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The Occupational Safety Document for the Seafood Processing Industry provides important knowledge on measures to ensure employee safety in the seafood processing industry. From the use of personal protective equipment to safe work procedures, this document is an indispensable source of information to minimize the risk of occupational accidents and protect employee health. Equip yourself and your team with comprehensive safety knowledge to maintain a safe and efficient work environment.

Table of Contents

PART I: CURRENT STATE OF SAFETY IN THE SEAFOOD PROCESSING INDUSTRY

I. General Situation

The Ministry of Labour, Invalids and Social Affairs informs sectors and localities of the occupational accident situation in the first 6 months of 2024 and outlines key solutions to proactively prevent incidents and accidents in the last 6 months of 2024. According to reports from 61 out of 63 centrally governed provinces and cities, in the first 6 months of 2024, there were a total of 3,201 occupational accidents nationwide (a decrease of 227 cases, equivalent to 7.09% compared to the same period in 2023), resulting in 3,065 victims (a decrease of 197 people, equivalent to 6.04% compared to the first 6 months of 2023), including both employees under labor contracts and those working without labor contracts. Specifically:

Number of fatal occupational accidents: 320 cases, a decrease of 25 cases (7.25%) compared to the first 6 months of 2023 (including 245 cases in areas with labor relations, a decrease of 28 cases or 10.3%; and 75 cases in areas without labor contracts, an increase of 3 cases or 4.2% compared to the first 6 months of 2023);
Number of deaths due to occupational accidents: 346 people, a decrease of 7 people or 1.98% compared to the same period in 2023 (including 268 in areas with labor relations, a decrease of 13 people or 4.63%; and 78 in areas without labor contracts, an increase of 6 people or 8.33%).
Number of people seriously injured: 810 people, an increase of 26 people or 3.32% compared to the first 6 months of 2023 (including 710 in areas with labor relations, a decrease of 5 people or 0.7%; and 100 in areas without labor contracts, an increase of 31 people or 44.92%).

Download the PDF file Occupational Accident Report – First 6 Months of 2024 issued by the Ministry of Labour, Invalids and Social Affairs.

The occupational accident situation in the first 6 months of 2024 in both sectors with and without labor relations saw a decrease in the number of deaths and fatal accidents compared to the same period in 2023.

II. Some Occupational Accidents in Seafood Processing Plants

Occupational accidents in seafood processing plants are a serious issue, affecting the safety and health of workers. These plants often use many modern machines and advanced technologies, but potential risks still exist. Below are some typical occupational accidents that have occurred in this industry:

1. Accident at a frozen fish processing plant

At a frozen fish processing plant in Vietnam, a worker’s hand was caught in a fish cutting machine while working. Due to a lack of protective equipment and failure to strictly adhere to safety procedures, this worker was seriously injured and had to have part of his arm amputated. This accident has raised the alarm about the need to strengthen occupational safety measures in seafood processing plants.

2. Explosion at a shrimp processing plant

An explosion occurred at a shrimp processing plant in Thailand, leaving many workers with severe burns. The cause was identified as a gas leak from the freezing system. This incident not only caused human casualties but also destroyed a large part of the factory’s infrastructure. This incident highlights the importance of regular inspection and maintenance of equipment and systems in the factory.

3. Slips and falls in the processing area

In seafood processing plants, the work area is often wet and slippery, leading to many accidents due to slips and falls. A typical case is a worker at an octopus processing plant in Japan who slipped and fell while moving a tray of fresh octopus, causing serious back and leg injuries. Measures such as providing anti-slip shoes and improving hygiene conditions in the workplace are necessary to minimize this risk.

4. Accident due to chemical exposure

In a seafood processing plant in South Korea, some workers were poisoned by chemicals due to contact with unsafe cleaning and preservation agents. This chemical not only caused respiratory problems but could also cause skin burns. This incident requires stricter management of the use and storage of chemicals in the factory.

5. Accident due to machine breakdown

A worker at a seafood processing plant in Chile was trapped in a fish drying machine due to a machine breakdown. This incident occurred because the machine was not properly maintained, leading to serious consequences for this worker. The incident highlights the importance of regular maintenance and inspection of equipment to ensure the safety of workers.

Occupational accidents in seafood processing plants not only cause human and material losses but also affect the reputation of the enterprise. Therefore, raising awareness of occupational safety, complying with safety regulations, and investing in protective equipment are extremely necessary.

