Presence of Hazards

in DANPAK Industries

PREPARED BY: MUHAMMAD NOMAN 20191-2598

SUBMITTED TO: JAMSHAID IQBAL
COMPANY PROFILE

 Danpak Food Industries, Pakistan is a well known confectionery

company that offers its clients and consumers new, innovative
and the best quality products. It was established in 1986 and
since then Danpak has been identified for its distinctive range of
products including chocolates, bubble gums, candies, toffees,
etc. This wide range of products is available in Pakistan and has
also gained recognition in the international export market and is
fast gaining popularity in Europe, America, Africa, and many Far
Eastern countries.
MANUFACTURING

 At Danpak Food Industries we use state of the art machinery to

ensure that our customers receive premium quality products. We
have also devised a highly sophisticated Research and
Development department to keep abreast with the current trends
of the industry to improve our standards with the changing tastes
and demands of our clientele. In order to deliver the finest
products, rigorous Quality Controlled Programs are conducted
along with strict Quality Assurance to guarantee complete
satisfaction of our customers. The company has a specialized
staff including highly trained and qualified Food Technologists
who take utmost care to make the production of premium quality
confectionery goods certain.
RESEARCH AND
DEVELOPMENT
 Danpak has always been searching for new ways and approaches
to improve the existing products and create new ones and for
this purpose we have set up a separate R&D department for
accessible product development.
 Our research methodology relies on local market surveys. These
surveys are conducted not only to see responses to sample
products within the target market, but also to gauge insight
about new or changing market trends. Product testing and
product sampling is also a regular feature of the R&D
department.
DANPAK MISSION

 We at DANPAK are dedicated to deliver the best quality products

to suit the local tastes as well as international standards while
developing new products based on Consumer needs.
 Our Objective is to achieve higher market share while
maintaining the quality standards in the confectionery industry.
 At DANPAK we plan to extend our operations overseas thereby
generating a long-term sustainable competitive advantage thus
providing superior returns for our business partners.
Main causes of injury

 Manual handling and lifting - especially heavy loads or sharp

edges
 Slips - mostly due to wet or contaminated floors
 Being struck by objects - mostly falling packages, sometimes
hand tools
 Striking against fixed or moveable objects, eg plant or stationary
vehicles
 Machinery - mainly conveyors but also packaging machines etc
 Exposure to harmful substances - burns and scalds from carrying
open containers of hot product, manual dispensing of caustic
cleaners etc.
Main occupational ill health
risks
 Musculoskeletal injury from manual handling boxes, containers
etc
 Work-related upper limb disorders (WRULDs), eg from repetitive
packing work
 Noise induced hearing loss from noisy machinery, eg hopper
feeds, mould shakers, packaging machinery
Injury statistics

 over 30% of fatal injuries

 over 10% of major injuries (eg requiring hospitalisation)
 over 7% of all injuries (ie major injuries and over-3-day absence
injuries)
 almost 500 injuries per year reportable to HSE.
Main causes of injury

 Conveyors; 30%
 Fork lift trucks: 12%
 Bandsaws: 5%
 Thermoform machines, pie and tart machines, palletisers/depalletisers,
strapping/ banding/tapping machines and mincing/ grinding/mixing machines:
4% each
 Food mixers, wrapping machines, dough moulders and depositors: 3% each
 Slicers, dough dividers, derinders, drinks bottling machinery, roll plant and
kegging plant: 2% each
 Patty formers, cartoning machines, vertical thermoform machines, drinks
labelling/marking machines, shrink wrapping machines and drinks process
machinery: 1% each
 Drinks crating/decrating machines, stamping/ punching / franking machines
and drinks canning machinery: 0.5% each
Conveyors

 Conveyors are involved in 30% of all machinery accidents in the food/drink

industries - more than any other class of machine
 90% of conveyor injuries occur on flat belt conveyors
 90% of the injuries involve well known hazards such as in-running transmission
parts and trapping points between moving and fixed parts
 90% of accidents occur during normal foreseeable operations - production
activities, clearing blockages etc.
 Safeguarding of hazardous parts of conveyors may be by design (eg lift-out
rollers that prevent finger trapping), fixed guarding (requiring a hand tool such
as a spanner to remove) or hinged or removable interlocked guards (eg guards
fitted with coded, magnetic interlock switches to prevent the machine running
with the guard removed). In the food industry interlocked guards have the
advantage of making the machine easier to hygienically clean on a frequent
basis, however maintenance when subject to cleaning fluids may be higher
Purchasing new machinery

