The results of research on the formation of occupational health and safety management system according to ISO 45001 for the food industry are given. As an example Shymkentmay JSC was used, which specializes in the production of edible vegetable oils. The technological process of cotton oil production as an object of professional risks for technological personnel has been studied, hazardous and harmful production factors have been classified in the production of edible vegetable oils, the nature and content of professional risks and methods for their evaluation have been investigated, it has been proposed to apply the implementation of occupational risk management system Deming’s cycle “Plan-Do-Check-Act”, the primary identification of occupational risks for each workplace. The effects of emerging risks are studied on the basis of an analysis of the impact of identified harmful and hazardous workplace factors and the safety of workplaces using the Fayn and Kinney method, which allows assessing the individual risks of an individual worker, defined as the probability of injury or illness resulting from an existing hazard. The context of Shymkentmay JSC was developed, which is necessary for informing, both external and internal stakeholders about its activities, the main factors of production that affect the risks of industrial injuries, accidents and occupational diseases. The main sources of harmful production conditions for the employees of the enterprise have been identified, risks have been formed, according to the types of dangers existing for workers, the types of control over the source of occurrence and the environment of propagation of harmful effects, the contingent of workers exposed to the danger.


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