Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis

Detalhes bibliográficos
Autor(a) principal: RODRIGUES,Yoly Gerpe
Data de Publicação: 2022
Outros Autores: PINTO,Elaine de Oliveira, AQUINO,Carlos Renato, COSTA,Gisela da, OLIVEIRA,João Paulo Ferreira Gonçalves de, CAMPOS,Larissa, THODE FILHO,Sérgio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101135
Resumo: Abstract The occupational hazards to which workers in the fish industry are exposed daily can affect their work performance and compromise their health. This work aimed to compare the analysis of occupational risks raised in a fish warehouse, using the preliminary risk analysis tools and the GUT matrix. Twelve risks were identified, one chemical risk, two biological, three physical, three ergonomic, and three accidents. The risks with a more remarkable power of occurrence and impact are cold, humidity, excessive physical effort, inadequate posture to perform certain tasks, and noise. The assessment of environmental risks through the PRA and GUT matrix is essential for managing health and safety at work in a fish warehouse. With this data, it is possible to develop an action plan to control risks, improve the work environment and guarantee the health and safety of workers.
id SBCTA-1_a46cc3f79d5e6e56630749d026223f51
oai_identifier_str oai:scielo:S0101-20612022000101135
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysisfishfood safetyoccupational safetyAbstract The occupational hazards to which workers in the fish industry are exposed daily can affect their work performance and compromise their health. This work aimed to compare the analysis of occupational risks raised in a fish warehouse, using the preliminary risk analysis tools and the GUT matrix. Twelve risks were identified, one chemical risk, two biological, three physical, three ergonomic, and three accidents. The risks with a more remarkable power of occurrence and impact are cold, humidity, excessive physical effort, inadequate posture to perform certain tasks, and noise. The assessment of environmental risks through the PRA and GUT matrix is essential for managing health and safety at work in a fish warehouse. With this data, it is possible to develop an action plan to control risks, improve the work environment and guarantee the health and safety of workers.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101135Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28122info:eu-repo/semantics/openAccessRODRIGUES,Yoly GerpePINTO,Elaine de OliveiraAQUINO,Carlos RenatoCOSTA,Gisela daOLIVEIRA,João Paulo Ferreira Gonçalves deCAMPOS,LarissaTHODE FILHO,Sérgioeng2022-06-27T00:00:00Zoai:scielo:S0101-20612022000101135Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
title Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
spellingShingle Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
RODRIGUES,Yoly Gerpe
fish
food safety
occupational safety
title_short Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
title_full Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
title_fullStr Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
title_full_unstemmed Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
title_sort Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis
author RODRIGUES,Yoly Gerpe
author_facet RODRIGUES,Yoly Gerpe
PINTO,Elaine de Oliveira
AQUINO,Carlos Renato
COSTA,Gisela da
OLIVEIRA,João Paulo Ferreira Gonçalves de
CAMPOS,Larissa
THODE FILHO,Sérgio
author_role author
author2 PINTO,Elaine de Oliveira
AQUINO,Carlos Renato
COSTA,Gisela da
OLIVEIRA,João Paulo Ferreira Gonçalves de
CAMPOS,Larissa
THODE FILHO,Sérgio
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv RODRIGUES,Yoly Gerpe
PINTO,Elaine de Oliveira
AQUINO,Carlos Renato
COSTA,Gisela da
OLIVEIRA,João Paulo Ferreira Gonçalves de
CAMPOS,Larissa
THODE FILHO,Sérgio
dc.subject.por.fl_str_mv fish
food safety
occupational safety
topic fish
food safety
occupational safety
description Abstract The occupational hazards to which workers in the fish industry are exposed daily can affect their work performance and compromise their health. This work aimed to compare the analysis of occupational risks raised in a fish warehouse, using the preliminary risk analysis tools and the GUT matrix. Twelve risks were identified, one chemical risk, two biological, three physical, three ergonomic, and three accidents. The risks with a more remarkable power of occurrence and impact are cold, humidity, excessive physical effort, inadequate posture to perform certain tasks, and noise. The assessment of environmental risks through the PRA and GUT matrix is essential for managing health and safety at work in a fish warehouse. With this data, it is possible to develop an action plan to control risks, improve the work environment and guarantee the health and safety of workers.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101135
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101135
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126334517116928

Registros relacionados