3.35. Occupational Safety Regulatory Norms (NRs): NR 36 - Occupational Safety and Health in Meat and By-product Slaughter and Processing Companies

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Regulatory Norms (NRs) for Occupational Safety: NR 36 - Occupational Safety and Health in Companies Slaughtering and Processing Meat and Byproducts

The Regulatory Norm 36, known as NR 36, is a regulation that establishes the minimum requirements for the evaluation, control and monitoring of the risks existing in the activities carried out in the industry of slaughtering and processing of meat and derivatives. This standard is extremely important to ensure the safety and health of workers in this sector.

Objective of NR 36

The main objective of NR 36 is to ensure that working conditions in the meat and meat processing and slaughtering industries are adequate, safe and healthy. For this, it establishes a series of requirements and procedures that must be followed by companies in this sector. Among them are the implementation of risk control measures, training and the adoption of occupational health and safety management practices.

Main aspects of NR 36

NR 36 addresses several aspects related to safety and health at work, such as:

1. Risk Management

The standard establishes that companies must carry out an assessment of the risks existing in their activities, in order to identify and implement adequate control measures. This includes carrying out periodic inspections, preparing risk reports and implementing occupational accident and disease prevention programs.

2. Training of workers

NR 36 also determines that companies must promote training for their workers, with the aim of qualifying them for the safe performance of their activities. These trainings should address topics such as the correct use of personal protective equipment (PPE), accident prevention and health promotion at work.

3. Working Conditions

The standard establishes a series of requirements related to working conditions in the slaughtering and meat and meat processing industries. Among them are the guarantee of a clean, organized and safe work environment, the provision of adequate sanitary facilities and the implementation of measures to control noise, heat and humidity.

Impact of NR 36 on the safety and health of workers

The implementation of NR 36 has a significant impact on the safety and health of workers in the slaughtering and processing of meat and meat products. By establishing requirements and procedures for risk management, the standard contributes to the prevention of accidents and occupational diseases, improving working conditions and the quality of life of workers.

In addition, NR 36 also promotes workers' awareness of the importance of safety and health at work, encouraging the adoption of safe and healthy practices in their day-to-day work.

Conclusion

In short, NR 36 is a fundamental standard to guarantee the safety and health of workers in the slaughtering and processing of meat and meat products. Through its requirements and procedures, it contributes to the prevention of accidents and occupational diseases, the improvement of working conditions and the promotion of workers' health and well-being.

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393.36. Occupational Safety Regulatory Norms (NRs): NR 37 - Safety and Health on Oil Platforms