Condiciones y los efectos sobre la salud en los profesionales Chef
No Thumbnail Available
Date
2021-04-12
Advisors
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Minuto de Dios
Type
Thesis
Rights
Atribución-NoComercial-SinDerivadas 2.5 Colombia
Abstract
El presente trabajo de investigación se fundamentó en identificar las condiciones
y los efectos de la salud para los profesionales Chef, personas que son expuestas a
números peligros durante el desempeño de su labor.
Adicionalmente y para llevar a cabo dicha investigación se tomó como muestra 1
profesional Chef de la ciudad de Bogotá quien se encuentran actualmente desarrollando
funciones en su propio restaurante.
Por consiguiente el tipo de investigación que se aplico fue la descriptiva, debido a
que se analizaron los peligros a los cuales están expuestos los profesionales Chef,
observativa, puesto que se realizó una inspección del lugar del trabajo del Chef
seleccionado donde se denota la presencia de peligros de diferente índole, se realiza su
clasificación, se priorizan en cuanto a su efecto y se determinan medidas de control en
busca de mitigar o anular la aparición de peligros y documental, la cual permitió la
selección y la recopilación de información precisa, basada en la lectura crítica de
documentos y materiales bibliográficos.
This research work was based on identifying the conditions and health effects for Chef professionals, people who are exposed to many dangers during the performance of their work. Additionally, and to carry out this research, 1 professional Chef from the city of Bogotá was taken as a sample, who is currently developing functions in his own restaurant. Therefore, the type of research that was applied was descriptive, because the dangers to which the professional chefs are exposed were analyzed, observational, since an inspection of the workplace of the selected Chef was carried out where the presence of Risks of a different nature are classified, prioritized in terms of their effect and control measures are determined in order to mitigate or nullify the appearance of hazards and documentation, which allowed the selection and collection of accurate information, based on critical reading of documents and bibliographic materials.
This research work was based on identifying the conditions and health effects for Chef professionals, people who are exposed to many dangers during the performance of their work. Additionally, and to carry out this research, 1 professional Chef from the city of Bogotá was taken as a sample, who is currently developing functions in his own restaurant. Therefore, the type of research that was applied was descriptive, because the dangers to which the professional chefs are exposed were analyzed, observational, since an inspection of the workplace of the selected Chef was carried out where the presence of Risks of a different nature are classified, prioritized in terms of their effect and control measures are determined in order to mitigate or nullify the appearance of hazards and documentation, which allowed the selection and collection of accurate information, based on critical reading of documents and bibliographic materials.
Description
Analizar las condiciones y los efectos en la salud de los peligros a los cuales se
encuentran expuestos los profesionales Chef.
Keywords
Salud, Chef, Peligros, Condiciones, Efectos, Health, Chef, Dangers, Terms, Effects