某香精厂食用香精研发过程的危害因素分析及防护控制  

Hazard Factor Analysis and Protection Control of Edible Flavor R&D Process in A Flavor Factory

作　　者：吴润宜 WU Runyi(Foshan Huaan Testing Technology Co.,Ltd.,Foshan 528300,China)

机构地区：[1]佛山华安检测科技股份有限公司,广东佛山528300

出　　处：《食品安全导刊》2022年第22期41-44,共4页China Food Safety Magazine

摘　　要：目的:通过分析食用香精研发过程工艺与物料存在的危害因素,对危害因素进行识别、检测,掌握工作场所存在的职业病危害因素浓度,评价工作场所作业环境和劳动条件是否符合职业卫生的标准要求。方法:收集资料,进行职业卫生学调查和职业病危害因素检测,采用职业卫生检测法、检查表进行综合分析。结果:企业食用香精研发过程中存在的主要职业病危害因素有环己烷、正己烷、甲苯、二氯甲烷、磷酸、乙酸、丁酮、甲醇、异丙醇、乙酸乙酯、乙醛及噪声。劳动者接触化学有害因素浓度和噪声强度均符合国内职业卫生标准。结论:食用香精研发过程添加的少量化学试剂及色谱室检测样品过程中使用有机和无机化学试剂,存在有害因素,对劳动者的健康产生不良影响,企业应为工人配备个人防护用品,并做好各实验室的通风换气和排毒措施。Objective:By analyzing the hazard factors in the R&D process of edible flavors,identified,detected and grasped its concentration in the workplace,evaluating whether the workplace conditions meet the requirements of occupational health.Method:Data collection,occupational hygiene survey and occupational disease hazard factor detection,and comprehensive analysis with occupational hygiene detection method and checklist.Result:The main hazard factors in the R&D process are cyclohexane,n-hexane,toluene,dichloromethane,phosphoric acid,acetic acid,butanone,methanol,isopropanol,ethyl acetate,acetaldehyde,and noise.The concentration and noise intensity of workers exposed to chemical harmful factors are in line with domestic occupational health standards.Conclusion:A small number of chemical reagents added in the R&D process of edible flavors and the use of organic and inorganic chemical reagents in the chromatographic laboratory testing samples adversely affect the occupational health of workers.Enterprises should provide workers with personal protective equipment,and apply ventilation and detoxification measures in each laboratory.

关 键 词：食用香精研发 危害分析 检测 防护控制 

分 类 号：TS264.3[轻工技术与工程—发酵工程]