A

Micro project

On

“Prepare case studies of safety measures followed by in different

Industries”
Submitted By

Disha Raskar (52)

Ninad Pawar (66)
Riddhi Pawar (67)

Guided By

Mrs. S.S Velapure

Diploma Course in Computer Technology

(As per directives of I Scheme, MSBTE)

Sinhgad Institutes

Sinhgad Technical Education Society’s

SOU.VENUTAI CHAVAN POLYTECHNIC

PUNE - 411041

ACADEMIC YEAR 2021-2022

 Maharashtra State Board of
Technical Education
Certificate
This is to certify that Ms. Disha Mahendra Raskar Roll No. 52 of Semester V
of Diploma in Computer Technology of Institute Sou. Venutai Chavan
Polytechnic (Code: 0040) has successfully completed the Micro-Project in
Management (22509) for the academic year 2021-2022 as prescribed in the
curriculum.

Program Code: CM

Course Code: CM/6/I

Place: SVCP, Pune Enrolment No: 1900400149

Date: Exam Seat No:

Mrs S.S Velapure Mrs. A.V. Kurkute Dr.(Mrs.) M.S. Jadhav

Subject Teacher HOD Principal
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Maharashtra State Board of

Technical Education
Certificate
This is to certify that Mr. Ninad Sanjay Pawar Roll No. 66 of Semester V of
Diploma in Computer Technology of Institute Sou. Venutai Chavan
Polytechnic (Code: 0040) has successfully completed the Micro-Project in
Management (22509) for the academic year 2021-2022 as prescribed in the
curriculum.

Program Code: CM

Course Code: CM/6/I

Place: SVCP, Pune Enrolment No: 1900400232

Date: Exam Seat No:

Mrs S.S Velapure Mrs. A.V. Kurkute Dr.(Mrs.) M.S. Jadhav

Subject Teacher HOD Principal

Department of Computer Technology Academic Year 2020-21 3

 Maharashtra State Board of
Technical Education
Certificate
This is to certify that Ms. Riddhi Rajendra Pawar Roll No. 67 of Semester V
of Diploma in Computer Technology of Institute Sou. Venutai Chavan
Polytechnic (Code: 0040) has successfully completed the Micro-Project in
Management (22509) for the academic year 2021-2022 as prescribed in the
curriculum.

Program Code: CM

Course Code: CM/6/I

Place: SVCP, Pune Enrolment No: 1900400216

Date: Exam Seat No:

Mrs S.S Velapure Mrs. A.V. Kurkute Dr.(Mrs.) M.S. Jadhav

Subject Teacher HOD Principal
 INDEX

SR NO CONTENTS PAGE NO

1 Aim of the Micro-Project 1

2 Rationale 3

3 Course Outcomes Achieved 3

4 Literature Review 3

5 Actual Methodology Followed 4

6 Actual Resources Used 4

7 Project Information 4

8 Source Code 7

9 Skills Developed 9

10 Conclusion 9
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Annexure - I
Micro-Project Proposal

1.0 Aim of the Micro-Project:

“Prepare case studies of safety measures followed by in different Industries.”

2.0 Intended Course Outcomes:

d) Apply principles of safety management in all activities.

3.0 Proposed methodology:

I. Understand the topic.
II. Find the information needed for the report.
III. Prepare the final report.

4.0 Action Plan:

Name of
Sr. Planned Planned
Details of Activity responsible
No. Start Date Finish Date
Team members

Identify the requirements of the Ninad Pawar

1 17/09/2021 01/10/2021
project. Riddhi Pawar

Disha Raskar
2 Design the structure of the project. 08/102021 22/10/2021
Riddhi Pawar

Collect information regarding digital Ninad Pawar

3 22/10/2021 12/11/2021
signature and its program Disha Raskar

Ninad Pawar
4 Run the program. 12/11/2021 26/11/2021
Riddhi Pawar

Disha Raskar
5 Check each information correctly. 26/11/2021 10/12/2021
Riddhi Pawar

Ninad Pawar
6 Prepare the final report. 17/12/2021 31/12/2021
Riddhi Pawar

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5.0 Resources Required:

S. No. Resources required Specifications

1 Computer system Intel(R) Pentium CPU, RAM 4 GB

2 Operating System Windows 10, 64 Bit Operating System

3 Software’s Microsoft word, Google

6.0 Team members:

S. No. Roll. number Name of Student

1 52 Disha Raskar
2 66 Ninad Pawar
3 67 Riddhi Pawar

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Annexure-II
Micro-Project Report

