School of Nutrition, Federal University of Bahia, Salvador, Brazil.
Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil.
Front Public Health. 2022 Jun 9;10:891591. doi: 10.3389/fpubh.2022.891591. eCollection 2022.
Food service work is hazardous due to the intense rhythm of food production, and the working conditions can cause discomfort, fatigue, and occupational accidents and illnesses. For the perception of exposure to occupational hazards, workers must participate in continuing education programs. This study aimed to verify the perception and exposure to occupational risks at school food services (SFS) in Bahia, Brazil. This cross-sectional study was conducted in SFS from public schools in Bahia/Brazil. Researchers identified sociodemographic variables, occupational characteristics, and the Perception of Exposure to Occupational Risks by SFS food handlers. Also, anthropometric assessment (weight, height, and waist circumference), the presence of comorbidities, and the identification of exposure to occupational risks and measures of environmental comfort were evaluated. Most workers were female (98.6%; = 140), mean age of 46.85 y/o, working as SFS food handlers between 1 and 5 years (50.7%; = 72) but with no training on occupational risks (52.8%; = 75). This lack of training is not associated with demographic or other occupational variables. The majority of the food handlers present a fair or good perception of exposure to occupational risk. These food handlers are also mostly overweight, and higher BMI was associated with hypertension and edema. The SFS were classified as of high occupational risk (mean of 31.24% of adequacy) environments. Ergonomic Risks had the lowest percentage of adequacy (7.69%, very high risk) regarding occupational risks, followed by chemical risks (31.5% of adequacy, high risk), accident risk (32.19%, high risk), and physical risk (36.89%, high risk). The excess of activities associated with precarious physical structure, insufficient number of equipment and utensils (in inadequate conservation) favors the exposure to occupational risk in SFS.
由于食品生产节奏紧张，以及工作条件可能导致不适、疲劳和职业事故和疾病，食品服务工作存在危险。为了感知职业危害，工人必须参加继续教育计划。本研究旨在验证巴西巴伊亚州学校食品服务（SFS）的职业风险感知和暴露情况。这是一项在巴西巴伊亚州公立学校 SFS 中进行的横断面研究。研究人员确定了社会人口统计学变量、职业特征以及 SFS 食品处理人员对职业风险的感知。此外，还评估了人体测量评估（体重、身高和腰围）、合并症的存在、职业风险暴露的识别以及环境舒适度的测量。大多数工人为女性（98.6%；n=140），平均年龄为 46.85 岁，从事 SFS 食品处理工作 1-5 年（50.7%；n=72），但没有接受过职业风险培训（52.8%；n=75）。这种缺乏培训与人口统计学或其他职业变量无关。大多数食品处理人员对职业风险暴露的感知良好或较好。这些食品处理人员也大多超重，较高的 BMI 与高血压和水肿有关。SFS 被归类为职业风险高（平均 31.24%的适宜性）的环境。人体工程学风险的适宜性最低（7.69%，极高风险），其次是化学风险（31.5%的适宜性，高风险）、事故风险（32.19%，高风险）和物理风险（36.89%，高风险）。与不稳定的物理结构、设备和器具数量不足（保存不当）相关的活动过多，有利于 SFS 暴露于职业风险。
