Estrés térmico en el área de producción de una panadería de acuerdo a la norma convenin 2254-1995

Abstract

The objective pursued this research was to analyze the heat stress in the area of Production Bakery according to the Standard COVENIN 2254-1995, whitin the legislation that guarantees workers health conditions, hygiene, safety and welfare at work. Methodologically this research is quantitative descriptive desing supported on a fieldwork, the Wet Bulb Globe Temperature (WBGT) Method and a questionnaire were applied to the population under study. The diagnosis showed that the Bakery does not have ventilation system of protection from outside sources of generation, which increases the internal temperature; it does not have ventilation system that ensure continuous renewal of fresh air and extraction of hot air to facilitate heat exchange or evaporation sweat on the skin to ensure thermoregulation of the body, between others weakness. Therefore, management must organize the work in accordance to the technological advances that allows it implementation in appropriate physical and mental ability of workers conditions is recommended, to ensure the prevention of heat stress.