Banca de QUALIFICAÇÃO: PATRÍCIA GOMES DOS SANTOS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : PATRÍCIA GOMES DOS SANTOS
DATE: 22/12/2025
TIME: 15:00
LOCAL: Modalidade remota (https://meet.google.com/myg-tuov-mym)
TITLE:

WORKPLACE SAFETY CULTURE IN THE BAKING SECTOR OF THE CITY OF NATAL/RN

KEY WORDS:

Bakery. Breadmaking. Food Industry. Safety Culture. Organizational ergonomics.

PAGES: 152
BIG AREA: Engenharias
AREA: Engenharia de Produção
SUBÁREA: Engenharia do Produto
SPECIALTY: Ergonomia
SUMMARY:

The food industry is the largest in the country, accounting for around 10,8% of the Brazilian GDP, generating 2,075 million direct jobs and 8,30 million indirect jobs. This industry processes 60,9% of all national agricultural production, contributing 55.3% of the Brazilian trade balance. It is made upo of a set of interconnected economic activities, involving different sectors such as agriculture, transport, packaging, baking, dairy products, beverages, laboratories and commerce. Even faced with the demands of so many specific laws, it manages to comply with them and export its food to 190 countries, positioning itself as the world leader in the export of processed foods in volume and 5th in financial value of processed food exports. On the other hand, the food and beverage sector is one of the sectors of economic activity with the most accidents in the country, in 2022 it was responsible for Around 46.612 work accidents, occupying 5th position in the ranking. These figures reinforce alarming national statistics, as Brazil also leads the word ranking of workplace accidents, despite the existing underreporting. This reality highlights the importance of developing research, strategies, investments, public policies and strengthening existing regulations related to occupational safety. Problems that can also be addressed at the level of the organizational culture of a company or organization. In this context, faced with the need to resolve important and unsatisfactory issues that arise in the work environment, organizational ergonomics comes into play, which, through its tools, contributes to the construction of safer, more efficient and productive environments. Measuring workplace safety culture can help raise awareness across the organizational pyramid, from strategic, tactical, and operational levels, promoting more resilient and preventative workplace safety rather than reactive measures and actions. Thus, this research project aims to analyze the work safety culture in a small bakery located in the city of Natal/RN. The sample studied in this research intends to consider employees from all sectors and managers of the establishment. Prior bibliographic research was carried out on the topic of this research in databases such as Scopus and Web of Science, available in Periódico Capes and in the digital library Scielo, in addition to the relevant legislation. The objective is to apply the Global Analysis Roadmap to understand the company's structure and operation, and the Dialogue Roadmap with operational employees, managers, and leaders. In addition, a questionnaire will be used to assess the safety culture in the bakery. This research brings an approach to safety culture in a little explored sector in the context of occupational safety culture aimed at the food industry. Contributing to the theoretical advancement of organizational ergonomics, document practices in this type of industry and develop strategies that mitigate adverse events related to worker health and safety. The study is also aligned with the targets of SDG No. 08 – Decent work and economic growth and SDG No. 03 – Good health and well-being.

COMMITTEE MEMBERS:
Presidente - 1217772 - RICARDO JOSE MATOS DE CARVALHO
Interna - 1218831 - CARLA ALMEIDA VIVACQUA
Externa à Instituição - MARIA CHRISTINE WERBA SALDANHA - UFPB