PART II: OCCUPATIONAL SAFETY AND HEALTH WHEN WORKING IN THE SEAFOOD PROCESSING INDUSTRY

I. Occupational Safety and Health for Raw Material Washing Staff

1. Characteristics of Raw Material Washing Work

The job of washing raw materials in the seafood processing industry is a crucial step to ensure food quality and safety. The raw materials are put through a cleaning process to remove impurities, mud, and bacteria adhering to the surface. This process not only helps maintain the freshness of the product but also prevents the spread of harmful microorganisms, ensuring the product meets food safety and hygiene standards.

The water used for washing raw materials is often used in two main forms: cold water and water containing disinfectant. Cold water helps remove dirt and large sediment particles, while disinfectant water has a bactericidal effect, minimizing the risk of microbial contamination. The choice of washing method depends on the type of raw material and the specific requirements of the processing procedure, to ensure optimal cleaning efficiency.

In addition, the use of washing water must comply with hygiene and environmental regulations. The water after washing needs to be treated properly to avoid polluting water sources and the surrounding environment. Employees performing the raw material washing job need to be thoroughly trained, understand the procedures and safety measures, to ensure the work is carried out effectively and with absolute safety.

2. Types of Occupational Accidents during Raw Material Washing

During the raw material washing process, occupational accidents can occur for various reasons, posing a danger to workers. One of the common risks is slipping and falling due to a wet and slippery floor. When raw materials are washed, water often splashes around, creating an unsafe work environment. This is especially dangerous if employees do not wear anti-slip shoes or do not have appropriate floor protection measures.

In addition, exposure to disinfectants in the washing water can also cause health problems. These chemicals, if not used correctly or safely, can cause skin, eye, and respiratory irritation to workers. Not wearing protective equipment such as gloves, safety glasses, and masks can lead to serious accidents, affecting the long-term health of employees.

The equipment and machinery used in the raw material washing process also pose many risks. Water pumps, high-pressure washing systems, and cutting equipment can all cause accidents if not operated correctly. Employees need to be thoroughly trained on safe equipment use procedures, and must regularly inspect and maintain the machinery to ensure it is always in good working condition. Adherence to occupational safety regulations is a key factor in minimizing risks and protecting the health of workers.

3. Causes of Occupational Accidents when Washing Raw Materials

Occupational accidents during the raw material washing process often stem from various causes, one of which is a wet and slippery work environment. When washing raw materials, water often splashes onto the floor, creating an increased risk of slipping and falling. Employees who do not wear anti-slip shoes or do not have appropriate floor protection measures are prone to this type of accident. Negligence in maintaining hygiene in the work area is a major contributing factor to this risk.

In addition, direct contact with disinfectants in the washing water is another significant cause of occupational accidents. These chemicals, if not used correctly or without protective measures such as gloves, safety glasses, and masks, can cause skin, eye, and respiratory irritation. A lack of knowledge on how to safely use disinfectants or non-compliance with chemical safety regulations can lead to serious accidents, adversely affecting the health of workers.

4. Measures to Prevent Occupational Accidents when Washing Raw Materials

To prevent occupational accidents during the raw material washing process, occupational safety training for employees is a prerequisite. Employees need to be equipped with knowledge on how to work safely, from using personal protective equipment such as gloves, anti-slip shoes, and safety glasses, to working in a wet environment. Regular training will help employees become more aware of potential risks and how to prevent them effectively, ensuring maximum safety during work.

In addition to training in occupational safety, it is necessary to establish and maintain a safe work environment by using appropriate technical and hygiene measures. The work floor should be equipped with a good drainage system, and regularly inspected to ensure there is no standing water causing slipperiness. The use of anti-slip mats in slippery areas is also an effective measure to minimize the risk of accidents. In addition, it is necessary to ensure that disinfectants are used correctly and safely, avoiding health problems for employees.

Regular maintenance of the equipment and machinery used in the raw material washing process is very important. Equipment such as water pumps and high-pressure washing systems need to be inspected regularly to ensure stable and safe operation. Employees should be trained in occupational safety to know how to inspect and operate the equipment correctly, preventing technical incidents that can lead to occupational accidents. Strict adherence to safety and maintenance procedures will help create a safer and more efficient work environment.

5. Occupational Safety Regulations for Washing Raw Materials

Occupational safety regulations for washing raw materials are a key factor in ensuring a safe and effective work environment. First of all, employees must be fully equipped with personal protective equipment such as gloves, safety glasses, and anti-slip shoes. This helps to minimize the risk of slips and falls and protects employees from chemicals that can cause skin and eye irritation. At the same time, the work area must be kept clean, and the floor must always be dry to avoid the risk of accidents due to slipperiness.

