Objective: Evaluation the national standards for exposure to chemical materials and dusts in The State
Company for Drugs Industry in Samarra.
Methodology: A descriptive evaluation design is employed through the present study from 25th May 2011
to 30th November 2011 in order to evaluate the national standards for exposure chemical materials and dusts
in The State Company for Drugs Industry in Samarra. A purposive (non-probability) sample is selected for the
study which includes (110) workers from the State Company for Drugs Industry in Samarra. Data were
gathered through the workers` interviewed according to the nature of work that they perform. The evaluation
questionnaire comprised of three parts which include the workers` demographic characteristic and other two
part which concern the national standards for exposure to chemical materials and dusts in workplace.
Reliability and validity of this tool is determined through application of a pilot study and panel of experts. Data
were analyzed through the application of descriptive statistical (frequencies and percentages) and inferential
statistical (mean of score).
Results: The findings of the study present that the national standards for exposure chemical materials and
standards for exposure to dusts that are applicable in the workplace, can be adopted as national
standards. So, there is no significant impact of occupational hazards that may affect workers and work
environment as a result of applicable of this standards.
Recommendations: The study recommends that increase awareness, training and health education
programs should be provided for all workers regularly and periodically in order to help them comply
with standards for exposure chemical materials and standards for exposure to dusts in order to avoid
hazards that affecting their health and work environment.
The use of ultraviolet rays is one of the methods of treating surface contamination of many foods especially pickles. however, there are some side effects to its use, especially in high percentage oil food products, it is necessary to determine the appropriate doses and time periods to avoid deterioration of its oil physicochemical characteristics. this study was conducted to see the effect of ultraviolet rays 15W on some chemical properties of olive oil when using it to preserve green olive pickles, treated for 5, 10 and 15 min daily. green olive fruits Iraqi variety (al-ashrasi), in season (2020-2021) were pickled using Spanish style, the best time period to pr
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