ERGONOMICS SAFETY AND LABOUR ORGANIZATION

To provide the necessary knowledge to understand the basic elements relating to work safety and well-being of workers in restaurant and food distribution activities.

To give the main concepts that govern the organic management of risk factors of plant and equipment systems, in order to ensure an efficient organization of work, to guarantee the continuity of services, in compliance with the safety and health conditions of workers.

Knowledge and understanding

The course will provide the principles of prevention management in the workplace, the obligations of employers and workers, organization and management models.

Ability to apply knowledge and understanding

At the end of the course lectures and exercises, students will be able to know the legislation and procedures that regulate the safety and well-being of employees in the management of roles, systems and equipment in the workplace and in particular in catering.

Autonomy of judgment

Through seminars and educational visits, students will acquire the skills necessary for defining measures to prevent risks and accidents at work.

Communication skills

Students will be able to discuss ergonomics, safety and work organization management procedures with appropriate technical language.

Learning skills

Students will obtain elements of technical and procedural knowledge useful for facing workplace and / or higher level studies.

The course includes 21 hours of lectures and 42 hours of exercises (in the classroom, in the firm, seminars and technical excursions).

If the teaching is carried out in a mixed mode or online, it may be necessary to introduce specific changes with respect to the program.

Information for students with disabilities and / or SLD: As a guarantee of equal opportunity and in compliance with current laws, interested students can request a personal interview so as to plan any compensatory and/or dispensatory measures, based on educational objectives and specific needs.

It is also possible to contact, in addition, the CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSA) contact teacher of our Department, Prof. Anna De Angelis.

Legislation and professional figures.

Workplaces, use of equipment and signage

The Risk: general and methodological aspects

Manual handling of loads: NIOSH methodology

Microclimate risk

Work organization and work-related stress risk

The Risk Assessment Document

Risk assessment and prevention measures

Personal Protective Equipment in Catering

Work equipment and safety requirements

Hazards arising from the use of machinery

Ergonomics in restaurant industry

1. Oddo A., Banedetti E., Petringa Nicolosi R. – La Sicurezza delle macchine e attrezzature di lavoro. Wolters Kluwer Italia S.r.l.

2. Pelliccia L. – Il Testo Unico di Sicurezza sul lavoro. Maggioli Editore

3. Educational material

Verification of learning takes place through an oral interview. An in-progress test will be conducted during the course.

The evaluation of the student's preparation will take place on the basis of the following criteria: i) learning ability and level of depth of the topics covered; ii) properties of synthesis and exposure; iii) properties of technical language and overall expressive ability.

The mark is expressed on the basis of the following indications:

Unsuitable

Knowledge and understanding of the topic: important shortcomings. Significant inaccuracies.

Ability to analyse and synthesize: irrelevant. Frequent generalizations. Inability to synthesize.

18-21

Knowledge and understanding of the topic: at the threshold level. Obvious imperfections.

Ability to analyse and synthesize: just enough skills.

22-24

Knowledge and understanding of the topic: routine knowledge. Ability to analyse and synthesize: quite correct. Argue logically and consistently.

25-27

Knowledge and understanding of the topic: good knowledge.

Analysis and synthesis skills: good analysis and synthesis skills. The arguments are expressed consistently.

28-30

Knowledge and understanding of the topic: more than good knowledge.

Ability to analyse and synthesize: remarkable abilities of analysis and synthesis.

30L

Knowledge and understanding of the topic: knowledge more than excellent.

Ability to analyse and synthesize: remarkable abilities of analysis, synthesis and interdisciplinary study. High property of language and critical analysis.

Obligations of different employees

Workplaces

Classification of risks

Risk assessment and prevention measures

Risk Assessment Document

Personal Protective Equipment in the catering industry

Equipment safety requirements

Work organization and work-related stress risk

Handling of loads