## 3 Optimization Results  
For each evaluation, four scenarios were considered, as specified in Table 3, according to the production processes, with the inclusion and exclusion of the wine heating area, which is a specific operation for the production of Madeira wine, regarding the type of risk assessment and general and ergonomic risks.  
The optimization model based on a genetic algorithm, the objective of which is to reduce costs, included the average degree of hazard determined for each area of labour, taking into account the spatial location, which is determined according to the dimensions of the building (length and width), based on Euclidean geometry  
\begin{table}
\begin{tabular}{c l} \hline \hline \multicolumn{1}{c}{**Areas**} \\ \hline
1. & Reception of Raw Materials (i.e., Grapes) \\ \hline
2. & Vnification \\ \hline
3. & Fermentation \\ \hline
4. & Clarification/Stabilization \\ \hline
5. & Filtering \\ \hline
6. & Wine Storage/Conservation in Stainless-Steel Vats \\ \hline
7. & Wine Storage/Ageing in Wooden Barrels \\ \hline
8. & Estufagem (Wine Heating)—only in Madeira Wine Production \\ \hline
9. & Batches Preparation \\ \hline
10. & Bottling \\ \hline
11. & Packaging Materials Warehouse \\ \hline
12. & Semi-Finished Product Warehouse \\ \hline
13. & Finished Product Warehouse \\ \hline
14. & Packaging \\ \hline
15. & Expedition \\ \hline \hline \end{tabular}
\end{table}
Table 2: Work zones considered in the application of the optimization model.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{1}{c}{**Scenarios**} & \multicolumn{1}{c}{**Wine Production Profile**} & \multicolumn{1}{c}{**Types of Risk Evaluation**} & \multicolumn{1}{c}{**Objective and**} \\ \hline
1 &
\begin{tabular}{c} Usual wine production including table wines, Port \\ wines, and Madeira wines \\ (with the wine heating process) \\ \end{tabular} & General risks & \\ \hline
2 & \begin{tabular}{c} Usual wine production including table wines and \\ (with the wine heating process) \\ \end{tabular} & \
\begin{tabular}{c} Personal risks \\ Ergonomic risks \\ \end{tabular} &
\begin{tabular}{c} Production layout \\ optimization \\ Occupational risks \\ minimization \\ \end{tabular} \\ \hline
3 & \begin{tabular}{c} Usual wine production including table wines and \\ Port wines. Exclusion of Madeira wine production \\ (without the wine heating process) \\ \end{tabular} & \
\begin{tabular}{c} General risks \\ Ergonomic risks \\ \end{tabular} &
\begin{tabular}{c} Production layout \\ optimization \\ Occupational risks \\ minimization \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table}
Table 3: Established scenarios for the application of the optimization models, taking into account the assessment of general risks.  
The results obtained in the general and ergonomic risk assessments are synthesized in Table 4, wherein the general risk assessment was performed by applying the William T. Fine method (Appendix A) (scenarios 1 and 3), and the ergonomic risk assessment was performed through the metabolic energy expenditure estimation (Appendix B) (scenarios 2 and 4).  
The production layout was optimized based on the results obtained through the general and ergonomic risk assessments conducted for the four scenarios summarized in Table 4.  
Once the optimization model was applied with the aim of reorganizing the productive areas in order to mitigate occupational risks, allying, if possible, with the operative efficiency, the results are shown in a simplified way, as uniform squares distributed along a rectangular layout, without relating directly to the various stages of production with different sizes shown in the winery layout example (Figure 3).