Ergonomic analysis of dish hygienization of a public cardiologic hospital
DOI: 10.15343/0104-7809.200832.2.10
Keywords:
Hygiene. Human engineering. Hospital service of nutrition-organization and administration.Abstract
The aim of this study was to understand the work of nutrition assistants, their requirements, constraints and repercussions
in health. This is a case study carried through in 2006 in the Food Production Department (SPA) of a public cardiologic hospital located
in São Paulo. An ergonomic analysis of the work was carried through (AET). One identified the presence of important physical, cognitive
and psychic requirements with constraints associated to space and to physical surroundings arrangement, work environment, equipment,
surfaces, organization and psychosocial factors of work, which had repercussions in the health of nutrition assistants charged of
hygienization, in the osteomuscular system and conjunctive tissues, besides risks of industrial accidents, and showed the necessity of
making improvements in the work situation of the Service of Diet and Nutrition of the hospital.
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