Maria Lourdes Cruz-Caudal

Ergonomics is the science of designing the workplace environment to fit the user. Proper ergonomic design is necessary to prevent repetitive strain injuries, which can develop over time and can lead to long-term disability.

Ergonomics (or human factors) is the scientific discipline concerned with the understanding of interactions among humans and other elements of a system, and the profession that applies theory, principles, data and methods to design in order to optimize human well-being and overall system performance.

Two goals of ergonomics:

health productivity

It is relevant in the design of such things as safe furniture and easy-to-use interfaces to machines.

Ergonomics is concerned with the fit between people and their technological tools and environments. It takes account of the user's capabilities and limitations in seeking to ensure that tasks, equipment, information and the environment suit each user.

Physical ergonomics: is concerned with human anatomical, and some of the anthropometric, physiological and bio mechanical characteristics as they relate to physical activity.

Cognitive Ergonomics is concerned with mental processes, such as perception, memory, reasoning, and motor response, as they affect interactions among humans and other elements of a system.

Organizational ergonomics: is concerned with the optimization of socio technical systems, including their organizational structures, policies, and processes.

Food Preparation The Food Preparation area of a restaurant offers workers an opportunity for developing skills in culinary art, sanitation principles, and in the use of kitchen equipment.

Workers in this area may also be exposed to the following hazards:

Machine Guarding

Knives
Kitchen Equipment Strains/Sprains Slips/Trips/Falls

Strains and Sprains Ergonomic controls can help eliminate or limit exposure to musculoskeletal disorders (MSDs) in the workplace.

Prolonged standing and repetitive or prolonged motions such as reaching, lifting, and chopping while preparing food in food preparation areas.

Static postures may occur as workers continuously stand in one position while chopping or preparing food, causing muscle fatigue and pooling of blood in the lower extremities.

Awkward neck postures can lead to neck strains and muscle stiffness if cooks are constantly tilting their heads downward to chop, dice, and mix food.

Reaching and lifting: Frequent elevated extended reaches for supplies can cause back and shoulder injury resulting in muscle strain, Bursitis, Tendinitis, or Rotator Cuff Injuries.

Repetitive Motions: Performing hand-intensive tasks (such as chopping, stirring, scooping) with a bent wrist creates considerable stress on the tendons of the wrist and can lead to irritation and swelling and potential MSDs such as Carpal Tunnel Syndrome, Tendinitis, or Tenosynovitis.

Reaching and lifting: Learn to lift properly and stay fit to help reduce the risk of injury from lifting.
Lift with your knees, not your back.
Lighten a heavy load that needs to be lifted or get

help when lifting.

 Always make sure the load is balanced and even

when lifting. Get help when lifting or pouring fluid out of heavy pots or use tilt containers to help minimize arm and back strain.

Prolonged standing: Provide stools or a foot rest bar at work stations. This provides workers an opportunity to shift weight from their feet while still maintaining reach and accessibility.

Reaching and lifting: Provide height-adjustable workspaces appropriate for the task being performed, so that workers can keep elbows close to the body. For example, lower countertops, use height-adjustable countertops or stands, or provide work stands for employees.

Redesign or reposition tasks to allow elbows to remain close to the body, (for example turn boxes over on their side to allow for easier access). Avoid awkward postures. For example, reposition tasks in front of workers rather than allowing them to reach above or behind to get supplies.

Repetitive motions: Rotate workers through repetitive tasks. Use mechanical aids for chopping, dicing, or mixing foods (such as food processors and mixers) rather than hand chopping or mixing.

Reduce the amount of chopping tasks by purchasing ready-made salads, pre-sliced onions and vegetables, and other preprepared foods. This may be limited by budgetary considerations. Restructure jobs to reduce repeated motions, forceful hand exertions, and prolonged bending.

Select ergonomically designed tools. For example:

Use ergonomically designed kitchen scoops that

allow the wrist to remain straight.

Provide ergonomically designed knives that allow the wrist to remain straight.

BAD SCOOP

GOOD SCOOP

30-DEGREE BEND

UPRIGHT HANDLE

PISTOL GRIP

45-DEGREE BEND