The distribution of occupational injury in the food industry in Ukraine

dc.contributor.authorEvtushenko, Olga
dc.contributor.authorVolodchenkova, Natalia
dc.date.accessioned2013-06-07T08:32:31Z
dc.date.available2013-06-07T08:32:31Z
dc.date.issued2012
dc.description.abstractThe aim of this study is to examine and compare all publicly accessible data on occupational injuries in Ukraine in the period from 2003 ... 2011. Despite the decline in Ukraine level, both general and fatal injuries, he remains unacceptably high and exceeds the performance of European countries. In order to establish the most significant and hazards that pose the highest risk of injury, when were analyzed by grouping indicators of injury accidents and fatalities by uniform signs, such as an event, cause, profession of the victim, and defined particle distribution of accidents for each feature . Established traumatic profession in some sectors of the food industry, revealed qualitative and quantitative parameters of reasons and factors that characterize the current state of injury by type of work performed, which makes this topic relevant.uk_UK
dc.identifier.citationEvtushenko, О. The distribution of occupational injury in the food industry in Ukraine / О.Evtushenko, N. Volodchenkova // The sale of the global crisis. Quality and performance. – 2012. - Р. 59 - 63.uk_UK
dc.identifier.issn2069-7929
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/8215
dc.language.isoenuk_UK
dc.subjectsafety and health at workuk_UK
dc.subjectбезпека та гігієна праціuk_UK
dc.subjectбезопасность и гигиена трудаuk_UK
dc.subjectoccupational injuriesuk_UK
dc.subjectвиробнича травмаuk_UK
dc.subjectпроизводственная травмаuk_UK
dc.subjectіnjuries analysisuk_UK
dc.subjectаналіз виробничого травматизмуuk_UK
dc.subjectанализ производственного травматизмаuk_UK
dc.subjectanalysis of occupational injuriesuk_UK
dc.subjectкафедра екологічної безпеки та охорони праці
dc.titleThe distribution of occupational injury in the food industry in Ukraineuk_UK
dc.typeArticleuk_UK

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