Analysis of processes and management of occupational risks

This research shows the design of a procedure to ergonomically evaluate the jobs, from the analysis of the processes, and its contribution to the management of occupational risks, to raise the level of satisfaction of workers in their performance, to increase work productivity and, at the same time, be flexible, allowing continuous improvement in the face of any change that may negatively impact the performance of the system. The same was applied to the job, Collection Window at the Base Business Unit (UEB) Bayamo, which is the center under study.

The application was carried out until phase 5 of the second stage of the procedure, where several problems related mainly to the psychosocial environment and physical demands were detected, specifically in working time and in body postures adopted, where the man interacts with the position work in carrying out processes and activities, in addition to other dangerous situations obtained and reflected in the research, which undermine the good performance of the occupational health and safety management system, the improvement of quality of life and the quality of the services provided.

ABSTRACT

The present investigation shows the design of a procedure to evaluate the work positions ergonomically, starting from the analysis of processes and their contribution to the management of occupational risks. To raise the level of satisfaction of the workers on the job, to increase productivity on the job and at the same time be flexible enough to compensate any changes that may be required for further improvement that may be required due to such changes. The same was applied to a work station in Bayamo's Unit Empresarial Base, which is the center of study.

The application was carried out up until the fifth phase of stage two of the procedure, there; various problems were detected principally in the psychosocial aspect and physical demands, especially in the duration of work and bodily posture adopted, where the individual interacts with his work station on the job. Besides other dangerous situations obtained and reflected in the investigation other aspects that inhibit the realization of the management system of security and health on the job, the betterment of the quality of work live and quality of services provided are also outlined.

Introduction

Development.

OSH has been defined as the set of technical measures and procedures established to reduce the risk before any work-related harm occurs, creating an environment of physical safety, a situation of personal well-being, an ideal work circle, an economy of important costs and an image of modernization and philosophy of human life, within the framework of contemporary work activity. (Sotolongo, 2008). It can be ensured that OSH is the action that systematically creates adequate conditions for workers to carry out their work activities in a safe and efficient way, mitigating those probabilities of damage, caused by their own performance, reducing inappropriate costs and loss of time in the workday.

"In a generic way, safety and health are two closely related activities to guarantee personal and material working conditions capable of maintaining a certain level of well-being in workers" (Velásquez and Anazco, 1997).

It is from these criteria that two essential terms are taken into account, such as that related to safety at work, considered as the set of technical, occupational, medical and psychological measures used to prevent accidents, determine unsafe conditions in the environment and instruct o convince people about the implementation of preventive measures; where their employment is essential for the satisfactory development of work. An increasing number of organizations establish their own security service. According to the organization scheme of the company, the security services have the purpose of establishing norms and procedures, which put into practice the available norms to achieve the prevention of accidents and control the results obtained.

The other term is related to occupational health, referring to the set of rules and procedures that protect the physical and mental integrity of the worker, preserving him from the health risks inherent in the tasks of the position and the physical environment where they are carried out. Occupational health is related to the diagnosis and prevention of occupational diseases, based on the study and control of two variables: man and his work environment.

Occupational safety and health management (GSST).

The GSST is characterized by its greater integration in the context of business management, merging the knowledge of OSH and all company activities, linked to total quality programs. This allows the improvement of working conditions (closely related in the economic order with the profits or losses of the company) to be seen as a key element in increasing efficiency, and should also be considered as an investment, and not a cost, taking into account that prevention is less expensive than compensation. Being the answer to the problem that these bad conditions not only favor injuries to workers and loss of materials, but also influences the organizational climate, fluctuation, loss of time and low productivity. " (Labor Gazette No.12, 2006)

Improving working conditions as a key factor for the GSST

Working conditions is an aspect to take into account in increasing efficiency, thus creating a pleasant and comfortable environment for the development of work activities. " (Velásquez, 2002).

For their correct study they have been divided into five fundamental groups:

Safety conditions: degree to which it is perceived by the worker that they do not exist in the work environment and if they do exist, if they are properly controlled.

Hygienic conditions: degree to which it is perceived by the worker that environmental conditions have no effect on health or even if they do not affect their concentration or mood.

Ergonomic conditions: degree to which the design of equipment, tools, seats, etc., is adjusted according to the workers' own criteria regarding their psycho-physiological conditions.

Aesthetic conditions: degree to which the worker perceives an adequate, clean, harmonious, pleasant environment, with the correct use of decoration and colors, green areas and other aesthetic elements.

Welfare conditions: degree to which the worker perceives that the organization is concerned with creating the necessary conditions for its correct development related to the human resources reward policy. (Velásquez, 2002).

Occupational risk management (GRL)

Risk is inherent in all business activity. The prompt identification of these and their professional management are essential elements for success. “Risk is a permanent variable in all the activities of the organization that influences its development opportunities, but that also affects the results and can jeopardize its stability. Under the premise that "it is not possible to totally eliminate risks in a system" (risk permanence principle), it is required to "manage" them in an adequate, coherent and consistent way, by implementing an effective procedure for managing occupational risks (Duque, 2001).

Any procedure for the GRL must guarantee the safety of the human factor and the equipment, as well as its well-being, and therefore achieve high levels of quality and productivity with the consequent obtaining of substantial economic benefits.

