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

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.