Quando o corpo compensa o uso de recursos materiais ineficientes: o caso das auxiliares de confeitaria de uma fábrica de biscoito

Abstract

This study focuses on the influence of raw material used in the modeling activity of beijinho and casadinho biscuits and its relationship with the illness of confectionery auxiliary. This study showed that the quality of the raw material directly interferes in the working conditions. The use of raw materials of poor quality leads to constant adjustments in revenues, change in operational methods and need constant self-regulation. To understand the process was used Ergonomic Analysis of work through which we could see that the adjustments that are made in the recipe become the activity more intense leading to the confectionery auxiliary to knead the dough for more time so that it acquires the proper consistency to be modeled. Therefore, it causes greater effort to carry out the activity as well as greater agility to complete the process in order to meet the goal daily. Based on the results we present suggestion in order to improve working conditions and also prevent possible health risks from company employees