Evaluación de riesgos ergonómicos y su relación con los transtornos musculo esqueléticos en el personal de cocina, posilleros, meseros y camareros de la Hostería Rumipamba de las Rosas de Salcedo; elaboración del programa de Pausas Activas.
The study was conducted in the Rumipamba Hosteria Rose City Salcedo; in cooking stations, posillero, waiter and bartenders. methods of ergonomic evaluation Reba, Okra and NIOSH internationally recognized, repetitive motion, overexertion, awkward postures, manual handling of loads performed by worker...
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| Formatua: | masterThesis |
| Hizkuntza: | spa |
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2016
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.utc.edu.ec/handle/27000/8411 |
| Etiketak: |
Etiketa erantsi
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Etiketa erantsi | Gaia: | The study was conducted in the Rumipamba Hosteria Rose City Salcedo; in cooking stations, posillero, waiter and bartenders. methods of ergonomic evaluation Reba, Okra and NIOSH internationally recognized, repetitive motion, overexertion, awkward postures, manual handling of loads performed by workers to perform their tasks are taken into account, getting itself to determine high levels of control are used this risk. The research is based on the rules contained in the legal texts governing the field of safety and health at work, applies to all public and private institution. The methodology is documentary literature, and field observation; the type of research is a feasible project. The results justify the implementation of a program for active breaks in order to prevent damage to health by musculoskeletal disorders and also enable it to fulfill this private institution with the provisions of the legislation on health and safety. |
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