HSE management system performance measurement by using lead and lag key performance indicators technique in selected food products industry

  • Farshad Kafaei HSE Bank Group
  • Esmaeil Khazaei Pour
  • Nastaran Khaefi
Keywords:
HSE management system, Performance measurement, KPI, Lead and lag indicators, AHP;

Abstract

Introduction: Most of industries over the world are making effort to reduce occupational illnesses, accidents and near misses, financial and environmental losses considerably with preventive approach based on human, financial and environmental resources conservation issue. Therefore, HSE units have been established step by step in different industries and contributing with each other integratedly. Thus, HSE unit’s performance rate or level is significant in considered with their important role and it is required to be measured and reviewed regularly.

Materials and Methods: In this study lead and lag performance indicators new technique with “analytic hierarchy process” (AHP) and “key performance indicators” (KPI) have been used in order to measure HSE management system performance level in a selected food products company which including three main steps: measurement criteria’s determination in three health, safety and environment scopes, using AHP technique to determine importance rate and scoring them in two lead and lag groups, calculating deviation frequency and severity parameters, reward factor in two lead and lag groups and finally HSE management system performance level score determination in every 5 year period.

Results: The results have indicated HSE management system performance level in meet products section of food products company had gradual progress in last 5 years and considered relatively good on average and also dairy products section in spite of better performance rather than meet products section and having faster progress trend, had a considerable drop in last year because of one accident took place in 1398 and consequently placed in weak performance level in that year.

Conclusion: KPIs leading and lagging indicators could be used with multi criteria decision making methodologies to evaluate HSE management system performance and it is significant what indicators selected and categorized into leading and lagging parts.

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Published
2020-06-14
How to Cite
1.
Kafaei F, Khazaei Pour E, Khaefi N. HSE management system performance measurement by using lead and lag key performance indicators technique in selected food products industry. Int J Occup Hyg. 11(4).
Section
Case Report(s)