Risks are one of the most connoted contemporary problems in the world, causing effects on workers' health, productivity and their consequent economic implications.

The NC 18000: 2007 defines risk as "combination of the probability of harm and the severity of the consequences of this happening."

It is also understood as: “the measure of the possibility and magnitude of the adverse impacts, being the consequence of the danger, and is related to the frequency with which the event occurs” (Villalva, 2008).

Types of Occupational Risks and their characteristics

Globally or generally risks can be presented in two ways:

objectively: typical of the task being carried out (electricity, height, etc.), it cannot be eliminated, but rather minimizing or controlling (personal protective equipment, etc.) subjectively: it is what people feel and has to do with individual and group fears and insecurities, beyond the security measures adopted.

Focusing the analysis a little more on the objective risks, but without forgetting the importance of trust in the work performed, we can classify the risks in two ways:

common or common sense risks: these are the obvious ones both in work tasks and in daily life. (Eg falls to the same level) technological risks: these are risks that are difficult to identify with the common sense of the workers themselves (Fernández and Page, 2008).

Both classifications present certain types of risks, which, being common or technological, can represent significant damages and losses, both to man and to materials and tools, including facilities (Velásquez, 2002). In general, the risks can be classify into five major groups as shown below:

Physical Risks (noise, vibrations, ventilation, pressure, temperature, lighting, ionizing and non-ionizing radiation) Chemical Risks (powders, vapors, liquids, gases, fumes, mists, solvents, etc.) Biological Risks (bacteria, fungi, viruses, parasites, etc.) Ergonomic Risks (positions, bad design, improper operations, etc.) Psychosocial Risks (mental load, monotony, etc.)

Main advantages and disadvantages of the appropriate GRL

The impact that having an adequate GRL has on the different organizations is well known. Because with equal importance of not counting, or that it is not adequate will influence against the optimal functioning of organizations and the care of their human capital.

Advantages of a suitable GRL:

It provides continuous improvement in management, through the integration of prevention at all hierarchical and organizational levels, and the use of improvement methodologies, tools and activities. Help to achieve a common culture of prevention, between the different areas and levels of the company, ensuring the correct communication between the different stakeholders. It provides organizations with procedures to put into practice the goals and objectives linked to their prevention and correction policy, and also to check and evaluate the degree of compliance in practice, with the consequent reduction of expenses for accidents, incidents and professional illnesses. It helps the company in complying with the legal and regulatory requirements related to the law on the prevention of occupational risks.Strengthens the motivation of workers, through the creation of a more orderly, conducive and safer work place and environment, and their involvement and participation in issues related to prevention, by promoting a preventive culture.Avoid the sanctions or stoppages of the activity, caused by non-compliance with the legislation on the prevention of occupational hazards (often unknown by employers).Provides a strengthening of the image of the company towards customers, society and the administration, demonstrating the organization's commitment to occupational safety and health, in cases where the organization chooses to certify its system.more conducive and safer, and its involvement and participation in issues related to prevention, by promoting a preventive culture. Avoid sanctions or stoppages of activity, caused by non-compliance with legislation on risk prevention (often unknown by employers). It provides a strengthening of the image of the company towards customers, society and administration, demonstrating the organization's commitment to safety and health at work, in cases where the organization to opt for the certification of its system.more conducive and safer, and its involvement and participation in issues related to prevention, by promoting a preventive culture. Avoid sanctions or stoppages of activity, caused by non-compliance with legislation on risk prevention (often unknown by employers). It provides a strengthening of the image of the company towards customers, society and administration, demonstrating the organization's commitment to safety and health at work, in cases where the organization to opt for the certification of its system.caused by non-compliance with legislation on the prevention of occupational hazards (often unknown to employers). It provides a strengthening of the image of the company towards customers, society and the administration, demonstrating the commitment of the organization with occupational safety and health, in cases where the organization chooses to certify its system.caused by non-compliance with legislation on the prevention of occupational hazards (often unknown to employers). It provides a strengthening of the image of the company towards customers, society and the administration, demonstrating the commitment of the organization with occupational safety and health, in cases where the organization chooses to certify its system.

Disadvantages of not having an adequate GRL:

Among the negative effects that work can have on the worker's health, accidents are the most immediate and obvious indicators of poor workplace conditions, and given their severity, fighting them is the first step in all activity. preventive. The high costs it generates are not the only negative consequences, since it is known that social security does not resuscitate the dead, it cannot return the lost organs that cause permanent incapacity for work, in addition to the physical and moral suffering suffered by the worker. and his family. The risks temporarily or definitively reduce the possibility of working, it is a brake on the personal development of the individual as a transformer, since it deprives him totally or partially of being able to become an active member of society.

Losses are generally direct costs and are easily quantifiable, since they involve the cost of equipment, buildings and materials; In addition, there are costs for compensation payments, loss of production, market, training replacement personnel, etc. More generally, indirect costs can include examples of sanctions, recovery, rescue efforts, corrective actions, loss of efficiency, insurance premiums, demoralization, loss of market, loss of image and prestige, among others.

