Characterization of occupational hazards in the processes of the Hostería Selva Virgen’s restaurant and kitchen areas

Authors

  • Bolívar Haro Haro Universidad Tecnológica Equinoccial
  • Jorge Viteri Moya Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v4n1.24

Keywords:

characterization, occupational risk, processes, risk assessment, risk measurement

Abstract

(Received: 2013/04/30 - Accepted: 2013/06/26)

The aim of this research was to characterize the occupational hazards in the processes of therestaurant and kitchen areas of the Hostería Selva Virgen, property of the UniversidadTecnológica Equinoccial (UTE-Ecuador). To reach the objective, the processes and proceduresin the study areas were described. Then a survey was designed and implemented with the staffinvolved, directly or indirectly, with the tasks associated with the areas under investigation. Next,a risk matrix was developed to estimate the potential risks of working in these areas. With thisestimation, it became necessary to evaluate those risks considered relevant, measuring noise,light, heat stress, particulate matter and CO2 and CO gases.

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Published

2013-06-27

How to Cite

Haro Haro, B., & Viteri Moya, J. (2013). Characterization of occupational hazards in the processes of the Hostería Selva Virgen’s restaurant and kitchen areas. Enfoque UTE, 4(1), pp. 50 – 58. https://doi.org/10.29019/enfoqueute.v4n1.24

Issue

Vol. 4 No. 1 (2013)

Section

Miscellaneous

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