Search for suitable concepts for occupational medical and technical safety care of craft industries; particular occupational health risks in small and medium-sized enterprises in the meat industry. Goal: identification of exposure to health risks in the meat trade; development of suggestions and measures to reduce these exposures
Scientific accompaniment of a pilot project; analysis of health insurance data; determining workplace factors; questioning and examining employees in production and sales; compilation of suitable measures at the workplace, supplemented by offers/programmes for health promotion
Colds resulting from climatic conditions (cold, draft) can be prevented by different measures (e.g. protective clothing against cold, work organisation); technical measures can be used in order to confront deficiencies in illumination and dangers to health through the noise level at machine workplaces; a high degree of psycho-mental strain can theoretically be reduced through the organisational layout of the workplace; cases of incapacity for work are dominated by skeletal illnesses/complaints, high degree of strain caused by handling heavy loads, often under unfavourable conditions, can be reduced by different mechanical aids and instructions concerning behavioural approaches to protecting health; offers of health consultation and promotion (general: back muscle training, keep fit exercises, specific: smokers, the overweight) were viewed favourably, offers to help overcome stress less favourably.
food industryType of hazard:
work-related health hazardsCatchwords:
Arbeitsumwelt (Belastungen, Gefährdungen, Expositionen, Risiken), Gefährdungsbeurteilung, GesundheitsförderungDescription, key words:
Co-operation between health insurance and accident insurance in identifying health risks and taking action