A preliminary study of environmental risks through the gut matrix: application in an industrial kitchen

The lack of effective preventive measures can lead to occupational diseases and accidents at work. For the correct identification treatment these risks, GUT matrix is a tool for prioritizing problems risks by attributing notes aspects gravity, urgency, tendency. This work elaborated particularized environmental raised in university hospital's industrial kitchen. was developed Food Nutrition Unit (FNU) University Hospital Rio de Janeiro-RJ, Initially, brainstorming session held with all those involved obtain an overview health safety culture environment. Additionally, observational analysis weekly verification guide or checklist were performed. used as prioritization identified risk sources. 4 physical, chemical, 6 biological, ergonomics, 8 accident identified. Therefore, it concluded that kitchens are generated most time materials, obsolete equipment without maintenance, ergonomic study workstations, training, deficit supervision.