Journal of the Korean Society of Safety (한국안전학회지)

The Korean Society of Safety (한국안전학회)
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Evaluation of Working Postures of Catering Workers in a Restaurant

식당 조리직 작업자의 작업자세 평가

  • Hwang, Jae-Jin (Department of Industrial and Information Systems Engineering, Ajou University) ;
  • Jung, Myung-Chul (Department of Industrial and Information Systems Engineering, Ajou University) ;
  • Kim, Hyun-Joo (Department of Occupational and Environmental Medicine, Dankook University College of Medicine) ;
  • JungChoi, Kyung-Hee (Department of Preventive Medicine, Ewha Womans University School of Medicine) ;
  • Bahk, Jin-Wook (School of Public Health, Seoul National University) ;
  • Lee, In-Seok (Department of Safety Engineering, Hankyong National University)
  • 황재진 (아주대학교 산업정보시스템공학부) ;
  • 정명철 (아주대학교 산업정보시스템공학부) ;
  • 김현주 (단국대학교 의과대학 산업의학교실) ;
  • 정최경희 (이화여자대학교 의학전문대학원 예방의학교실) ;
  • 박진욱 (서울대학교 보건대학원 직업환경건강교실) ;
  • 이인석 (한경대학교 안전공학과)
  • Received : 2011.04.04
  • Accepted : 2011.09.05
  • Published : 2011.10.31
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Abstract

The goal of this study was to determine whether food industry workers are exposed to musculoskeletal loads due to the work time, frequency, awkward postures and inappropriate workspace design. Three catering workers were evaluated based on job analysis and posture analysis. The results showed that the four most time-consuming tasks were arranging(17%), cooking(16%), handling before cooking(15%) and cutting(15%), and the four most frequent tasks were arranging(21%), cooking(18%), handling after cooking(16%) and handling before cooking(13%). The most common posture was a standing posture(73%) with neutral back(73%), and bent head(50%), left lower arm(71%), right lower arm(78%) and right hand(60%). The comparative analysis of subtasks for the risk levels of musculoskeletal disorders was conducted using the work time, frequency and cumulative time of the postures. The 'displaying' and 'handling after cooking' showed higher risk levels than other subtasks. In addition, the height and length of the tables were evaluated to be inadequate for the workers. It can be concluded that the working environments for catering workers of restaurants should be improved due to the high cumulative time of awkward postures of upper extremities.

Keywords

References

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