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Advisor(s)
Abstract(s)
A pandemia COVID-19 alterou de forma drástica e repentina a forma de trabalhar dos setores que continuaram a laborar na linha da frente. O presente estudo pretende identificar alterações nas perceções dos trabalhadores de retalho alimentar relativamente às condições físicas e materiais disponibilizadas pelas organizações, explorando de que forma estas condições influenciam os níveis de stress ocupacional percebido durante o primeiro confinamento provocado pela pandemia COVID-19. Para o efeito foi desenvolvido um questionário composto por escalas de condições de trabalho e stress Ocupacional, respondido por 88 participantes. Os resultados revelam (a) uma perceção negativa das condições físicas e materiais; (b) elevados níveis de stress ocupacional em relação às condições de trabalho que implicam interação com clientes e (c) uma perceção negativa das condições de trabalho que prediz elevados níveis de stress ocupacional por parte dos trabalhadores de retalho alimentar, sugerindo-se que as medidas implementadas possam ter sido percecionadas como insuficientes no combate à propagação do coronavírus, potenciando níveis de stress mais elevados no local de trabalho.
The COVID-19 pandemic has drastically and suddenly changed the way of working in the sectors that continued to work on the front line. The present study will identify the first stress conditions proposed by the inclusion of food provided for the confinement of food workers proposed by the organization, including the conditions foreseen for the first levels of stress caused by the inclusion of COVID-19 food. For this purpose, a work composed of scales of Occupational conditions was developed, answered by 88 participants. The results reveal (a) a negative perception of physical and material conditions; (b) high levels of occupational stress in relation to clients and (c) a negative perception of working conditions that predict high levels of stress on the part of food relationship workers, suggesting itself as Enhancing the ability to have more strength at work as insufficient in the fight against the coronavirus.
The COVID-19 pandemic has drastically and suddenly changed the way of working in the sectors that continued to work on the front line. The present study will identify the first stress conditions proposed by the inclusion of food provided for the confinement of food workers proposed by the organization, including the conditions foreseen for the first levels of stress caused by the inclusion of COVID-19 food. For this purpose, a work composed of scales of Occupational conditions was developed, answered by 88 participants. The results reveal (a) a negative perception of physical and material conditions; (b) high levels of occupational stress in relation to clients and (c) a negative perception of working conditions that predict high levels of stress on the part of food relationship workers, suggesting itself as Enhancing the ability to have more strength at work as insufficient in the fight against the coronavirus.
Description
Keywords
COVID-19 Segurança física Condições laborais Stress ocupacional Retalho alimentar Physical safety Working conditions Occupational stress Food retail