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to handle employee health promotion lectures. With the theme of "Healthy New Cooking", it is divided into four
sub-themes. The main purpose is to promote balanced nutrition, reduce sugary foods, try to eat natural fresh
and less seasoned foods, and promote healthy and sustainable personal eating habits to employees. Leadership CH.1 Sustainable Glass

Independent Sports Development General Physical Examination "Natural freshness, seasoning reduction" Operation CH.2 Ethical
in Changpin Factory in Hsinchu Factory Results presentation in Changpin Factory

Plan to Prevent Disease Caused by Unusual Workload

TGI keeps track of and evaluates risks of our employees' health conditions, nature of work (shifts, night CH.3 Quality
shifts, long work hours and unusual workload) and work hours. For employees with potential health risks, TGI
arranges for employees to provide them with health education or refers them to seek medical assistance Management
from doctors. The company also helps such workers adjust their workload and shares with them about
health-promoting activities. All the measures aim to prevent brain and cardiovascular diseases among our Man-caused hazard prevention Process of man-caused risk analysis
employees and reduce their mental load to be healthy both physically and mentally. implementation instructions and prevention

Exceptional Workload Improvement Flow Chart Factory occupational
Data collection, analysis, and hierarchical
hazard investigation
management are implemented according Protection CH.4 Environmental
Overwork self-evaluation survey Phase 1 to the work type of colleagues. TGI proposed
¾ Conduct health examinations and improvement methods and health promotion to Confirmation of man-caused
health education reduce musculoskeletal injuries, improve the work hazard factors
environment, prevent man-caused harm and avoid
Analyze survey result and determine the
repeated musculoskeletal injuries to establish a safe
high-risk group
and healthy workplace. For example, the procedures Evaluation, selection of improvement
Phase 2 CH.5 Friendly
of chopped strand are as follow: methods and implementation
¾ Follow up with employees with Workplace
Promotion and management of the high-risk health conditions The on-site doctor accompanied the chopped
group's health conditions ¾ Evaluate work responsibilities and strand managers to inspect storage and delivery units Control tracking / assessment of

¾ Individual consultation with the on-site adjust accordingly and observe how personnel handle glass products. improvment effectiveness ź CH.6
doctor, who will keep records of these ¾ Discuss in meetings to formulate a The height of the table that on-site personnel ƅ
consultations policy accordingly handles the finished glass product is above the waist Care
¾ Organize health-promoting seminars on and below shoulder, which fit the ergonomic work In line with the expected results Community
overwork, high blood pressure, blood area. The space for handling the product is spacious
sugar, blood lipids and other health- to ensure correct posture. Products weighing more
related issues
than 10 kg will be handled by a group of two or more Assessment and record
people according to the exact weigh. The work is
repetitive so the prevention of man-caused harm is
Evaluate and adjust accordingly necessary.

126 // 2018 TAIWAN GLASS IND. CORP. Corporate Social Responsibility Report // // 2018 TAIWAN GLASS IND. CORP. Corporate Social Responsibility Report // 127