CURRENT PROBLEMS OF LABOR SAFETY IN THE FOOD INDASTRY

Abstract

The food industry is a key sector affecting public health and food security. Ensuring safe working conditions is a priority, and there is a growing need for scientific research to integrate risk management, intellectualization, and international occupational safety standards. Within the scope of the proposed work, unique proposals are formulated regarding the synergy of the ISO 45001:2018 standard and the scientific principles of the HACCP system to improve occupational safety in food industry enterprises.The aim of the research is to identify the key causes of occupational injuries in the food industry, to determine the main hazardous and harmful production factors, and to develop strategic approaches to minimize them through the improvement of technical, organizational, and legal mechanisms. The study focuses on enhancing the level of occupational safety by integrating systematic risk management, digital safety management technologies, and international occupational safety management standards.The research involved a systematic analysis of the current regulatory framework of Ukraine on occupational safety and international standards, particularly ISO 45001:2018. It was established that the main factors contributing to occupational injuries are structural deficiencies of equipment, an insufficient level of organization of preventive medical examinations, and failure to comply with occupational safety instructions. The study confirmed the effectiveness of integrating risk management approaches, the digitalization of safety processes, and the implementation of ISO 45001:2018 and HACCP standards in enhancing occupational safety levels in the food industry.The necessity of improving state control, modernizing production facilities, and enhancing professional training of personnel was substantiated.The research confirmed the need to introduce an integrated occupational safety management model in the food industry that combines national and international approaches to occupational health and safety, systematic risk management, and food safety. The results of this work have practical value for improving production processes and can be used in the development of industry-specific occupational safety programs, the design of new production facilities, and the implementation of innovative technologies in the food sector.