The assessment of safety hazards is fundamental to an effective risk management in any industry. Food and beverage production involves a variety of industrial processes with associated hazards. Effective safety practices are used to reduce workplace hazards and promote safety in the work environment. This paper evaluated safety hazards and safety practices in the food and beverage industry (FBI) in South-South, Nigeria. A structured questionnaire designed in accordance with World Health Organization standard was administered to a total of 144 workers, out of which 134 (93.0%) were completed and returned. The questionnaire was fashioned to extract information on types of hazards, awareness of safety hazards, implementation of hazards and risks control measures and the effectiveness of safety hazards and risk management programmes in the food and beverage industry. A modified four-point Likert Scale was used to analyze and evaluate the questionnaire. A Proportional Importance Index (PII) was used to rank each factor variable in the questionnaire. The study identified the major hazards in the FBI as working at height (with PII = 3.3, respondents = 91%); high voltage areas (PII = 3.1 and respondents = 90%), loud noise (PII = 3.0, respondents = 80%), machines and equipment vibration (PII = 2.8, respondents = 69%) and faulty machines and equipment (PII = 2.7, respondents = 65%). The level of awareness on safety hazards amongst the workers was statistically significant (p < 0.05, 95%CI; PII = 3.1 - 3.6). The outcome of intervention showed that FBI-2 improved from 79.62% to 96.82%, FBI-3 improved from 89.81% to 96.18%, FBI-4 improved from 78.34% to 95.54% on worker’s knowledge on the assessment of hazards and risk in the FBIs. There was effective implementation of safety hazards and risks management programmes and controls in the FBI. Administrative control measures are used to reduce hazards and workers make adequate use of personnel protective equipment. There is need to evaluate the risks associated with identified high ranking hazards and develop a risk management framework for the industry based on ISO 31000 and other relevant safety regulations and guidelines.
Risk management for food and beverage industry using Australia/New Zealand 4360 Standard
