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Is Workbench Height a Risk Factor for Occupational Health in Food Service System Workers?
Author(s) -
Karabulut Ömer Faruk,
Dikmen Derya
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.967.11
Subject(s) - anthropometry , workbench , environmental health , medicine , physical therapy , occupational safety and health , engineering , mechanical engineering , pathology , visualization
Physical design of the kitchens, light level, noise level, materials, workbench height, ergonomics and working conditions are important factors in terms of occupational health and safety. According to the studies 90% of food service system workers, work in standing position and it could cause health problems like musculoskeletal injuries and pain. Anthropometry is can be defined as physical measures of a person's size and functional capacities. Generally, elbow height is considered to calculate optimum workbench heights. Aim This study was conducted in order to assess occupational health risk related workbench heights in food service system workers. Methods & Materials At total 100 subjects (100% men) participated in the study from four different food service system kitchens located in Ankara, Turkey. All the kitchens light level, noise level, temperature and humidity level and also workbench heights were measured by the researcher. All the subjects completed a questionnaire which included questions about nutritional habits, physical activity, occupational health related questions and Cornell Musculoskeletal Discomfort Questionnaire. Anthropometric measures like weight and height were measured by researcher. Results The mean of workers BMI and elbow heights were 28.59±5.16 kg/m 2 and 108.91±4.95 cm respectively. Cornell Musculoskeletal Discomfort Questionnaire scores for different kitchens workers were between 24,1±28,5 and 151,7±266,5. Temperatures levels (26.1–31.7 °C) were high than optimum level. Light levels (137.2–275.9 lux) were low in some kitchens, noise levels (79.3–91.2 dB) were high, humidity levels (49.1%–54.1) were normal when we compare the optimal values. Totally, 79.4% of subjects had an occupational accident in workplace. Workbench heights in kitchens were between 83.3±8.2–86.1±5.68 cm. In order to calculate optimum workbench heights, we used elbow height measurements (Elbow height ‐ 7.5 cm) of the subjects. Optimum workbench height for kitchen workers were calculated and found as between 101.6±4.9–104.7±4.94 cm. None of the kitchen workbench heights were compatible with the subjects elbow height measurements. Conclusion Kitchens had high risk for occupational accidents according to physical conditions and workbench height levels. Design of a kitchen in food service system is important that can cause occupational health problems in workplaces. Kitchen workbenches should be designed according to workers anthropometric measurements to save musculoskeletal injury and pains.