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

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...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Hiroyuki OMURA [verfasserIn] Takabumi FUKUDA [verfasserIn]

Format:	E-Artikel
Sprache:	Japanisch

Erschienen:	2020

Schlagwörter:	risk assessment safety design higienic design food machinery food prossessing machinery safety risk hygiene risk

Übergeordnetes Werk:	In: Nihon Kikai Gakkai ronbunshu - The Japan Society of Mechanical Engineers, 2022, 87(2020), 893, Seite 20-00336-20-00336
Übergeordnetes Werk:	volume:87 ; year:2020 ; number:893 ; pages:20-00336-20-00336

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1299/transjsme.20-00336

Katalog-ID:	DOAJ026006677

Internformat


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language	Japanese
source	In Nihon Kikai Gakkai ronbunshu 87(2020), 893, Seite 20-00336-20-00336 volume:87 year:2020 number:893 pages:20-00336-20-00336
sourceStr	In Nihon Kikai Gakkai ronbunshu 87(2020), 893, Seite 20-00336-20-00336 volume:87 year:2020 number:893 pages:20-00336-20-00336
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topic_facet	risk assessment safety design higienic design food machinery food prossessing machinery safety risk hygiene risk Mechanical engineering and machinery Engineering machinery, tools, and implements
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container_title	Nihon Kikai Gakkai ronbunshu
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callnumber-first	T - Technology
author	Hiroyuki OMURA
spellingShingle	Hiroyuki OMURA misc TJ1-1570 misc TA213-215 misc risk assessment misc safety design misc higienic design misc food machinery misc food prossessing machinery misc safety risk misc hygiene risk misc Mechanical engineering and machinery misc Engineering machinery, tools, and implements Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks
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topic_title	TJ1-1570 TA213-215 Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks risk assessment safety design higienic design food machinery food prossessing machinery safety risk hygiene risk
topic	misc TJ1-1570 misc TA213-215 misc risk assessment misc safety design misc higienic design misc food machinery misc food prossessing machinery misc safety risk misc hygiene risk misc Mechanical engineering and machinery misc Engineering machinery, tools, and implements
topic_unstemmed	misc TJ1-1570 misc TA213-215 misc risk assessment misc safety design misc higienic design misc food machinery misc food prossessing machinery misc safety risk misc hygiene risk misc Mechanical engineering and machinery misc Engineering machinery, tools, and implements
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title	Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks
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title_full	Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks
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title_sort	study on risk reduction procedure for evaluation that comprehend safety and hygiene risks
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title_auth	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.
abstractGer	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.
abstract_unstemmed	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.
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title_short	Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks
url	https://doi.org/10.1299/transjsme.20-00336 https://doaj.org/article/74e196103ce549ea9f386d6952a6c0b6 https://www.jstage.jst.go.jp/article/transjsme/87/893/87_20-00336/_pdf/-char/en https://doaj.org/toc/2187-9761
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Study on risk reduction procedure for evaluation that comprehend safety and hygiene risks

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