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目的预测职业病危害因素的种类和危害程度,并分析其关键控制点。方法通过经验法、类比分析法对某饮料生产项目职业病危害因素及关键控制点进行分析。结果该建设项目存在的职业病危害因素为化学毒物、粉尘、噪声、高温、紫外辐射、工频电磁场等。类比工程各工作场所或岗位空气中的二氧化碳、氨、硫化氢、氢氧化钠、丁酮、活性炭粉尘的浓度及作业场所生产性热源的综合温度(WBGT指数)均低于职业接触限值;噪声强度为56.2~91.8 d B(A),超标率为21.4%。结论饮料生产过程中的职业病危害因素比较多,其中主要危害因素是噪声,应从职业病危害发生的关键控制部位加强防治工作。
Objective To predict the types and degree of harm of occupational hazards and analyze their key control points. Methods Through empirical method and analogy analysis method, the occupational hazard factors and key control points of a beverage production project were analyzed. Results The occupational hazards in this project are chemical poison, dust, noise, high temperature, ultraviolet radiation, power frequency electromagnetic field and so on. The concentrations of carbon dioxide, ammonia, hydrogen sulfide, sodium hydroxide, butanone, activated carbon dust and the integrated temperature (WBGT index) of productive heat sources in workplaces in workplaces and post jobs in analogies projects are all lower than the occupational exposure limits. Noise The intensity ranged from 56.2 to 91.8 d B (A) and the over standard rate was 21.4%. Conclusion There are a lot of occupational hazards in the process of beverage production. Among them, the main risk factor is noise, and prevention and control work should be strengthened from the key control sites where occupational diseases occur.