Análise dos níveis de exposição ao calor dos churrasqueiros em uma churrascaria da cidade de Curitiba

Abstract

In the southern region of Brazil there is a significant number of steak houses and employees exposed to the temperatures these jobs provide. The worker’s efficiency has a high correlation to its working conditions and for that reason it’s extremely important to make the ergonomic evaluation of these places. The present work aims to measure the different temperature levels in a steakhouse located in the city of Curitiba. Measurements were made using a TGD-400 measures of thermal stress of brand INSTRUTHERM. So, the results were compared to the NR- 15, which defines unhealthy operations and activities. The results of about 43% measurements taken were above the tolerance limit regulated by the current legislation, allowing to conclude that the environment can be considered unhealthy. According to the results achieved, some suggestions were made to improve the comfort, performance, well-being and safety of the worker.