Maestria en Seguridad e Higiene Industrial y Ambiental

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/14

Browse

Filters

20171

Settings

Author: search.filters.author.Espinoza Guano, Mónica PaulinaSubject: search.filters.subject.RIESGOS LABORALES

Search Results

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    El estrés térmico por calor y su incidencia en la salud de los trabajadores
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Dirección de Posgrado. Maestría en Seguridad e Higiene Industrial y Ambiental, 2017) Espinoza Guano, Mónica Paulina; Córdova Suárez, Manolo Alexander
    EXECUTIVE SUMMARY The present research arises from the need to avoid inadequate thermo-metabolic work conditions in the jobs of the production area of the bakery "Servipan Quitumbe", The hypothesis was how the thermal stress affects the health of the workers. The approach of research was quantitative and qualitative research, and the type of investigation was bibliographic and of field. The evaluation was done in each job post. This research process determined the WBGT index (EN 27243:1993) and the metabolic rate (ISO 8996:2004). These values allow calculate the work-rest percentage and the dose of exposure. In this study identified that the WBGT for the baker's post (33.43°C) exceeds the permissible limit value established in the COVENIN 2254:1995 standard that is 30.0°C for a heavy metabolism (metabolic rate =351.52 Kcal*h- 1). The dose registered in this job was 1.11. This indicating an intolerable risk, so that, this situation requires immediate action for reduce the thermal stress of the job, applying methods that include a 25% work rate - 75% rest. Also performed a medical evaluation to the workers, where was possible to identify that the most predominant health condition due to heat is the dehydration (28%), followed by pictures of dermatitis due to heat, dizziness and hand affections by contact with hot bodies. A survey was applied to the workers with questions about of study and based on their interpretation was possible to establish the appropriate recommendations that were the basis for the construction of a Thermal Stress Control Plan for the bakery "Servipan Quitumbe". This plan presents methods of control and safety procedures such as: training of staff on risk issues, acclimatization to staff that initiates or reenters to the job post after long vacation or sick leave, hydration and rest (it is proposed to build a booth for such effect) and health surveillance through the permanent realization of medical examinations and health promotion campaigns.