Analysis of simultaneity of risk factors for work accidents in restaurants

Background:  Precarious work and flexible working conditions and contracts should probably make the scenario that accounts for work accidents even more dramatic. Restaurants are important areas of employment in the world and pose many risks of work accidents, the most common being related to task development, working time and environment conditions.

Objective:  To analyze the exposure to risk factors considering the occurrence of simultaneity.

Method:  The study included 395 restaurant workers. Prevalence of risk factors for occupational accidents by sex and age group, and the simultaneity of risk factors such as working hours, commuting time, job position, smoking, and obesity.

Results:  In the working time factor, there was a marked decrease in the prevalence of risks of accidents with advancing age groups, with a concentration of 90% of at-risk workers aged 19 to 24 years and having less than 24 months of work experience. In males aged 19–24 years, 15% presented one factor, 50% two, 26% three and 6% four risk factors. The range 25–29 years presented the highest accumulation of risk factors: five.

Conclusion:  In restaurants, accidents tend to accumulate more risk factors for younger workers in auxiliary positions.

Keywords:
occupational accidents; occupational risks; restaurants; workers