Risk assessment perceptions and practice cultures of employees in the ready meal manufacturing industry

The increasing population in our country has fostered the development of various business sectors and industries. As the number of employees rises, the culture of communal dining in ergonomically prioritized workplaces also varies. In a country where laws and regulations are expanding, this study aims to measure the internalization culture formed by employees through the occupational health and safety training and practices they receive. With the implementation of Occupational Health and Safety Law No. 6331 and related legislation, employer-employee relations have entered a new era. A face-to-face survey was conducted with 106 employees at a ready-made meal manufacturing company located in the Yozgat Organized Industrial Zone. The data were evaluated using a socio-demographic data form (13 questions), an occupational safety perception scale (32 questions), and an occupational health and safety culture scale (19 questions). Factors such as electricity, equipment used, machinery, and slippery surfaces significantly impacted workplace risk (p<0.05). It was found that site safety, lack of communication between employees and management, performing risky tasks without questioning, and the propensity to take risks were primary parameters affecting the risk perception of employees who received occupational health and safety training (p<0.05). This study aimed to determine risk assessment perceptions and application cultures among employees in the ready-made meal manufacturing sector. 2024, xii + 61 Pages Key Words: Fast food industry, Risk assessment, Work accidents, Occupational diseases