A organização do trabalho de um açougue e o adoecimento osteomuscular do trabalhador

Abstract

The sickness of the worker in the sector of a butchery's boning influenced by work organization is the investigative focus on this study. We sought to understand how working conditions could reflect in the health of the worker who complained of muscleskeletics pains.It was used the methodology Ergonomic Analysis of Labor, which presents theoretical and methodological principles that consider the distinction between "what" was established to the worker implements and "how" they respond to work demands. The Ergonomic Analysis of Labor shows the analysis in real situation as the diferential in order to identify what, how, and why the work is done in that way.It was possible to know the factors of work organization, such as time, material and organizational resources for the task execution to after that to know what was the main triggers of sickness of the worker.Therefore, the results were analyzed considering the unit's operation, organizational factors and the task of boning