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

• Príomhchruthaitheoirí: Jeane dos Santos Ferreira (Údar), Maria da Purificação Nazaré Araújo (Údar), Raquel Braz Assunção Botelho (Údar), Renata Puppin Zandonadi (Údar), Eduardo Yoshio Nakano (Údar), António Raposo (Údar), Heesup Han (Údar), Marcelo Arraño Muñoz (Údar), Antonio Ariza-Montes (Údar), Rita de Cássia Coelho de Almeida Akutsu (Údar)
• Formáid: LEABHAR
• Foilsithe / Cruthaithe: Frontiers Media S.A., 2022-06-01T00:00:00Z.
• Ábhair: article
• Rochtain ar líne: 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...