Occupational safety training for dried meat manufacturing

1. Overview of dried meat

a. What is dried meat?

• Dried meat is a type of food processed from beef, pork, or poultry, cut into thin slices and then seasoned with salt and spices, then dried at a high temperature. When eaten, dried meat is often cut into small pieces to be eaten directly or used to prepare other dishes such as stir-fries, soups, grilled dishes, and as toppings for dishes like pizza, salads, and sandwiches. Dried meat is a popular and favorite food worldwide.
• Currently, the dried meat manufacturing industry in Vietnam is developing quite strongly, meeting the consumption needs of people both domestically and abroad. However, this is still a relatively small manufacturing industry in the food processing sector. Dried meat products from Vietnam are diverse in type of meat such as pork, beef, chicken, duck, etc., and are exported to some international markets such as China, South Korea, the United States, Canada, Japan, etc.

b. Types of machinery for dried meat manufacturing

The types of machinery for manufacturing dried meat and dried seafood often include:

• Meat slicer: This machine is used to cut meat into thin slices for easy drying.
• Meat grinder: A meat grinder is used to grind meat into a smaller mixture to make dried meat.
• Pressing machine: A pressing machine is used to press meat, fish, or shrimp to remove all the water and help the drying process happen faster.
• Drying oven: The drying oven is the main equipment used to dry meat. It is a special drying oven that can adjust the temperature and humidity to ensure the drying process happens evenly and effectively.
• Packaging machine: A packaging machine is used to pack dried meat or dried seafood to keep the product fresh for a long time and to ensure product hygiene.

c. Typical dried meat manufacturing enterprises in Vietnam

Some typical dried meat manufacturing enterprises in Vietnam include:

• Kinh Do: is a multinational company that manufactures food products, including dried meat, with brands like Ga Sot Me, Nem Chua Ran, and Bo Kho. Kinh Do’s products are widely distributed nationwide.
• Vissan: is one of Vietnam’s leading enterprises in the meat processing sector, manufacturing dried meat products, including Bo Kho, Ga Sot Me, and Nem Chua Ran. Vissan’s products are sold at supermarkets and convenience stores nationwide.
• C.P.: is a multinational corporation with many business activities, including meat and meat product manufacturing. C.P. manufactures dried meat products, including Bo Kho, Ga Sot Me, and Nem Chua Ran, which are sold at supermarkets nationwide.
• Ba Huan: is a food manufacturing enterprise with over 20 years of experience, Ba Huan also manufactures dried products such as Bo Kho, Ga Sot Me, and Nem Chua Ran, and they are widely distributed nationwide.
• Thanh Binh Jeune: is a food manufacturing company with dried meat products such as Bo Kho, Ga Sot Me, and Nem Chua Ran, which are sold at supermarkets nationwide.

In addition, there are many other enterprises that manufacture dried meat products in Vietnam, depending on the region and brand of each enterprise.

d. Specific jobs in a dried meat manufacturing factory

Group 1

• Executive director, deputy executive director, and department head in a dried meat manufacturing factory.

Group 2

• Safety officer: manages safety in the factory, designs safety procedures, supervises, and urges employees to comply with safe working procedures.

Group 3

• Ingredient preparation: The meat is carefully selected and cut into small pieces, then marinated with spices, salt, sugar, garlic, onions, … according to the recipe for each type of dried meat.
• Pre-processing: After marinating, the meat is dried in the sun or grilled lightly to reduce moisture, and to remove fat and impurities.
• Sterilization: The dried meat is put into a drying oven to sterilize and completely eliminate bacteria, mold, and other harmful microorganisms.
• Packaging: After the pre-processing and sterilization process, the dried meat is packaged in nylon bags or cardboard boxes, ensuring freshness and preserving the unique flavor of each type.
• Storage and delivery: After packaging, the dried meat is stored in a cold warehouse to ensure moisture and product quality. When there is an order, the product is delivered and transported to consumers.
• Product quality management: Tasks of checking product quality, ensuring food safety and hygiene, and meeting legal regulations on food are very important in the dried meat manufacturing process.