Main elements of the GRL

Most GRL specialists agree that the management process has three fundamental elements implicit:

Risk identification, risk assessment, risk control and monitoring

Where in the identification process it is considered as the one aimed at identifying and recognizing the dangerous situations, the existing dangers and risks and being able to subsequently determine the magnitude of affectation that these may present.

Methods used for the analysis of Occupational Risks

In the risk assessment process, different risk analysis methods can be applied, and depending on the results they can provide, they can be:

Qualitative methods Quantitative methods

These methods allow determining the risk factors and estimating the consequences, allowing the adoption of preventive measures taking into account, experience, good judgment, good practices, specifications and standards.

The most widely used methods in the modern business environment are:

Qualitative methods of risk analysis:

Checklists or checklists. Failure tree analysis. Task safety analysis. Hazard and operational analysis. Ishikawa diagram. General risk assessment, according to the National Institute for Occupational Safety and Hygiene and MUPRESPA, Spain.General risk assessment, according to the National Institute for Occupational Safety and Hygiene, Spain (INSHT) and Fraternidad Muprespa. Modified by Portuondo and Col. de Cuba.

Quantitative risk analysis methods:

Among the most widely used quantitative methods can be mentioned:

Analysis of the effects tree, Walberg's risk assessment method, Fine's risk assessment method, Pickers' risk assessment method.

The characteristics of some of these risk analysis methods related above are shown below:

Checklists

It allows diagnosing the existence of certain risk factors, which have already been taken into account previously, as well as verifying compliance with specifications and standards.

To use this method, it is necessary to previously have the checklists, specifications and standards as well as the complete documentation of the selected stage. With one or two people it is enough to obtain lists of non-compliances and aspects with deficient basic information.

Hazard and operational analysis

It is a widely used method, since it allows the identification of technical and human failures in processes and operations of facilities that are working and in the project phase. Complete and detailed installation information is required, as well as a group of four to seven people on average, to obtain lists of hazards and necessary recommendations for design or organization changes. The weakness of this method is that success depends on the accuracy and updating of the information and diagrams, as well as the knowledge and skills of the group that performs the analysis.

Procedure applied to manage occupational risks in an integrated manner and with a process approach.

Taking as a reference base the methodologies proposed by the Ministry of Labor and Social Affairs of Spain (MTAS), and the INSHT of the country itself, for the evaluation of Labor Risks. And in Resolution 31 of 2002 of the Ministry of Labor and Social Security of Cuba (MTSS), where a methodology for the identification, evaluation and management of risks that affect safety and health at work is presented, the following is chosen: procedure for managing occupational risks in an integrated manner and with a process focus (Castillo, 2008) in correspondence with ISO Standard: 9000 of 2008, NC 18001: 2007 directed at the OSH management system, ISO 31000: 2009 for risk management and resolution 297/2003 referring to internal control,and carrying out an exhaustive analysis of each one of the elements that make up the activities that make up these processes for each job in an organization.

This process is broken down into four stages as shown in (Annex 1). Each of them follows a set of phases denoted by a marked obligation to obtain effective and successful results and which are defined as:

Stage 1: Identification of hazards and risks

This first stage of hazard and risk identification has two phases: the detection of symptoms and the analysis of processes and activities.

Phase 1: Detection of Symptoms

Through the interview and the documentary review it was verified that in the work area the process, sub-processes and activities that are carried out have not been identified, which is unfavorable for the efficient development of activities and a correct management of safety and health in the job. After carrying out an analysis of the work being carried out, it was detected that in the kitchen-dining room area several sub-processes and activities are carried out in the food preparation process, involving different jobs. These positions have the necessary equipment to carry out the assigned tasks, although this is not the case with the work facilities. The study workplace has some means such as gloves and an apron. It was also verified that the process maps are not prepared. In the work area there is no labor fluctuation,what positively influences the performance and behavior of the workers, relationship between them, experience in the task performed, etc. In the period between the year 2000 - 2012, four accidents have occurred at the tacho station, caused by burns. In addition, three medical certificates have been requested due to Sacrolumbalgia. Workers agree that working conditions are not ideal. As a basic tool for the detection of symptoms, there are also accident indicators, which are not carried out in the organization, which shows that a control is not carried out, nor are preventive measures taken to reduce or prevent the occurrence of accidents, in addition documentary review shows no evidence of this.

Phase 2: Analysis of processes and activities

In the analysis of processes and activities, the elements of transformations in the process for Occupational Risk Management will be analyzed.

Transformation elements in the “Food Cooking” sub-process

As the first element of transformations in the "Food Cooking" sub-process defined according to the procedure for the proposed GRL is:

Working conditions.
- Physical Risks Lighting analysis:
  - Lighting: Contrast: Shadows: Glare: Color atmosphere:

