Labor challenges of people with disabilities in food companies: Systematic review

Authors

Felipe-Bravo, Gaby Mónica

Zumaran-Reyes, Irvyn Jordano

De la Cruz-Luján, José Milton

Abstract

Labor inclusion has gained importance worldwide, in this sense it was proposed to describe the challenges in employment opportunities for people with disabilities in food companies reported in the scientific literature between 2012 and 2022. The search was carried out in the databases of data: Scopus, Ebsco, ProQuest, ScienceDirect, Redalyc and Google Scholar. The methodologies used were the systematic review and PRISMA. The inclusion criteria were: academic publications between 2012 and 2022, in Spanish, English and Portuguese. 27 107 articles were found with the descriptors: “work”, “people with disabilities”, “food company” and “restaurant”, however, after applying the inclusion and exclusion criteria, the search was reduced to 8 articles. It was found that the main challenges faced by people with disabilities are: knowing the legislation that protects them, the fact that the company has the predisposition to train its personnel on the activities to be carried out and communication skills, the fact that the establishment has the adequate infrastructure, that can pass the interview process by the company and in some cases have a certificate of studies. The main limitation was the scarcity of studies on the subject.