Análisis de estrés térmico y su influencia en el clima laboral en la industria panificadora (Área de producción), medidas de prevención y control para la mitigación del estrés por calor

Abstract

This research with a non-experimental design presents a bibliographic analysis guided by a qualitative - quantitative approach in order to find the relationship that exists thermal stress and its influence on the work environment in the baking industry, in turn the prevention and control measures for the mitigation of heat stress, this specifically for the production area, which is where the most heat is generated in this industry. Starting from the SPEARMAN relationship coefficient with which two variables can be associated, in this case thermal stress and its influence on the work environment in a non-parametric statistical test. The application of the Anova statistical method determined the relationship that exists between their means and was able to see that they do not have significant differences between them, this defined the relationship between thermal stress and the work environment within the production area in the baking industry. The research shows that in the vast majority of bakeries from which data was obtained there is some type of risk of thermal stress since they exceed the temperature limits at which people feel thermal comfort. At the same time, an air conditioning system was executed within the production area through ventilation ducts in order to obtain the required comfort temperature.