出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