 Select work equipment which is suitable for its intended use in

respect of health and safety
 Specify clearly the health, safety and hygienic design
requirements for the supplier to meet (including noise levels)
 Check that the equipment supplied meets your specification and
the supplier has met their legal duties
European CEN standards

 The European Standardisation Committee (CEN) has produced a

number of European CEN 'C' standards which set out safety
requirements for certain types or groups of food machine. If there
is a published standard relevant to a machine you are
purchasing, this should be specified in the purchase contract.
Some standards are still being drafted.
 CEN 'C' standards implement the more generic requirements of
harmonised CEN 'A' and 'B' standards. 'A' standards are the basic
standards which apply to all machinery, an example being BS EN
ISO 12100-2:2003, Safety of Machinery - Basic concepts, General
principles for design. 'B' standards are group safety standards
dealing with one aspect such as electrical parts of machines, or
one type of safety-related device such as two-hand control
devices
 PHYSICAL HAZARDS
 1- High Noise Level
The machines utilized in the food processing industry often operate at high noise levels; require frequent
wash downs; and can be more susceptible to mold and vermin. The combination of these factors may make
high noise levels more challenging to re-mediate than in other industries.
 2- Ergonomics
Like many jobs requiring repetitive motion, workers in the food processing industry may be susceptible
to musculoskeletal disorders.
 3-Slip Trip & Falls
Again the frequent wash downs required by the food processing industry create slippery surfaces that puts
workers at risk for slips, trips and falls. 
 4-Powered industrial trucks
Incorrectly operated and maintained forklifts pose a serious hazard to both the operator and to other workers
in the facility. Hazards associated with forklifts include overturns, workers on foot being struck and workers
falling off forklifts. The potential for carbon monoxide poisoning from exhaust emissions is another hazard
associated with forklifts.
 CHEMICAL HAZARDS
 5-Mycotoxins
Mycotoxins are a group of naturally occurring chemicals produced by certain moulds, such as Aspergillus flavus and Penicullium
expansum. They can grow on a wide range of foods, including cereals, nuts, peanuts, spices, and fruit (apples and pears).
Mycotoxins can also be found in livestock due to contaminated feed. These toxins can cause vomiting, diarrhoea, kidney damage,
suppression of the immune system and death. In 2004, 125 Kenyans died after eating maize contaminated with aflatoxin due to
early harvesting, failure to treat the crop with fungicides and insufficient drying before storage.

 6-Pesticides
Pesticides generally include insecticides, fungicides and herbicides. A major health concern with pesticides is that they can
accumulate in the food chain and contaminate the environment. Food contaminated with pesticides have notoriously been
implicated in deadly outbreaks of food poisoning in recent years. Cooking oil stored in bottles previously used to store pesticide
killed 23 children in India in 2013 and sweets contaminated with pesticide kill 23 people in Pakistan in 2016.

 7-Environmental contaminants
Environmental contaminants may be present in the environment naturally or introduced by human activities deliberately or
accidently. Naturally occurring chemicals include Arsenic, Cadmium, Lead and Mercury. Rice contains 10-20 times more arsenic
than other crops because it is grown in water and makes easier for chemical to be absorbed into rice grains. Arsenic can increase
the risk of illnesses, including cancer. Methyl mercury is organic compound created by bacterial action in an aquatic environment
due to natural and industrial sources of mercury.
Hazards Identification and Risk
Assessment
1- High Noise Level
Hazards Identification and Risk
Assessment
2- Ergonomics
Hazards Identification and Risk
Assessment
3-Slip Trip & Falls
Hazards Identification and Risk
Assessment
4-Powered industrial trucks
Hazards Identification and Risk
Assessment
5-Mycotoxins
Hazards Identification and Risk
Assessment
6-Pesticides
Hazards Identification and Risk
Assessment
7-Environmental contaminants