Occupational risks and food contamination: Assessment of the work environment of an industrial kitchen using the GUT matrix

Authors

  • Aline dos Santos GARCIA-GOMES Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Departamento de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil. https://orcid.org/0000-0003-4634-3087
  • Elaine de Oliveira PINTO Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Departamento de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil. https://orcid.org/0000-0002-0271-482X
  • David Ribeiro CAMPOS Universidade do Estado do Rio de Janeiro, Hospital Universitário Pedro Ernesto, Rio de Janeiro, Rio de Janeiro, Brazil. https://orcid.org/0000-0002-2562-4210
  • Débora de Jesus da SILVA Universidade do Estado do Rio de Janeiro, Hospital Universitário Pedro Ernesto, Rio de Janeiro, Rio de Janeiro, Brazil. https://orcid.org/0009-0008-3322-1180
  • Sergio THODE-FILHO Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Departamento de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil. https://orcid.org/0000-0001-6669-2677

DOI:

https://doi.org/10.5327/fst.17123

Keywords:

food safety, risk analysis, occupational safety, food and nutrition unit

Abstract

The work environment of a Food and Nutrition Unit (FNU) often exposes employees to occupational risks, which can directly or indirectly, affect food safety. Therefore, identifying environmental risks at an FNU is crucial for ensuring the health of workers, preventing accidents, and, consequently, mitigating any errors that could lead to the contamination of food. This study aimed to develop an individualized GUT matrix to help prioritize the environmental risks in the vegetable pre-preparation area of a university hospital’s industrial kitchen, located in Rio de Janeiro, RJ. The study area was defined in view that most accidents happen in this area in industrial kitchens. The vegetable pre-preparation team was observed twice a day for 15 days using daily checklists to detect the team’s actual health and safety culture. GUT matrix analysis identified three physical, two chemical, three biological, three ergonomic risks, and five risks of accidents. The use of the GUT matrix proved adequate to identify the main risks, allowing decisions to be made that adjusted the work environment accordingly and helping to improve the work environment, health, and safety of workers while ensuring food safety.

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Published

2024-01-31

How to Cite

GARCIA-GOMES, A. dos S., PINTO, E. de O., CAMPOS, D. R., SILVA, D. de J. da, & THODE-FILHO, S. (2024). Occupational risks and food contamination: Assessment of the work environment of an industrial kitchen using the GUT matrix. Food Science and Technology, 44. https://doi.org/10.5327/fst.17123

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Original Articles