Молодежный инновационный вестник

2415-7805

Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный медицинский университет имени Н.Н. Бурденко" Министерства здравоохранения Российской Федерации

10288

Conference Proceedings

Hygienic assessment of production environment conditions in a confectionery shop

Tamrazyan

Astgik Serezhaevna

24.astgik@gmail.comhttps://orcid.org/0009-0005-3434-1641Fertikova

Tatiana Evgenievna

<p>C.M.N. Associate Professor of the Department of General Hygiene</p>t.e.fertikova@yandex.ruhttps://orcid.org/0000-0002-4370-9197

Voronezh State Medical University named after by N.N. Burdenko

25042025

14S1135138

20022025

31032025

2025

<p>Introduction. Improving the level of health of workers is an urgent problem. In the country, along with large bakeries, small capacity enterprises are actively created, which leads to significant changes in the working conditions and organization of labor of workers. There are various harmful factors (heat and moisture emissions, noise, vibration, gases, dust, etc.) that cause occupational diseases. At the same time new technologies of confectionery products manufacturing appear, the influence of which on the health of workers is insufficiently studied. The aim of the work was to conduct a hygienic examination of the confectionery shop of Yatskova L.A., located in the Rostov region. Materials and methods of research. The method of sanitary observation and description, physical laboratory methods, timekeeping method of research and method of statistical processing of results were used. Results of the study. The microclimate of the production room of the enterprise in the warm period of the year is characterized as heating, class of working conditions 3.2. The intensity of heat radiation from convection furnaces exceeds the standardized level. Illumination of the production room is insufficient, class of working conditions 3.1. Heating microclimate and heavy physical labor are of main hygienic importance. Conclusion. In order to protect the health of workers of the enterprise, a set of measures is necessary. Thus, to normalize the microclimate it is recommended to use modern technological equipment with reduced heat generation; to equip artificial ventilation of production facilities. To improve the organization of working conditions it is required to reduce the length of the working day and organize a regulated break for the employees of the enterprise.</p>

confectionery shopworking conditionsoccupational diseasesequipmentpremises

кондитерский цехусловия трудапрофессиональные заболеванияоборудованиепомещения

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