Análise de risco em microcervejarias: um estudo de caso em uma cervejaria artesanal no sul catarinense

• Autor(a) principal: Bratti, Vinicius Müller
• Data de Publicação: 2018
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Universitário da Ânima (RUNA)
• Texto Completo: https://repositorio.animaeducacao.com.br/handle/ANIMA/3853
• topic: Segurança do trabalho; Mapa de risco; Microcervejaria

In the middle of ten thousand BC there were reports that the people of Mesopotamia produced a fermented drink and that many years later it will be called beer, the peoples in ancient Egypt, worked to guarantee their subsistence and were paid with bread and beer. Many are the reports of beer in the history of the world, but whenever we talk about it, there are many contradictions, but there is unanimity when we talk about it, which over the years has become a drink for great celebrations and every year that passes its has increased in many places around the world. We can see this with the increasing supply of craft beers in the markets. Today, with the advancement of technology and craft beer, today it has become a world fever and continues to gain new tastes, further increasing the number of people tasting their first drink. The aim of the work is to show that each factory is unique and needs specific care for the workers who perform its daily service. The approach taken consisted in mapping all relevant Brazilian RNs to each risk-free or risk-free working environment, mapping each equipment and showing its degree of risk so that workers take more care and stay alert, study the flow chart so that improvements can be made of layout within the standards required by MAPA and thus propose adjustments in the factory, also emphasizing the environment.