A ergonomia no ambiente de trabalho : estudo de caso do setor de produção de uma padaria de pão árabe

Abstract

The present work aims to understand the workers' complaints in the pita bread process, seeking improvements during the execution of the 2nd and 7th stage. Some problems were raised by the workers, among these are: Restricted space when the worker moves from the production sector to the stock sector, which can lead to loss of product and positions that can cause a health problem during the 2nd stage of production of the bread. For the elaboration of this analysis, the methodological concepts of Ergonomics were used through the Ergonomic Analysis of Work, through analysis of the activity, self-confrontation, verbalizations, between the workers, it was possible to identify situations related to the complaints reported by the workers. The results showed that during the 2nd stage (mixing the ingredients) of the pita bread manufacturing process, at times, the workers were in positions that could harm their health, such as bending the spine, and during stages 5 (Passing the dough on the oven conveyor belt), 6 (Arranging the bread (12 out of 12 loaves) and 7° (Packing the bread), when the worker moves from step 7 from the production sector to the stock sector, there is difficulty in moving one of the workers, and product loss may occur. Some improvements were recommended at the end of the analysis: reorganization of the equipment facilitating the movement of the worker in the place, provision of a chair for the worker to use when mixing the bread dough in the machine and removal of one of the support tables adding a vertical wardrobe closed. In addition, together with the workers and the owner of the company, as a future suggestion, new measurements of the site, positions of equipment and support tables were detailed for a possible change of bakery or authorization from the owner of the site to change the physical structure. in the current bakery making the place more efficient for the process and for the workers. Keys Words: Ergonomic labor Analysis; Arabic bread production; Ergonomics; Activity Analysis; labor space.