INTEGRATED EVALUATION IN A PRODUCTION UNIT FOOD FROM THE PERSPECTIVE OF INDUSTRY 5.0
Synopsis
Safety, health and well-being requirements at work have reinforced the need for integrated approaches to job assessment, especially in demanding production contexts such as food preparation units. In this context, Industry 5.0 values a human-centred perspective, combining productive efficiency with the physical, cognitive and psychosocial protection of workers. Objectives: The present study aims to conduct an integrated assessment of a workstation in a Food Preparation Unit, focusing on the task of washing dishes with a jet, in order to identify physical, biomechanical, cognitive and psychosocial risks, as well as to substantiate proposals for improvement in line with the principles of Industry 5.0. Methodology: The methodology adopted is based on a multidimensional approach, utilising direct workplace observation, worker questionnaires, and recognised assessment tools for physical, cognitive, and psychosocial loads. Results: The results show the presence of forced postures, repetitive movements, high physical effort, time pressure, monotony and reduced autonomy, with a negative impact on the physical and emotional wellbeing of female workers. Conclusions: It can be concluded that the adoption of ergonomic, organisational and technological improvements reduces the identified risks, promoting a safer, more efficient and humancentred workplace, in accordance with the principles of Industry 5.0.
