Abstract
The lack of effective preventive measures can lead to occupational diseases and accidents at work. For the correct identification and treatment of these risks, the GUT matrix is a tool for prioritizing problems and risks by attributing notes for the aspects of gravity, urgency, and tendency. This work elaborated a particularized matrix for prioritizing the environmental risks raised in a university hospital's industrial kitchen. The work was developed in a Food and Nutrition Unit (FNU) of a University Hospital in Rio de Janeiro-RJ, in the industrial kitchen. Initially, a brainstorming session was held with all those involved to obtain an overview of the health and safety culture in the work environment. Additionally, observational analysis and the weekly verification guide or checklist were performed. The GUT matrix was used as a prioritization tool for identified risk sources. 4 physical, 4 chemical, 6 biological, 6 ergonomics, and 8 accident risks were identified. Therefore, it is concluded that the environmental risks in industrial kitchens are generated most of the time by materials, obsolete equipment or without maintenance, lack of ergonomic study of the workstations, lack of training, and deficit in supervision.
Keywords:
risk analysis; occupational safety; food security
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