In addition, it is necessary to strictly comply with regulations on the use of disinfectants in the raw material washing process. Employees must be thoroughly trained on how to mix and use disinfectants safely, and must understand the risks associated with chemical exposure. Protective measures such as using masks and good ventilation in the work area are necessary to prevent health problems from inhaling chemical vapors.

6. Handling Emergency Occupational Accidents when Washing Raw Materials

When an emergency occupational accident occurs during the raw material washing process, a quick and correct response is extremely important. First, immediately stop all activities and move the victim out of the danger zone. If the victim has been exposed to chemicals, quickly wash the affected skin with clean water for at least 15 minutes to minimize the effect of the chemical. In case of a serious injury, remain calm and call for emergency services immediately.

After moving the victim out of immediate danger, check their health condition and perform basic first aid measures if necessary. If the victim has fainted, place them in a safe position, ensure their airway is clear, and monitor their vital signs. In case of bleeding, use a bandage or clean cloth to temporarily stop the bleeding. Always keep in touch with the emergency services and provide detailed information about the victim’s condition and the cause of the accident.

Finally, reporting and investigating the accident is very necessary to prevent similar situations in the future. After the situation has been controlled and the victim has received medical care, a detailed report of the incident should be made, including the cause, the course of events, and the measures taken. The investigation should be conducted to determine the root cause and propose measures to improve the work process and enhance occupational safety training, to ensure maximum safety for employees in the future.

II. Occupational Safety and Health for Sorting and Trimming Staff

1. Characteristics of Sorting and Trimming Work

The work of sorting and trimming raw materials is the next step after the raw materials have been washed. The sorting process requires meticulousness and thoroughness to ensure that the raw materials are arranged according to size, quality, and product type. This not only helps to improve processing efficiency but also ensures that each type of raw material is handled correctly, optimizing the quality of the final product. Employees who perform sorting need to have good observation and discrimination skills, and must adhere to strict quality standards.

After sorting, the raw materials will be transferred to the trimming stage. This process helps to remove inedible or unqualified parts, such as shells, bones, or damaged parts. Trimming requires precision and dexterity from the operator, ensuring that the edible parts are preserved as much as possible, while completely removing unwanted parts. Employees need to be well-trained in trimming techniques, using tools safely and effectively to maintain product quality.

The work of sorting and trimming not only helps to ensure the quality of raw materials but also contributes to optimizing the production process. Thanks to the scientific arrangement and processing of raw materials, the subsequent processing process will be smoother and more efficient. At the same time, maintaining a clean and safe work environment throughout this process is also an important factor, ensuring that the final product meets food safety and hygiene standards and meets market demands.

2. Types of Occupational Accidents during Sorting and Trimming

During the process of sorting and trimming raw materials, occupational accidents can occur for various reasons. One of the most common risks is cutting a hand or finger when using sharp tools such as knives and scissors. Employees need to have the skill to use the tools correctly and always wear protective gloves to minimize this risk. Carelessness or lack of concentration during work is also a factor leading to unwanted accidents.

In addition, a wet and slippery work environment also contributes to the risk of accidents. When sorting raw materials, water from the washing process can make the floor wet, leading to the risk of slipping and falling. To minimize this risk, it is necessary to maintain a clean and dry work area, and employees should wear anti-slip shoes. The lack of basic protective measures can lead to injuries such as sprains, fractures, or bruises.

Health problems due to prolonged exposure to preservatives or disinfectants left on the raw materials are also a concerning type of occupational accident. These chemicals can cause skin, eye, and respiratory irritation if employees are not equipped with appropriate protective equipment such as masks and safety glasses. Failure to comply with occupational safety regulations and lack of training on how to handle chemicals safely can lead to serious occupational diseases, with long-term effects on the health of workers.

3. Causes of Occupational Accidents when Sorting and Trimming

Occupational accidents when sorting and trimming raw materials can be caused by various factors, with the most common being the use of sharp tools. A lack of skill or carelessness when using knives and scissors can lead to cuts on the hands or fingers. Employees who are not properly trained or do not follow safety rules are at high risk of serious injuries. The lack of personal protective measures such as cut-resistant gloves also increases the risk of accidents.

Another cause is a wet and slippery work environment, especially after the raw materials have been washed. Water left on the work floor can cause slips and falls, leading to injuries such as sprains or fractures. A lack of cleaning measures and maintaining a dry floor, along with not using anti-slip shoes, increases the risk of accidents. Carelessness in maintaining hygiene in the work area is also a major contributing factor.

