ASSESSMENT OF OCCUPATIONAL RISK FACTORS IN HORTICULTURE AND VITICULTURE FARMS AND IMPROVEMENT OF THE SYSTEM FOR PROTECTING WORKERS' HEALTH

This article theoretically discusses the main occupational risk factors encountered by workers in horticulture and viticulture farms, their potential impact on workers’ health, and the need to improve preventive measures. Work processes in these sectors are mainly carried out in open-field conditions and are characterized by seasonality, high temperature, solar radiation, dust, chemical agents, heavy physical workload, and awkward working postures. In particular, during pruning, tying, spraying, harvesting, sorting, and transporting fruits and grapes, workers may be exposed to several harmful and hazardous factors at the same time. Reducing occupational risks in horticulture and viticulture requires hygienic assessment of working conditions, improvement of sanitary and household facilities at workplaces, proper use of personal protective equipment, rational organization of work and rest schedules, and strict compliance with safety rules when working with pesticides. In addition, regular medical examinations, occupational safety training, and systematic monitoring of occupational hazards are important components of an effective worker health protection system.