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Assessment of working conditions in food industry companies – case study

Kabiesz Patrycja

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

2024

z. 197

207--218

Purpose: The aim of this publication is to present an analysis and assessment of working conditions in selected food industry enterprises. Design/methodology/approach: The research was conducted in three stages: (a) surveys with employees of individual production departments, (b) focus interviews with management staff and occupational health and safety specialists, (c) observations combined with video recording and photographic recording of production processes. Findings: This article presents an assessment of working conditions in meat processing enterprises. Working conditions are a key element in every organization, regardless of its nature, scale of operations or location. Their quality has a significant impact on the level of employee satisfaction and may determine their motivation and commitment. Improper working conditions, such as excessive noise, poor lighting or ineffective work organization, can negatively impact employees, leading to stress, fatigue, loss of productivity and an increased risk of accidents and occupational diseases. Further research in this field is necessary to further improve working conditions in the food industry and to increase the competitiveness of enterprises in this sector. Originality/value: The results obtained may be a valuable source of information for other manufacturing companies that are looking for solutions to their own problems.