis of occupational injuries in the food and beverage industry in the Philippines. The findings can be applied to positively influence the effectiveness of prevention and rehabilitation programs mitigating workplace injuries and illnesses.
引用
收藏
页码:1307 / 1324
页数:18
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