Workplace and organisational factors in accident analysis within the Food Industry

This paper focuses on the causes of accidents at work in the Food Industry Sector and it covers both immediate and systemic causation factors, using data collected in Portugal. In the first part, accident data is analysed by looking at harmonised variables within the Eurostat recording system, allowing a portrait of the accidents occurred and their immediate causes. To complement the study, a second part was designed to deepen the insight into underlying factors, as well as the relevant organisational conditions; this complementary part comprised an in-depth analysis of 30 accidents, carried out in the field by visiting several enterprises of the sector and conducting interviews with the injured people and their managers. For eliciting and analysing this information, the WAIT method was applied together with its classification schemes. The results are presented and discussed, showing the usefulness of certain new Eurostat variables, such as the deviation and the contact. However, they also demonstrate that the current variables are not yet sufficient to clarify accident mechanisms on which to build up knowledge and develop better prevention strategies. The authors argue for the need of more detailed information and propose an additional variable, associated with the deviation, aimed at promoting the inclusion of specific underlying factors within the local workplace environment.