<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-8453</journal-id>
<journal-title><![CDATA[Revista Portuguesa de Saúde Ocupacional online]]></journal-title>
<abbrev-journal-title><![CDATA[RPSO]]></abbrev-journal-title>
<issn>2183-8453</issn>
<publisher>
<publisher-name><![CDATA[Ajeogene Serviços Médicos Lda]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-84532024000100301</article-id>
<article-id pub-id-type="doi">10.31252/rpso/31.01.2024</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[TRABALHADORES DE UNIDADES DE ALIMENTAÇÃO COLETIVA: PRINCIPAIS FATORES DE RISCO/RISCOS OCUPACIONAIS, DOENÇAS PROFISSIONAIS E MEDIDAS DE PROTEÇÃO RECOMENDADAS]]></article-title>
<article-title xml:lang="en"><![CDATA[KITCHEN WORKERS: MAIN RISK FACTORS/OCCUPATIONAL RISKS, OCCUPATIONAL DISEASES AND RECOMMENDED PROTECTIVE MEASURES]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,enf.dianacosta@gmail.com  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>06</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>06</month>
<year>2024</year>
</pub-date>
<volume>17</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-84532024000100301&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-84532024000100301&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-84532024000100301&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  Introdução: O setor da alimentação coletiva inclui um número razoável de trabalhadores envolvidos. Empiricamente, não existem dúvidas de que este setor possui áreas de trabalho que pela sua natureza envolvem uma série de fatores de risco que podem afetar a saúde dos trabalhadores. Conhecer e catalogar os mesmos, de modo a poder elaborar um plano preventivo, é essencial para a saúde do trabalhador (e da entidade que o emprega). Este artigo objetiva reunir os principais fatores de risco/riscos ocupacionais, doenças profissionais associadas e medidas de proteção recomendadas.  Metodologia: Trata-se de umaScoping Review, iniciada através de uma pesquisa realizada nas base de dados Medline (via Pubmed), realizada durante o mês de novembro de 2023, englobando artigos (em português e inglês), com as palavras-chave &#8220;kitchen worker&#8221; e &#8220;occupational&#8221; no título, sem limite temporal. Utilizou-se como complemento a ferramenta de análise de riscos &#8220;Online interactive risk assessment&#8221;, da Agência Europeia para a Segurança e Saúde no Trabalho.  Conteúdo: Os principais fatores de risco encontrados são exposição a agentes químicos (produtos na higienização das instalações e/ou hortofrutícolas, ou subprodutos derivados da confeção); riscos ergonómicos (posturas mantidas/ forçadas; movimentos repetitivos, manuseamento manual de cargas); riscos de acidentes (quedas ao mesmo nível ou a níveis diferentes; manuseamento de equipamentos/utensílios que aumentem o risco de queimaduras, cortes e/ou amputações); contato com equipamentos elétricos, ruído, stress térmico e riscos psicossociais. As principais doenças profissionais referem-se a condições musculoesqueléticas, psicossociais ou dermatológicas. Cada unidade deverá, no entanto, ser avaliada individualmente, mediante as suas caraterísticas intrínsecas.  Conclusões: A segurança e saúde dos trabalhadores das unidades de alimentação coletiva são questões que merecem atenção constante dos Empregadores, reguladores e da sociedade em geral. Este artigo explorou alguns dos principais riscos ocupacionais e listou a necessidade de medidas preventivas eficazes. A redução destes riscos não é apenas uma responsabilidade ética e legal, mas uma estratégia inteligente para melhorar a eficiência operacional e a qualidade dos serviços, evitando acidentes, minimizando o absentismo, mas também melhorando a produtividade das empresas. Seria pertinente desenvolver investigações que avaliassem a realidade nacional.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[SUMMARY  Introduction: The food sector includes a reasonable number of workers involved. Empirically, there is no doubt that this sector has work areas that by their nature involve a series of risk factors that can affect the health. Knowing and cataloguing these, in order to be able to draw up a preventive plan, is essential for the health of the worker (and the entity that employs him). This article aims to gather the main occupational risk factors/occupational risks, occupational diseases and recommended protective measures at kitchen workers.  Methodology: This is a Scoping Review, initiated through a search carried out in the Medline database (via Pubmed), carried out during the month of November 2023, encompassing articles (in Portuguese and English), with the keywords "kitchen worker" and "occupational" in the title, with no time limit. The risk analysis tool "Online interactive risk assessment" of the European Agency for Safety and Health at Work was used as a complement.  Content: The main risk factors found are exposure to chemical agents (products used to clean facilities and/or fruit and vegetables, or by-products from cooking); ergonomic risks (maintained/forced postures; repetitive movements, manual handling of loads); accidents (falls at the same level or at different levels; handling of equipment/utensils that increase the risk of burns, cuts and/or amputations); contact with electrical equipment, noise, heat stress and psychosocial risks. The main occupational diseases refer to musculoskeletal, psychosocial or dermatological conditions. Each unit should, however, be evaluated individually, according to its intrinsic characteristics.  Conclusions: The safety and health of kitchen workers are issues that deserve constant attention from employers, regulators and society at large. This article explored some of the main occupational hazards and listed the need for effective preventive measures. Reducing these risks is not only an ethical and legal responsibility, but a smart strategy to improve operational efficiency and quality of services, avoiding accidents, minimizing absenteeism, but also improving the productivity of companies. It would be pertinent to develop investigations that assess the national reality]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[saúde ocupacional]]></kwd>
<kwd lng="pt"><![CDATA[trabalhadores de cozinha]]></kwd>
<kwd lng="pt"><![CDATA[riscos ocupacionais]]></kwd>
<kwd lng="pt"><![CDATA[doenças profissionais]]></kwd>
<kwd lng="en"><![CDATA[occupational health]]></kwd>
<kwd lng="en"><![CDATA[kitchen workers]]></kwd>
<kwd lng="en"><![CDATA[occupational hazards]]></kwd>
<kwd lng="en"><![CDATA[occupational diseases]]></kwd>
</kwd-group>
</article-meta>
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