Estudo comparativo entre os métodos FMEA e HAZOP aplicados no processo de uma microcervejaria

Abstract

The consumption of beer has been present in society for millennia and in the passing years consumers have started looking for special beers, and with that, the number of microbreweries has grown. The beer production process presents process risks and worker and consumer safety risks. Accidents that have occurred in the last few years confirm these risks, and thus, it is necessary to have effective control of operation variables like pressure, flow rate, level, and temperature. Therefore, it is necessary to diminish or eliminate the occurrence of possible eventual accidents. This present work uses HAZOP and FMEA risk analysis methodology in a microbrewery located in the city of São Gabriel-RS, comparing the risk analysis techniques and proposing usable solutions for the microbrewery production process. The comparison of the FMEA and HAZOP methods showed that in the number of analyzed points and the numbers of recommendations, the HAZOP analysis showed more points and recommendations. In the identification of the types of failures and the evaluation of the identified risks it's possible to see the difference between the risk analysis methodologies utilized in this study as the results obtained differ significantly. The FMEA methodology analyzes every step of the process as a whole while HAZOP is an analysis by equipment. In the analysis of the frequency and severity of accidents, the two methodologies used obtained similar results.