4. Measures to Prevent Occupational Accidents when Sorting and Trimming

To prevent occupational accidents when sorting and trimming raw materials, it is important to equip and use full personal protective equipment. Employees need to be trained on how to use knives, scissors, and other trimming tools safely. At the same time, cut-resistant gloves and anti-slip shoes are necessary equipment to minimize the risk of injury. Compliance with occupational safety rules helps prevent accidents and protect the health of workers.

In addition, maintaining a clean and dry work environment is also very important in preventing accidents. After the raw materials have been washed, measures should be taken to dry the floor quickly to avoid slipperiness. Using anti-slip mats and regularly cleaning the work floor will help to minimize the risk of falls. Regular monitoring of the work environment is an effective measure to monitor and improve working conditions, ensuring the environment is always safe and free of potential hazards.

Employees need to be trained on how to handle chemicals safely and protect themselves from preservatives or disinfectants left on the raw materials. Using masks and safety glasses when in contact with these chemicals is a necessary measure to prevent health problems. At the same time, establishing and strictly adhering to occupational safety procedures and monitoring the work environment will help to identify risks early and take timely corrective measures, creating a safe and effective work environment for employees.

5. Occupational Safety Regulations for Sorting and Trimming

Occupational safety regulations for sorting and trimming raw materials are an important part of ensuring the safety of employees and maintaining product quality. First and foremost, employees must be fully equipped with personal protective equipment such as cut-resistant gloves, safety glasses, and anti-slip shoes. This equipment helps to minimize the risk of injury from sharp tools or a wet work environment. Strict adherence to the rules on the use of protective equipment is a key factor in protecting the health of workers.

In addition to using protective equipment, the work environment must also be maintained clean and safe. The work floor must always be dry and free of dirt to prevent slipperiness. Regular inspection and cleaning of the work area are necessary to ensure safety. Disinfectants and preservatives must be used correctly and stored in a safe place. Employees must be trained on how to use and handle chemicals safely, ensuring no danger to themselves and their colleagues.

6. Handling Emergency Occupational Accidents when Sorting and Trimming

When an emergency occupational accident occurs during the sorting and trimming process, a quick and accurate response is very important. First, immediately stop work and move the victim out of the danger zone. If the victim has been cut, wash the wound with clean water and apply a temporary bandage to stop the bleeding. In case of a serious wound or heavy bleeding, call for emergency services immediately to ensure the victim receives timely medical care.

After initial first aid, continue to monitor the victim’s condition and take additional first aid measures if necessary. If the victim shows signs of shock or difficulty breathing, place them in a comfortable lying position and monitor their breathing and pulse until the emergency services arrive. Ensure that the victim is kept warm and safe, avoiding panic. Always keep in touch with medical staff and provide detailed information about the victim’s condition and the circumstances of the accident.

III. Occupational Safety and Health for Food Processing Staff

1. Characteristics of Food Processing Work

Food processing work requires a deep understanding of different processing methods to ensure the quality and safety of the product. In thermal processing methods, boiling, steaming, frying, and grilling are the most common techniques. Each method requires specialized equipment and unique techniques, such as ovens, frying pans, or steamers. Controlling the temperature and processing time is a crucial factor in ensuring the product is cooked evenly, retains its flavor, and nutritional value.

Besides thermal processing, non-thermal processing methods also play an important role in preserving and enhancing the value of food. Salting, marinating, and quick freezing are common techniques. Quick freezing is particularly important as it helps to preserve food for a long time without losing its nutritional value. This process requires the use of modern freezing equipment to ensure the product is cooled evenly and quickly, preventing the growth of bacteria and maintaining product quality.

Each processing method, whether thermal or non-thermal, has its own requirements and standards to ensure food safety and meet market demands. Adherence to technical procedures and the correct use of equipment are key factors in creating high-quality, safe, and nutritious food products. Employees involved in the processing process need to be well-trained, master the necessary skills, and strictly adhere to food safety and hygiene regulations.

2. Types of Occupational Accidents during Food Processing

During the food processing process, occupational accidents can occur for various reasons, especially when using thermal processing methods. One of the common risks is getting burned when boiling, steaming, frying, or grilling. The high temperature from cooking equipment can cause serious burns if employees do not follow safety measures such as wearing heat-resistant gloves and using kitchen utensils correctly. Accidental contact with hot surfaces or boiling liquids is also a major cause of accidents.

In addition, cooking equipment such as gas stoves, ovens, and frying pans can be dangerous if not operated correctly. Gas leaks, fires, or electric shocks are potential risks when using unsafe equipment or not performing regular maintenance. Employees need to be trained on how to use and inspect equipment before working, as well as emergency handling measures in case of an incident.

