title: ÐÑÐµÐ½ÐºÐ° Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ° ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¸ Ð¿Ð¾ ÑÐ¸Ð»ÑÑÑÐ°ÑÐ¸Ð¸ ÑÐ°Ñ Ð°ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐ¾Ð¿Ð° Ð½Ð° Ð·Ð°Ð²Ð¾Ð´Ðµ Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Assessment of the professional risk of an employee of a sugar syrup filtration unit at a factory to produce soft drinks
Creators: name: ÐÐ¼ÐµÐ»ÑÑÐ½ÐµÐ½ÐºÐ¾, ÐÐ°Ð»ÐµÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¸ÑÐºÐ°
Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¹ ÑÐ¸ÑÐº
Ð¼ÐµÑÐ¾Ð´Ñ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÐ¸ÑÐºÐ°
ÑÐ¸Ð»ÑÑÑÐ°ÑÐ¸Ñ ÑÐ°Ñ Ð°ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐ¾Ð¿Ð°
ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð°
ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÐ¸ÑÐºÐ°Ð¼Ð¸
risk evaluation
professional risk
risk assessment techniques
filtration sugar syrup
working conditions
risk management

description: Ð¢ÐµÐ¼Ð° Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Â«ÐÑÐµÐ½ÐºÐ° Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ° ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¸ Ð¿Ð¾ ÑÐ¸Ð»ÑÑÑÐ°ÑÐ¸Ð¸ ÑÐ°ÑÐ°ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐ¾Ð¿Ð° Ð½Ð° Ð·Ð°Ð²Ð¾Ð´Ðµ Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ Ð±ÐµÐ·Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð²Â». ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ñ Ð¸ Ð¾ÑÐµÐ½ÐºÐµ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ° Ð½Ð¾Ð²Ð¾Ð³Ð¾, ÑÐ°Ð½ÐµÐµ Ð½Ðµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÐµÐ¼Ð¾Ð³Ð¾, Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ° ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¸ Ð¿Ð¾ ÑÐ¸Ð»ÑÑÑÐ°ÑÐ¸Ð¸ ÑÐ°ÑÐ°ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐ¾Ð¿Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² Ð¿ÑÐ¾ÑÐµÑÑÐµ ÑÐ°Ð±Ð¾ÑÑ: â¢ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¾ÑÐµÐ½ÐºÐ¸ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° Ð¸ Ð²ÑÐ±Ð¾Ñ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð´Ð»Ñ Ð¾ÑÐµÐ½ÐºÐ¸ Ð½Ð¾Ð²Ð¾Ð³Ð¾ ÑÐ°Ð±Ð¾ÑÐµÐ³Ð¾ Ð¼ÐµÑÑÐ°; â¢ Ð¾Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¿ÑÐ¾ÑÐµÑÑÐ° Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸ Ð¸ Ð¸Ð´ÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°-ÑÐ¸Ñ ÑÐ¸ÑÐºÐ¾Ð² Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ° ÑÐ¸ÑÐ¾Ð¿Ð½Ð¾Ð³Ð¾ Ð¾ÑÐ´ÐµÐ»ÐµÐ½Ð¸Ñ; â¢ ÑÐ°ÑÑÐµÑ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ¸ÑÐºÐ°Ð¼Ð¸. ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÑÑÑÑ ÑÑÐ»Ð¾Ð²Ð¸Ñ ÑÑÑÐ´Ð° ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ° ÑÐ¸ÑÐ¾Ð¿Ð½Ð¾Ð³Ð¾ Ð¾Ñ-Ð´ÐµÐ»ÐµÐ½Ð¸Ñ. ÐÑÐµÐ´Ð¼ÐµÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÐµÑÑÑ Ð¾ÑÐµÐ½ÐºÐ° Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ°. ÐÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ Ð´Ð»Ñ ÑÐµÑÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½-Ð½ÑÑ Ð·Ð°Ð´Ð°Ñ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ: Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ, Ð°Ð½Ð°Ð»Ð¸Ð·, Ð¾Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ, ÑÐ°ÑÑÐµÑ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð¼ Ð´Ð°Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÑÑÑÑ Ð¼Ð°ÑÑÐ¸ÑÐ° ÑÐ¸ÑÐºÐ¾Ð² Ð´Ð»Ñ ÑÐ°Ð±Ð¾ÑÐ½Ð¸ÐºÐ°, Ð¾Ð±ÑÐ»ÑÐ¶Ð¸Ð²Ð°ÑÑÐµÐ³Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²ÐºÑ Ð¿Ð¾ ÑÐ¸Ð»ÑÑÑÐ°ÑÐ¸Ð¸ ÑÐ°ÑÐ°ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐ¾Ð¿Ð°, Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ ÑÐ½Ð¸Ð¶ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾ÑÐµÑÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ ÑÐ¸ÑÐºÐ° ÑÑÐ¾Ð³Ð¾ ÑÐ¾ÑÑÑÐ´Ð½Ð¸ÐºÐ°.
description: The subject of the graduate qualification work is Â«Assessment of the professional risk of an employee of a sugar syrup filtration unit at a factory to produce soft drinksÂ». The given work is devoted to identification and assessment of professional risk for an employee of new, previously unused equipment. The purpose of this graduate qualification work is conducting an occupational risk evaluation for an employee of a sugar syrup filtration unit. The work set the following goals: â¢ analysis of risk assessment techniques and selection of methods for evaluating a new workplace; â¢ description of the technological process at the enterprise and identification of risks for the employee of the syrup department; â¢ calculation of professional risk and development of recommendations for risk management. The object of the study is the working conditions of the employee syrup division. The subject of the study is the assessment of occupational risk. Research methods that were used to solve the tasks of the graduate qualification work: literature, analysis, description, calculation. The result of this work is a risk matrix for the employee servicing the sugar syrup filtration equipment, as well as recommendations for reducing risks of this employee.