Thermal stress risk analysis at a food concessionaire for control proposals, Arequipa

Resumen

This study evaluated the level of exposure to heat stress among kitchen workers at a food concession. The research was descriptive in scope, with a mixed approach and a non-experimental cross-sectional design. Questionnaires and the QuestTemp 34 monitor were used, applying Guideline No. 2 of D.S. No. 024-2016-EM and the ACGIH guidelines for calculating the WBGT index. The sample, selected through non-probabilistic sampling, included five workers (62.5% of the staff) in positions with high thermal loads. The results showed that globe, wet bulb, and air temperatures exceeded 34 °C, with peaks above 37 °C between 11:00 and 13:00. The clothing-adjusted WBGT index ranged from 32.88 °C to 33.02 °C, exceeding the permissible limit of 28.0 °C for moderate-effort tasks. It was concluded that the area represents a high thermal risk environment that compromises health and work performance. Consequently, a control plan was proposed that includes mechanical ventilation, scheduled hydration, active breaks, and continuous monitoring of the WBGT.