In non-thermal processing, methods such as salting, marinating, and quick freezing also have their own occupational risks. Contact with chemicals during salting and marinating can cause skin and eye irritation if appropriate protective equipment is not used. Quick freezing requires working with very low temperatures, which can cause frostbite or cold-related injuries if employees do not wear proper gloves and protective clothing. To minimize the risk, it is very necessary to strictly adhere to safety regulations and regularly train employees on safety techniques.

3. Causes of Occupational Accidents when Processing Food

The causes of occupational accidents when processing food can be due to various factors, especially in thermal processing methods. One of the main causes is a lack of skills and knowledge of occupational safety. Employees who are not fully trained on how to use cooking equipment, such as gas stoves, ovens, and frying pans, can easily have accidents such as burns, electric shocks, or fires. Failure to comply with safety regulations and not using personal protective equipment also contribute to increasing the risk of accidents.

Another cause is a lack of regular maintenance and inspection of cooking equipment. This equipment, if not properly maintained, can lead to technical problems such as gas leaks or breakdowns, endangering the user. In addition, the lack of regular maintenance and inspection of equipment also increases the risk of fires and electrical accidents.

In non-thermal processing methods, contact with chemicals and harsh working environments are also causes of occupational accidents. The chemicals used for salting and marinating can cause skin, eye, and respiratory irritation if not used correctly and without appropriate protective measures. The quick freezing process requires working in very low temperatures, which can cause frostbite or cold-related health problems if employees are not fully equipped with protective clothing. A lack of awareness of the risks and non-compliance with safety regulations increase the risk of accidents during food processing.

4. Measures to Prevent Occupational Accidents when Processing Food

To prevent occupational accidents when processing food, occupational safety training for employees is necessary. Employees need to be thoroughly trained on how to use cooking equipment such as gas stoves, ovens, and frying pans, as well as safety measures when working with high temperatures. Using personal protective equipment such as heat-resistant gloves, safety glasses, and anti-slip shoes will help to minimize the risk of burns, electric shocks, and slips and falls. At the same time, employees should be instructed on how to handle emergency situations to respond quickly and effectively when an accident occurs.

Regular maintenance and inspection of cooking equipment is another important measure to ensure occupational safety. The equipment needs to be inspected regularly to detect and promptly repair technical problems such as gas leaks or breakdowns. Ensuring that all electrical equipment is well insulated and complies with electrical safety regulations is necessary to prevent electrical accidents. In addition, the use of modern and safe equipment also plays an important role in minimizing the risk of accidents.

In non-thermal processing, employees must be fully equipped with protective equipment when in contact with chemicals used for salting and marinating. Use gloves, masks, and safety glasses to protect the skin and respiratory system from harmful agents. The quick freezing process requires a very low temperature work environment, so employees must wear cold-protective clothing to avoid frostbite and cold-related health problems. Compliance with safety regulations and periodic monitoring of the work environment will help create a safe work environment, protect health, and ensure work efficiency.

5. Occupational Safety Regulations for Food Processing

Taking tests at occupational safety centers aims to obtain an occupational safety certificate. From there, the worker will have a clear understanding of safety knowledge as well as valid certification for work.

Occupational safety regulations for food processing are an important factor in ensuring the health and safety of employees. In thermal processing, methods such as boiling, steaming, frying, and grilling require strict adherence to safety rules. Employees need to be fully equipped with protective equipment such as heat-resistant gloves, safety glasses, and anti-slip shoes. Regular inspection and maintenance of cooking equipment such as gas stoves, ovens, and frying pans are also essential to prevent technical problems that could lead to occupational accidents.

For non-thermal processing methods, occupational safety regulations are equally important. When performing methods of salting, marinating, and quick freezing, employees need to use personal protective equipment such as gloves, masks, and safety glasses to avoid contact with chemicals that can cause skin and respiratory irritation. Quick freezing requires working in a very low temperature environment, so it is necessary to wear cold-protective clothing to protect the body from cold-related health problems.

Finally, training and raising awareness of occupational safety are indispensable factors. Employees need to be trained on how to use equipment correctly, recognize potential risks, and how to handle emergency situations. Compliance with occupational safety regulations not only protects the health of employees but also ensures work efficiency and product quality. Periodic monitoring of the work environment also helps to identify and promptly address hazardous factors, creating a safe and healthy work environment.

6. Handling Emergency Occupational Accidents during Food Processing

When an emergency occupational accident occurs during food processing, a quick and effective response is very important to protect the health and life of employees. First, if an accident occurs due to heat such as a burn or fire, immediately move the victim away from the source of danger. Wash the burn area under cool water for at least 10 minutes to reduce the temperature and pain. If the injury is serious, call for emergency services immediately and keep the victim calm until medical assistance arrives.

