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

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.