1.0 Rationale:
Safety is considered a top priority due to its significance in safeguarding human lives and
properties, especially in high-risk industrial sectors such as aviation, oil and gas, construction,
transportation, steel manufacturing, and mining industries. These industries are plagued by
workplace injuries, illnesses, and fatalities because of the dangerous work environments. As
such, it is very vital to integrate safety into every work process in any industrial environment
just like quality is built into products and services. It is important to establish and execute an
effective safety management system to prevent the risks of irreversible accidents. This
chapter begins with a background to safety management in industrial engineering and a
discussion of the various issues of industrial safety management. It follows with an extensive
description of existing and commonly used safety performance measurement methods.
Several case studies are used to explain the methods and explore the important application
areas relevant to most industrial sectors. The techniques and tools for safety data collection,
analysis, and sharing are introduced together with their applications for safety management.
The last section explains how emerging technologies can be implemented in most industrial
sectors to enhance safety management.

2.0 Aim of the Micro-Project:

“Prepare case studies of safety measures followed by in different Industries.”

3.0 Course Outcomes Achieved:

a) Apply principles of safety management in all activities

4.0 Literature Review:

Safety measures are taken in industries to prevent accidents and to improve the
productivity. Safety measures are essential for the welfare of the people working in
the industry and for the overall benefit of the organization. By incorporating safety
measures at various levels, the awareness on safety will improve. It is possible to
prevent accidents. It is possible to handle emergencies in a better way. There will not
be a breakdown of machines. Employees will be able to work without being exposed
to conflicting conditions.

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5.0 Actual Methodology Followed:

I. Understand the topic.
II. Find the information needed for the report.
III. Prepare the final report.

6.0 Actual Resources Used:

S. No. Resources required Specifications
7.0 1 Computer system Intel(R) Pentium CPU, RAM 4 GB
2 Operating System Windows 10, 64 Bit Operating System
3 Software’s Microsoft Word, Visual studio code

Project Information

What Does Industrial Safety Mean?

As the name suggests, industrial safety refers to the safety management practices that apply
to the industrial sector. Those processes aim to protect industrial workers, machinery,
facilities, structures, and the environment.

Industrial safety is overseen by federal, state and local laws and regulations. The
Occupational Safety and Health Association (OSHA) is the primary regulatory body in the
United States dedicated to workplace safety, including the industrial sector.

Industrial safety is a broad area of workplace safety, covering a number of issues and topics,
including:

 General safety (issues and concerns that are common across all industries)
 Site-specific safety issues
 Process and production safety
 Material safety
 Fire safety
 Electrical safety
 Building and structural safety (including temporary installations)
 Environmental safety

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The Importance of Industrial Safety

Although every workplace and job task carries some safety hazards, industrial hazards are
often higher risk and have the potential to cause severe injury, extensive property damage, or
devastating environmental harm.

Given the highly specialized nature of the work, many of the jobs are carried out by trained
and skilled employees. Workers who sustain lost time injuries can be difficult to replace,
even temporarily. Because of this, injuries can have significant effects on a
company's production output, shipping schedules, fulfillment, vendor relationships and
customer satisfaction. Good safety practices, then, not only keep workers safe but also help
mainain employee, vendor, and client satisfcation.

Industrial Safety Objectives

 Preventing work-related fatalities, disabling injuries, illness, and damage to

machinery or materials
 Ensuring continued production by preventing disruptive incidents
 Reducing workers compensation costs, maintaining lower insurance rates, and
minimizing indirect costs associated with accidents
 Strengthening safety culture and increasing employee morale
 Meeting vendor and client expectations

Industrial Safety Planning

Industrial safety takes place long before the work begins. In fact, it should be part of the job
planning and site design. Some important early and ongoing considerations include:

 Plant layout
 Fire prevention systems
 Health and hygiene
 Safety training
 Alarms and warning systems
 Adequate lighting in work areas and corridors
 Flooring and working areas that are easy to clean and organize
 Insulation
 Signboards and written safety instructions

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1) Case study of safety measures followed by food Industry :

There are many factors which food processing businesses need to consider when ensuring
food safety for consumers. Adhering to the necessary food safety standards and regulations
can help prevent outbreaks of food-borne illnesses such as Salmonella, E.
coli and Campylobacter.

Here are 10 critical areas of focus that will help you to ensure that food safety is applied to
your business.