For accidents due to chemical exposure in non-thermal processing such as salting and marinating, washing the affected area with clean water is the first step. Ensure the victim does not rub the affected area to avoid spreading the chemical. If the chemical gets into the eyes, wash the eyes under a cool stream of water continuously for at least 15 minutes and call for emergency services if the condition does not improve. Providing detailed information about the type of chemical to the emergency services is also very important so that they can provide appropriate treatment.

IV. Occupational Safety and Health for Packaging Staff

1. Characteristics of Packaging Work

Packaging plays an important role in preserving and transporting food products. First, the primary packaging process is the step immediately after the product has been processed. The product will be packed in small bags or boxes to protect it from external environmental factors such as air, moisture, and bacteria. This not only keeps the product fresh but also extends its shelf life, ensuring quality when it reaches the consumer.

After completing the primary packaging, the product will be transferred to the secondary packaging stage. This is the step of packing small bags or boxes into larger cartons or packaging. This process helps to better protect the product during transportation and storage, minimizing the risk of damage from impact or external environmental factors. Secondary packaging also makes transportation easier and more efficient, especially when moving long distances.

Both packaging stages require meticulousness and precision to ensure the product is best preserved. Employees need to be trained in packaging techniques and how to use supporting equipment effectively. Adherence to food safety and hygiene regulations throughout the packaging process is a key factor in maintaining product quality and protecting consumer health. The combination of advanced packaging techniques and meticulousness in each stage will ensure the product reaches the customer in the best condition.

2. Types of Occupational Accidents during Packaging

During the packaging process, occupational accidents can occur for various reasons. In the primary packaging stage, employees often work with automatic cutting, sealing, and packaging equipment. Careless use or lack of skill when operating machinery can lead to injuries such as hand cuts or finger pinches. Packaging equipment with sharp cutting blades and fast-moving parts are the main risks if not used correctly and without personal protective measures.

In addition, in the secondary packaging stage, employees have to handle large and heavy cartons, which can cause mechanical risks such as slips, falls, impacts, or back injuries from lifting incorrectly. Moving and arranging heavy cartons in the warehouse or on transport vehicles requires skill and adherence to occupational safety procedures. The lack of supporting tools such as trolleys or conveyors also increases the risk of accidents.

3. Causes of Occupational Accidents when Packaging

The causes of occupational accidents when packaging can stem from various factors, especially in the primary and secondary packaging processes. In the primary packaging stage, the incorrect use of machinery and equipment is one of the main causes. Employees with a lack of skills or who have not been fully trained can easily suffer injuries from cutting machines, sealing machines, or other automatic devices. The lack of personal protective equipment and non-compliance with safety procedures increase the risk of accidents.

In addition, in the secondary packaging stage, accidents often occur due to the handling of heavy and bulky cartons. Employees often have to lift, carry, and move large cartons without using the correct technique, leading to muscle and bone injuries, such as back pain or muscle strain. The lack of supporting tools such as trolleys, conveyors, and a lack of specific instructions on safe lifting techniques are also causes of serious accidents.

An unsafe work environment is another cause of occupational accidents during packaging. Slippery floors, not being kept clean, along with a lack of lighting and warning signs, increase the risk of slips and falls and collisions. A cramped and disorganized work space also contributes to these accidents. To reduce the risk, it is necessary to ensure a clean, airy work environment and that employees are fully equipped with knowledge and skills in occupational safety.

4. Measures to Prevent Occupational Accidents when Packaging

Take tests at occupational safety centers to obtain an occupational safety card to properly supplement your work records.

To prevent occupational accidents when packaging, training and educating employees on safety skills are paramount. In the primary packaging process, employees need to be specifically instructed on how to use equipment such as cutting machines and sealing machines safely. The full use of personal protective equipment such as gloves and safety glasses is also an important measure to minimize the risk of injury. Regular inspection and maintenance of this equipment will help to detect early failures and prevent accidents.

In the secondary packaging stage, employees need to master the technique of lifting and moving large cartons to avoid muscle and bone injuries. The use of supporting tools such as trolleys and conveyors will help to reduce the workload and the risk of injury. Ensuring that all employees are trained on safe lifting techniques and know how to use supporting tools correctly is very necessary to protect their health and occupational safety.

5. Occupational Safety Regulations for Packaging

Occupational safety regulations for product packaging require strict compliance from employees to ensure a safe and effective work environment. In the primary packaging stage, after processing, the product will be packed in small bags or boxes. Employees must use personal protective equipment correctly, such as gloves, masks, and safety glasses, to protect against risks such as hand cuts, dust inhalation, or chemical exposure. Packaging equipment also needs to be regularly inspected and maintained to prevent technical problems.

