Preventing occupational hazards right from the design stage of workspaces

The world of agri-food is deeply affected by public health issues. In response, it has developed a specific tool to ensure food hygiene right through to the end consumer: the HACCP (Hazard Analysis Critical Control Point) approach.

This a priori hygiene risk analysis method is all the more effective when it is applied upstream, i.e. right from the project design phase.

Occupational risk prevention requires an identical approach.

Slip and cut hazards, as well as the risk of musculoskeletal disorders, are particularly prevalent in the food industry. Preventive measures to eliminate them will be more effective and less costly if they are integrated right from the design stage of premises and workstations.

A participative method for the layout of workspaces is proposed. It helps to take into account, right from the programming phase, problems frequently encountered in the food industry:

• long distances ;

• flow crossings ;

• contact with the outside world ;

• physical nuisance.

Here you'll find a number of points of reference for building owners and designers when it comes to choosing materials. The choice of materials, which is essential to avoid the risks of slipping, fire and noise, is studied.

The prevention of musculoskeletal disorders is approached on the basis of an ergonomic approach.

The design of workplaces is also an ideal time to consider the risks associated with chemical products, machines in compliance with hygiene standards, and maintenance operations.

A few examples illustrate these principles.