Any human activity is influenced by the worker environment in which is developed. The satisfaction of all individuals housed in a thermal environment is an "almost" impossible task because a thermally comfortable environment for one person may be uncomfortable for another. Therefore, the ideal would be to create a thermal environment that satisfies the largest numbers of workers. As such, the evaluation of thermal comfort implies a certain degree of subjectivity and requires the analysis of two aspects: physical (thermal environment) and subjective aspects (state of mind of the individual). It is in this context that the present project is inserted, aiming to analyse the thermal comfort/discomfort of workstations in a packaging section of quick-frozen desalted codfish, based on the perception of their workers. The data were collected using a questionnaire, being the evaluation of perception made based on 7-point Likert scales. In addition, was verified the relationship between real thermal sensation indicated by workers and the expected thermal sensation provided by EsConTer index. The real thermal sensation of workers was measured based on a scale of colours and the expected thermal sensation was calculated using air temperature and relative humidity variables.