AVALIAÇÃO DOS ASPECTOS ERGONÔMICOS DE UM RESTAURANTE LOCALIZADO NA ZONA URBANA DE SÃO PAULO

Abstract

Objective: Evaluate the working environment of a restaurant through ergonomic point of view, in relation to its environmental and physical aspects, as well as the nutritional status and working conditions that the employees are exposed. Methods: Cross-sectional and observational study conducted between February and May of 2016, in restaurant in the urban area of São Paulo. 30 employees were analyzed. Were evaluated levels of noise, luminosity, temperature in addition to nutritional status, use of protective equipment, weight load, repetitive activities that could compromise body areas that generate more pain or discomfort. Results: Noise and temperature levels were found suitable to the activities, which did not occur with the lighting. A high rate of overweight and obesity and half of the employees reported carrying weight and perform repetitive movements, reflecting the possibility of injury. The areas that generate more discomfort are legs (33.3%), shoulder (30.0%) and ankle (23.3%), whose pain is intensified by the normal working day. Conclusion: There is a need for specific training and work environment adaptation according to workers needs, preventing risks and improving ergonomic performance.