By calculating by the Westinghouse lumens method it was detected that in the work area, the number and distribution of light sources do not correspond to the demands of the task being carried out, that is, that it does not satisfy the stipulated in NC 19-01-11: 1981 regarding lighting, where the required lighting level is 200 lux, and only 10 lux is satisfied, according to the results obtained, in this area there are only ten luminaires attached to the ceiling, two with a 40 watt lamp of which only one works and eight with two 20 watt lamps of which only one work, the maintenance factor is bad, they are dirty and the walls have a reflection index of only one 9%. They are located at a mounting height of four meters,which brings with it the existence of a risk of exposure to areas where the lighting level is deficient, which may cause visual damage to workers. In addition, there are no preventive maintenance programs that include the change of burnt out or exhausted lights, cleaning of lamps, walls and ceiling; no ophthalmological check-ups are performed on the workers, no lighting studies have been carried out, so there are no records in this regard. The organization does not have action plans to deal with irregularities detected in the lighting system, the absence and non-compliance of these plans does not guarantee the adequate conditions to carry out the tasks assigned to the position.being able to cause visual affectations in the workers. In addition, there are no preventive maintenance programs that include the change of burnt out or exhausted lights, cleaning of lamps, walls and ceiling; no ophthalmological check-ups are performed on the workers, no lighting studies have been carried out, so there are no records in this regard. The organization does not have action plans to deal with irregularities detected in the lighting system, the absence and non-compliance of these plans does not guarantee the adequate conditions to carry out the tasks assigned to the position.being able to cause visual affectations in the workers. In addition, there are no preventive maintenance programs that include the change of burnt out or exhausted lights, cleaning of lamps, walls and ceiling; no ophthalmological check-ups are performed on the workers, no lighting studies have been carried out, so there are no records in this regard. The organization does not have action plans to deal with irregularities detected in the lighting system, the absence and non-compliance of these plans does not guarantee the adequate conditions to carry out the tasks assigned to the position.no ophthalmological check-ups are performed on the workers, no lighting studies have been carried out, so there are no records in this regard. The organization does not have action plans to deal with irregularities detected in the lighting system, the absence and non-compliance of these plans does not guarantee the adequate conditions to carry out the tasks assigned to the position.no ophthalmological check-ups are performed on the workers, no lighting studies have been carried out, so there are no records in this regard. The organization does not have action plans to deal with irregularities detected in the lighting system, the absence and non-compliance of these plans does not guarantee the adequate conditions to carry out the tasks assigned to the position.

Noise analysis:

The organization does not carry out pre-employment medical checks or periodic check-ups related to audiometric analysis. In the workplace, as well as in the study area, there is no noisy source capable of generating high levels of sound pressure, so when speaking the voice is not interfered, which, if any, may be the cause of a lack of coordination in work methods and causing the occurrence of an accident.

Analysis of the work microclimate:

It was verified that the temperature in the food processing area is not adequate, since it is not in a range of 22 ºC to 27 ºC (according to NTP 350. Evaluation of Thermal Stress) because the premises are not air-conditioned, which causes discomfort for the performance of the tasks to be performed. According to the interview with the workers, they complain about the heat existing in this area, mainly from 9:30 am onwards, which is when work is more frequent, in addition to finding heat-generating sources, as is the case of the bins, the burner and the fryers, the area has interchange with the environment but the generating sources are even greater, which provides that natural ventilation is insufficient to maintain permissible temperature values in the work area, according to NC 19 -01-03: 1980,related to air in the work area, where it is permissible up to 32⁰ C, with an exposure period of 8 hours.

Analysis of fires and explosions:

Three types of flammable products are currently used as fuel in the organization, these are Diesel, Fuel and Liquefied Gas. Liquefied gas is stored in two outdoor tanks, access to it is restricted and protected by a fence, it was verified that diesel and fuel are stored in tanks, also outdoors, access to it is not It is protected by a fence. At the workplace, it is checked that the liquefied gas pipeline tap is tightly closed and the Creole burner and fryers are the focus of ignition. These can cause harm to workers if the appropriate measures are not taken.

The flammable materials and products that are used in the work area, as well as in the stall, are separated from the bins, fryers and the Creole burner, this reduces the probability of a fire or explosion. In the work area there is a Water extinguisher plus Additive 13A, which is kept with a key to prevent its loss, limiting its possible use in an emergency and in the boiler house there are two fire extinguishers, one of Carbon and other ABC Powder, these are not enough if you consider the magnitude that a fire caused by the fuels used can reach.

The study work area has several exits to the outside of sufficient width, which guarantee a possible and rapid evacuation of workers in the event of fire or explosion. In the workplace, as well as at the area level, there is no transfer of flammable products, their handling is carried out in safety conditions, these arrive through pipelines to the equipment, liquefied gas to the fryers and the Creole burner and diesel to the boilers. In the storage area of these flammable products there is a signage where smoking is prohibited, which constitutes a measure to prevent a fire and that human and economic losses are generated.

Physical load analysis:

The work carried out in the workplace does not allow combining the standing-sitting position, since it would be very uncomfortable and at the same time very dangerous to work sitting in front of the bins. The spine is kept in a straight position when operating with existing equipment on the stand, which can cause low back pain or other damage. By operating the studs, the arms are kept below or at the level of the shoulders, this ensures that the worker does not tire quickly due to overstretching. The task performed on the job does not require long movements that can cause early fatigue in the worker. Through direct observation, it was detected that muscular overstrain is performed in the workplace when working with the buckets when assembling and disassembling the pots with food,this can cause contractions and muscle fatigue, burns, among other injuries, to carry out the assigned tasks, it is not only using the force of the hands since a greater overstrain of the body is required to assemble and disassemble the pots when transporting them to the courts.

