食品级磷酸生产企业职业病危害及关键控制点分析

目的通过对食品级磷酸生产企业的职业病危害因素识别与分析，确定职业病危害关键控制点。方法采用现场卫生学调查和职业病危害因素检测检验方法。结果食品级磷酸生产存在的主要职业病危害因素为黄磷、磷酸、五氧化二磷、硫化氢、砷及其化合物、噪声，超标部位为熔磷岗位、磷酸巡检岗位和砷渣岗位，检测毒物合格率为85％。结论食品级磷酸生产职业病危害的防护应从职业病危害关键控制点人手，采取切实可行的职业病防护设施或措施，减少或降低职业病危害。

Occupational hazards and critical control points on production of food grade phosphoric acid

Objective To identify and analyze occupational hazard for production of food grade phosphoric acid, and con- finn critical control points. Methods The methods were applied including field investigation and detection of occupational health hazards. Results Yellow phosphorus , phosphoric acid, phosphoric anhydride, hydrogen sulfide, arsenic and its compounds, noise were main risk factors. The qualified rate of poisons was 85%. The short- time concentrations of yellow phosphorus ,phosphoric acid, phosphoric anhydride , arsenic and its compounds in molten phosphrous, phosphoric acid, arsenic slag posts exceeded the occupational exposure limits. Conclusion Protective facilities and measures should be taken in order to decrease occupational hazards.