Diseño de manual básico de seguridad y salud en el trabajo del establecimiento de comidas “Chepita.”

Abstract

Currently, occupational health and safety have taken on great importance in Colombia, largely due to the strengthening of applicable regulations and the implementation of occupational health and safety management systems. However, in rural areas, occupational health and safety are not seen as a priority, and often, there are no resources or willingness to implement them, nor are there measures to manage their risks. This situation is exacerbated in sectors such as the food industry, where exposure to various risk factors is constant and control measures are often deficient, which is reflected in impacts on the physical well-being of their workers and their social environment. This paper presents control and mitigation measures resulting from hazard identification and risk assessments to which workers in a food establishment located in the municipality of San Bernardo, department of Cundinamarca, are exposed. Its purpose is also to create a basic safety manual that establishes measures to prevent workplace accidents and health problems arising from work-related activities.