MAPEAMENTO DE RISCOS DE UM RESTAURANTE

This work was carried out with the objective of elaborating a Map and Report of Risks found in a restaurant, taking into account the physical, chemical, biological and mechanical risks as established by NR-9 in accordance with NR-5. A bibliographic survey and current reading were used as well as the careful observation of Regulatory Standard 9 and NR-5, which establishes the steps for the elaboration of the risk map. As such they were raised from the risks together with the local workers who have access to the bathrooms, kitchens, parking, garage, storage area and the internal and external tables area of ​​the establishment, as well as the list of possible equipment to avoid accidents or minimize them. The colors used are those determined in standard, that is the risks Physicists were represented by the color green, chemical by the color red, biological by the color brown, ergonomic by the yellow color and mechanical risks by the color blue. In order to determine the size of the circles according to the norm, the workers were heard and the risks were analyzed, relating them to the severity of the possible accident: light, represented by a small circle; By a medium circle and large-scale accidents represented by a large circle. After the determinations, the Map and the Risk Report were prepared.