Group 4

• Office jobs, service, sales, marketing.
• Production management, quality management, human resource management, material management, financial accounting management.
• Research and development of new products, design of product packaging.

e. Popular types of dried meat on the market

The popular types of dried meat and dried seafood on the market include:

• Dried beef: Is a type of dried meat made from fresh beef, usually has a reddish-brown color, a characteristic flavor, rich in protein, fat, and minerals.
• Dried pork: Is a type of dried meat made from fresh pork, has a milky white or reddish-pink color, a delicious flavor, rich in protein and minerals.
• Dried chicken: Is a type of dried meat made from fresh chicken, usually has a dark yellow color, a delicious flavor, rich in protein and minerals.
• Dried fish: Is a type of dried seafood made from fresh fish, usually has a light yellow color, a rich flavor, rich in protein and omega-3.
• Dried shrimp: Is a type of dried seafood made from fresh shrimp, usually has a reddish-orange color, a delicious flavor, rich in protein and minerals.
• Dried squid: Is a type of dried seafood made from fresh squid, usually has a black color, a characteristic flavor, rich in protein and minerals.

2. Overview of the occupational safety training course for dried meat manufacturing

Within the scope of this article, we focus on issues surrounding Group 3, because Group 3 is the group directly involved in the manufacturing process, bearing the highest risk of occupational safety. Refer to other groups here

a. What is occupational safety training for Group 3?

• Occupational safety training for Group 3 are classes that provide awareness of how to prevent occupational accidents for workers.
• The occupational safety training course will help workers recognize and avoid dangers, limiting the risks of occupational accidents at work.

REGISTER FOR OCCUPATIONAL SAFETY TRAINING SERVICES

b. Training duration

Initial safety training duration

• Total training duration is at least 24 hours, including inspection time.
• 8 hours of theoretical study on the system of policies and laws on occupational safety and hygiene
• 8 hours of theoretical study on basic knowledge of occupational safety and hygiene
• 4 hours of theoretical study on specialized training content
• 2 hours of practical training on specialized training content
• 2 hours of theoretical testing at the end of the training course

The safety training center will allocate the time into multiple training sessions depending on the time arrangement for employees. However, there will usually be 6 training sessions, and the course will take place over 3 days, provided that the manufacturing enterprise can arrange continuous study time.

Periodic safety training duration

• Before the occupational safety card expires, if workers want to have it re-issued, they must undergo a periodic occupational safety training course, with the periodic safety training duration being at least 50% of the initial safety training duration.

Explanation: The total periodic occupational safety training duration is at least 12 hours, including inspection time. After completing the periodic training course and passing the test, workers will be re-issued or have their occupational safety cards extended.

c. Content of the training course

See more training content for the 6 groups

d. Occupational safety card

After completing the occupational safety training course and passing the test, workers will be issued an occupational safety card (in practice, it is often called an occupational safety certificate for Group 3).

The Group 3 safety card will clearly show information such as: full name, date of birth, specific job, and working environment. It also includes the training duration, a red stamp, and a signature confirming the completion of the training course.

According to the regulations for issuing safety cards specified in Clause 2 of Article 24 of Decree 44/2016/ND-CP, there are two cases:

• In the case where the employer and the employee have an employment contract, the employer must sign, stamp, and initial the safety card for the trained person in Group 3 after they have completed the training course from the occupational safety training unit and passed the test.
• In the case where the worker is a freelancer, seasonal worker, and does not have an employment contract, the training unit must sign, stamp, and initial the safety card for the worker after they have completed the training course from the occupational safety training unit and passed the test.

3. Identifying hazards affecting workers when manufacturing dried meat

The hazards affecting workers when manufacturing dried meat can include:

• Dried meat manufacturing often involves using knives, scissors, and other sharp tools, so the risk of cuts, scratches, and injuries is very high.
• When manufacturing dried meat, contact with bacteria and microorganisms can lead to the risk of infection. Contact with grain flour, thickeners, and colorants can cause allergic reactions or respiratory problems for workers.
• When manufacturing dried meat, workers often have to come into contact with hot machinery and equipment, which can lead to the risk of burns.
• Dried meat manufacturing jobs require workers to stand and work for long periods, especially when operating heavy equipment or in a dry environment. This can cause back pain and cervical spondylosis.
• Dried meat manufacturing jobs often involve using complex machinery, which can cause accidents if not used correctly or maintained properly.
• If the electrical equipment in the factory is not regularly maintained, not properly insulated, or waterproofed, it will pose a risk of electric shock to workers during the manufacturing process.

