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

• Үндсэн зохиолчид: Jeane dos Santos Ferreira (Зохиогч), Maria da Purificação Nazaré Araújo (Зохиогч), Raquel Braz Assunção Botelho (Зохиогч), Renata Puppin Zandonadi (Зохиогч), Eduardo Yoshio Nakano (Зохиогч), António Raposo (Зохиогч), Heesup Han (Зохиогч), Marcelo Arraño Muñoz (Зохиогч), Antonio Ariza-Montes (Зохиогч), Rita de Cássia Coelho de Almeida Akutsu (Зохиогч)
• Формат: Ном
• Хэвлэсэн: Frontiers Media S.A., 2022-06-01T00:00:00Z.
• Нөхцлүүд: article
• Онлайн хандалт: 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...