Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks

Abstract

The international standards for safety of machinery mainly focuses on design requirements for occupational safety. However, there are some standards which remark about the hygienic design are included in that one. Because food machinery has the characteristic related to "safety design" and "hygienic design" both characteristics must be considered at the design stage. And we should have to consider about the problem that a protective measure may raise the different kind of risks at the time. However, it is not established the procedures to evaluate inclusive two risks that takes these contrary effects into consideration in the standards that mention the risk assessment process. Therefore, in the food machinery manufacturing industry, it is an urgent problem to address the concept of the risk reduction process handling two risks, and to develop a model. In order to contribute to the development of risk assessment based on international safety standards for the food machinery industry, this paper propose as it is not consider about kind of adequate protective measure, a procedure for considering for the most suitable combination of components of a protective measure by an iterative process are requested, thereby, that can reduce two kind of different risks in a well-balanced.

Keywords

• risk assessment
• safety design
• higienic design
• food machinery
• food prossessing machinery
• safety risk
• hygiene risk