Aplicação da análise preliminar de risco (APR) em uma pizzaria da região metropolitana da cidade de Curitiba

Abstract

Modern food has changed the habits of people with the industrialization of preprepared meals, or even ready for consumption, in addition to numerous fast food restaurant chains, such as pizzerias, which make it possible to shorten the time and work spent on meals. This work has as general objective to carry out a Preliminary Risk Analysis (PRA) in the activities and processes of a pizzeria in the metropolitan region of the city of Curitiba in order to characterize the existing risks. In the bibliographic review, the subjects of work safety, work accident, some fundamental concepts, risk management and the Preliminary Risk Analysis tool are discussed. The methodology used was the application of the Preliminary Risk Analysis in the pizzeria. In order to do so, three visits to the place were made with the purpose of identifying the risks to be analyzed for characterization. It were observed some hazardous situations that served as the basis for the PRA’s creation. A flowchart was created to better visualize the activities, and there are also illustrations with photographs of the processes and the machines that were allowed to appear on the search. The result was that of the 31 risks characterized, six were considered tolerable, 17 moderate, and eight not tolerable, all with recommendations, and for the latter, direct recommendations were made, all without high costs. As a conclusion, the APR tool proved to be efficient and effective in helping to characterize the existing risks in the pizzeria under study, since it was of great importance in the anticipation and recognition of these.