In the secondary packaging stage, the primary packaged product will be placed in larger cartons or packaging for easy transportation and storage. Employees must adhere to safety rules when lifting, carrying, and moving heavy cartons. The use of supporting tools such as trolleys and conveyors is mandatory to minimize the risk of back and muscle injuries. At the same time, training on safe lifting techniques is necessary to ensure that all employees know how to handle goods safely.

The work environment needs to be maintained clean and safe. The floor must always be dry and free of obstructions to avoid slips and falls. The lighting system must be adequate and warning signs for hazards must be placed in conspicuous positions. Periodic inspection and monitoring of the work environment help to detect and promptly address hazardous factors, ensuring that the packaging process is safe and does not harm the health of employees. Compliance with occupational safety regulations is an important factor in maintaining the efficiency and quality of the packaging process.

6. Handling Emergency Occupational Accidents when Packaging

When an emergency occupational accident occurs during the packaging process, a quick and effective response is very important to protect the health and life of employees. First, if an injury occurs due to cutting or impact in the primary packaging stage, immediately stop work and move the victim out of the danger zone. Use the first aid kit to bandage the wound and control the bleeding. If the injury is serious, call for emergency services immediately and keep the victim calm until the emergency services arrive.

In the secondary packaging stage, if an accident occurs due to lifting heavy cartons, immediately support the victim to lie down in a comfortable position to avoid aggravating the injury. Check if the victim has signs of a fracture or spinal injury. If a serious injury is suspected, do not move the victim but call for emergency services immediately. While waiting for the emergency services, ensure the victim is kept warm and monitor their vital signs.

After the emergency situation has been controlled, a detailed accident report should be made to analyze the cause and provide preventive measures in the future. Internal investigation should be organized to identify the factors leading to the accident and improve the work process. At the same time, retraining on occupational safety for employees is necessary if needed. Compliance with occupational safety regulations and ensuring a safe work environment are key factors in preventing similar situations from occurring, protecting the health and safety of all employees.

V. Occupational Safety and Health for Storage Staff

1. Characteristics of Storage Work

Food storage plays an important role in maintaining the quality and extending the shelf life of products. In cold storage, products are usually kept in cold rooms with temperatures ranging from -18°C to -35°C. This low temperature helps to prevent the growth of bacteria and harmful microorganisms, protecting the product from spoilage. This process requires a modern cold storage system and employees must strictly adhere to occupational safety and hygiene regulations.

Deep freezing is a higher step, applied to products that require quality to be maintained for a longer period. The deep freezing storage temperature can go down to -60°C, helping to preserve the product’s quality, prevent the growth of microorganisms, and maintain its nutritional value. Products such as high-end seafood, meat, and special raw materials often use this method. Working in an extremely low temperature environment requires employees to be fully equipped with cold-protective clothing and to adhere to strict safety measures.

In addition to technical requirements, storage work also requires care and precision from employees. The inspection and maintenance of a stable temperature in the cold and deep freeze rooms are very important. Any temperature change can affect product quality. Furthermore, the process of receiving and dispatching goods must be strictly managed to ensure that the products are always stored in the best conditions. Employees need to be well-trained on the process and safety regulations to ensure efficiency and safety in the storage work.

2. Types of Occupational Accidents during Storage

During the food storage process, occupational accidents can occur for various reasons, especially in cold and deep freeze environments. When working in a cold room with a temperature of -18°C to -35°C, employees are at risk of frostbite if not equipped with adequate cold-protective clothing. Prolonged exposure to low temperatures can also cause health problems such as colds, reduced blood circulation, and joint diseases.

In addition, during deep freeze storage with temperatures down to -60°C, the risk of occupational accidents is even higher. Employees can suffer from severe frostbite if they do not wear enough protective layers. Working in this environment requires special care as a minor incident can lead to serious injury. The cold air from deep freeze equipment can cause cold burns, damaging the skin and soft tissues if not treated promptly.

In addition to temperature-related problems, occupational accidents can also occur due to the operation of equipment and machinery in the cold and deep freeze rooms. Employees can be trapped, hit, or injured when moving heavy goods in a confined space. Poor lighting and slippery floors due to ice and snow are also factors that increase the risk of slips, trips, and falls and injuries. To minimize these accidents, it is necessary to ensure a safe work environment, that employees are well-trained in safety procedures, and that they use protective equipment correctly.

