ERGONOMICS SAFETY AND LABOUR ORGANIZATION

Provide the necessary knowledge to understand the basic elements related to workplace safety and the well-being of operators in food service and distribution activities. Deliver the main concepts governing the structured management of risk factors associated with systems and equipment, in order to ensure efficient work organization, guarantee service continuity, and safeguard workers’ health and safety conditions.

Knowledge and understanding

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

Applying knowledge and understanding

At the end of the course, including lectures and practical exercises, students will be able to understand the regulations and procedures that govern safety and well-being in the management of roles, systems, and equipment in the workplace, with a particular focus on the food service sector.

Making judgments

Through seminars and educational visits, students will acquire the skills necessary to define measures aimed at preventing occupational risks and workplace accidents.

Communication skills

Students will be able to discuss, using appropriate technical language, the procedures for managing ergonomics, safety, and work organization within the studied context.

Learning skills
Students will acquire technical and procedural knowledge useful for entering the workforce and/or pursuing further studies. 

The course includes 21 hours of lectures and 42 hours of practical exercises (in the classroom, on-site at companies, seminars, and technical field trips).

Information for students with disabilities and/or DSA

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professor Anna De Angelis.

No prerequisites

Attendance of the course is strongly recommended, as it facilitates the learning process and the assessment of the student’s performance.

Legislation and professional roles

Workplaces, equipment use, and signage

Risk: general and methodological aspects

Risk assessment and preventive measures

Personal Protective Equipment (PPE) in Food Service

Risk Assessment Document

Risk from physical agents

Noise risk

Vibration risk

Microclimate risk

Electromagnetic field risk

Chemical risk

Biological risk

Manual handling of loads

Work organization and work-related stress risk

Work equipment and safety requirements

Hazards from machine use

Ergonomics in food service

1.    Oddo A., Banedetti E., Petringa Nicolosi R. – La Sicurezza delle macchine eattrezzature di lavoro. Wolters Kluwer Italia S.r.l.
2.    Pelliccia L. – Il Testo Unico di Sicurezza sul lavoro. Maggioli Editore3. Materiale didattico

The learning assessment takes place through an oral examination. During the course, an in-progress test will also be conducted. The evaluation of the student’s preparation will be based on the following criteria: learning ability and depth of understanding of the topics covered, clarity and conciseness in exposition, correct use of technical language, and overall expressive ability. The grading is expressed according to the scale below:

Not suitable (Fail)
Knowledge and understanding of the subject: significant gaps. Major inaccuracies.
Analytical and synthesis skills: negligible. Frequent generalizations. Inability to summarize.

18–21
Knowledge and understanding of the subject: at threshold level. Evident imperfections.
Analytical and synthesis skills: barely sufficient.

22–24
Knowledge and understanding of the subject: routine knowledge.
Analytical and synthesis skills: fairly accurate. Arguments presented logically and coherently.

25–27
Knowledge and understanding of the subject: good knowledge.
Analytical and synthesis skills: good analytical and synthesis abilities. Topics expressed coherently.

28–30
Knowledge and understanding of the subject: more than good knowledge.
Analytical and synthesis skills: notable analytical and synthesis abilities.

30L (30 with honors)
Knowledge and understanding of the subject: excellent knowledge.
Analytical and synthesis skills: remarkable analytical, synthesis, and interdisciplinary insight. High proficiency in technical language and critical analysis.

Obligations of the different professional roles

Workplaces

Risk classification

Risk assessment and preventive measures

Risk Assessment Document

Personal Protective Equipment (PPE) in food service

Safety requirements of equipment

Work organization and work-related stress risk

Risks from physical agents