Análise ergonômica e dos fatores de risco e exposição ocupacional da área de processamento de alimentos de uma unidade de alimentação hospitalar.

Abstract

Units of Food Service are work environments that offer many occupational and ergonomic risks, due to the nature of the activities undertaken. Continuous exposure of operators to unfavorable environmental and ergonomic hazards in the workplace can lead to an impairment of their health and safety, bringing negative impacts on productivity and efficiency of job execution. Faced with the reality of UFS, this study aimed to assess the environmental risk factors, accidents at work and ergonomic arrangement of the areas of food processing of a Hospital Unit of Food Service. This is a descriptive quantitative research conducted as a field study. Risk Mapping was conducted through the steps of process knowledge job location analyzed, identification of existing risks; description of preventive measures and their effectiveness. The instruments used for data collection consisted of the service own documents, direct observation with photographic record by domestic camera, using tape and a Thermo-Hygro-decibel meter and lux meter to measure the temperature, humidity and ambient noise, and study the layout of the sectors. It was found that the analyzed sectors there are environmental risks such as excess heat and humidity that can lead to fatigue, tiredness and decreased productivity. Noise exposure was considered within the tolerance limits, but with oscillations during activities. The stands and seats used by the service not conducive to a proper posture of the operator, causing additional physical effort to work. It was observed in all jobs repetitive movements for a long time without rest breaks, with standing posture and continuous displacements during the tasks. Stood out as accidents in the workplace slippery floor with the accumulation of water, lack of care when handling equipment, the precarious condition of some equipment and utensils and the unavailability and / or use of all PPE / CPE by operators. The risk map of the sectors studied was based on the classification of the degree of risk posed to the worker, with proposed measures for its prevention. Thus, from the data obtained in this study could be 10 identified that operators of pre-preparation and cooking in units of food service sectors were exposed to occupational hazards that could lead to mental and physical discomfort, and the emergence of occupational diseases and accidents. Therefore, health and safety are essential when the aim is to maintain a healthy and productive environment. The awareness of the risks they are exposed to is of fundamental importance both for the employer and for the employee, so that together we can implement prevention, minimization or elimination of health hazards, with positive impacts on productivity and quality of work environments.