The quality of work environment, temperature changes and humidity must be controlled in every production process and in the locations where employees are present. The aim of this paper is to objectively assess the exposure of employees to microclimatic factors of the workplace environment: the warehouse, changing rooms, office and cold room refrigerator. Data were obtained in real working conditions. The heat stress due to cold and heat exposure in the individual locations was evaluated using the WBGT (wet bulb globe temperature) indicator. The parameters of the hygrothermal microclimate (HTM) were objectified by a QUES Temp 44/46 T spherical thermometer. The measurements were performed both in cold and hot periods of the year. The measurements confirmed standard temperatures for individual types of interiors in the winter period, but in the summer period there was a variability of results, leading to the thermal discomfort of employees. The assessment of the WBGT index revealed that nearly 80% of employees are susceptible to hypothermia as a result of thermal stress conditions. It was proven that the temperatures measured by a spherical thermometer in the hottest room were 8.62% higher than the calculated operating temperature, while the difference in the cold room refrigerator was only 1.28% higher.
Keywords: food storage environment; hygrothermal microclimatic (HTM) parameters.