4. Types of common occupational accidents for workers when manufacturing dried meat

The types of common occupational accidents when manufacturing dried meat and dried seafood include:

• Physical accidents: Cuts, skin scratches, and burns from contact with machinery, cutting tools, and cooking utensils.
• Food poisoning: If the pre-processing, processing, and storage are not hygienic, the dried meat and dried seafood can be contaminated with bacteria, viruses, and other toxic substances.
• Musculoskeletal injuries: If the work in the factory requires a lot of movement or frequent lifting of heavy objects, employees may suffer from back pain, shoulder pain, neck pain, sprains, and joint pain.
• Environmental impacts: Employees working in a dry environment can cause respiratory and skin problems. If they do not wear masks, some employees may have respiratory problems from inhaling dust and microorganisms in the air.
• Electrical equipment impacts: Employees have to work with electrical equipment during the manufacturing process, if not used correctly or regularly maintained, it can lead to fire, explosions, and other electrical-related accidents.

5. Safety measures when participating in dried meat manufacturing

To ensure safety for workers when participating in dried meat manufacturing, the following measures need to be implemented:

• Ensure the use of protective equipment: workers need to fully use protective equipment such as helmets, safety glasses, masks, gloves, reflective vests, etc.
• Instruct workers to use equipment and machinery correctly and ensure the safety of body parts.
• Ensure occupational hygiene: the manufacturing factory needs to have hygienic and clean measures to prevent bacteria from growing and reduce the risk of infection.
• Train workers: it is necessary to train workers in knowledge of safety, occupational hygiene, how to use protective equipment correctly, and how to handle unexpected situations, etc.
• Perform inspection and maintenance of equipment and machinery: the manufacturing factory needs to regularly inspect and maintain equipment and machinery to ensure they are always operating well and safely.
• Implement fire prevention and fighting measures: it is necessary to have a fire prevention and fighting plan and train workers on how to prevent and fight fires to minimize the risk of fire and explosion in the manufacturing factory.
• Regularly inspect and monitor occupational safety status: it is necessary to regularly inspect and monitor occupational safety status to ensure workers are always safe when working in the manufacturing factory.
• Periodically organize workplace environment monitoring in factories and enterprises, collect and analyze harmful factors for workers, thereby adjusting to reduce the level of harm to prevent occupational diseases for them.

6. Benefits of occupational safety training for dried meat manufacturing

An Toan Nam Viet provides businesses with wonderful benefits after completing occupational safety training courses according to the regulations in Decree 44/2016/ND – CP on occupational safety and hygiene, for companies, factories, and enterprises.

• Workers can recognize the potential risks of occupational accidents and have preventive measures to avoid them.
• Your business can establish risk prevention measures in the production, operation, and maintenance processes.
• Reduce costs when occupational safety risks occur.
• Uninterrupted production will help increase labor productivity and product quality.
• Comply with occupational safety laws, avoiding legal risks.
• Create prestige and professionalism in all aspects, thereby enhancing the brand for your business.

The training courses of An Toan Nam Viet are a solution to prevent and combat external factors affecting each individual so that they can avoid dangers that can lead to injury or, more seriously, death.

REGISTER FOR OCCUPATIONAL SAFETY TRAINING SERVICES

7. Customer feedback after completing occupational safety training for dried meat manufacturing

An Toan Nam Viet has many years of experience in the mission of accompanying many businesses in Vietnam in general and in the southern provinces in particular. And that responsibility is something very precious to An Toan Nam Viet, which is why the Occupational Safety Training work of An Toan Nam Viet is increasingly focused on being professional. And the motivation for An Toan Nam Viet to grow strong to this day comes from the positive and contributing feedback from businesses. Below are the feedback from our partners that we have served.

