Avaliação da exposição ocupacional ao calor e análise da gestão ambiental do refeitório do IFRN, Campus Natal-Central
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Data
2019-11-26Autor
Rocha, Talita Geovanna Fernandes
http://lattes.cnpq.br/2295100011195105
http://lattes.cnpq.br/3946223809924016
Barbosa, Cleonilson Mafra
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The activities performed in Meal Producing Units (UPR) are often
characterized by intense manual manipulation accompanied by repetitive movements of the
upper limbs and spine, usually performed in an environment with high temperature and
excessive humidity, coming from the vapors. Hot water emitted during food cooking. It is
also in these places that the largest production of organic and inorganic waste occurs.
Therefore, the objective of this study was to evaluate the occupational exposure to heat of a
cook to know if he is exposed to thermal overload, as well as to obtain information about the
environmental management practices and actions that have been carried out in the cafeteria of
the Federal Institute of Education. Science and Technology of Rio Grande do Norte. To assess
occupational exposure to heat, the Globe Thermometer Wet Bulb Index (IBUTG) was used.
An interview with the nutritionist in charge of the cafeteria management was conducted to obtain information about the environmental sustainability policy. It is concluded from the
results found that the cook responsible for preparing meals of the Federal Institute of
Education, Science and Technology of Rio Grande do Norte (IFRN) is exposed to thermal
heat overload of 2.56 ° C more than allowed . It is noteworthy that the activity when near or
above the tolerance limit causes damage to the health of the worker. Regarding the
environmental sustainability policy, the cafeteria uses resources that minimize the
environmental impact in relation to waste production