Analysis of places and workspaces:

Through direct observation, it was verified that the floor of the workplace is tiled, which have a regular state of conservation, despite this, it is generally kept wet, which can cause work accidents when a fall occurs. level. In the workplace there is also a gap in the area where the sink is located, this gap constitutes a dangerous situation and a possible cause of an accident. The areas of passage within the post are delimited, this allows the transfer of staff and a loaded worker. In this area of passage there is an obstacle which can cause damage to the physical integrity of the workers, such as blows and fractures due to falls.It was verified that the width of the circulation routes of the workers and the transport of cargo is sufficient, although it does not allow the passage of people without interference, this causes an incorrect flow of the cargo and prevents the continuous operation of the service provision process.. The study workplace respects the minimum work measures, guaranteeing sufficient space for the execution of tasks. As can be seen in the plan diagram, there are lower and upper unevennesses in the floor, which can cause falls and damage the health of workers. The unevennesses (lower and upper) existing in the floor are not controlled, increasing the probability of occurrence of work accidents, which can bring about economic and social losses, and above all,damage to the integrity of workers. The dimensions in the workplace allow safe movements, making it possible not to make contact with an obstacle when handling loads, and that these can fall on the floor or on a worker and injure him.

Analysis of electrical installations:

Through an interview with the head of maintenance of the ATM area, it was verified that the high voltage work is carried out by the Electric Company. Low-voltage work is carried out by the organization's personnel, who are qualified and prepared to carry out this work, it was verified that the electrical conductors maintain their isolation throughout the journey, except for the record found in the workplace, it is not properly protected against electrical contact. Connections and splices are made properly, always using insulators to avoid a short circuit or a ground fault, when any deficiency is detected in the conductors, these are immediately replaced or the deficiency is repaired.The differential switches are arranged by sectors and is made by direct contact between the conductors. The electrical equipment and sockets are protected against water projections.

Analysis of hand tools:

Through direct observation, it was verified that not all the tools used in the workplace are those designed for use, nor are they specific to the work being carried out, they are not of the required quality and are not in Good condition. The amount of tools available depending on the production process is not enough, there is a deficit sometimes due to lack of financing or scarcity in the market, these tools are placed in an orderly manner in the pantry. Sharp or sharp tools do not have protectors, they are only located in the pantry for your protection.

Object manipulation:

Through direct observation, it was detected that objects such as pots that are handled in the workplace have slippery substances that can cause these objects to slip and cause injury to the worker. The shape and volume of the load allow it to be handled easily, although this is not the case with the weight, which generally requires the help of one or more workers, so the lack of a means of lifting loads can cause the risk of injury. It was verified that there are records that show that the personnel are trained in the handling of objects, the workers who are hired are trained and trained in the correct handling of loads and objects, although there is no control regarding this.

Chemical Risks Analysis of chemical agents. Exposure to these:

Powders: Vapors: Liquids: Solvents:

In the gas kitchen workstation, we work with liquefied gas as fuel. This is located in a specific container for storage, it is marked, although it is not very visible and the product reaches the station through pipes. It was found that workers are not informed about the risks they are subjected to with the use of liquefied gas, which can lead to poisoning and even death by inhalation or explosion. There is no effective forced ventilation system as a preventive measure against a gas leak, this situation is unfavorable for the well-being and security of the physical integrity of the workers in the job and in the area in general.

The tachos show leaks in almost all the unions and abundant steam escapes, which directly affect various parts of the body (arms, eyes, etc.) and without counting respiratory disorders, causing diseases such as bronchitis, which is very frequent according to the study to medical certificates. After the end of each process and workday, the steam inlet valves to the buckets are closed and cleaned.

After each working day, the station is cleaned, making sure that the gas tap that leads to the fryers and the burner are tightly closed, avoiding a possible leak that could cause an accident. the containers containing the fuel are closed. The fuel used for cooking food does not constitute a carcinogen or mutagen, but it is toxic for reproduction.

Analysis of chemical agents. Security measures:

Labeling and safety data sheets: Storage : Handling : Written work procedures : Emergency plan :

As previously stated, steam is used as fuel in the workplace, it constitutes a chemical agent capable of generating an accident and severely damaging the health of workers. Chemical agents existing in the work area are identified but not marked. The risks are not evaluated, so the people exposed to these risks do not have any information about the existing risks. The storage of flammable products is carried out avoiding the proximity of liquefied gas with diesel and fuel, since these are not compatible with each other. It was detected through direct observation that the containers that contain the liquefied gas offer physical resistance and do not allow the easy spillage or escape of the substance into the environment,therefore they are considered totally safe packaging for product storage. In the diesel and fuel storage area, retention is assured in the event of leaks or massive spills, although spills are observed on the environment where it is located due to incorrect handling, not being so with liquefied gas, which can Easily expand into the environment and immediately start a fire.

Ergonomic risks

The workplace has cargo handling techniques to avoid accidents and thus preserve the health of the worker, these are disclosed to the worker in the trial period. It was also verified that the tasks assigned to the job of the tachos requires the use of forced and repetitive postures, so the risk of affectation of fatigue, pain and decrease of the work rhythm prevails due to the adoption of an inappropriate position work execution. In the work area, there are no records on previously implemented ergonomic programs, as well as records showing the measures taken to control, monitor and comply with them.