KOSIA E&C Co., Ltd

“I am very satisfied with An Toan Nam Viet’s safety training service, the teaching quality meets the standards we set. It helps our company solve one less problem, so we can focus more on our expertise.”

Lee Ki Hwa / General Director

Bac Nam E&C Construction Investment Joint Stock Company

“The first time I used the service at An Toan Nam Viet, I was very surprised by the enthusiastic 24/7 support of the consulting team. The class organization was very quick and convenient for our company, thank you very much for An Toan Nam Viet’s service!”

Nguyen Thanh Binh / Director

Hoa Dat Construction and Trading Joint Stock Company

“An Toan Nam Viet’s service has helped us a lot in simplifying occupational safety and completing safety records to serve the work process. The consulting team is enthusiastic and timely in answering our questions. 5 stars for An Toan Nam Viet”

Truong Ba Ngoc Minh / Chairman of the Board of Directors

See more customer interviews after using An Toan Nam Viet’s services

8. An Toan Nam Viet’s Occupational Safety Training Capability

An Toan Nam Viet is a reputable and quality occupational safety training center in Vietnam today. With continuous occupational safety training sessions taking place at manufacturing workshops, factories, or construction sites throughout the country (63 provinces and cities in Vietnam).

REGISTER FOR OCCUPATIONAL SAFETY TRAINING SERVICES

Occupational safety training license

• An Toan Nam Viet has been inspected and certified by the Occupational Safety Department of the Ministry of Labor – Invalids and Social Affairs as qualified to operate occupational safety and hygiene training. This further strengthens our capability in occupational safety training.

Documents and lectures

• Before occupational safety training documents are put into occupational safety training courses, they are reviewed and censored to ensure that the lectures are always correct in terms of knowledge and effective when applied.
• The teaching method of the lecturers is synchronized according to the teaching standards of An Toan Nam Viet, which is a method that experts in occupational safety and hygiene training have researched and concluded during the teaching process to bring the highest knowledge acquisition efficiency for students.

Facilities

• Controlling the factors in the classroom that affect the training process will increase teaching efficiency and knowledge acquisition efficiency for students.
• Our training course support facilities always arrange spacious classrooms that meet standards for area, lighting, training equipment, etc.

9. Reputable and quality safety training center nationwide

At An Toan Nam Viet, we always prioritize the professional dedication to occupational safety training. For us, imparting knowledge on self-protection to workers so they can have a safe journey on their path to earning a living is contributing to the development of the country.

To ensure effective training, we prepare carefully and meticulously every little detail. From preparing tools, equipment, and teaching devices to textbooks, documents, sound, and lighting.

Our occupational safety training lecturers are experts with many years of experience in the field. They even have research projects identifying hazards in all occupations and how to prevent them.

The lecturers’ lectures are drawn from practice and conveyed in a vivid and easy-to-imagine way to workers. These factors help workers feel comfortable during their study time and absorb our teaching knowledge well. Of course, the knowledge conveyed always adheres to Decree 44/2016/ND-CP.

From there, they grasp many measures to prevent dangers and how to protect themselves. At the same time, they also apply it in the most suitable way in their actual work.

Our safety training center is proud to be a reputable and professional provider of occupational safety training services with the following advantages:

• Competitive training costs but training quality is still ensured.
• Flexible training schedule with the production situation of the company and enterprise.
• Fast and legally compliant procedures for issuing occupational safety training certificates.
• Training lecturers are people with many years of experience in the profession.
• The classroom is controlled for factors affecting the training process, increasing teaching efficiency and knowledge acquisition efficiency for students.
• The lectures are compiled to be suitable for occupational safety work at enterprises.
• An Toan Nam Viet works with dedication and professionalism to support customers accurately and quickly.

10. See more occupational safety training documents for dried meat manufacturing

• Occupational safety documents for dried meat manufacturing
• Set of occupational safety training documents
• Set of occupational safety training test questions
• Multiple-choice occupational safety test for dried meat manufacturing
• Slides for occupational safety training lecture for dried meat manufacturing