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

• Hauptverfasser: Jeane dos Santos Ferreira (Verfasst von), Maria da Purificação Nazaré Araújo (Verfasst von), Raquel Braz Assunção Botelho (Verfasst von), Renata Puppin Zandonadi (Verfasst von), Eduardo Yoshio Nakano (Verfasst von), António Raposo (Verfasst von), Heesup Han (Verfasst von), Marcelo Arraño Muñoz (Verfasst von), Antonio Ariza-Montes (Verfasst von), Rita de Cássia Coelho de Almeida Akutsu (Verfasst von)
• Format: Buch
• Veröffentlicht: Frontiers Media S.A., 2022-06-01T00:00:00Z.
• Schlagworte: article
• Online-Zugang: 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...