Evaluating the Potential Risk of Musculoskeletal Disorders and Postural Loading of Task Postures in Bakery

Background: Bakery workers due to the nature of their job are at risk of musculoskeletal disorders caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for musculoskeletal disorders in bakery workers. Methods: In this study, all tasks of baking Sangak, Taftoon and Lavash in the bakeries in Gonabad were selected based on census method, and, Hierarchical Task Analysis (HTA) method was used for task analysis and job was degraded to tasks, actions and movements., LUBA and OCRA method was implemented to identify common risk factors in repetitive tasks that can contribute to develop musculoskeletal disorders of upper limbs. Finally, the results were analyzed using SPSS 17. Results: According to the results of this study, the score of OCRA index for employees as Chanegir (a person who makes dough balls) and baker investigated in 3 types of bakery was more than 4(red area). In general, LUBA score was obtained more than 10 for the 83.33% of workers in Tafton bakeries, 100% of Sangak bakery employees and 91.66 % of workers in Lavash bakery. LUBA score for any samples was not below 5 (action level one). Highest relative discomfort score for Nangeer (a person who takes bread out of oven) and baker of Tafton bakery was in back area and in Chanegir was neck and shoulder area.  Highest relative discomfort score in Shater, Chanegir and Nangeer of lavash bakery is was lumbar area and neck and in Shater and Nangire of Sangak bakery was in elbow and wrist area. The correlation results of OCRA index and LUBA in Lavash, Sangak and Taftoon bakery were 0.26, 0.03 and 0.24 respectively. Conclusion: The results showed that the risk of musculoskeletal disorders due to repetitive tasks was relatively high in the bakeries and ergonomic interventions were required in order to redesign the job

Evaluation of Ergonomic Risk Factors for Musculoskeletal Disorders among Kitchen Workers

Background: Musculoskeletal disorders in kitchen workers are prevalent due to the nature of work and repetitive work. But few studies have been done on this profession. The RULA procedure is one of the best posture assessment methods for assessing upper limbs. The aim of this study was to evaluate musculoskeletal disorders using RULA method among Gonabad kitchen workers. Methods: In this descriptive analytical study, Work postures of 78 workers in all Gonabad kitchens and restaurants were recorded using the camera while working. And the most repetitive and awkward posture were chosen and analyzed using the RULA method. Data analysis was done using SPSS software and double-duplex scores were compared with R software (programming software). Results: The results showed that the highest postural score and level of actions at the workstations were earned at points 7 and 4 respectively which was related to the task of cleaning the kitchen. The duties of carrying the pot and pouring the material in the next ranks were high RULA privileges. The highest mean scores for each of the organs examined were neck, wrists, and trunks respectively. Also, 51.20% of all workers carried an average load of more than 11 kilograms. The highest loaded weight on duty carries the pot with an average of 30 kilograms. According to the study, 100% of Gonabad's kitchen postures should be improved. Conclusions: In order to prevent musculoskeletal disorders, the correction of postures and the reduction of carried load are necessary. Since ergonomic studies on kitchen workers are very limited, it is suggested that further studies on ergonomic interventions, such as the design of workstations should be performed to correct postures of the neck, trunk, and wrists of workers

Study of Biomechanical Risk Factors for Musculoskeletal Disorders in the Bakery Business Based on ART and OCRA Index

Background:Bakery workers, Beacause of their nature, are at risk of musculoskeletal disorders caused by ergonomic factors. The purpose of this study was to evaluate the biomechanical risk factors for musculoskeletal disorders in bakery workers. Methods: In the current study, all tasks of sangak, taftoon, and lavash bakery in Gonabad were selected based on the census method. Next, Hierarchical Task Analysis (HTA) method was used for task analysis, and the job was degraded to tasks, actions, and movements. For the following step, the ART and OCRA method was implemented to identify common risk factors in repetitive tasks that can contribute to developing musculoskeletal disorders of upper limbs. Analysis of the results in this study was performed using SPSS 17. Results: According to the results study, the ART and OCRA index score for shater and chonegir tasks for all three kinds of bakeries is at high risk (red zone). In ART index score of arm movements, repetition, force, head/neck posture, and back posture for shater and choonegir task in lavash and taftoon bakery and shater task in sangak bakery is in its maximum levels. This reflects the level of red risk and indicates that in these tasks, fast arm movements, repetition, force, head/neck posture, and back posture are recognized as major occupational risk factors in these tasks. Conclusion: The results showed that the risk of musculoskeletal disorders owing to repetitive tasks is relatively high in the bakery and ergonomic interventions are required to redesign the job. This study shows the use of the ART method as a practical, applicable, easy, and convenient method for evaluation and ergonomics interventions in repetitive work tasks