Ergonomic analysis of production cooks at XYZ High School

Abstract

Production cooks at XYZ High School have experienced a variety of cumulative trauma disorders that have lead to an unreasonable amount of worker’s compensation cost and lost workdays. This group of personnel consists of nine employees who work in the food service department. Each day, these employees perform a variety of routine and non-routine activities that pose varying degrees of risk. In this study, three routine jobs performed on a daily basis were selected for analysis. These tasks included the food serving stations, dishwashing area, and food carrier loading. Selection of jobs was determined through observations and a symptom survey by the researcher prior to the study on the basis of risk factors posed to employees. The symptom survey and body parts map were utilized to determine the location and severity of ailments. Significant results of the surveys concluded that 57% of the cooks in the department reported pain in their hands and wrists with the most common ailment being numbness (73%) of unspecified body parts. Results of the body parts map concluded that the most common areas of pain were in the hands, wrists, and lower back. Quantitative measurements of each job were collected with three types of instrumentation including a force gauge, goniometer, and video camera. After data was collected, jobs were analyzed with the Rapid Upper Limb Assessment (RULA) and the NIOSH Lifting Equation. Significant results of the analysis methods determined a recommended action level of 4 for the dishwashing station, an action level of 3 for the serving stations, and an action level of 4 for food carrier loading. The food carrier-loading task was also analyzed with the NIOSH Lifting Equation. Results determined a calculated RWL of 5.4 lbs. and a lifting index (LI) of .93 - 5.5. Conclusions of the study found a combination of inadequate work practices, equipment, and workstation design to be a significant contributing factor in the development of CTDs. Recommended controls included a combination of engineering and administrative measures to mitigate future occurrences of injuries. Engineering control recommendations included removal of a stacking rack in the dishwashing area, height adjustment of the food carriers, and replacement of hand tools used for serving. Administrative control recommendations included training on lifting techniques, work processes, early detection of CTDs, and job rotation.