Valoración de las Condiciones Ergonómicas en los Puestos de Trabajo del Proceso de Elaboración de Alimentos en la Empresa Susabor SAS, Caso de Estudio Colegio Alvernia

Abstract

Ergonomics is one of the main fields of study in Occupational Safety and Health, since it covers the different aspects of risk assessment, involving both workplace studies such as lighting, noise, environmental temperature, among others. as well as direct valuation to the worker and the activities that he executes daily; allowing thus to integrate corrective and preventive measures to the working environment and to the individual. For the case of the food industry, which is characterized by having a high demand in the time of development of activities in standing position, the use of equipment and tools that can generate injuries, and in addition to it the daily workload: so which identifies the need to have strategies and controls to improve both the performance of workers and the physical structure of the work area. For the development of the present project of degree, diagnostic instruments were used such as surveys of felt morbidity, checklist of work areas, documentary research on background in the work area. For the identification and qualification of risks generated in the work, methods such as Risk Rating Matrix GTC 45: 2012 were used, whereby significant risks such as prolonged postures, repetitive movements, manual handling of loads, noise and extreme temperatures were prioritized. ; implementing the REBA (Rapid Entire Body Assessment), JSI (Job Strain Index), NIOSH Equation for Load Survey Evaluation, NTP 322: Assessment of the risk of thermal stress: WBGT index and applicable regulations for determination of noise level. This allowed for a detailed assessment of the main risks and thus identify the most significant ones in order to propose measures to control and prevent such risks.