3. Causes of Occupational Accidents during Storage

The causes of occupational accidents during food storage often stem from various factors, especially in cold and deep freeze environments. In a cold room, a temperature of -18°C to -35°C can cause frostbite if employees are not fully equipped with cold-protective clothing. Prolonged exposure to low temperatures increases the risk of health problems such as colds, reduced blood circulation, and joint diseases. A lack of thorough preparation for occupational protection is the main cause of these accidents.

During deep freeze storage, with temperatures down to -60°C, the risk of accidents is even higher. The harsh working conditions require employees to be especially careful. The cause of accidents here is often not enough protective layers, making employees prone to frostbite or cold burns when exposed to cold air from deep freeze equipment. In addition, a lack of knowledge and skills in handling in an extremely low temperature environment is also a factor leading to occupational accidents.

It is not only the temperature that causes occupational accidents, but also the operation of equipment and machinery in the cold and deep freeze rooms. Employees can be in danger when moving heavy goods in a confined space, leading to injuries from being trapped, hit, or slipping and falling. Slippery floors due to ice and snow and poor lighting also contribute to an increased risk of accidents. To reduce these risks, it is necessary to ensure a safe work environment, provide adequate protective equipment, and train employees on safety procedures and how to use the equipment correctly.

4. Measures to Prevent Occupational Accidents during Storage

To prevent occupational accidents during food storage, especially in cold and deep freeze rooms, it is necessary to implement many strict safety measures. In a cold room, where the temperature is from -18°C to -35°C, employees must be fully equipped with protective equipment such as coats, gloves, and cold-resistant shoes. Training on how to use and maintain protective equipment is very necessary to ensure it is always in the best condition, protecting workers from frostbite and other cold-related health problems.

During deep freeze storage, the temperature can drop to -60°C, requiring special care and protective equipment. Employees must wear multiple layers of specialized protective clothing to combat the extremely low temperature. Organizing training sessions on occupational safety in deep freeze environments will help employees to clearly understand the potential risks and how to prevent them. At the same time, regular temperature monitoring measures should be in place to ensure that the work environment is always safe.

In addition, maintaining a clean and safe work environment is an important factor in preventing occupational accidents. The floor in the cold and deep freeze rooms should be kept dry to avoid slipperiness. Using anti-slip materials and ensuring adequate lighting so that employees can work safely are necessary. Equipment and machinery also need to be regularly inspected and maintained to ensure stable operation. In particular, it is necessary to establish emergency procedures and train employees on how to handle situations when an accident occurs, to minimize risks during food storage.

5. Occupational Safety Regulations for Storage

Occupational safety regulations for food storage in cold and deep freeze rooms require strict compliance to protect the health and safety of employees. During cold storage, a temperature of -18°C to -35°C requires employees to use full protective equipment such as coats, gloves, and cold-resistant shoes. The regulations also require regular inspection and maintenance of refrigeration equipment to ensure it operates stably and safely.

For deep freeze storage, where the temperature can drop to -60°C, employees must be equipped with special protective clothing and undergo training on occupational safety. The regulations require that protective equipment be regularly inspected to ensure its effectiveness against the cold. Employees need to know how to recognize the signs of frostbite and how to treat it promptly. In addition, temperature and working conditions in the deep freeze room must be continuously monitored to ensure a safe work environment.

Finally, occupational safety regulations also include maintaining a clean and tidy work environment. The floor in the cold and deep freeze rooms must be kept dry and free of obstructions to avoid slips and falls. Adequate lighting and warning signs for hazards must be placed in conspicuous positions to remind employees of potential risks. The regulations also require a plan and drills for emergency situations so that employees are ready to respond when an incident occurs. Compliance with these regulations is an important factor in ensuring the safety and efficiency of food storage work.

6. Handling Emergency Occupational Accidents during Storage

When an emergency occupational accident occurs during food storage, a quick and correct response is very important to protect the health and life of employees. In a cold storage environment, if an employee suffers from frostbite or problems due to prolonged exposure to temperatures of -18°C to -35°C, they should be immediately moved out of the cold area and their body should be slowly warmed up. Do not rub the frostbitten skin area but use warm water to gradually warm it up. If the condition is serious, call for emergency services immediately for timely medical support.

In the case of deep freeze storage with temperatures down to -60°C, the risk of cold burns and severe frostbite is even higher. When an employee is found to have a cold burn, they should be immediately moved out of the hazardous area and wrapped in a blanket or warm clothing. Absolutely do not use hot water or strong heat sources to warm up quickly as this can cause further damage to the skin and tissues. Call for emergency services immediately and keep in touch with medical staff for further instructions.

PART III: Further Reference