Análise ergonômica do trabalho em uma panificadora: um estudo de caso.

Abstract

Nowadays, providing an ergonomically suitable environment for the work is extremely important for organizations. One class that suffers from various ergonomic risk factors such as improper postures, repetitive movements, over temperature and noise, among others are bakers. In this sense, the present study aims to analyze the work of the baker of a factory of bread, cookies and crackers, located in Paraíba cariri. Through AET (Ergonomic Work Analysis) it was possible to evaluate the ergonomic risks present during the activity and the adequacy of noise and illuminance levels with NR 15 and NHO 11. To perform a more detailed postural analysis the method was used. Rapid Upper Limb Assessment (RULA) by Ergolândia® software. Through the results obtained by the RULA method, it was possible to realize that none of the activities that the baker performs is considered acceptable, on the contrary, all of them must undergo an investigation and soon after changes if necessary. Although the baker complains of noise discomfort, it was noted that according to the measurements made, the noise and illuminance levels to which the employee is exposed are within the acceptable limits of NR 15 and NHO 11 which are: up to 85 dB for an 8-hour workday and at least 300 lux for a bakery.