Evaluation of occupational health and safety in red meat industry

Occupational accidents and occupational diseases cause huge losses in our country and in the world. The aim of this thesis is to make a suggestion for define hazards, to identify and analyze the risks, to assess the results and to determine the control measures with respect to the results for the red meat ındustry. In this thesis study, 5x5 L-type Matrix Risk Assessment Method which is widely used on Red meat ındustry was reveald and applied on a plant. The results of risk assessment reveal that there were 260 total risk in the plant under investigation. Among these risks, 61 of them were Generally Unacceptable Risk (23 %), 179 of them were ALARP (As Low as Reasonably Practicable) (69 %), and 20 of them were Generally Acceptable Risk (8 %). There ara many serious safety and health hazards in red meat ındustry. Health and safety are protect workers from occupational accidents and disease, provide a healthier work environment , increase business efficiency and provide securty.