Psychosocial risks Stress Analysis:
- Monotony: Hypovigilance: Mental saturation: Work environment: Mental burden:

The level of care required for the execution of the tasks is high, since if proper attention is not paid, this can influence the faulty preparation of the product, as well as increase the risk of health problems such as burns, incorrect handling of the stopcock for liquefied gas, which can cause a fire or explosion, cuts, etc. Through direct observation, it was verified that the work carried out in the post allows micro breaks during the time food is cooked, always without neglecting the task being carried out. Errors can be made that critically affect workers and cause work accidents such as burns, fire and explosion, this may be due to a lack of coordination in the working method between the cook and the assistant,for not paying due attention to the task being performed, in addition to the incorrect manipulation of the steam stopcocks. There are no records on diagnosis and stress levels, so the environmental conditions are not evaluated as possible stressors, the organization does not have procedures to diagnose, prevent and control stress.

Organizational Factors.

Task content: Autonomy: Role in the organization: Personal relationships:

It was verified through the interview that the workers at the job know the process in its entirety, they have command of the tools and means of work, the method of using them, the equipment and procedures used to carry out the tasks assigned to the job. Market Stall.

It was also verified that the worker cannot stop work for a long time since this would directly influence the dining room's service hours, in case he needs to be absent for any reason, he must inform the shift manager and find a substitute. The workers of the position can choose the work method, as long as they comply with the time available for cooking food, so the use of safe work methods is not required, and must be established for the development of activities in the workplace.

Procedures, work orders and instructions are not defined, the maximum responsible for executing work orders in a timely manner are the shift manager and the chef, there are no other personnel who have the power to decide what At this point a thread should start.

Analysis of shift work and night work:
- Physical disturbances: Sleep disturbances : Disorders of social life: Incidence in professional activity:

The working day does not include night shifts, although it is worked on alternate days, work in the position depends on the menu that will be offered on the day.

Organizational climate analysis:

It was detected that the workers of the job have the individual autonomy to decide for themselves about their work, in case of any anomaly they should immediately inform the shift manager. The workers have the support, interest and attention from the superiors.

Stage 2: Risk Assessment

The risk assessment stage has two phases: risk estimation and risk assessment.

Phase 1: Risk Estimation

At this stage, the risk levels were estimated according to the probability of the damage occurring and the expected consequence (Annex 3). The results achieved are shown in (Annex 4).

Phase 2: Risk Assessment

Once the risk levels have been estimated taking into account the probability of occurrence of the damage and the expected consequences, the risk assessment is carried out where it was obtained that the risk of falling to the same level is intolerable, so before starting any task assigned to the job must be reduced to the maximum risk, guaranteeing the safety of the worker, if it is not possible to reduce the risk, work should be prohibited. The risks of falling objects during handling and collision with immobile objects are moderate, with which measures must be taken such as cleaning objects properly so that they are free of slippery substances, handling heavy objects with the help of companions, and signaling the immobile object. present in the workplace,which can generate the fall of a worker and cause injuries. The physical overexertion that is carried out in the workplace, as well as the risk of cuts from objects or tools, must be communicated to the workers, training them in the correct handling of objects to avoid damage to their health, in addition to taking other measures corrective. Work in the workplace should not start until the risk of burns or thermal contact has been reduced, which is evaluated as important, for this the use of individual protection means such as gloves and aprons is necessary.train them on the correct handling of objects to avoid damage to their health, in addition to taking other corrective measures. Work in the workplace should not start until the risk of burns or thermal contact has been reduced, which is evaluated as important, for this the use of individual protection means such as gloves and aprons is necessary.train them on the correct handling of objects to avoid damage to their health, in addition to taking other corrective measures. Work in the workplace should not start until the risk of burns or thermal contact has been reduced, which is evaluated as important, for this the use of individual protection means such as gloves and aprons is necessary.

The existence of the risks electrical contact, inhalation or ingestion of harmful substances and explosion is estimated as moderate risks, these because they are associated with extremely harmful consequences, measures must be taken immediately to reduce the risk, and thus guarantee health of the worker. The existence of these risks is of vital importance, although their probability of occurrence is low, so the preventive measures to be taken must be continuously improved. The risk of fire is considered important, so the necessary measures must be taken to prevent a fire from occurring, the occurrence of a fire in the position can cause great damage due to the presence of liquefied gas.

Exposure to a poor lighting system and a severe workplace microclimate constitute moderate risks, so an immediate solution must be given to this situation, which directly influences the organizational climate, productivity, and food quality, among other factors.

Once the risks have been assessed, the preventive measures are planned and executed, taking into account the criteria for decision-making in the risk assessment (Annex 5).

Stage 3: Planning and execution of preventive measures

After carrying out the risk assessment, a plan of preventive measures (Annex 6 and 7) was drawn up with the aim of reducing or eliminating existing risks in the workplace. These measures will contribute to improve working conditions, increase productivity and service quality, in this way a better operation of the SGSST will be achieved.

