Análise da estrutura física de serviços de alimentação localizados na Zona Sul de João Pessoa-PB

Abstract

Employees of food services must be ergonomically adjusted to your workplace, whether furniture, machines or equipment, to achieve their productivity goals and keep your body healthy, both in its physical and cognitive aspects. The environment, the conditions for the processing of food and the employees are relevant factors including the buildings which should provide welfare for workers. Several factors deserve attention when considering the adequacy of a physical area of a Food Service. The aim of this study was to analyze the physical structures and lighting in the cuisines of three restaurants located in the south area of João Pessoa-PB. The lighting average of all Cuisines studied are in disagreement with current legislation by presenting a illuminance value below the minimum 400 lux required for the activity to be performed at this location. However, all cuisines remained average favorable for the minimum height of workbenches required by current standards