Examining the pattern of safer and cleaner production with the approach of three components of HSE training - improving equipment engineering - resource management in food industries

reza akbari¹ Dr.Farshad Hashemzadeh²

1) Iran Energy Institute of Higher Education, Master s student, HSE
2) Iran Member of the scientific faculty of Saveh Energy Institute of Higher Education Emai: l

IOI Code : XECZ-HEFCC
Publication : 2nd.International Conference on Architecture, Civil Engineering, Urban Development, Environment and Horizons of Islamic Art in the Second Step Statement of the Revolution(2icacu.ir)
Abstract :
    In this century, coherence and harmony between the environment, economy and society is an important challenge and issue to achieve sustainable development, and the food industry, which has a major share of the country s industries, is an effective actor in this field. Therefore, research, implementation and design of a model for cleaner production by emphasizing the approach of three components of HSE training - improving equipment engineering - resource management and optimizing energy consumption and recycling it as much as possible in this sector can play a prominent role in protecting the country s human and energy resources and taking steps towards development. perform sustainably and protect the environment. The relationship between these three important things has not been seen to this extent in previous research, and paying attention to this research, which is the foundation of years of executive experience in industries, can have a suitable effect in similar industries. ) together, it increases the organizational culture, the result of which is the reduction of waste and accidents that occur in the clean system, and it is the same culture that was proposed by the Environmental Protection Organization. Based on the result, this research is a basic and applied research, and in terms of the implementation method, it is considered a descriptive-exploratory research, and in order to collect data, an open questionnaire and a researcher-made questionnaire were used. The statistical population of this research is the companies active in the industry. food and related industries, the experts and managers of these companies have been selected as the statistical analysis unit. In this research, the number of 17 companies, universities and related departments in the food, pharmaceutical, and chemical industries have been determined, and the number of experts in this research is 6 people, who have more than 15 years of experience in the field of industries. Food, Iso, GMP with senior university degrees and doctorates. By determining the key performance indicators in the clean production of Thermobadrat, the present research has derived a model to enable food companies to achieve environmental sustainability in addition to increasing productivity by implementing this model.

Keywords : cleaner production interpretive structural modeling food industry lean product 5s system gmp