Hazards, Risks and Control Measures in Productive Process of Fresh Asparagus

Jorge Paucar Luna, Jorge Jave Nakayo, Carlos Cabrera Carranza, Pedro Alberto Mantilla Varas, Elmer Benites-Alfaro

Producción científica: Contribución a una revistaArtículorevisión exhaustiva


Industrial activity is always exposed to events related to working risks that should be identified to seek suitable measures to tackle if necessary. The objective of the research was to identify the hazards and evaluate them to implement control measures to reduce the occupational accidents that may occur in the processes and activities of fresh asparagus agro-industrial companies. The industrial safety risk management methodology was used, starting by knowing the processes that are carried out in the production line, describing in detail the activities that are carried out, and then identifying the risk factors based on the probability and their frequency, as well as the dangers they pose. As a result, the risk was estimated as "Important" in all the processes of activities of the material collection and transport (all the activities), for the Hydrocooling process of raw material only in two activities out of a total of three and in two activities of the hydrocooling process and disinfection of the final product. On the other hand, a risk estimate of "Moderate" was obtained in the processes of raw material storage, selection and calibration, cutting and weighing, filling and coding of boxes, palletizing, storage in the chamber and dispatch, transporting the finished product. The importance of the results will allow them to make the best decisions in the risk management of this industry, allowing to reduce the negative impacts on the health of the operators and the environment.

Idioma originalInglés
Páginas (desde-hasta)295-300
Número de páginas6
PublicaciónChemical Engineering Transactions
EstadoPublicada - 2022


Profundice en los temas de investigación de 'Hazards, Risks and Control Measures in Productive Process of Fresh Asparagus'. En conjunto forman una huella única.

Citar esto