1. Facilities location and design

The design and location of a food processing facility need to be taken into account when
ensuring food safety meets the correct standards. Areas that are known to be pest “hot spots”
as well as prone to pollution need to be avoided to reduce the risk of contamination.

The BRC Global Standard for Food Safety states:

“The production site shall be suitable size, location and construction, and be maintained to
reduce the risk of contamination and facilitate the production of safe and legal finished
products.”

Materials used for the internal structure of buildings should be durable, prevent buildup of
dirt, easy to clean and maintain, and safe for staff.

2. Machinery and production line design

The layout of the production line should allow easy maintenance and cleaning of machinery
and surrounds and prevent contamination of the food products and ingredients during the
production process.

The design of machinery used for food processing also has to be taken into account to comply
with food safety regulations. Poor design can result in build-up of food material in hidden
places that are difficult to clean. There are standards for machinery design, such as the NSF
equipment design standard, to ensure all food handling and processing is performed to a high
standard of hygiene.

3. Pest control
Pest control plays an important part in food safety. Troublesome insects such as cockroaches
and flies can spread food-borne diseases by contaminating food at any stage of production.
Rodents also spread diseases as well as causing damage to buildings, fixtures and machinery.
Stored product insects can damage and contaminate food during transport and storage.

Investing in pest control monitoring and detection can help prevent pests from entering a food
processing establishment, assisting in the compliance of food safety.

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4. Waste management
Provide appropriate containers and suitable waste storage areas. Establish adequate
procedures for the storage and removal of waste. This prevents build-up of waste and pests
and reduces risk of contamination of ingredients, equipment and products.

The BRC Global Standards for Food Safety states provides guidelines for waste management
to meet the correct food safety regulations. This states that:

“Waste disposal shall be managed in accordance with legal requirements and to prevent
accumulation, risk of contamination and the attraction of pests.”

5. Cleaning
Establish cleaning and disinfection programmes to ensure the correct hygiene standards are
met and reduce the risk of a foodborne illness outbreak.

This includes properly cleaning and disinfecting food preparation areas as well as machinery
and utensils used within the food processing cycle to eliminate the microorganisms that cause
food poisoning.

Adhering to the correct cleaning processes will also reduce the risk of pests such as rodents,
flies and cockroaches in food preparation and processing areas by removing potential food
sources and insect breeding sites.

6. Maintenance
Establishing proactive maintenance measures for premises and food processing machinery to
ensure they run smoothly and properly, and ensures the production of safe foods.

An article from the Food Safety Magazine states that a number of food-borne illness

outbreaks can be linked to the failure to ensure equipment is properly maintained under the
correct sanitary conditions. They provide an example of a botulism outbreak in the early
1980’s which was caused by improperly performing can reformer machines.

Pests such as rats and mice can affect the way in which machines perform, gnawing at the
power cables and contaminating the components that have direct contact with the products.

7. Personal hygiene

Installing the correct facilities for staff to ensure proper personal hygiene is met contributes
towards meeting food safety requirements.

Bacteria can easily be spread through biological and physical contamination. This can put
foods at high risk of carrying food-borne diseases.

The UK Food Standards Agency advise that food handling businesses ensure the following
factors are considered to ensure personal hygiene:

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 Hand Washing — ensure effective hand washing techniques are followed at

appropriate times
 Minimise hand contact with food — try to minimise direct hand contact with raw
food by using appropriate utensils and safe use of disposable gloves
 Personal cleanliness — cover hair; do not sneeze or cough over food; cover cuts and
sores; and do not wear jewellery
 Wear protective clothing — wear suitable clean protective clothing and handle
appropriately to prevent cross contamination
 Exclude ill staff — staff must report illnesses; exclude staff with vomiting or
diarrhoea

8. Environmental hygiene
Food processing facilities rely on the use of potentially dangerous chemicals for sanitation
and pest control. Because of this attention has to be applied to reduce the risk of accidental
environmental contamination during the food processing cycle.

Food safety practices need to be applied to ensure the chemicals stored and used on food
processing premises do not contaminate the food products at any stage in production.

9. Correct handling, storage & transport

On top of food production and preparation, food safety also has to be applied during
handling, storage and transportation, for both incoming deliveries and products going out to
customers.

A range of factors needs to be considered during these stages to ensure food products do not
become contaminated. Temperature and humidity, hygiene of vehicles, containers and
packaging, and even cyber security are all factors which need to considering during these
stages of the food supply chain.

