Análise de conteúdo dos aspectos físicos, emocionais e organizacionais enfrentados pelos trabalhadores de cozinha: uma revisão de literatura

This work addresses the challenges faced by kitchen workers, giving due emphasis to the physical, emotional and organizational aspects that directly impact their health and well-being. With the aim of mapping the main risk factors, a bibliographic review was carried out using the most recent academic material for the preparation of the research. As main points, working conditions, such as inadequate ergonomics, exhausting working hours and unhealthy environments, were shown to contribute to physical injuries and mental health problems. For example, the emergence of occupational diseases, such as WMSDs and occupational stress, aggravated by excessive work demands, lack of organizational support and violence suffered by workers, through physical and moral harassment, resulting in their becoming ill. As ways to reverse this situation, the implementation of coping policies are welcome, as they have proven to be effective for managing stress at work, and consequently reducing the negative impacts brought about by exhausting working hours in kitchens. Among them, it is possible citing more flexible working conditions, ergonomic improvements as a way to reduce physical exhaustion and inclusive organizational policies also create a support network for workers. Finally, a need to update the literature on the topic is seen as necessary, which reflects a lack of more current ways of dealing with the problem situation of the study.