Thermal Environment: Case Study of a Meat Processing Industry

Abstract

The study of the occupational thermal environment must take into account the need to obtain acceptable conditions in terms of health and comfort. The aim of the present study was to evaluate thermal comfort in a meat processing industry. Measurements of temperature, relative humidity and air velocity were carried out for all workstations. Measurements (N = 21) were performed during 5 min, for each thermal amplitude, with the presence of the worker after analyses of workers clothing. After the measurements, “Predicted Mean Vote” and “Predicted Percentage of Dissatisfied” were calculated, for a subsequent proposal of prevention and protection measures. The results demonstrate the need to implement preventive measures to mitigate possible health effects for workers exposed to various thermal environments (design, organizational, material/structural, personal protection and medical surveillance). In conclusion an inadequate thermal environment can rise to psychological discomfort, absenteeism, reduced productivity, increased frequency of accidents and physiological effects.