Identification of hazards and risk assessment to reduce accidents at the cooking line of Ingenieros PesquerosConsultores S.A.C., Santa-2016

Authors

  • Julio Hans Huaccha Suarez Universidad César Vallejo, Chimbote, Perú
  • Lourdes Esquivel Paredes Universidad César Vallejo, Chimbote, Perú
  • César Moreno Rojo Universidad César Vallejo, Chimbote, Perú

DOI:

https://doi.org/10.18050/ingnosis.v2i2.2001

Keywords:

Danger, Risk, IPERC, Accident rate

Abstract

Objective.Identification of hazards and risk assessment in the company fishing engineers consultants S.A.C.

Materials and methods.The design used was non-experimental, evaluating the hazards and risks in the cooking line, sampling was non-probabilistic, for convenience.

Results. The situational diagnosisevidenced that the company did not have a safety culture, in addition to not having any safety measures to work in its work areas, which contracted minor and serious work accidents.

Conclusions.The hazards were identified through the IPERC matrix. A corresponding control could be generated to reduce accidents and thereby reduce the accident rate in the following years.

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Published

2016-12-02

How to Cite

Huaccha Suarez, J. H. ., Esquivel Paredes, L. ., & Moreno Rojo, C. . (2016). Identification of hazards and risk assessment to reduce accidents at the cooking line of Ingenieros PesquerosConsultores S.A.C., Santa-2016. INGnosis, 2(2), 300–309. https://doi.org/10.18050/ingnosis.v2i2.2001

Issue

Vol. 2 No. 2 (2016): July - December

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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