Procedure to detect occupational risks in the Cuban Bread Company

Abstract

People and the development of their work in safe environments,
constitutes a strategic
factor for achieving superior economic, social
and competitive results.
However, the Occupational
Health and Safety Management systems in many companies and  organizations do not guarantee the purpose for
which they were created,
since they do not pay due
attention to occupational
risks and even in some cases do not even investigate them, due to the absence of a properly
structured procedure that allows it. The article summarizes more than
ten years of research that
have provided a procedure
to identify the risks that exist in bakeries, which makes it possible to achieve a suitable working
environment for workers,
reducing the number of
risks, accidents and occupational diseases,
as well how to improve
their health and physical
integrity and with it, their quality of work life.