_262 2023 UNIVERSAL REGISTRATION DOCUMENT_MICHELIN 4 NON-FINANCIAL STATEMENT Sustainable Development Report 4.1.3.2 c) Managing industrial hygiene risks to protect employee health Michelin’s industrial hygiene policy is designed to protect people’s health from the harmful effects of the use of chemicals or chemical compounds or from exposure to certain process fumes or asbestos. The following five core principles are being followed, by order of priority: 1. Plan for emerging risks and avoid introducing risks from new chemicals or processes. Before any new product can be used, its possible risks are managed through a dedicated assessment procedure performed prior to issuing an authorization for use. The procedure gauges the substance’s potential impact on human health and, if it is deemed hazardous, defines the conditions designed for safe use. In some cases, its use may be prohibited. 2. Recognize and assess the existing health risks of chemicals. The production plants are using a standardized chemical risk assessment method to define degrees of risk and respond with effective management practices. 3. Manage risks by implementing and maintaining effective practices, by order of priority: ● replace substances of very high concern, if technically feasible. Monitoring committees meet periodically to identify and prioritize components to be replaced and phased out; ● install and use collective protective equipment and facilities, (containment processes, hoods, extractors). Such systems are designed into new processes and/or new materials. If existing collective protective equipment is deemed inadequate, they are upgraded and improved whenever technically feasible; ● use personal protective equipment as the final bulwark for employee protection. 4. Confirm the application and effectiveness of risk management practices. The effective application of risk management practices is confirmed through a variety of periodically scheduled maintenance, verification and audit plans. Employee exposure levels are measured in accordance with applicable regulatory standards and identified risks. Employees assigned to exposed workstations are monitored as necessary with regular medical checkups. 5. Inform and train employees in risk awareness. Employees are informed of chemical risks and trained to respond to them. Safety data sheets (SDS) for chemicals compliant with REACH legislation in Europe, and with the Global Harmonized System (GHS) everywhere else, are available in the host country language. In some plants, the same information is presented on product data sheets attached to the workstation. Risks that may arise from a chemical’s reasonably foreseeable conditions of use are addressed across the product life-cycle. 4.1.3.2 d) Improving production workstation ergonomics Musculoskeletal (MSK) disorders account for the majority of occupational illnesses and, depending on the business, 25% to 35% of health-related impairments are caused by faulty ergonomics. Since 2002, MSK impairments have been a major focus of the Group’s health and safety policies. Their prevention is taken into account at the design stage of every industrial project, so as to attenuate any potentially negative impact on working conditions over the medium and long term. The production facilities and logistics hubs plot and regularly update their workstation maps to identify action priorities and put in place tailored solutions. Issues related to ergonomics and working conditions are addressed across the business base every year with a dedicated capital budget, which has increased sharply in recent years. Further progress demands greater investment as improvements become increasingly complex and technical in nature. CAPITAL EXPENDITURE DEDICATED TO ERGONOMIC PROJECTS (€m) Projects to improve ergonomics are implemented by ergonomistled multidisciplinary teams comprised of managers, operators, prevention specialists and physicians. Except in units not yet fully integrated into the system, each plant is deploying a five-year improvement plan. 2022 2023 2020 2021 28.4 8.4 14.8 50.1
RkJQdWJsaXNoZXIy NzMxNTcx