Análise dos riscos ocupacionais em uma micro-empresa do ramo alimentício: estudo de caso em uma tapiocaria na cidade de Sumé - PB .

Abstract

In Brazil, the snacks market recorded significant growth jumps and it is estimated that this segment is likely to grow. The literature reports that this sector is under pressure, which involve from ambient conditions to the quality of products, through hygiene issues and food preparations as well as the service rules governing the distribution and consumption of them. The activities developed in kiosks have characteristics that can trigger occupational diseases and accidents at work. Working methods and equipment, the locations used for the preparation of meals have generally inadequate physical conditions such as excessive noise, high temperature, poor lighting, physical arrangement and poor facilities, which harms not only the health and quality worker's life but also the quality of food produced. Thus, this study aims to analyze evaluate ergonomic conditions that are submitted the staff in a Tapiocaria City Sumé- PB. The research is exploratory and descriptive character, applying semi-structured questionnaires to employees. It was the adequacy of the ergonomic needs of the environment Tapiocaria employees, we sought to identify possible occupational hazards acquired by employees through routine activities and measure the dimensions involved in the job. Emphasizing the importance of the study of ergonomic analysis to improve the work to which they are exposed employees.