Safeguarding health GRI - G4: LA7
Safeguarding workers’ health is ensured by continual monitoring of the risks identified in the performance of work activities for corporate personnel.
Snam’s employees are not exposed to a high risk of occupational illness. For workers exposed to special risks, appropriate prevention and protection measures have been supplemented with the performance of appropriate regular health checks carried out by the competent doctor based on special health protocols defined according to the type of risk.
During the year, there were 2,674 medical visits (of which 2,610 were regular check-ups), 2,989 diagnostic exams and 29 laboratory tests.
Snam has developed a series of initiatives and services over the years to safeguard the health of its staff.
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Health monitoring (no) |
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2011 |
2012 |
2013 |
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Doctor’s visits |
2,533 |
3,208 |
2,674 |
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Regular doctor’s visits |
2,199 |
2,636 |
2,610 |
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Diagnostic exams |
2,027 |
3,504 |
2,989 |
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Environmental investigations |
401 |
272 |
260 |
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Occupational illnesses indicated |
0 |
0 |
0 |
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Workers receiving regular health checks (no) |
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2013 |
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Total number of workers exposed |
4,027 |
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Workers exposed due to VDT usage |
3,270 |
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Workers exposed due to emergency role |
841 |
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Workers exposed due to chemical agents |
326 |
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Workers exposed due to manual movement of loads |
104 |
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Workers exposed due to night work |
84 |
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Workers exposed due to noise |
19 |
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Workers exposed due to other reasons |
351 |
Promoting health
Specific initiatives to promote health among employees have been launched, including:
- An early cancer detection programme in cooperation with the Italian League against Cancer and with participating health facilities;
- Special health check-up programmes for managers;
- Insurance cover for occupational and non-occupational accidents;
- A financial subsidy for employees in San Donato and Rome for membership in participating gyms;
- High quality in corporate catering, using services that ensure the use of first-rate raw materials, keep the nutritional value in the preparation process and maintain the quality of the environments and facilities where the service is provided. Take-away is another attractive option, allowing employees to save time by reserving dishes to eat at home.
