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

Abstract The open system enteral diet is a great alternative to nourish patients who cannot eat orally or need a greater caloric/protein intake as an adjuvant in medical treatment. This work aimed to identify and prioritize risks in the processing stages of enteral diets. This research was used as a tool for preliminary risk analysis. Nine risks were identified, six physical and three biological. The risks with the most significant impact were humidity, temperature, and equipment. It was verified that the control and monitoring measures of the sector through a checklist and the Preliminary Risk Analysis were effective in reducing the probability of the occurrence of these risks.

Abstract The occupational hazards to which workers in the fish industry are exposed daily can affect their work performance and compromise their health. This work aimed to compare the analysis of occupational risks raised in a fish warehouse, using the preliminary risk analysis tools and the GUT matrix. Twelve risks were identified, one chemical risk, two biological, three physical, three ergonomic, and three accidents. The risks with a more remarkable power of occurrence and impact are cold, humidity, excessive physical effort, inadequate posture to perform certain tasks, and noise. The assessment of environmental risks through the PRA and GUT matrix is essential for managing health and safety at work in a fish warehouse. With this data, it is possible to develop an action plan to control risks, improve the work environment and guarantee the health and safety of workers.