Segurança do trabalho em matadouros bovinos na ilha de São Luís – MA

Abstract

Work Safety is the science that is concerned with training professionals to act in the prevention of accidents and support in the health care of people in their routine of work organizations. Beyond to being in the workplace, the Technical Safety Professional is able to identify, evaluate and adopt measures to minimize health risks, such as training and daily and fast lectures, called DDSS (Daily Health and Safety Dialogue). It is known that within any work activity there are risks, be they physical, chemical, biological, ergonomic or accident. Thinking in this and the workers' health, the three cattle slaughterhouses on the island of São Luís - MA were visited and three checklists were applied in each one, being these in the pre-slaughter, slaughter and postslaughter phases. For the preparation of these checklists, Regulatory Norm 36 was studied and applied, which deals with Safety and Health at Work in Companies of Slaughter and Processing of Meats and Derivatives. Thus, it was observed that in the pre-slaughter sector only 45% of what was established was observed. In the slaughtering sector, 44% and post-slaughter 60%. Therefore, the sector that is best qualified for safety is post-slaughter.. Therefore, more training and awareness of employees and owners about Work Safety is required and taken seriously, working in a preventive rather than just corrective manner.