Análise das atividades de um restaurante universitário sob a perspectiva da ergonomia – estudo de caso na UFSM

Abstract

The collective feeding units, also called University Restaurants (RU), contribute significantly to the permanence of students in higher education institutions, providing users with a complete, practical and economical food service. However, the dynamics of work in these institutions demand physical effort, repetitive movements, loading of high loads and inadequate posture, characterized as a work composed of arduous activities. In this context, the present work aims to analyze ergonomically the activities performed by the professionals working in the Campus I RU of the Federal University of Santa Maria (UFSM). For this, two main stages were performed. The first refers to the analysis of the organizational environment in general, resulting in the description of the production system and the indication of the sectors that offer greater ergonomic risk to the employees: Cup and Pre-wash. The second stage shows the in-depth analysis of the sectors pointed out as more critical, through the application of pertinent tools to ergonomic work analysis. The main results show the incidence of bodily discomfort during work, such as back pain, legs and upper limbs, with notes of long periods of standing time, permanence in postures with the inclined body, and high workload and pace of work in both sectors. In the end, some actions are verified to improve these points, such as the reorganization of the work dynamics in the Copa sector, in order to avoid the overload of employees, and the acquisition of specific utensils for the activities of pre-wash, in order to correct inappropriate postures during operations.