A Study on Perception and Exposure to Occupational Risks at Public School Food Services in Bahia, Brazil

• المؤلفون الرئيسيون: Jeane dos Santos Ferreira (مؤلف), Maria da Purificação Nazaré Araújo (مؤلف), Raquel Braz Assunção Botelho (مؤلف), Renata Puppin Zandonadi (مؤلف), Eduardo Yoshio Nakano (مؤلف), António Raposo (مؤلف), Heesup Han (مؤلف), Marcelo Arraño Muñoz (مؤلف), Antonio Ariza-Montes (مؤلف), Rita de Cássia Coelho de Almeida Akutsu (مؤلف)
• التنسيق: كتاب
• منشور في: Frontiers Media S.A., 2022-06-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Food service work is hazardous due to the intense rhythm of food production, and the working conditions can cause discomfort, fatigue, and occupational accidents and illnesses. For the perception of exposure to occupational hazards, workers must participate in continuing education programs. This stu...