3.3 Results Report

After analyzing each of the elements of transformation for the process belonging to the food processing area of the University of Granma, the following report is stated:

The work area has not identified the processes, sub-processes and activities that are carried out, which is unfavorable for the efficient development of activities and a correct management of safety and health at work. The organization does not carry out the calculation of indicators. of accidents such as the cause repeatability index (Irc) and the workplace repeatability index (Irp), which are the most important within the occupational health and safety management system, due to the level of specifications necessary to be able to take corrective measures at the right time and place, which shows that there is no control, nor are preventive measures taken to reduce or prevent the occurrence of accidents.The number of lamps in the work area is insufficient,There are no preventive maintenance programs that include the change of burnt out or exhausted lights, cleaning the lamps, the walls and the ceiling, there have been no lighting studies, so there are no records in this regard. The organization does not have action plans to deal with the irregularities detected in the lighting system, the absence and non-compliance of these plans does not guarantee the adequate conditions to carry out the tasks assigned to the position. Workers complain about the heat in the area, In addition, there are heat generating sources, such as the buckets, the burner and the fryers, accompanying this situation as related to the area being semi-closed,which provides that natural ventilation is insufficient to maintain permissible temperature values in the work area. There are no records and records where problems related to the workplace microclimate have been identified, due to this situation, there is no complete knowledge of the existing deficiencies, so there is no control over them, this constituting a negative factor for a better operation of the SGSST. With regard to the manipulation of objects, it was detected that in the work area physical overstrain is carried out since the weight load exceeds 25 kgs, so these must be handled with the help of other colleagues, in addition there are no means of protection such as belts. The performance of personnel in the event of a gas leak is not taken into account,which constitutes an unfavorable situation for the well-being and security of the physical integrity of the workers of the position and of the area in general, as well as conceiving forced ventilation systems, which involve moving this toxic gas towards a direction that does not interact with people or extracting it, due to the characteristics of the premises, where the windows are closed, constituting a dangerous situation. The tasks assigned to the gas cooker job require the use of forced and repetitive positions, so the risk of damage prevails fatigue, pain and decreased work rate due to adopting an inadequate position in the execution of the work.The organization does not have procedures to diagnose, prevent and control the sources of stress,reason why the environmental conditions are not evaluated as possible stressors, which shows that the study is not carried out nor is the possibility of the existence of psychosocial risks that influence the decrease in the work rate, productivity and quality of the product, influencing this situation negatively on a better operation of the occupational health and safety management system. There are no defined procedures, work orders and instructions, who are most responsible for executing the orders in time and form work are the shift manager and the chef de cuisine.There are a large number of risks evaluated as moderate, with which corrective measures must be taken to reduce or eliminate them, the risk of falling to the same level must be eliminated before work begins.The reduction or elimination of these risks through the application of the corrective measures proposed, will improve working conditions, productivity and in turn will influence better performance of the SGSST.

Conclusions

With the completion of this work it can be concluded that:

The lack of a procedure for managing occupational risks is currently limiting the performance of the occupational health and safety management system, as well as undermining the physical and mental integrity of workers in this area. managing occupational risks in an integrated way and with a process focus, allowed the risks that are affecting the food processing area to be identified, evaluated and controlled.The application allowed to define and identify the processes, sub-processes and activities, as well as the jobs involved in this area, a fundamental element for occupational risk management.In the organization, the occupational risk management carried out is deficient, not very functional,and it demonstrates that the development of this activity was not within its priorities, for which the accomplishment of this investigation constitutes a change of conception, endowing this organization with a procedure and results, which show the commitment and the will to the management currently, for the benefit of the safety and health at work of the workers.

recommendations

With the development of this research, the following is recommended:

Train all personnel in occupational health and safety, in order to demonstrate the need to manage occupational risks to achieve a better operation of the occupational health and safety management system. Conclude the application of the procedure used up to stage 4. Extend the application of the procedure to the other processes that are executed in the organization. Put into practice the corrective measures proposed for the reduction or elimination of existing occupational risks. Take into account the results of this investigation, to the improvement of the occupational health and safety management system. That this research serves as a starting point for future research, allowing continuous improvement of the elements previously analyzed,in a way that contributes to a better functioning of the occupational health and safety management system at the University of Granma.

Bibliography

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Annexes

Annex 1. Procedure diagram for the Management of Occupational Risk Prevention in an integrated way and with a process focus (Castillo, 2008).

Management of Occupational Risk Prevention

Annex: 2 Register of sub-processes and activities.

Process: Food Preparation Date of realization:
Sub - Processes	Activities	Job
Cooking the Rice	Threshing rice, washing, cooking, keeping in the pantry, moving to the fields	Threshing area, buckets, pantry, courts
Grain Cooking	Threshing grains, washing, cooking, keeping in the pantry, moving to the fields	Threshing area, buckets, pantry, courts
Meat Cooking	Thaw, chop, wash, cook, store in pantry, move to courts	Pantry, bins, courts
Cooking of Meats	Peel, wash, cook, store in the pantry, move to the courts	Potato peeler, buckets, pantry, fields
Frying Food	Prepare food, fry food, transfer to the fields	Gas cooker, threshing area, courts
Salad making	Wash, chop, prepare, store in the pantry, move to the courts	Gas cooker (sink), vegetable slicer, pantry, courts
Preparation of Soup	Wash the meat, fry, add ingredients, transfer to the fields	Studs, courts
Elaboration of Cereal	Boil the water, add the cereal, transfer to the fields	Studs, courts
Bread preparation	Chop, add product, transfer to the courts	Threshing area, courts

Annex 3: Estimation of risk levels according to their estimated probability and their expected consequences. (Castillo, 2008)

Estimation of Risk levels

Annex 4: Registration of documentation for the Risk Assessment stage in the procedure for the Management of Occupational Risks.

