INTEGRATED APPROACH TO OCCUPATIONAL SAFETY IN THE PRODUCTION OF READY-TO-EAT MEALS AND CANNED MEAT: CHALLENGES AND SOLUTIONS

Abstract

The integration of occupational health and safety (OHS) systems into the food production sector is critical for ensuring employee well-being, operational efficiency and product safety, among other things.This study explores the implementation of an integrated OHS system in a food processing facility, emphasizing risk reduction, employee training, and process optimization.The results demonstrate a significant decrease in workplace incidents, from 3.4 to 1.2 per 100 employees, achieved through modernizing technology, enhancing workplace ergonomics, and implementing comprehensive training programs.Despite these successes, challenges such as initial resistance to change, financial constraints and integration with existing systems highlight areas requiring further refinement.The study highlights the importance of continuous monitoring, use and modernization of technology, and employee engagement for sustainable OSH improvements.The obtained results provide practical insights for food manufacturers who aim to improve safety standards and efficiency of production processes.