Análise das condições ambientais, ergonômicos e dos riscos ocupacionais em um restaurante universitário de expansão

Abstract

The activities carried out in food and nutrition unit are characterized by intensive work, which is required of officials high productivity in limited time, with a production structure that combines activities strictly manuals and automated. If held in inadequate conditions, leads to tiredness, dissatisfaction, productivity, health problems and accidents at work. Under this perspective, the present study aimed to evaluate the environmental risk factors, ergonomic arrangement and of accidents at work of a University Restaurant. It is a quantitative descriptive research, developed in the form of field research. The data were collected from documents in the service itself, on-the-spot observation with photographic record and use the measuring tape and equipment Termo-Higro-Decibelímetro-Luxímetro for measurement of temperature, humidity and ambient noise. The risk map was drawn through the observation of the working process and identification of risks, with proposals of preventive measures for each sector. Environmental risks assessed temperature and humidity in excess of the recommended values. The brightness appeared inappropriate in the receipt, pré-preparo of fresh produce and stock; while the noise exposure was considered within the limits tolerated, however with oscillation during the activities. The heights of countertops used on the service provided a correct posture of the operator, however, seat used in grain selection didn't answer to the recommended default, influencing negatively the posture of the operator. Repetitive movements were observed and load-lifting manual in all jobs, with posture while standing and continuous displacement during the execution of the tasks. The risks of accidents at work are due to the slippery slope of some sectors and the lack of preventive and corrective maintenance of equipment. Verified still crashes on the use of EPI/EPC by operators. On the exposed, it might identify the University Restaurant operators were exposed to occupational hazards that can lead to emotional and physical distress, and to the emergence of occupational diseases. Thus, awareness of the risks to which operators are exposed is of fundamental importance for implementation of measures to prevent, minimize or eliminate the harms to health, in order to bring positive impacts on productivity and quality of work environment.