Base Knowledge
Not applicable
Teaching Methodologies
Expository lessons and discussion of examples and case studies.
Learning Results
Know and distinguish the scope of application of international and national legislation, regulations and standards in the field of hygiene and safety. Understand the general principles for risk identification and the influence of an organizational structure for the prevention of risk situations. Use methodologies to establish priorities and objectives for risk control. Collect and organize appropriate information to systematize control procedures. Establish monitoring indicators for a risk control system.
Program
Industrial safety: regulatory framework, socio-economic impact, work accidents, distinction between danger and risk, risk analysis, prevention, costs, accident rates, organization and management of safety, hygiene and health at work. Noise and vibration: risk assessment, prevention and protection measures. Ergonomics: introduction to the ergonomic approach, workstations, repetitive tasks, handling and transport of loads. Thermal comfort: assessment, prevention and protection measures. Fires: characterization, extinguishing processes, prevention and protection measures. Contaminant agents: classification, risk assessment, exposure limits, prevention and protection. Emergency plans: design and implementation.
Curricular Unit Teachers
Grading Methods
- - Prova escrita - 100.0%
- - Trabalho individual - 100.0%
Internship(s)
NAO
Bibliography
Heinz Company, H.J., Principles and Practices for the safe Processing of Foods, Inglaterra, 1993.
Harms-Ringdahl, L. (2001), Safety Analysis – Principles and Practice in Occupational Safety, 2nd Edition. Taylor & Francis, London.
Food and Drink Industries Committee: Second Session, Geneva, 1991. International Labour Organisation. Published by International Labour Organization, 1991.
Mark Robson, William Toscano. Risk Assessment for Environmental Health. Published by Wiley, 2007.