Browsing by Author "Taborda Escobar, Jessica Lorena"
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Item Plan de mejora al SG-SST de una empresa procesadora de cárnicos en el municipio de Yumbo-Valle(Universidad Santiago de Cali, 2019) Taborda Escobar, Jessica Lorena; Pardo Herrera, Ivanoba (Directora)The companies of the alimentary sector, like other industrial companies, expose themselves to dangers that affect the physical and mental health of the worker since they handle machines constantly during long periods of time. Hence the importance of minimizing labor risks during the production process. The purpose of the document is to provide an alternative improvement plan for the occupational health and safety management system (SG-SST) in the meat sector, seeking to contribute to guarantee the physical and mental health of the workers, the productivity and competitiveness of the sector, rather than complying with the regulations of the Ministry of Labor on occupational safety and health, in its Resolution 1111 of 2017. (revoked by resolution 0312 of 2019 Mintrabajo) The methodology was based on observation during a business practice in which the minimum standards to implement the OSH SG for employers and contractors. The research shows the results of the characterization of the administrative and operational area of the meat processing company, the review and self-assessment of the company's SG-SST and the diagnoses and health and work conditions of the company in order to contribute to the improvement of SG-OSH and ensure the health of the worker. The results indicate that companies in the meat sector have management systems with nonconformities that impact on productivity and integral safety for their workers, thus identifying the occupational hazards that are more likely to generate negative events in production and human talent, prioritizing critical cases such as serious accidents and / or occupational diseases that allowed generating corrective and preventive actions within the improvement plan of the management system, SG-SST. It is concluded that the sector points to minimum conditions of the basic plan for occupational hazards, so it is suggested to delve into qualitative aspects on safety and health at work that analyze the perception of employees in work environments and present alternatives and proposals for corresponding improvements, based on the initial evaluation of the SG-SST.