Saúde ocupacional e segurança alimentar em indústria de transformação de carnes
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2018-07-25
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A Saúde Ocupacional consiste na promoção de condições laborais que garantam a proteção da saúde e qualidade de vida no trabalho. Desta forma, tenta prevenir os acidentes e doenças diminuindo condições e fatores de risco. Os serviços de Saúde ocupacional não se focam apenas nas condições físicas, mas também no bem-estar mental e social. Este trabalho teve como objetivo a aplicação de um questionário sobre saúde ocupacional aos colaboradores de uma empresa de transformação de carnes, em que se abordam temas como doenças ocupacionais, acidentes de trabalho e conhecimentos sobre higiene e segurança no trabalho e higiene alimentar. Os resultados demonstraram que, apesar das medidas de segurança que hoje em dia têm de ser cumpridas pelas empresas, a maioria dos trabalhadores está exposta a riscos ocupacionais como os riscos físicos, em que 50,8% dos colaboradores trabalhavam com facas ou os riscos químicos, em que 50,8% está exposto a detergentes ou desinfetantes. Quanto a acidentes de trabalho, metade dos colaboradores já tinha sofrido algum, sendo que 46,2% sofreram pelo menos 1 acidente e 38,5%, 2 acidentes. Em relação aos conhecimentos apresentados, 36,2% dos colaboradores identificaram pelo menos 3 em 9 dos equipamentos de proteção individual que utilizam e 23,2% conseguem identificar 4 em 9. Quando às doenças profissionais, só 40,6% conheciam o tema e deste grupo, 64,3% sabiam como prevenir. Conclui-se que é necessário, persistir nas formações, sendo que estas devem ser adaptadas às características sociodemográficas dos colaboradores da indústria e cuidadosamente pensadas para os aspetos de cada tipo de função na área de trabalho da empresa.
Occupational Health consists of promoting working conditions that guarantee health protection and quality of life at work. In this way, it tries to prevent accidents and illnesses by reducing risk factors. Occupational health services focus not only on physical conditions, but also on mental and social well-being. The aim of this work was applying a survey on occupational health to the employees of the meat processing company, in which topics such as occupational diseases, occupational accidents and knowledge about hygiene and safety at work and food hygiene are addressed. The results show that, despite the security measures, that today have to be fulfilled by the companies, the majority of the workers are exposed to occupational risks as the physical risks, in which 50.8% of the employees work with knives or the chemical risks, where 50.8% are exposed to detergents or disinfectants. As for accidents at work, half of the employees have suffered some, and 46.2% suffered at least 1 accident and 38.5%, 2 accidents. Regarding the presented knowledge, 36.2% of the employees can identify at least 3 in 9 of the personal protective equipment they use and 23.2% can identify 4 out of 9. When analyzing the issues that refer to occupational diseases, only 40,6% know the theme and of this group, 64.3% know how to prevent. It was concluded that it is necessary to persist in training, which must be adapted to the socio-demographic characteristics of the employees of the industry and carefully thought out for the aspects of each type of function in the company's work plan.
Occupational Health consists of promoting working conditions that guarantee health protection and quality of life at work. In this way, it tries to prevent accidents and illnesses by reducing risk factors. Occupational health services focus not only on physical conditions, but also on mental and social well-being. The aim of this work was applying a survey on occupational health to the employees of the meat processing company, in which topics such as occupational diseases, occupational accidents and knowledge about hygiene and safety at work and food hygiene are addressed. The results show that, despite the security measures, that today have to be fulfilled by the companies, the majority of the workers are exposed to occupational risks as the physical risks, in which 50.8% of the employees work with knives or the chemical risks, where 50.8% are exposed to detergents or disinfectants. As for accidents at work, half of the employees have suffered some, and 46.2% suffered at least 1 accident and 38.5%, 2 accidents. Regarding the presented knowledge, 36.2% of the employees can identify at least 3 in 9 of the personal protective equipment they use and 23.2% can identify 4 out of 9. When analyzing the issues that refer to occupational diseases, only 40,6% know the theme and of this group, 64.3% know how to prevent. It was concluded that it is necessary to persist in training, which must be adapted to the socio-demographic characteristics of the employees of the industry and carefully thought out for the aspects of each type of function in the company's work plan.
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Saúde Ocupacional , Saúde Pública, , Doenças ocupacionais , Riscos ocupacionais , Segurança Alimentar