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 catering 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 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 28 hours of lectures and 28 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: to guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specifications needs. It is also possible to contact the referent professor CinAP (Centro per l’Inclusione Attiva e Partecipata) of our Department.

The Regulations

Workplaces, equipment use and signage

The Risk: general and methodological aspects

Risk assessment and prevention measures

Examples of risk treatment in operational conditions

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.

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.

1. Risk classification

2. Risk assessment and prevention measures

3. Work organisation