Evaluación a la exposición de polvo proveniente de productos alimenticios y su afectación a la salud de los trabajadores del área de producción de una empresa de elaboración de condimentos, ubicada en la ciudad de quito en el año 2015. Elaboración de un programa de prevención de riesgos químicos.
Contact with chemical products carries a number of risks due to their variety, presentation, use, combinations and, or mixtures, which can be harmful to health. In condiment processing industries, risk is inherent in production processes, especially when handling raw materials and hazardous finished...
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| Format: | masterThesis |
| Language: | spa |
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2017
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| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/6453 |
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Add Tag | Summary: | Contact with chemical products carries a number of risks due to their variety, presentation, use, combinations and, or mixtures, which can be harmful to health. In condiment processing industries, risk is inherent in production processes, especially when handling raw materials and hazardous finished products. One of the ways of presenting these products is the particulate material and its breathable fraction that is dangerous when deposited in the alveolar region. The present study was designed to identify breathable particulate matter as a determinant of risk, exposure levels and proposed measures of control in workers in the production area. A field descriptive, cross- sectional and quantitative approach study was carried out on 25 workers in the production area of the plant. The methodology included the application of surveys and measurements in the workplaces of the population considered as exposed, with a direct reading instrument for point measurements, based on the norm UNE-EN 689: 1996 |
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