To provide basic knowledge related to the law 81/08 (Italian law on health and safety in workplace) and the evolution of related legislation; sensitize the student to the problems relating to health and safety in the workplace; analyze the operational tools to support the prevention service for the workers¿ health and safety.
Expected learning outcomes
Ability to organize a system for the prevention service in a company: roles prescribed by the regulations, definition of the concept of risk, damage, protection and prevention; choice of Personal and Collective Protection Equipment (PPE and CPE) and of safe machines for restaurants. Certificate of basic training.
The genesis of the TU 81/08 from the Law 626/1994. The influence of European legislation on the TU 81/08. Analysis of the Consolidated with particular regard to operational articles and provided sanctions.The attitude of the Competent Authority in relation to the law on health and safety at work: cases. Ethical aspects and impacts on procurement. The management system of Health and Security Systen: figures provided and activities. The role of training. The concept of risk: probability and severity. Damage, Prevention and Protection. The Personal Protective Equipment (PPE). The system of managing health and safety of workers in compliance with OHSAS 18001. The CE marking of equipment: technical guidelines and solutions. Risk analysis of several machines used in the catering industry. Technological choices in favor of machine safety. Some procedures for operator safety: analysis of checklists and operational proposals. The fire Legislation.
Lecture notesR. Guidetti, A. Vitale, Manuale della Sicurezza sul luogo di lavoro in una azienda alimentare - Ed. Francoangeli