Beer is considered the oldest drink consumed by man with studies indicating that its production began
around 8000 BC. With the emergence of factories, the operating rules of breweries and care with the
production stage until reaching the customer were implemented. The growing market growth
demanded the regularization of this activity, aiming to avoid risks related to production and the work
environment. This study evaluated the environmental risks existing in a microbrewery through the
Preliminary Hazard Analysis method and creation of the Risk Map, in order to identify and propose
mitigating and preventive measures to reduce risks. The methodology consisted of a visit to the
enterprise in the presence of the person in charge and application of the questionnaire about the
existing risks of the place, in which to obtain spreadsheets and maps through the data collected.
According to the evaluation, it was noted that the project offers some risks to employees, mainly due
to the non-use of some protective equipment individual and collective use equipment that help the
handling of existing machines on site. It was possible, through the risk identification tools, to point
out the dangers existing in each session through the results obtained, which show the importance of
having inspection and analysis in projects that offer risks to both the client and the worker. Finally,
preventive and mitigating measures were presented in order to reduce the chances of accidents at
work.
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