Programa de Gerenciamento de Riscos (PGR) no Laboratório de Bromatologia da Faculdade de Nutrição da UFPEL

Abstract

University laboratories, like any workplace, pose risks to the health and safety of their users. Therefore, this study aimed to implement a Risk Management Program (RMP) in the Food Analysis Laboratory of the Nutrition Faculty at UFPEL. This was achieved through the development of a Risk Inventory (RI) and an Action Plan (AP), which are the foundational documents of this program. In the first stage, a questionnaire was applied to all laboratory users and observations were made during the development of activities related to Food Composition Analysis, using the corresponding Checklists. Based on this data, hazards were identified, analyzed, and evaluated, obtaining the risks in each stage of the determinations Centesimal Composition: Moisture, Mineral Residue (Ash), Crude Protein, and Total Lipids determinations, allowing for the elaboration of the Risk Map. In all laboratory analyses, risks classified as high and moderate regarding occupational risks were identified. The high-risk activities identified included the handling of volatile reagents at high temperatures during lipid analysis, the manipulation of reagents and hot surfaces during protein determination, and the use of a burette during titration in protein analysis due to the risk of accidents caused by the height of the bench. The medium/moderate risk activities involved activities that required the use of a fume hood for protein analysis and solution preparation, due to problems with opening and closing it, handling of heated chemicals during solution preparation, contact with hot surfaces during lipid determination, and washing of lipid glassware. An Action Plan was subsequently developed, indicating the necessary measures to be introduced, improved, or maintained to prevent the risks found. Among the items that were included, some have already been implemented, such as changes in the laboratory layout, adaptation of the base and exhaust system of the hood, and installation of fire extinguishers. Others are still in progress, such as the adaptation of the weighing room, development and implementation of SOPs and SDSs (formerly MSDS) for use in laboratory activities, repair of the opening and closing of the exhaust hood, and installation of an exhaust system for the lipid determination, which will minimize mechanical/accident and chemical risks. After the implementation of the RMP in the Food Analysis Laboratory, there were improvements in the management of occupational risks, with preventive and corrective measures to guarantee the safety of users. Continuous reinforcement of risk assessment is essential for superior occupational safety and health results, reinforcing awareness of risks and good safety practices. These actions reflect the laboratory's commitment to a safe and healthy work environment.