Not AvailableMajor health hazards encountered at selected Papad and Vermicelli enterprises were accidents of
finger cut off, muscles pain and discomfort. Workstation analysis checklist score was negative for
these enterprises which showed that workstations were lacking in essential requirements. Risk
factors associated with Papad making by machine were posture, repetition, contact stress and task
duration WERA score of physical risk factors was highest for Papad making by automatic machine
( 35.37) followed by Papad making by rolling machine (34.42)and Vermicelli making by machine
(34.8). Conceptual frame work of product intervention package was developed based on checklist,
muscle fatigue and WERA analysis. Product intervention process was effective in reducing low back
pain and MSD experienced by women workers in selected food processing units. Change due to
intervention was measured in terms of perception of respondents for comfort, speed and safety in
work. Product intervention in Papad dough making and Papad making was effective by 15 to 93
percent. Time and work study of selected food processing activities indicated that time required for
collection of Papad was significantly reduced by 50 percent (reduction of one man day/ql). Time
required for manual dough making (per ql) was reduced by 20 percent followed by Papad making by
rolling machine (14.28%). Hence it can be concluded that developed intervention package for Papad
and Vermicelli making enterprises was effective for improving Posture, Speed of work and Product
Output & was acceptable by all women workers.Not Availabl
