Actions in small companies to promote occupational health: the case of the food and beverage sector Agir em empresas de pequena e média dimensão para promover a saúde dos trabalhadores: o caso do setor de alimentos e bebidas Ada A. Assunção 1 , Rosana F. Sampaio 2 , Licia M. B. Nascimento 3 AbstractObjectives: To describe working conditions in small companies in the food and beverage sector and to assess the health and the work ability of the selected workers. Methods: Social security data and records from periodic medical examinations were analyzed. For the observations of the work conditions, we used a data sheet created specifically for this study to apply the Short Ergonomic Assessment.For the survey, the Work Ability Index (WAI) and the Nottingham Health Profile (NHP) were used. Results: The following risk factors and distress-generating situations were observed: manual transport of loads; work performed while standing and in production lines; improvised workbenches; hazardous facilities; and poorly maintained machines. Most of the workers were male with a mean age of 32 years. The mean WAI score was 43 (SD=4.25), suggesting good work ability. Musculoskeletal diseases were the conditions most frequently diagnosed and the most frequently self-reported symptoms. According to the NHP, the workers' general health status could be considered good. Conclusions: Despite the relevance of small companies in the national economy, many of them are family-based and lack the capital needed to invest in infrastructure and productive processes. Furthermore, the lack of knowledge about occupational health and safety puts employees at risk. Positive results were discerned following the present study that included investigation, training and intervention to support small companies, which are generally excluded from broader social actions. The results could be documented through the longitudinal monitoring of the companies.Key words: occupational health; work capacity; perception of health; working conditions; small companies. ResumoObjetivos: Descrever as condições de trabalho em micro e pequenas empresas do setor de alimentos e bebidas e avaliar a saúde e a capacidade para o trabalho dos trabalhadores selecionados. Segundo o PSN, o estado geral de saúde dos trabalhadores pode ser considerado bom. Conclusões: Apesar da relevância das empresas de pequena dimensão na economia nacional, a base familiar e o reduzido capital explicam os baixos investimentos na estrutura física e nos processos produtivos. Ainda, a falta de conhecimento sobre segurança e saúde no trabalho gera situações de risco para o empregado.Vislumbram-se resultados positivos, que poderão ser documentados por meio de monitoramento longitudinal, após esta experiência que aliou investigação, formação e intervenção para apoiar essas empresas, geralmente excluídas de ações sociais mais amplas.Palavras-chave: saúde do trabalhador; capacidade para o trabalho; percepção de saúde; condições de trabalho; pequenas empresas.
This article presents the steps of transforming the material and organizational aspects in the work environment, beyond the social order for the proper development of activities in the Household Distribution Center, the Postmen Motorcyclists. The demand was made by managers from the accident records, establishing the need to identify the working conditions of postmen motorcyclists, regarding motorcycle accidents occurring on public roads. Method: Based on the characteristics of the steps required by the methodology, was necessary to realize internal and external observations, with the aim of identifying the dynamics of the accident and the collective dimensions of activity which requires a strategy for monitoring the work on the street.
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