Elaboração e divulgação do mapa de riscos ambientais de um restaurante universitário

Abstract

The occurrence of accidents due to the absence of preventive actions and the failure to use protective equipment results in damage to the health and safety of the employees of a certain company. Such damages can occur both in the physical and psychological integrity of the worker, as well as in the production of the commercial establishment. Occupational Safety Engineering emerges with the proposal to ensure the quality of life of workers within industries, stores, restaurants and other types of commercial specifications. The objective of the present work was to develop the Environmental Risk Map for the university restaurant of the Federal Technological University of Paraná, of the Campo Mourão campus. In a qualitative way, through onsite visits, information gathering with the employee responsible for the administrative part of the restaurant about the safety equipment, incidents and accidents that occurred on the spot, the risks existing in the study area were identified. When performing a joint analysis of the data obtained, the presence of risks was noted: mechanical (from accidents), ergonomic and physical. The kitchen was the sector that stood out with the amount of existing risks, being the only sector that had an accident occurring within 12 months. In addition to the preparation of the map, an informational video will be made available regarding the execution of activities safely. Thus, the document will serve as a starting point for the creation of the Internal Accident Prevention Commission and the development of the restaurant's Risk Management Program.