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Sudthida Krungkraiwong Thailand

Occupational Safety and Health in Shrimp and Seafood Processing Industry. Sudthida Krungkraiwong Thailand. OSH Improvement in SMEs Project In 2013, Ratchaburi OSH Center … in Shrimp & Seafood Processing Industry in Samut Sakhon Province 1. OSH Training Course.

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Sudthida Krungkraiwong Thailand

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  1. Occupational Safety and Health in Shrimp and Seafood Processing Industry • SudthidaKrungkraiwong • Thailand

  2. OSH Improvement in SMEs Project • In 2013, Ratchaburi OSH Center … in Shrimp & Seafood Processing Industry in SamutSakhon Province • 1. OSH Training Course

  3. OSH Improvement Action Checklist for SMEs (43 CPs) with 7 technical elements: 1. Material Storage & Handling (10 CPs) 2. Work-station Design (9 CPs) 3. Machine Safety (4 CPs) 4. Physical Environment (10 CPs) 5. Welfare Facilities (5 CPs) 6. Work Organization (2 CPs) 7. Green Job (3 CPs)

  4. Examples of OSH Improvements: - Photos of Before & After Improvement - Working Conditions of Before Improvement - What are the Improvement - Cost of Improvement

  5. 2. OSH Improvements OSH Committee Conducted: - OSH Improvement Action Checklist for SMEs - Discuss on Future Action Plan of OSH Improvements

  6. 3. Follow-up Visit • Ratchaburi OSH Center … Factory visit to see: • - Progress of OSH Improvements • Problems that Factories Facing • etc.

  7. Provide Racks with Wheels • for Shrimp & Seafood Baskets Before Improvement After Improvement Before Improvement: Workers had to carry shrimp & seafood baskets manually that may cause MSDs problem After Improvement: Workers can move shrimp and seafood baskets by pushing racks with wheels Cost of Improvement: 3.6US$ / set

  8. Provide Covers for Electrical Switch Before Improvement After Improvement Before Improvement: Many covers of the electrical switch were damaged, it may cause electrocution to the workers After Improvement: Provide new covers of the electrical switch Cost of Improvement: 11 US$ / set

  9. Cleaning the Working Floor Before Improvement After Improvement Before Improvement: Water or ice or pieces of shrimp or shell spilled on the working floor that may cause slippery to the workers who passed by that areas After Improvement: Cleaning the working floor frequently Cost of Improvement: No cost of improvement

  10. Guideline on OSH Improvement for Shrimp and Seafood Processing Industry Chapter 1: Introduction Chapter 2: Working process Chapter 3: Working conditions & environment and OSH management Chapter 4: OSH improvement action checklist for shrimp & seafood processing industry Chapter 5: Examples of OSH improvements in shrimp & seafood processing industry

  11. OSH Improvement Action Checklist for Shrimp & Seafood Processing Industry WIMWE (Work Improvement for Migrant Workers & their Employers) action checklist (41 checkpoints) OSH improvement action checklist for SMEs (43 checkpoints) Report on OSH Improvements in Shrimp & Seafood Processing Industry Project (Ratchaburi OSH Center)

  12. OSH Improvement Action Checklist for Shrimp & Seafood Processing Industry (27 CPs) • 1. Material storage and handling (5 checkpoints) • 2. Work-station and hand tools (3 checkpoints) • 3. Machine, electrical and fire (4 checkpoints) • 4. Physical environment (6 checkpoints) • 5. Welfare facilities & Work organization (9 checkpoints)

  13. 1. Material storage and handling (5 CPs) CP1: Clear & mark transport ways & make the surface even not slippery & without obstacles. CP 2: Use carts, hand trucks, rollers & other wheeled devices for moving materials easily. CP 3: Use multi-level shelves or storage racks near the work area for tools, raw materials, parts & products. CP 4: Use containers and packages that have good grips or holding points. CP 5: Lift objects with your legs, avoid regularly lifting objects at low heights. Place regularly lifted heavy objects at waist height to minimize lower back strain. If objects are too heavy, ask for help.

  14. 2. Work-station and hand tools (3 CPs) CP 6: Adjust working height for each worker at elbow level or slightly lower than elbow level. CP 7: Put frequently used tools, controls & materials within easy reach. CP 8: Provide a conveniently placed home for each tool.

  15. 3. Machine, electrical and fire (4 CPs) CP 9: Attach easy-to-read labels & signs at displays, controls & switches in order to avoid mistakes. CP 10: make emergency controls clearly visible & easy to reach. CP 11: Ensure safe wiring connections, wires are carefully sheathed & all electrical junctions with an electrical adhesive tape, such as electrical equipment should be earthed & electrical circuits are properly fused. CP 12: Provide at least two unobstructed exits from rooms with fire exit signs & enough fire extinguishers.

  16. 4. Physical environment (6 CPs) CP 13: Try to keep floors & surfaces as dry as possible. If surfaces must be wet, wear footwear (e.g. boots) with strong grip. Clearly mark where surface are wet. CP 14: Try & limit spillage of materials such as ice. This will limit wetness. CP 15: Add more daylight & keep skylights & window clean.

  17. 4. Physical environment (6 CPs) Cont. CP 16: Isolate the source of dust, hazardous chemicals & noise. CP 17: Make sure all the containers of hazardous chemicals have labels & covers. CP 18: Make sure hazardous materials & operations are labeled & detailed in language that everyone in the workplace understands. Teach everyone in the workplace what warning symbols mean.

  18. 5. Welfare facilities & Work Organization (9 CPs) CP 19: Make sure an adequate supply of safe drinking water is available. CP 20: Ensure toilets are regularly cleaned & washing facilities (with soap) are close to the work area. CP 21: Resting corners for eating meals should be provided in a separate hygienic place. CP 22: Take adequate rest breaks to maintain productive work pace. CP 23: Provide sufficient PPE such as shoes & gloves.

  19. 5. Welfare facilities & Work Organization (9 CPs) (Cont.) CP 24: Provide first-aid equipment and train a qualified first-aider. CP 25: Rearrange layout & order of operations to ensure smooth flow of work between different work-stations. CP 26: Establish an OSH policy & provide adequate OSH training to all workers. CP 27: Place separate waste containers in the workplace for different types of waste.

  20. CONCLUSION This Guideline will help other shrimp & seafood processing industry to do the OSH improvements in their workplaces. In 2014, OSH Bureau & ILO plan to: 1. Provide one day training course for owners/managers of the shrimp & seafood processing industry in 2 provinces: - SamutSakhon Province - Songkhla Province 2. Distribute this Guideline to other shrimp & seafood processing industry.

  21. Thank you very much Sawasdee ka Sudthida_krung@yahoo.com

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