Título:	A study on perception and exposure to occupational risks at public school food services in Bahia, Brazil
Autor(es):	Ferreira, Jeane dos Santos Araújo, Maria da Purificação Nazaré Botelho, Raquel Braz Assunção Zandonadi, Renata Puppin Nakano, Eduardo Yoshio Raposo, António Han, Heesup Arraño Muñoz, Marcelo Ariza-Montes, Antonio Akutsu, Rita de Cássia Coelho de Almeida
Afiliação do autor:	Universidade Federal da Bahia Universidade Federal da Bahia Universidade de Brasília Universidade de Brasília Universidade de Brasília Universidade Lusófona de Humanidades e Tecnologias, Lisboa College of Hospitality and Tourism Management, Sejong University, Seoul Facultad de Ciencias Sociales, Universidad Autónoma de Chile, Santiago, Chile Social Matters Research Group, Universidad Loyola Andalucía, Córdoba, Spain Universidade de Brasília
Assunto:	Alimentação escolar Alimentos - manuseio Riscos ocupacionais
Data de publicação:	9-Jun-2022
Referência:	FERREIRA, Jeane dos Santos et al. A study on perception and exposure to occupational risks at public school food services in Bahia, Brazil. Frontiers in Public Health, v. 10, art. 891591, jun. 2022. DOI 10.3389/fpubh.2022.891591. Disponível em: https://www.frontiersin.org/articles/10.3389/fpubh.2022.891591/full. Acesso em: 08 ago. 2022.
Abstract:	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%; n = 140), mean age of 46.85 y/o, working as SFS food handlers between 1 and 5 years (50.7%; n = 72) but with no training on occupational risks (52.8%; n = 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.
Licença:	Frontiers in public health - This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Fonte: https://www.frontiersin.org/journals/public-health/about#about-editors. Acesso em: 08 ago. 2022.
DOI:	https://doi.org/10.3389/fpubh.2022.891591
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