| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| DM_HugoAlves_MGIQAS_2023 | 1.58 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Este trabalho visa identificar, analisar, avaliar e gerir os riscos existentes num estabelecimento de
comercio a retalho (supermercado), de forma a delinear uma estratégia e apresentar propostas de
medidas preventivas e/ou corretivas para as várias secções.
Numa primeira abordagem, foi realizada uma fundamentação teórica, com recurso a uma revisão da
literatura relevante ao tema de estudo. Numa segunda abordagem foi efetuada a identificação dos
perigos através de observação das várias secções do supermercado e da execução diária das tarefas
por parte dos vários trabalhadores , seguida da avaliação de riscos através de quatro métodos
semiquantitativos distintos, concretamente os métodos BS 8800, NTP 330 Adaptado, William T. Fine e
Matriz Composta-P. Assim, foi igualmente objetivo do presente trabalho a análise comparativa dos
resultados obtidos pelos quatro métodos, de modo a avaliar se as prioridades de intervenção para
mitigar os riscos para a segurança e saúde dos trabalhadores dependem ou não do método de
avaliação utilizado e perceber qual das metodologias utilizadas se enquadra mais na empresa em
estudo.
Constatou-se que, nas dez secções existentes no supermercado que foram sujeitas a identificação de
perigos e avaliação de risco, foram registados 169 riscos no total provenientes de 301 perigos, sendo
que a secção que mais contribuiu para este número foi a secção “Pronto a Comer” com 54 perigos que
resultaram em 22 riscos.
Ao comparar os dados obtidos pela aplicação dos vários métodos foi possível concluir que, consoante
o método que se emprega na avaliação de riscos, a secção a que a empresa vai dar prioridade vai ser
distinta.
Enquanto, ao comparar os vários riscos mais elevados de cada secção obtidos em cada método foi
possível concluir que, os riscos a que deve ser dada prioridade de intervenção pela empresa são o risco
“movimentos repetitivos” nas secções “Charcutaria”, “Padaria”, “Peixaria” e “Pronto a Comer” e o
risco “contato da pele com superfícies aquecidas” na secção “Pronto a Comer”.
Daqui também se pode concluir que, o nível de controlo do risco para mitigar os riscos para a segurança
e saúde dos trabalhadores altera consoante o método, ou seja, a prioridade que é dada aos riscos, a
rapidez com que se intervém para eliminar ou reduzir o risco, e até se o risco deve ter ou não
intervenção, depende do método aplicado.
The aim of this work is to identify, analyze, evaluate and manage the existing risks in a retail establishment (supermarket), in order to outline a strategy and present proposals for preventive and/or corrective measures for the various sections. As a first step, a theoretical foundation was established, using a review of the literature relevant to the subject of study. In a second approach, hazards were identified through observation of the various sections of the supermarket and the daily execution of tasks by the various workers, followed by risk assessment using four different semi-quantitative methods, namely BS 8800, NTP 330 Adapted, William T. Fine and P-Composite Matrix. The aim of this study was also to compare the results obtained by the four methods, in order to assess whether or not the priorities for intervention to mitigate risks to workers' health and safety depend on the assessment method used and to understand which of the methodologies used best fits the company under study. It was found that, in the ten sections of the supermarket that were subject to hazard identification and risk assessment, a total of 169 risks from 301 hazards were recorded, with the section that contributed most to this figure being the "Ready to Eat" section with 54 hazards that resulted in 22 risks. By comparing the data obtained by applying the various methods, it was possible to conclude that, depending on the method used in the risk assessment, the section to which the company will give priority will be different. By comparing the various highest risks in each section obtained by each method, it was possible to conclude that the risks to which the company should give priority for intervention are the "repetitive movements" risk in the "Charcuterie", "Bakery", "Fishmonger" and "Ready-to-eat" sections and the "skin contact with heated surfaces" risk in the "Ready-to-eat" section. It can also be concluded from this that the level of risk control to mitigate risks to workers' health and safety changes depending on the method, i.e. the priority given to risks, the speed with which action is taken to eliminate or reduce the risk, and even whether or not the risk should be addressed, depends on the method applied.
The aim of this work is to identify, analyze, evaluate and manage the existing risks in a retail establishment (supermarket), in order to outline a strategy and present proposals for preventive and/or corrective measures for the various sections. As a first step, a theoretical foundation was established, using a review of the literature relevant to the subject of study. In a second approach, hazards were identified through observation of the various sections of the supermarket and the daily execution of tasks by the various workers, followed by risk assessment using four different semi-quantitative methods, namely BS 8800, NTP 330 Adapted, William T. Fine and P-Composite Matrix. The aim of this study was also to compare the results obtained by the four methods, in order to assess whether or not the priorities for intervention to mitigate risks to workers' health and safety depend on the assessment method used and to understand which of the methodologies used best fits the company under study. It was found that, in the ten sections of the supermarket that were subject to hazard identification and risk assessment, a total of 169 risks from 301 hazards were recorded, with the section that contributed most to this figure being the "Ready to Eat" section with 54 hazards that resulted in 22 risks. By comparing the data obtained by applying the various methods, it was possible to conclude that, depending on the method used in the risk assessment, the section to which the company will give priority will be different. By comparing the various highest risks in each section obtained by each method, it was possible to conclude that the risks to which the company should give priority for intervention are the "repetitive movements" risk in the "Charcuterie", "Bakery", "Fishmonger" and "Ready-to-eat" sections and the "skin contact with heated surfaces" risk in the "Ready-to-eat" section. It can also be concluded from this that the level of risk control to mitigate risks to workers' health and safety changes depending on the method, i.e. the priority given to risks, the speed with which action is taken to eliminate or reduce the risk, and even whether or not the risk should be addressed, depends on the method applied.
Description
Keywords
BS 8800 William T. Fine NTP-330 Matriz Composta – P Avaliação de Risco Métodos semiquantitativos Comparação de métodos