The FDA provide a guidance on the Sanitary Transportation of Food for all sectors of the

food industry. It broadly discusses applicable recommendations for controls to prevent food
safety problems during transportation.

10. Staff training

Educating staff on how to ensure food safety practices are followed will help reduce the risk
of contamination. Regulations require that food handlers are supervised and trained in food
hygiene practices suitable for their work activity.

Areas which staff should be trained about include:

 Hand hygiene
 Safe food storage practices
 Safe food handling practices
 Cleaning for food safety
 Pest control

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2 ) Case study of safety measures followed by Manufacturing Industry :

1. Inform Supervisors of Unsafe Conditions
If you see something that could potentially hurt someone, remove the object or clean the area
if you can do so safely. Otherwise, inform your supervisor. Since your supervisor is legally
obligated to keep you and your fellow employees’ working environment safe, they must take
action.

2. Use Equipment, Machines, and Tools Properly

Misusing tools and machines is the most prevalent cause of workplace injuries. When using
equipment, make sure that you are using each piece of equipment for its intended purpose and
are using it correctly. Furthermore, regularly clean and inspect equipment to ensure that it is
safe.

3. Wear Safety Equipment (PPE)

When cleaning up messes and using equipment, make sure you wear the proper safety
equipment. Making sure you wear the proper safety equipment and checking that your safety
equipment is undamaged significantly lowers your likelihood of getting injured.

4. Prevent Slips and Trips

As the second most prevalent cause of nonfatal occupational injuries, it is vital to ensure
that aisles are clear and spills are cleaned to prevent employees from tripping or slipping. If
you are dealing with a liquid, use drip pans and guards. Clean up any spills immediately to
keep conditions safe. Also, check your workplace to make sure there are no holes, loose
boards, or nails projecting from the floor. If any of these characteristics exist, replace the
damaged flooring. In areas that cannot easily be cleaned, consider installing anti-slip flooring.

5. Keep Work Areas and Emergency Exits Clear

Make sure to remove any clutter blocking emergency exits, equipment shutoffs, and areas
that you are working. A cluttered work area can lead to not having enough space to use tools
and pick up heavy objects properly. Furthermore, if an exit is obstructed, you may not be able
to quickly escape if an emergency occurs. Placing equipment in proper storage areas after use
will help keep the work area and emergency exits clear.

6. Eliminate Fire Hazards

If you are using combustible materials in the work environment, only keep the amount you
need for the task at hand. When you are not using the flammable material, store the chemical
in an assigned safe storage area away from sources of ignition. Also, store combustible waste
in metal receptacles and dispose of it daily. 5 percent or more of a room’s surface being
covered at 0.8 millimeters of dust—about the width of a dime—can cause an explosion if the
dust catches on fire. To prevent dust accumulation, use industrial vacuums to frequently clean
areas where dust gathers.

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7. Avoid Tracking Hazardous Materials

To ensure that hazardous materials are not accidentally tracked into other areas, make sure
that work area mats are maintained and kept clean. Prevent cross-contamination by using
different cleaning materials—such as mops—for various spills, and change clothes if you
spill toxic materials on them. Also, if you work with toxic materials, do not wear your work
clothes home.

8. Prevent Objects from Falling

To keep objects from falling, use protections such as nets, toe boards, and toe rails. In
addition, stack boxes straight up and down, and place heavy objects on lower shelves.
Furthermore, keep stacked objects out of the way of aisles and work areas.

9. Use Correct Posture when Lifting

To avoid injuring your back when you are trying to pick up an item, keep your back straight,
use your legs to lift, and pick up the item without stooping or twisting. Whenever possible,
use mechanical aids such as a conveyor belt, wheelbarrow, or forklift.

10. Take Work Breaks From Time to Time

Many work-related injuries occur when a worker is tired and cannot adequately observe
dangers in their surroundings. By taking regular breaks, you are able to stay more alert when
working.

8.0 Skills Developed:

During the course of this micro-project, we learned about safety measures followed
by in the different Industries.

9.0 Conclusion:

This chapter has discussed multiple industry safety-related topics including safety
culture, hazard identification, safety leading and lagging indicators, safety data
collection, analysis and sharing, and emerging technologies that can be embedded in
safety management, training, and design. Multiple case studies and references were
introduced to explain the different safety topics. Many more safety topics were
not/briefly discussed in this chapter but still very important to know, for example,
safety laws and regulations, design for safety, safety activity analysis, safety and
productivity, heavy equipment management, occupational health illness-related
topics, etc.

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