Proposta de gerenciamento para a segurança e saúde ocupacional em barcos pesqueiros

Abstract

Quality management in the food industry has within its framework the safety and health of the handler during his work as a strategy in the competitive market. This social dimension, present in the triple bottom line (aspects economic, environmental and social) of sustainability, implies a working environment underpinned the development and commitment of the managerial point of view with the worker in his workplace wellness. In order to reduce the harm they are exposed workers in the fishing sector, planning and operation of production should point out the actions in the interaction of the worker about their product and their strategies on occupational safety and health, because these factors generate employees more committed to implementation of procedures for ensure a safe food. The objective of this work was production and analysis of a occupational management safety and health for employees of fishing boats based on the International Labour Organization (ILO), Regulatory Standards (NR-29 and NR-30) and Occupational Health and Safety Management Systems (OHSAS 18.000:2007), as guideline assumption for its implementation. The methodology used was descriptive case study on the shrimp boats, in Niterói, RJ, Brazil. The evidence collection occurred through intensive direct observation and documentation. It was used as instrumental research a checklist, decibel meter, a thermohygrograph a thermohygrometer, the Colette & Bishop Diagram, WinOWAS software for situational analysis that fishers are subject, and the board map of IBAMA map. It was observed that there’s work overload in some tasks. These activities are recognized as a weakness and unhealthiness of the work done by the fisherman. The management model proposed possible improvements in life quality of fisherman. The recommendations and specifications, procedures and infrastructure enable improvement in quality of life of the fish and fisherman. Concluded that the planning of inspection, measurement techniques and prevention application can eliminate and/or minimize problems of occupational safety and health, in order to achieve continuous improvement and safe production.