Occupational morbidity and occupational injury in the food industry

Abstract

Introduction. The article considers the problems of occupational morbidity and occupational injuries in the food  industry, including factors and causes that form working conditions that contribute to the occurrence of morbidity and  accidents.   Problem Statement. The aim of the study is to analyze occupational morbidity and occupational injuries and their  causes, as well as to propose corrective or preventive measures aimed at eliminating the causes of accidents, injuries,  and the development of occupational diseases.   Theoretical Part. As initial information, the statistical reporting data of the Federal State Statistics Service and the  materials of domestic and foreign literary sources are given. Conclusions. The results of the work indicate the presence of occupational morbidity and occupational injuries among  food workers and the need to introduce and implement a number of measures aimed at improving working conditions  and improving safety.