Compliance with the legislation requirements, consumer confidence, and health protection of employees remain the main principles of the processing and production of meat products. There is a sustainable tendency of growing occupational diseases among workers operating in meat processing production workshops with a negative impact of the cooling microclimate. This is associated with the irrational floor plan of the ventilation system, the incorrect choice of personal protection equipment, and the unavailability of occupational safety and healthcare management systems at the plants. To ensure the safety of meat-processing plant workers, a combined methodology of occupational risk assessment using integral indices of worker hypothermia, with the following selection of personal protection equipment, has been developed. As a basis of the studies, the methodology of calculation of integral indices of frostbite conditions for workers operating outdoors has been adopted. The significance of the study is the comparison of integral indices with classes of working conditions and the degrees of risk of hypothermia in humans. The resulting textile map and the map of the integral index of hypothermia allow not only for a rational building of the workflow but also for coordinating its immediate participants.
Budovskiy et al. (Fri,) studied this question.