Life safety. Labor protection at food production enterprises. Textbook

Information is given on the legislative, regulatory and regulatory framework in terms of security. The principles of security, dangerous and harmful factors of the production environment and the labor process, the nature of their effects on the human body and the principles of normalizing permissible levels of exposure are considered. The issues of ensuring the safety of maintenance personnel during technological processes and the operation of equipment in various industries of the food and processing industry are highlighted. The basic information about labor legislation and issues of organizing labor protection at enterprises are set out. For students of higher educational institutions studying in the areas of training “production of food from plant raw materials” and “food engineering”, for managers and specialists of industrial enterprises and organizations during retraining and advanced training