A STUDY ON THE AETIOLOGY AND MITIGATION OF RISKS IN THE FOOD PREPARATION ENVIRONMENT

Abstract: Occupational risks pose a significant risk to a dynamic labour force. Various occupational hazards, including but not limited to musculoskeletal disorders such as back discomfort, contact dermatitis, fractures in the shoulder and wrist, as well as cuts and burns, are among the prevalent health issues and injuries experienced by individuals in the workplace. Significant amounts of productive work time are forfeited by impacted personnel, and in more extreme instances, it can result in enduring incapacitation or mortality. Individuals across various domains encounter or have encountered different types of hazards. The primary aim of this study is to investigate the aetiology and mitigation strategies of risks inside the food processing environment. Undoubtedly, the food services business in India has generated substantial employment opportunities. However, concurrent study has documented numerous instances of work-related issues among chefs employed in various food outlets.