Ergonomic analysis of work and system dynamics
a methodological approach for projecting absences in a bakery
DOI:
https://doi.org/10.14488/1676-1901.v24i2.5150Keywords:
Bakery sector, Working conditions, Ergonomic analysis, SimulationAbstract
The bakery sector, due to its competitiveness, demands mechanisms from organizations to increase efficiency. However, the pursuit of continuous improvement may overlook human factors, making ergonomic aspects secondary. Therefore, worker absenteeism due to occupational diseases requires attention. With that said, the objective of this article was to analyze ergonomic conditions in a bakery through Work Ergonomic Analysis (WEA) and, based on that, to project scenarios for the number of absences using System Dynamics (SD). The study, conducted in the production sector of a bakery located in the city of João Pessoa-PB, used a dual methodological approach, represented by the initial development of WEA and complemented with a simulation model based on SD. The ergonomic analysis showed that physical wear and the number of absences were related to production volume, and immediate changes in the sector were necessary. Additionally, the simulation model indicated that there could be 35 absences if working conditions remained the same for a year. It was concluded that the combination of WEA with SD provided a broader analysis of existing conditions, representing a methodological alternative for better understanding ergonomic conditions.
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