Avaliação da exposição ocupacional ao calor e análise da gestão ambiental do refeitório do IFRN, Campus Natal-Central

Abstract

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