Introduction. Workers employed at bakeries are exposed to hazardous occupational factors at their workplaces; however, issues related to occupational health disorders occurring in them have not been given sufficient attention.Material and methods. We accomplished complex hygienic research on working conditions and the health of workers employed at a bakery using a procedure for occupational health risk calculation.Results. Workers employed at a bakery are exposed to a set of adverse factors (heating microclimate, flour dust, in-plant noise, poor luminance in work areas, hard labor process) that make their working conditions hazardous (belonging to 3.1 – 3.3 hazard degree). It means their occupational risks rank from insignificant (moderate) to high (intolerable). Heating microclimate and physical overloads were determined as priority risk factors. We revealed a positive average correlation (r=0.56) between chronic somatic pathology prevalence in general and work experience. We also detected direct authentic correlations between work experience under hazardous working conditions and diseases of the musculoskeletal system and connective tissues (r=0.34); upper respiratory tracts (r=0.31); circulatory system (r=0.26) (р<0.01, р<0.001, р<0.001, accordingly). We established a strong cause-and-effect relation between occupation and diseases of the eye and its adnexa (RR=2.2; EF =54.59; CI=1.66-2.92) and diseases of the circulatory system (RR=2.29; EF =56.38; CI=1.77-2.97); there was also an average cause-and-effect relation with diseases of the respiratory organs, digestive system, musculoskeletal system, as well connective tissue, as the genitourinary system and it means these pathologies are occupational. We substantiated a system of activities aimed at managing occupational health risks for workers employed at bakeries.Conclusion. Workplaces at contemporary bakeries involve exposure to a set of adverse occupational factors that cause occupational health risks for workers. It requires immediate measures aimed at reducing such risks.

Introduction. The preservation of the health of workers employed in harmful working conditions is one of the essential strategic tasks of the Russian Federation’s policy in the field of protecting public health. Milk processing workers are exposed to many adverse factors in the work environment and the work process that negatively affect their health. However, in previous studies, assessing and managing occupational risk to their health is not adequately addressed. Purpose of the study. Hygienic assessment of working conditions and occupational health risks for workers in the production of dairy products. Material and methods. Authors give the quantitative and qualitative assessment of occupational health risk based on our own hygienic studies results and an in-depth medical examination. Results. During the work, dairy production workers were established to be exposed to a set of factors of the occupational environment (adverse microclimate, noise, vibration, insufficient lighting) and the labor process’s hardness. It forms harmful working conditions of the first and third degrees (classes 3.1 - 3.3), which corresponds to categories of occupational risk from small (moderate) to high (intolerable). The direct moderate (r = 0.53) reliable correlation relationship between the prevalence of chronic pathology in general and female workers’ work experience was revealed. A very high degree of causal relationship between the work, diseases of the ear and mastoid process (RR = 4.3; EF = 76.7%; CI = 1.6-10,93) and a high degree of relation connection of diseases of the musculoskeletal system and connective tissue (RR = 2.22; EF = 55.1%; CI = 1,21-4,08). It indicates their occupational conditionality. It is necessary to develop and implement many organizational, health-improving, and treatment-and-prophylactic measures to prevent the occurrence of work-related health disorders and minimize risk factors for their development. Conclusion. Many harmful factors in occu[ational conditions that create the risk of developing a professionally caused disease characterize modern dairy production. It requires urgent measures to reduce the risk.

The thermal effect of the working environment, leading to overheating of the body of workers, can manifest itself as thermal injuries, accompanied by a deterioration in well-being, a decrease in working capacity, and various health disorders. In addition, an increased air temperature can become a trigger for the activation of biological effects caused by other industrial factors— noise, vibration, harmful chemicals, physical exertion, the combined effect of which has a potentiating effect. The aim of the work was to analyze the literature data on the study of the negative impact of the heating microclimate on the health of workers and to determine measures for its prevention. The analysis of domestic and foreign sources of scientific information and publications contained in Russian and international search systems (databases eLIBRARY, PubMed, etc.) devoted to the study of the features of the formation of a heating environment and its influence on the formation of health disorders of workers in various industries and agriculture. The importance of studies of the heating microclimate as a factor of occupational health risk is shown, the directions of primary prevention of its negative impact, aimed at protecting against overheating and normalizing the thermal state of the workers’ body, are determined. Analysis of literature data allowed us to conclude that the negative health effects of the thermal effects of the working environment are currently insufficiently studied, further research is needed to assess occupational risks associated with its exposure, as well as the processes of adaptation to the thermal load of workers in various industries and agriculture, taking into account their specifics.

In the context of modern challenges and threats of Russian Federation food security, minimizing the occupational risk to the health of workers in the production of food products becomes more important. The aim of the study is summarizing federal and foreign publications on the UK. A descriptive review of the sources of scientific information contained in Russian and international search systems (eLIBRARY, RSCI, Cyber Leninka, Google Scholar, PubMed) from 2000 till 2021 was carried out. The review includes original articles on quantitative observational studies and reviews on the problem under study. More than 100 sources have been analyzed, the work highlights information from 35 publications that most fully reflect the search problem. It has been established that working conditions in the production of dairy products are characterized by a multifactorial negative impact on workers, the main adverse factors are production noise, low or high air temperature, insufficient lighting, air pollution of the working area with harmful chemicals and dust, and physical overload. The impact of harmful working conditions leads to an overstrain of the functional systems of the body of workers, which is manifested in a decrease in working capacity in the dynamics of the work shift and health disorders. During periodic medical examinations, workers are diagnosed with diseases of the circulatory system, respiratory organs, nervous, musculoskeletal systems and connective tissue, diseases of the ear and mastoid process, and pathologies of the reproductive system. The results of the review indicate the need for further comprehensive studies of quantitative indicators of risk factors and patterns of their impact on the health of workers, the results of which can form the basis for the development of reasonable prevention measures.