ANÁLISE DE RISCOS NA PRODUÇÃO DE FRIGORÍFICOS: ESTRATÉGIAS PARA PREVENÇÃO E CONTROLE

This paper is a scientific article whose theme is the analysis of risks in the production of meatpacking plants: strategies for prevention and control. In this environment, workers face physical risks, biological risks and risks of accidents. This is because, in meatpacking plants, we find places where the temperature is extremely low (usually below 0º). Therefore, the function of the PPE provided is to provide safety to avoid humidity, low temperatures, noise, injuries caused by sharp instruments and biological contamination. What strategies should be adopted to prevent and control the occurrence of accidents and/or the spread of diseases in the production line of meatpacking plants, based on risk analysis? The general objective is: to describe what risk management is as well as the best way to apply it in a meatpacking plant to prevent accidents and control occupational diseases. The specific objectives are: to characterize what risk analysis and management are in a meatpacking plant; to present the main characteristics of the production environment as well as the main precautions that should be taken to ensure the physical integrity of the worker; describe the guidelines set out in NR-32 and its determinations for occupational health and safety, especially in companies that work with the slaughter and processing of meat and meat products. The methodology used will be a descriptive and exploratory literature review