Navegando por Palavras-chave "Kitchen Workers"

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    Percepções de risco de doenças transmitidas por alimentos: desvelando o habitus do trabalhador de cozinha de restaurantes comerciais
    (Universidade Federal de São Paulo (UNIFESP), 2017-08-25) Freitas, Rayane Stephanie Gomes de [UNIFESP]; Stedefeldt, Elke [UNIFESP]; http://lattes.cnpq.br/5590674723055512; http://lattes.cnpq.br/7717879132022004; Universidade Federal de São Paulo (UNIFESP)
    Foodborne Diseases (FBD) outbreaks can be caused by food handlers’ inappropriate behaviors and practices. Food handlers act in the social world as from a habitus, which is forged throughout their lives. Therefore, their risk perception is permeated by social influences. The objectives of this study were: to verify how the habitus of food handlers of commercial restaurants conditions their risk perception regarding the occurrence of FBD; to evaluate the risk perception of FBD in food handlers and related phenomena such as optimistic bias, illusion of control and locus of control; and to understand how life trajectory influences the risk perception of food handlers and good practices. This study has a delineation of mixed methods with a predominantly qualitative character. The main strategies used were ethnography and participant observation, that was carried out in six commercial restaurants, also called microcosm, of two Brazilian cities during 42 days. Data about foodservice infrastructure, location, details about the agents, their speeches, nonverbal communications, interpersonal relationship, work routine and relation with food safety were written in field diaries. It was observed 68 workers. A food handler from each restaurant was selected, composing a sample of six agents, where a Risk Perception Scale (PRE) and a Control Locus Questionnaire (QCI) were applied, which helped to obtain data regarding cognitive illusions. This sample also responded to an open interview on life trajectory and a semi-structured interview on habitus and risk perception. Content analysis of the thematic type was used to elucidate data from the diaries and descriptive analysis was used for interviews. PRE and LCQ were analyzed according to methods already cited in the literature and in the frequency of the responses. The experience and heritage of social class, regional culture, as well as the lack of contact with scientific contents that aim at food safety are components of the kitchen worker's habitus and stand out in everyday practices. Habitus unconsciously dictates how these agents act in the face of the risk of FBD occurrence. Late socializations in environments that adopt good practices, and in which all actors have a similar vision toward food safety, tend to provide agents with a sharper risk perception. We suggest that the permanence in fields where the aspects about the practicality and hurry in the accomplishment of the service, infrastructure, number of employees, the example of employers and employees and the noise seems to be unbalanced, incorporate in the habitus dispositions misaligned to the sanitary norms, which may increase the risk of FBD. Shallow knowledge can be the gateway to cognitive illusions. Social factors have also proved to be significant, since the employer-employee relationship, peer cooperation, management capable of developing a hygienic-sanitary environment, capital from the three sources, and changes in each microcosm emerged in the moments of decision regarding the risks of FBD.
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    Relação do trabalho com o desenvolvimento de incapacidades em cozinheiros
    (Universidade Federal de São Paulo (UNIFESP), 2019-11-25) Diniz, Alessandra Peixoto [UNIFESP]; Aveiro, Mariana Chaves [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Identify if there is a relation between the work of the cooks with the development of functional incapacities. Methods: This is an observational cross-sectional and descriptive study of qualitative and quantitative nature. 241 permanent civil servant cooks of Prefeitura Municipal de Santos (PMS) were analyzed. It was applied to all the sociodemographic questionnaire developed by the researcher, the World Health Organization Disability Assessment Schedule 2.0 (WHODAS 2.0) and the Nordic Musculoskeletal Questionnaire (NMQ). Of the cooks included in this study, 33 participated in individual interviews and 30 in group interviews which were distributed in 3 different groups: day-care, kindergarten and elementary school. The perception of the cooks about work and their illness were evaluated in accordance with the content analysis method. The quantitative data were evaluated through the descriptive statistics and for inferential analysis it was used the Mann-Whitney U e ANOVA Kruskal-Wallis nonparametric tests, pos hoc Dwass-Steel- Critchlow-Fligner, considering the significance level of 5%. Results: Of the 241 cooks evaluated in the last 12 months, 168 (70.3%) presented problems in the lower back and 96 (40.2%) presented problems in the lower back in the last 7 days. 172 cooks had pain in some region of the body in the last 7 days and WHODAS total score 16,63 (8,68 – 13,17). When compared to individuals who did not have pain 6,18 (2,04 – 11,52), a significant difference was observed (p<0,001), The interpersonal relationship score was the only one that had no significant difference, demonstrating that the functionality is worse for individuals who have some pain in the last 7 days. Of the participants, 41 had already been on a leave of absence from work by ICD-M, WHODAS total score 19,65 (7,60 – 33,81), while the individuals who did not leave presented total score 11,80 (4,87 – 21,35). We found significant difference for the total score (p=0,01), however, among the domains, interpersonal relationship (p=0,10) had no significant difference. We found in our research that cooks who work in kindergarten schools had better functional indexes total score 10,10 (4,0 – 19,6) when compared to day-care centers (Total score 16,50 (8,3 – 24,2)), where p=0,04. In the interviews it was possible to identify barriers in the performance of the work, such as: lack of equipment and products, inadequate physical structures, high temperatures, reduced staff, absence of workers, lack of support from supervisors and restriction of activities. Conclusion: The work developed by the cooks has several work overloads that can facilitate the emergence of musculoskeletal diseases and consequently limitation of activities.