Karun Petrochemical's Health Unit operates with the aim of protecting and improving the health of employees as the main assets of this organization and reducing their occupational risks. The main activities of the Industrial Health Unit are in three areas as follows

• Industrial Health
• Environmental Health
• Nutrition

Conducting periodic assessments (annual and case-by-case) of harmful factors in the workplace and following up on the implementation of engineering control measures to reduce and eliminate harmful factors in the workplace

• Sampling and analyzing chemicals by the integrated laboratory
• Following up and examining the health status of employees through conducting industrial medicine examinations (improper employment examinations, periodic)
• Implementing a biological monitoring program for exposure to chemicals in 2017 regarding benzene, toluene, methanol and nitrobenzene (currently underway)
• Conducting special examinations and conducting G6PD tests for all personnel regarding the chemical aniline PMA (people with G6PD enzyme deficiency have limited contact with the chemical aniline and PMA)
• The Industrial Health Unit is equipped with equipment to measure harmful factors in the workplace, including sound meters, light meters, UV, IR measurements, PHOCHECK, electromagnetic field measurements, sound dosimetry, etc.
• Health risk assessment caused by chemicals
• Implementing a leak detection program and following up on reported non-conformities
• Holding monthly meetings of the Technical Protection Committee
• Reviewing the status of all contracting companies located in the complex regarding compliance with health requirements
• Holding health training courses, preparing pamphlets, brochures and booklets in the field of health issues
• Periodic health inspections of the health performance of contracting companies
• Purchasing ergonomic equipment for personnel working in the complex, including adjustable monitor stands, footrests and lumbar supports according to the ergonomic assessment conducted in 2016-2017

Daily monitoring of drinking water and conducting PH, chlorine and TDS testing

• Equipping the health unit with digital equipment for measuring PH, chlorine and TDS
• Conducting monthly microbial and chemical tests of drinking water
• Procurement and installation of 30 water purifiers equipped with UV lamps
• Implementing a program to combat insects and rodents in the complex
• Visiting health facilities and public places and restaurants and kitchens of the complex

Important projects of the health unit:

1. Implementing a general and local ventilation project for product warehouses Complex
2. Positive pressurization of the central control room
3. Implementation of the chlorinator installation project to inject chlorine gas with the aim of preventing secondary microbial contamination of drinking water

Determining the nutritional needs of the complex employees based on their anthropometric and demographic information, as well as analyzing the foods available in the contract in terms of energy content, macronutrients and food groups and reporting the results.

• Analyzing the results of biochemical and anthropometric indicators of employees (reported by industrial medicine) to determine the prevalence of chronic non-communicable diseases such as dyslipidemia, high blood pressure, diabetes and obesity in the covered population and examining its relationship with the demographic and occupational characteristics of the employees.
• Providing nutrition consulting services to all employed employees with the aim of familiarizing them with the amount of their daily nutritional needs, how to meet daily needs from the current diet and proper eating habits.
• Planning and providing specialized diet treatment programs for employees with diabetes, hyperlipidemia, blood pressure and at-risk groups.
• Holding training courses on food hygiene and how to store and process food for personnel preparing, cooking and distributing food in order to provide healthy and safe food privately to increase the efficiency and learning of personnel (given the low literacy level) and reporting it in the form of on-the-job training
• Laying the groundwork for the development of a healthy eating culture among employees by holding training classes, preparing and compiling important nutrition information in the form of posters, banners, pamphlets, circulars and leaflets or educational booklets...
• Collecting the results of industrial medicine of personnel by individuals in the last five years to examine the downward or upward trend of test results and informing personnel.
• Designing and placing a healthy plate menu in the community restaurant's meal plan and promoting its consumption among all employees, especially at-risk groups.
• Setting up a monthly meal plan and also monitoring its correct implementation in accordance with the announced plan.
• Supervising all stages of preparing, cooking, distributing and storing the company's food based on the regulations issued in the field of health and nutrition (primarily in order to improve food safety (especially health food) and secondarily to improve its quality.
• Holding meetings of the Nutrition Committee in order to set policies, plan and determine the necessary guidelines in the field of improving the quality and quantity of the process and food safety.
• Evaluating and surveying all employees of the organization regarding how to provide quality and quantity of nutrition services in order to improve it if necessary in coordination and cooperation with the service unit.
• Continuously inspecting food imported into the company and ensuring their hygiene and standardization.
• Preparing tables of food raw material weights in the complex's food supply contract and preparing nutritional requirements for inclusion in the contract.