Documentation record for the Risk Estimation Phase in the Evaluation stage within the procedure for the GRL.

Sub-process: Food cooking.

Job position involved: Tachos

No. Workers: 6

Evaluation date present: 04/16/2012

Previous evaluation date:

Dangerous situation

Identified risk

Probability

Consistency

Risk Estimation

Wet floor, upper and lower slopes are not marked.

1. Falls to the same level

High weight of the load, presence of slippery substances.

2. Falling objects in manipulation.

Presence of object in the work area, not marked.

3. Crashes against stationary objects.

High load weight, forced postures are adopted, there are no ergonomic programs.

4. Physical overexertion.

Absence of gloves, tools used are not specific for the job.

5. Burns or thermal contact.

Bare electric cable, sockets unprotected and not marked.

6. Electrical contact.

Liquid gas pipes in poor condition, steam escapes, does not have a forced ventilation system.

7. Inhalation of harmful substances.

Liquid gas pipes in poor condition, steam leaks.

8. Explorations.

Diesel and Fuel tanks unprotected not marked insufficient fire extinguishers.

9. Fires

Lack of lamps, bad maintenance factor, dirty walls and ceiling.

10. Exposure to poor lighting.

There is no ventilation system, heat generating sources, semi-closed area, steam extraction hood in poor technical condition.

11. Exposure to severe work microclimate.

Several tools used are not the specific ones for the work done, they are not of high quality and they are not in good condition, there are no means of protection.

12. Cuts by objects or tools.

Made by:

Reviewed by:

Annex 5: Criterion for decision-making in risk assessment

Criterion for decision-making in risk assessment

Annex 6: Registration for the documentation of Corrective Measures for Control in the procedure for the Management of Occupational Risks.

Identified risk	Required action	Responsable	Finish date	Checking the effectiveness of the action. (Signature and date)
1. Drop to the same level	Open grids to eliminate water accumulation on the floor, dry the floor before starting work on the stand.	SST specialist from UDG, J. de Cocina and J. de Mtto
2. Fall of objects in manipulation	Constantly train workers on the correct handling of objects, clean slippery substances before handling objects.	Investor, SST specialist from UDG and J. de Cocina
3. Crashes against stationary objects	Signpost the stationary object present at the workplace.	SST specialist at UDG and J. de Cocina
4. Physical overexertion	Train workers on the correct handling of objects, develop an ergonomic program, handle heavy objects between two or more workers.	SST specialist at UDG and J. de Cocina
5. Burns or thermal contact	Manage the purchase in the MPI market for workers (gloves, aprons, boots), as well as adequate kitchen tools.	Investor, SST specialist from UDG and J. de Cocina
6. Electrical contact	Protect the electrical cables with an insulator as well as protect and signalize the socket, buy MPI for Mtto personnel.	Investor, SST specialist from UDG, J. de Cocina and J. de Mtto
7. Inhalation or ingestion of harmful substances	Maintain gas pipelines, design and install a forced ventilation system, signal fuel tanks	SST specialist from UDG, J. de Cocina and J. de Mtto
8. Explosions	Maintain gas pipes, replace pipes that are in very bad condition	SST specialist from UDG, J. de Cocina and J. de Mtto
9. Fires.	Maintain the gas pipes, always avoid spilling grease on the burner, encircle the tank where the diesel is stored, manage the purchase of a larger number of fire extinguishers, signal the fuel tanks.	Investor, SST specialist from UDG, J. de Cocina and J. de Mtto.
10. Exposure to poor lighting.	Implement a new lighting system, buy lamps for your installation, clean the lamps, the walls and the ceiling, replace cast lamps. (Annex 17)	Investor, SST specialist from UDG, J. de Cocina and J. de Mtto.
11. Exposure to severe work microclimate.	Open closed windows, design a forced ventilation system, start the repair of the fume hood, buy special aprons for workers.	J. de Mtto, UDG OSH Specialist, Investor.
12. Cuts by objects or tools.	Manage the purchase in the market of MPI, protectors for cutting or sharp tools, suitable kitchen tools to replace existing ones, repair objects that have cutting elements or replace them.
Evaluation carried out by:	Firm:	Date:
Action plan carried out by:	Firm:	Date:
Reviewed by:	Firm:	Date:
NEXT EVALUATION DATE:

Annex 7: Design of the new lighting system, production area.

Applying the lumens method of the Westinghouse Lighting Manual, the lighting system of the food processing area was redesigned, with the following characteristics: painting the ceiling with 80% reflection white and 50% light blue walls. Good maintenance factor 0.7. With luminaires with two 40 watt fluorescent tubes with an efficiency of 65% lumen / Watt of 2600 lux and taking the level of illumination reflected in CN 19 01 11: 81 of 200 lux. Results in 21 2-tube 40 Watt luminaires. Homogeneously distributed as follows: