Saúde E Sofrimento Do Trabalhador Atuante Em Restaurantes Universitários: Uma Breve Revisão / Health and Suffering of Workers in University Restaurants: A Brief Review

Epifanio, Mileno Alexandre Barbosa; Rique, Thiago Pereira; Nascimento, Samara Martins

doi:10.34117/bjdv6n11-689

Cited by 3 publications

(5 citation statements)

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“…Pesquisadores têm buscado rastrear as atividades realizadas pelos trabalhadores em restaurantes, com o intuito de elaborar estratégias que minimizem a propagação de doenças e auxiliem na prevenção da saúde e segurança dos seus trabalhadores (Epifânio, Rique, & Nascimento, 2020).…”

Section: Discussionunclassified

Prevalência de Transtornos Mentais Comuns em trabalhadores de restaurantes

Monteiro

Orfanó

Castro

2021

RSD

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Introdução: Os aspectos psicossociais do trabalho são fontes de estresse ocupacional, com impactos na saúde mental. Há poucos estudos relacionando Transtornos Mentais Comuns (TMC) em trabalhadores de restaurantes. Objetivo: analisar a presença e os fatores associados aos Transtornos Mentais Comuns (TMC) em trabalhadores de restaurantes de Belo Horizonte, MG. Metodologia: Foi realizado um estudo transversal, descritivo, com amostra de 87 indivíduos que representou 72,5% dos trabalhadores distribuídos em quatro restaurantes universitários. Resultados: Entre os trabalhadores dos restaurantes entrevistados, 10,3% (n=9) apresentaram quadro atual de Transtornos Mentais Comuns (TMC). Foi encontrada associação significativa entre presença de Transtornos Mentais Comuns (TMC) com gênero, acompanhamento psicológico e psiquiátrico, e sem correlação significativa com as demais variáveis estudadas (obesidade, função, jornada de trabalho). Conclusão: Os resultados deste estudo indicam que a prevalência de Transtornos Mentais Comuns (TMC) entre os trabalhadores de restaurantes é uma realidade e que necessita de intervenção para promover melhor qualidade de vida a esses indivíduos.

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Section: Discussionunclassified

Prevalência de Transtornos Mentais Comuns em trabalhadores de restaurantes

Monteiro

Orfanó

Castro

2021

RSD

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“…The lack of effective preventive measures can generate occupational diseases, work accidents, and food contamination (Nepomuceno, 2004). By focusing only on the worker, and not on food safety, these risks can cause immediate or future/chronic injuries (Epifânio et al, 2020). Thus, the FNU management of high-complexity hospitals adopts measures to prevent and control environmental risks, aiming to ensure the safety and health of workers.…”

Section: Introductionmentioning

confidence: 99%

Occupational risks and food contamination: Assessment of the work environment of an industrial kitchen using the GUT matrix

GARCIA-GOMES,

PINTO,

CAMPOS

et al. 2024

Food Sci. Technol (Campinas)

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The work environment of a Food and Nutrition Unit (FNU) often exposes employees to occupational risks, which can directly or indirectly, affect food safety. Therefore, identifying environmental risks at an FNU is crucial for ensuring the health of workers, preventing accidents, and, consequently, mitigating any errors that could lead to the contamination of food. This study aimed to develop an individualized GUT matrix to help prioritize the environmental risks in the vegetable pre-preparation area of a university hospital’s industrial kitchen, located in Rio de Janeiro, RJ. The study area was defined in view that most accidents happen in this area in industrial kitchens. The vegetable pre-preparation team was observed twice a day for 15 days using daily checklists to detect the team’s actual health and safety culture. GUT matrix analysis identified three physical, two chemical, three biological, three ergonomic risks, and five risks of accidents. The use of the GUT matrix proved adequate to identify the main risks, allowing decisions to be made that adjusted the work environment accordingly and helping to improve the work environment, health, and safety of workers while ensuring food safety.

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“…These risks can increase the possibility of work accidents, which can cause immediate or future/chronic injuries. Immediate injuries can cause a reduction in work capacity, while future injuries (occupational diseases) are acquired throughout a lifetime due to continued activity in the work environment [12].…”

Section: Introductionmentioning

confidence: 99%

“…Despite the difference in population numbers between countries and the lack of accurate information about work accidents in food services, it is notable that there are a large number of work accidents in the foodservice sector in Brazil, highlighting the importance of studies on foodservice occupational risks. Studies on work safety in food services are essential to minimize the risk of accidents and the spread of diseases [12]. Knowing the different types of risks that expose the worker's health and life allows finding strategies that help fight existing diseases [12].…”

Section: Introductionmentioning

confidence: 99%

“…Studies on work safety in food services are essential to minimize the risk of accidents and the spread of diseases [12]. Knowing the different types of risks that expose the worker's health and life allows finding strategies that help fight existing diseases [12]. In this sense, we aimed to develop an instrument to assess occupational risk in school food services.…”

Section: Introductionmentioning

confidence: 99%

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Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation

et al. 2022

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Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii) content validation (Delphi); and (iii) semantic evaluation (focus group). After an extensive literature review, four instruments were developed. The Delphi was validated by the Content Validity Coefficient (CVC), with an agreement greater than 90%. The semantic analysis was performed through four meetings using a focus group. After the content and semantic evaluation, there were four final instruments: Identification of Socioeconomic and Demographic Conditions of Food Handlers and Geographical Mapping of SFS (30 items); Knowledge and Attitudes in Food Hygiene Assessment (33 items); Perception of Occupational Risks (16 items); and Mapping of Occupational Risks in SFS (97 items). Instrument’s content validation and semantic evaluation contributed to constructing and validating forms for analyzing occupational risks and adjusting respondents’ language and sociocultural components.

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Saúde E Sofrimento Do Trabalhador Atuante Em Restaurantes Universitários: Uma Breve Revisão / Health and Suffering of Workers in University Restaurants: A Brief Review

Cited by 3 publications

References 0 publications

Prevalência de Transtornos Mentais Comuns em trabalhadores de restaurantes

Prevalência de Transtornos Mentais Comuns em trabalhadores de restaurantes

Occupational risks and food contamination: Assessment of the work environment of an industrial kitchen using the GUT matrix

Occupational Risk Assessment in School Food Services: Instruments’ Construction and Internal Validation

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