An evaluation of ergonomic workstation design for Restaurant XYZ

Abstract

Restaurant XYZ opened in the 1960s and utilizes much of the original kitchen equipment to prepare and cook food. The original equipment and workstation layout utilized at the grilled and fried preparation workstations are placing employees at risk of sustaining musculoskeletal disorders (MSDs). Consequently tasks, tools, and workstation characteristics were evaluated to quantify the amount of ergonomic stressors which are present at Restaurant XYZ. Risk factors at were assessed include repetition, forceful exertions, awkward posture, and contact stress. Evaluation was completed by utilizing qualitative and quantitative assessment tools in order to analyze tasks, tools, and workstation characteristics. Qualitative assessment tools included the Great American Insurance Company Ergonomic Task Analysis Worksheet, The California OSHA and NIOSH Checklist for Hand Tool Selection, the Revised NIOSH Lifting Equation, and the Snook Tables. Quantitative assessment tools included a tape measure to determine workstation characteristics and a goniometer to measure joint angles via video and pictures while performing tasks. The analysis revealed the presence of numerous risk factors and provided recommendations utilized the hierarchy of engineering-based controls in addition to necessary administrative practices.